BARRY'S LETS RENT IT 1 ,4.11.11 Seen • • • •• • • • • • • PARTY RENTALS OUR NEW LOCATION Tmuoir Kinuoir 1393 ORCHARD LAKE RD. N. OF LONE PINE IN CROSSWINDS (FORMER PINE LAKE HALL) 1855-0480 I COUNTRY CORNERS 13 MILE ROAD AT SOUTHFIELD ROAD 1110 647.4646 SOUTHEAST CORNER ON 13 MILE RI SIDE OPEN YEAR-ROUND - 7 DAYS A WEEK 1COMMUNICATIONS MON.-SAT. 9 a.m.-8 p.m., SUN. 9 a.m.-5 p.m. THE BRIGHT IDEA THE JEWISH NEWS send as a gift NC. BEEPERS • FAX • TELEX [313] 474-7777 SUBURBAN ANSWERING SERVICE' 354 6060 - The same family. RHUBARB and BUCKWHEAT Yes, buckwheat is botanically related to rhubarb. Buckwheat, contrary to popular belief, is a fruit, not a grain. Kasha, the roasted buckwheat kernel, is the nutritious, delicious fruit of the buckwheat plant. Kasha, the 100% pure roasted buckwheat kernel is rich in potassium, phosphorous, fiber and vitamin B, and has NO CHOLESTEROL. Thus, it is an economical food high in balanced protein . . . and it's delicious, too! For a FREE recipe leaflet, write to: The Birkett Mills, Penn Yan, NY 14527 and discover the world of the UNSUNG FRUIT! because... Your Heritage is Forever! prnommuur. .11 15 OFF STORE COUPON • *44 40, 1 ■ II 8 Ix II F2 ■ ■ ■ ■ STORE COUPON ■ 15 OFF 15C OFF vimmismim 15 OFF ■ ■ ■ on any one package of Wolff's KASHA ■ ROASTED BUCKWHEAT KERNELS ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ III 15 OFF ■ TO THE DEALER: This coupon will be redeemed only as follows: For amount specified plus 8c for handling, provided coupon is received from cus- tomer on purchase of listed me, chandise. Proof of purchase of sufficient stock of merchandise to cover coupons submitted must be shown on request. (Failure to comply may void all coupons submitted for redemp- tion.) Redemptions not honored through brokers or other outside STORE COUPON agencies. Coupons are non- transferrable and void if use is prohibited, taxed, restricted or license is required. Customer must pay any sales tax. Cash redemption value 1/100c. FOR REDEMPTION, PRESENT TO OUR SALESMAN OR MAIL TO THE BIRKETT MILLS, PENN YAN, NEW YORK 14527. OFFER GOOD ONLY IN U.S.A. LIMIT ONLY ONE COUPON MAY BE REDEEMED PER UNIT OF PRODUCTS PURCHASED. NOciflOD 31101S 2 The Birkett Mills, Penn Yan, New York 14527 Limit one coupon per purchase. This coupon expires Dec. 31, 1988 STORE COUPON wasiummummiummilimmosimimmommoli 76 I COOKING I FRIDAY, JANUARY 29, 1988 Fruity 1111reats Continued from Page 74 Hayyim Vital and other Six- teenth Century Sephardic Kabbalists living in Safed. From Safed, interest in these rituals spread throughout Europe, Asia and North Africa. By the mid-Eight- eenth Century, the Tu B'Shevat prayers and readings were arranged in a distinctive order or use in a service. They appeared in a pub- lished work entitled Pri Etz Hadar ... [which] includes a Tu B'Shevat "Seder' based on the practices of the scholars of Safed.' Ever since I first learned of the Sephardic custom of a Tu B'Shevat Seder (about six years ago), my family and I have celebrated the holiday by observing this uplifting ritual in our own home. Though our yard may be snow-covered and the outdoor temperature is often in the teens, we are warmed with thoughts of Spring and its seasonal rebirth. We enjoy the four cups of wine (grape juice for the younger children) and always have at least 15 dif- ferent types of dried fruit and nuts (for the date on the Hebrew calendar) as well as fresh fruit. Also, our meals on Tu B'Shevat always feature dried fruit and nuts, in hopes of a frutiful Israeli (and world- wide) growing season. Follow- ing are a few dishes that would be appropriate for Tu B'Shevat. (Note: More information about the Tu B'Shevat Seder can be found in Sephardic Holiday Cooking by Gilda Angel, The Jewish Holidays by Michael Strassfield, , and The Jewish Holiday Cookbook: An International Collection of Recipes and Customs by Gloria Kaufer Greene. Also, A Seder for Tu B'Shevat is a modern-day ver- sion of a Tu B'Shevat "hag- gadah" that is loosely based on Pri Etz Hadar and the Passover haggadah, and can be used by all members of the family for an enjoyable cele- bration. The illustrated, inex- pensive ($2.95) book is published by Kar-Ben Copies of Rockville, Maryland.) FRUIT-AND-NUT- FILLED PASTRY This recipe is adapted from one that I found in a now- defunct (unfortunately) magazine called The Pleasures of Cooking as part of an article by Michele Scicolone about Italian specialties. DOUGH: 11/2 cups all-purpose flour 3 tablespoons sugar 1 /4 teaspoon salt 3 tablespoons butter or margarine 2 tablespoons vegetable oil 6 tablespoons water FILLING: /2 cup blanched slivered almonds 1 /2 cup walnut pieces 1 /3 cup light or dark raisins* 5 plump dried calimyra (brown) figs, stem removed and diced 5 plump pitted prunes, diced* 2 tablespoons sugar 1 teaspoon grated lemon peel (optional) 1 /4 cup sweet red wine 2 teaspoons vegetable oil GARNISH: Confectioners sugar For the dough, put the flour, sugar and salt into a medium- sized bowl. Add the butter (or margarine) and oil, and cut in until the mixture resembles coarse crumbs. While tossing the mixture with a fork, gradually sprinkle the water on top. Gather the dough in- to a disk, wrap in plastic, and chill for about 1 hour so it is easier to roll out. (A food pro- cessor may be used to make the dough. After the water is added, process only about 10 seconds or until the dough begins to come together; do not overprocess or the pastry will be tough.) 1 For the filling, combine all the ingredients in a medium- sized bowl. (Note: if the raisins, figs, and prunes seem very dry and tough, soften them for about 20 minutes in hot water before chopping; then drain, pat dry and chop.) Roll out the pastry on a lightly floured surface to a 22- by 6-inch rectangle. Spoon the filling down the center, leav- ing a 2-inch border on the long sides and a 1/2-inch bor- der at the ends. Fold the long sides over the filling and pinch the edges tightly to- gether. Then pinch the ends closed to form a long "snake." Gently bend the snake into a"U"- or "S"-shape (so it will fit in your pan) and carefully transfer it to a greased or nonstick-spray coated baking sheet. Bake in a preheated 375-degree oven for about 35 minutes or until golden. Cool for 10 minutes on the baking sheet; then carefully transfer to a rack to cool more com- pletely. (It may be served warm at this point.) Just before serving, sprinkle the pastry with sieved confec- tioners sugar. Cut into wide slices to serve. Makes 8 to 10 servings.