COOKING

I

A very healthy and

happy New Year
to all our family,
cuskrmers and friends.

Yom Kippur

Continued from prededing page

• % teaspoon ground

black pepper (or to
taste)
Topping:
• 4 ounces shredded
mozzarella cheese
• 2 tablespoons grated
Parmesan (or similar)
cheese
Cook the lasagne noodles in
boiling water just until
tender; drain well. Mean-
while, in a large bowl, mix all
the filling ingredients until
well combined.
In the bottom of a lightly
greased or nonstick spray-
coated 9- by 13-inch (or
similar) baking dish, arrange
4 of the noodles, overlapping
them a little if necessary, so
the entire bottom is covered.
Evenly spread all the filling
over the noodles; then cover
the filling with the remaining
noodles. Sprinkle the topping
cheeses over the noodles.
Cover the. pan with alumi-
num foil, and bake the
lasagne in a preheated
350-degree oven for 25
minutes. Then remove the foil
and bake for about 10
minutes longer or until the
cheese topping is very light-
ly browned. Remove from the
oven and let cool about 5 to 10
minutes before cutting into
squares to serve. (To freeze,
cool completely, wrap well
and freeze. Thaw in the
refrigerator or in the
microwave oven; then reheat,
covered, in a low oven or in
the microwave.) Makes about
9 main-dish servings, about
24 buffet servings.

Sir& and Sima Yarsike
and Family

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HERBED VEGETABLE
STRUDEL

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FRESH SMOKED WHITEFISH.

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All Specials Good Through September 30th, 1987

160

FRIDAY SEPT. 25, 1987

I first tasted this delicious
main-dish strudel at a Beth
Shalom synagogue brunch
held at the home of my friend
and neighbor, Susan Sperling.
Susan's husband, Alan, is in
the wholesale produce busi-
ness, so she was able to get
the freshest vegetables
imaginable.
The recipe produces an im-
pressive buffet dish that
delighted guests at the
brunch, and would be perfect
for a Yom Kippur "break-the-
fast?' Susan first found the
recipe in the October 1986
issue of 1,001 Home Ideas,
and she points out that the
strudels freeze well. It has a
long list of ingredients, but is
not that difficult to prepare.
(Note: Phyllo pastry can be
found in the freezer cases of
many supermarkets, as well
as at- gourmet and ethnic
groceries.)
•3 cups small broccoli
florets
• 3 cups small cauliflower
florets
•21/2' cups diced carrots

• 3/4 cup (11/2 sticks) butter
or margarine (or as
needed)
• 1 medium-sized onion,
finely chopped
•2 garlic cloves, minced
• 1 tablespoon flour
0 4 cup milk (any kind)
•2 large eggs
• 1/2 cup finely chopped
fresh parsley
•1% teaspoons dried
basil leaves
•1/2 teaspoon each dried
thyme and tarragon
leaves
• 1/2 teaspoon ground
black pepper
• 8 ounces each (2 cups,
packed) shredded
Swiss and Cheddar
cheese
• % cup Italian-style or
seasoned dry bread
crumbs
• 14 phyllo pastry leaves
(warmed to room
temperature according
to package directions;
s do not unwrap until
ready to use)
In a large saucepan of boil-
ing water, cook the broccoli,
cauliflower and carrots until
they brighten in color and are
crisp-tender, about 3 minutes.
Drain them in a colander, and
set aside.
In a small saucepan, melt
the butter and keep it warm
over very low heat. Remove 3
tablespoons of the butter to a
medium-sized skillet, and
saute the onions and garlic
just until tender. Stir in the
flour, and cook for 1 minute,
stirring. Very slowly add the
milk while stirring constant-
ly, and cook until thickened.
Remove the sauce from the
heat.
In a large bowl, beat the
eggs with all the herbs and
pepper. Stir in the reserved
boiled vegetables, the grated
cheeses, and the white sauce
with onions and garlic.
Preheat the oven to 375
degrees. On a large piece of
aluminum foil, place 1 sheet
of the phyllo pastry. Brush it
very lightly with some melted
butter and sprinkle it lightly.
with some bread crumbs. ibp
it with another pastry sheet,
butter and crumbs. Repeat
until there - are 7 sheets
stacked together. (Keep the
remaining pastry covered
with a damp cloth so that it
does not dry out.)
Spoon half the vegetable
mixture in - an even row
lengthwise across the center
of the pastry, keeping it 2 in-
ches from the ends. Using the
foil to lift the pastry, roll one
long edge of the pastry over
the filling. Then fold in the
two ends. Continue lifting the
foil so that the pastry is com-
pletely rolled around the fill-

Continued on Page 162