100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

December 11, 1987 - Image 117

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-12-11

Disclaimer: Computer generated plain text may have errors. Read more about this.

"1"V1

Akiva Hebrew Day School
Nwriu

warm serving platter and
keep warm. Using remaining
oil and potato mixture repeat
procedure, making 4 more
latkes. Arrange latkes on
serving platter.
Starting at narrow end roll
each slice of lox into a cone
and fill each with 2 1/4 tea-
spoons sour cream. Arrange
in center of platter with
latkes and garnish with dill
sprigs. Makes 4 servings.

CHEESE WAFERS

• 3/4 cup all-purpose flour
• 1/4 lb. sharp Cheddar
cheese, shredded
• 1/4 cup each finely
minced onion and
margarine
• 2 tsp. spicy brown
mustard
• 1 tsp. Worcestershire
sauce
• 2 tbsp. sesame seed
In work bowl of food pro-
cessor combine all ingre-
dients except sesame seed
and process until mixture is
well blended and forms a
dough. Turn dough out onto
work board and, using hands,
shape into a log about 1 inch
in diameter. On sheet of wax
paper spread sesame seed in
a single layer; roll log in seed,
coating all sides. Wrap log in
wax paper and refrigerate un-
til thoroughly chilled, at least
1 hour.
Preheat oven to 400 degrees
F. Remove wax paper and cut
log in half crosswise; cut one
half crosswise into 12 equal
slices, reserving remaining
half of log. Arrange slices on
nonstick cookie sheet and
bake until firm and browned,
12 to 15 minutes. Transfer to
wire rack and let cool com-
pletely. Repeat procedure
with remaining log, making
12 more slices. Makes 8 serv-
ings, 3 wafers each.

SPECIAL MATZO
BALL SOUP
• 1/2 tsp. vegetable or

peanut oil
• 1/2 cup minced onion
• 2 eggs, separated (at
room temperature)
• Dash cream of tartar
• Y3 cup plus 2 tsp. matzo
meal
• 1 tbsp. each finely
minced Italian (flat-
leaf) parsley and
fresh dill
• 11/2 tsp. margarine,
melted and cooled
• 2 quarts water
• 4 packets instant
chicken broth and
seasoning mix
• 1 cup each julienne-cut
carrots and sliced
leeks (white and
green portion), cut
crosswise and
separated into rings
Garnish: dill sprigs

In small skillet heat oil; add
onion and cook over high
heat, stirring occasionally,
until softened, about 1 min-
ute. Set aside.
Using electric mixer, in
small mixing bowl beat egg
yolks until thick and lemon
colored. In medium mixing
bowl, using clean beaters,
beat egg whites with cream of
tartar until stiff peaks form.
Fold yolks into whites, then
gradually fold in onion, mat-
zo meal, parsley, dill, and
margarine. Set aside.
In 4-quart saucepan corn-
bine water and broth mix and
bring to a full boil. Using wet
hands, shape matzo mixture
into 8 equal balls. Carefully
slide matzo balls into broth;
return mixture to a boil.
Reduce heat, cover, and let
simmer for 15 minutes. Add
carrots and leeks and let sim-
mer, uncovered, until vege-
tables are tender-crisp, about
5 minutes longer.

MANDELBROT
(ALMOND RUSKS)

• 11/2 cups plus 1 tbsp. all-
purpose flour,
divided
• 1/2 tsp. double-acting
baking powder
• Y3 cup granulated sugar
• 1 egg
• 2 tbsp. plus 2 tsp.
margarine, softened,
or vegetable oil
• 1/2 teaspoon vanilla
extract
• 1 4 tsp. almond extract
Preheat oven to 325 degrees
F. On sheet of wax paper or a
paper plate combine 1 1/2 cups
flour and the baking powder;
set aside.
In medium mixing bowl
combine sugar, egg, marga-
rine (or oil) and extracts and,
using electric mixer, beat un-
til smooth and blended. Stir
in flour mixture, stirring un-
til mixture forms a soft
dough.
Using remaining -table-
spoon flour, lightly flour work
surface; turn dough out onto
floured surface and knead un-
til smooth, 3 to 5 minutes.
Shape dough into a 10 x 3-
inch loaf and transfer to non-
stick cookie sheet. Bake until
lightly browned, about 20
minutes. Remove loaf from
oven and increase oven tem-
perature to 400 degrees F. Us-
ing a spatula, transfer loaf to
wire rack and let cool for
about 10 minutes.
Using a serrated knife, cut
loaf crosswise into 16 equal
slices. Arrange slices on
cookie sheet and bake until
slices are crisp and lightly
browned, about 10 minutes.
Transfer slices to wire rack
and let cool. Makes 8 serv-
ings, 2 slices each.

is proud to announce
the dedication of

THE SARA TUGMAN LEARNING RESOURCE CENTER

for students with special educational needs.
Named in memory of Sara Tugman,
)111 >D11v1 31.a irIV il ) h
the Learning Resource Center
has been made possible through the
generosity of the
Goodman, Tugman and Weinbaum families

Morris Tugman
Donald & Ruth Weinbaum
Martin & Dale Goodman
Morris & Ruth Goodman
Eva, Felicia & Rachael Tugman

Dedication Dinner
Sunday, January 10, 1988
Cocktails 6:00 p.m.
$40.00 person

Akiva Hebrew Day School
27700 Southfield Road
Lathrup Village, MI
552.9690

dide4f#

ow
V
Zeddow

SPARKLING BERRY PUNCH

frozen concentrated
1 can (6 oz.)
lemonade
BIRDS EYE Quick
1/2 cup water
1 package (10 oz.)
or
Thaw Strawberries
thawed
Raspberries in Syrup,
1 bottle (1 L) 7 UP; chilled
ml) champagne,
1 bottle (750
*
chilled
raspberry sherbet
Lemon or
(optional)

Or use sparkling apple cider.

e
Combine concentrated lmonade
and water.
' and chapagne.
Add strawberries, 7 UP
$erve in punch cups. Garnish with sherbet
or fresh mint, if desired. Makes 3 quarts

or 24 servings.

is a registered trademark
foods Corporation
Buds Eye .
of General
7 UP. is a registeted ttademark of
the Seven-Up Company

1986 General Foods Corporation

G ENERA L

FOODS

THE DETROIT JEWISH NEWS los

Back to Top

© 2020 Regents of the University of Michigan