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MICHAEL POMROY

custom jewelers

(1-rankiin
Sweet Shoppe

for Soygurt, Miller's Cheese,
and a Chanukah recipe from

Kosher Gourmet.

ZUCCHINI WITH
SOYGURT, ITALIAN STYLE
Stuart and Leatrice Doblin
kindly provided this (and the
following) recipe for Soygurt,
a non-dairy yogurt product
that is available at health-
food stores. For additional
recipes or information, write
to them at: Cream of the
Bean, Inc., 3973 Grove
Avenue, Gurnee, IL 60031.

• llarge onion, peeled and sliced
• 1 garlic clove, crushed
• 3 tablespoons olive or
vegetable oil
• 1 can (6 ounces) tomato paste
• 3 medium zucchini, washed and
diced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Seasonings to taste
• 6 ounces plain Soygurt — room
temperature

Saute the onion and garlic
in oil until tender. Add to-
mato paste, zucchini, basil,
oregano, and sea salt. Thin
with water to the desired con-
sistency. Cook slowly about
10 minutes until tender. Stir
in Soygurt and leave on stove
another five minutes. Serves 4.

BROWN RICE
WITH SOYGURT

• 1 medium onion, peeled and
minced
• 1 garlic clove, minced
• 3 tablespoons peanut oil
• 1 cup water
• 2 cups pineapple or orange juice
• 1 cup brown rice
• V2 teaspoon ground ginger
• Seasonings to taste
• 1 cup pineapple or orange chunks
• 'A cup nuts, chopped
• 6 ounces Plain Soygurt
• optional: add raisins

Saute the onion and garlic
in oil until tender. Add water
and juice and bring to a boil.
Stir in the rice, ginger, season-
ings. Lower the heat and cook
slowly, cover, for about 45 to
60 minutes or until liquid is
absorbed. Stir in fruit, nuts
and Soygurt. Serve warm.
Serves 6 to 8.

MILLER'S MACARONI
AND CHEDDAR

This recipe comes from a
booklet entitled "Miller's
Favorite Kosher Cheese Rec-
ipes." For information on the
booklet or Miller's products,
write to: Miller's Cheese
Corp., Brooklyn, NY 11232.
• 11/2 cups (6 ounces) elbow

•
•
•
•
•
•
•
•
•

•

macaroni
2 tablespoons margarine
41/2 tablespoons all-purpose flour
1/4 teaspoon powdered mustard
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
'A teaspoon Worcestershire sauce
1/2 small onion, grated
8 ounces Miller's Cheddar
Cheese, shredded
3 tablespoons fine dry bread
crumbs

• 11/2 tablespoons melted
margarine

Cook macaroni according
to package directions. Drain
and put into greased 2-quart
casserole. Melt 2 tablespoons
margarine in saucepan; blend
in flour, mustard, salt, and
pepper. Remove from heat
and add milk gradually. Cook
until thickened, stirring occa-
sionally. Add Worce8tershire,
onion and cheese; stir until
cheese begins to melt. Pour
over macaroni. Combine
crumbs with 1 1/2 tablespoons
melted margarine, and
sprinkle on top. Bake in
preheated moderate oven (375
degrees) for 30 minutes.
Makes 4 to 6 servings.

FEATURING: GAYLE'S CHOCOLATES
"HAPPY CHANUKAH" BAGS
KOSHER & NON DAIRY
HAND DIPPLED TRUFFLES
AND MUCH MORE!

ASK ABOUT FREE DELIVERY

Located at:

32750 Franklin Rd.

just south of 14 Mile
next to Village Barn

gayle's chocolates

KOSHER GOURMET'S
FRUIT FRITTERS

This recipe from the cur-
rent issue of The Kosher
Gourmet Magazine (Volume
1, Number 5, November-De-
cember 1986) would be per-
fect for Chanukah. It is part
of an article entitled "Fear of
Frying," which discusses the
different types of frying,
smoking points of oils, and
various coatings for fried
foods. (For information on
ordering copies of Kosher
Gourmet, see the end of the
text above.)
• 1/2 cup flour

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1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup milk or water
1 large egg, separated
11/2 teaspoons butter or
margarine, melted
• 6 firm bananas, sliced into 3
pieces each
• oil for frying
• 4 tablespoons sugar

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•
•
•
•

1. Combine flour, baking,
powder, and salt.
2. Blend milk, butter, and egg
yolk into flour mixture until
smooth. Let rest at least 1
hour.
3. Beat egg white until soft
peaks form.
4. Gently fold white into
batter.
5. Pour oil into a medium-
sized saucepan (enough to
reach 1 to 2 inches high).
Heat oil to 370 degrees.
6. With a fork or skewer, dip
bananas into batter.
7. Fry fritters, 2 or 3 at a
time, until golden brown on
both sides (2 to 3 minutes).
8. Drain on paper towels.
9. Roll fritters in sugar. Serve
warm. Makes 18 banana frit-
ters, which can be served as
a side dish or dessert.
K.G. Alternative —
substitute fresh apple or
pineapple slices for the
bananas.

© 1986 Gloria Kaufer Greene.
Gloria Kaufer Greene is the
author of The Jewish Holiday

Cookbook: An International Col-
lection of Recipes and Customs

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THE DETROIT JEWISH NEWS

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