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May 20, 1988 - Image 80

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-05-20

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

I COOKING

CRISPIAN CADILLAC

1350 N. Woodward Ave.
Birmingham, Michigan
644-1930



-INSTANT

1

COMMUN/CAT/ONS

BEEPERS • FAX • TELEX
[313] 474-7777

DAVID BIBER

SUBURBAN
ANSWERING
5ERVICE

FINEST SERVICE
FAIREST PRICES

B'NAI B'RITH FAMILY NIGHT
a
' l
AT TIGER STADIUM

851-9684

K Certified Kosher

Introducing PHILLY Light. Like all PHILADELPHIA BRAND
products, it's rich, creamy and delicious, but with fewer
calories and 25% less fat. And, like regular PHILLY,
PHILLY Light is K certified Kosher.
Try it and you'll agree - The great taste of PHILLY
has come to Light.

2 large whole eggs
2 egg whites
1 tablespoon vanilla
extract

For the "crust," rub the
margarine on the bottom of
an 8 1/2- or 9-inch springform
pan. Combine the crumbs and
sugar, and sprinkle evenly
over the margarine. Set aside.
For the filling, put the ricot-
ta, yogurt, lemon peel and
juice, sugar, and flour into a
food processor (or blender),
and process for 1 1/2 to 2
minutes or until completely
smooth. If a food processor is
used, add the cream cheese,
one piece at a time, through
the feed tube while the food
processor is running, and pro-
cess until completely blended.
Add the whole eggs, egg
•whites and vanilla, and pro-
cess about 10 to 15 seconds
longer, or just until blended.
If a blender was used, set
aside the ricotta mixture. Put
the cream cheese into a mix-
ing bowl, and beat with an
electric mixer until smooth;
then beat in the whole eggs,
egg whites and vanilla. Final-
ly, beat in the blended ricot-
ta mixture until thoroughly
incorporated and smooth.
Gently pour the cheesecake
batter over the crumbs in the
pan. Bake in a preheated
350-degree oven for 15
minutes; then lower the
temperature to 325 degrees,
and bake for 1 hour and 15 to
20 minutes longer, or until
the cheesecake center is
slightly puffed and seems
"set" when the surface is
lightly tapped.
Remove to a rack and cool
in the pan. Refrigerate the
cake until it is thoroughly
chilled (preferably overnight)
before removing from the pan
and serving. If desired, top
with sliced fresh strawberries
or other fruit.
Makes 8 to 10 servings.

`FIRST FRUITS'
SALAD

Nalghatel Cheat'

cAL,,jhter *Style a, C,ream Cheese)



FRIDAY. MAY 20, 1988

Continued from Page 70

— TEENS —
LEARN TO DRIVE

Valid First Day Only at
Beth Abraham location.

— COMMUNITY INVITED —

Light Recipes

$1000 OFF

-A- Thursday, June 16, 1988, 7:30 p.m.

Vs. TORONTO BLUE JAYS
Tickets Available Thru B'nai B'rith
25835 Southfield Rd., Sfld., MI 48075
Bus Transportation — Nominal Fee
For Additional Info.— 55 2-817 7

I

:

.

In ancient times, the
choicest "first fruits" of the
season were brought to the
Holy Thmple in Jerusalem for
Shavuot. This colorful salad
(which I serve as a "compote")
has ten different fruits, in-

cluding some mentioned in
the Bible or grown in modern-
day Israel, symbolic of the
Ten Commandments. The ap-
ples and pears in the salad
are not peeled because the
skin adds color and fiber.
Note: The juice from the
citrus fruit should keep the
other fruits looking fresh. So
try to save as much of the
juice as possible when cutting
up the fruit, and add it to the
salad bowl, or add a little ex-
tra juice if desired. This salad
can be made up to a day
ahead.)

3 navel oranges, peeled
and cut into small
chunks
2 large grapefruits,
peeled and cut into
small chunks
2 apples, cored and diced
(preferably Golden
Delicious because
they resist darkening
when cut)
2 pears, cored and diced
2 kiwifruit, peeled and
cut into chunks
2 bananas, peeled and
sliced
1 small cantaloupe,
peeled, seeded and
cut into small chunks
1 cup seedless red (or
green) grapes
1 pint strawberries,
stems removed and
cut' into halves or
fourths
1 cup fresh or "dry-pack"
frozen blueberries or
raspberries
% cup coarsley chopped
walnuts or slivered
almonds (optional)
Sprinkling of sugar or
honey to taste
(optional)
2 to 3 tablespoons sweet
sherry, wine or liquer
(optional)

Combine all the ingredients
in a large bowl, and stir gent-
ly. Be sure the pale-fleshed
fruits are coated with some
citrus juice. (The addition of
sugar to the salad will cause
the fruit to release more juice
as it sits.) Chill the salad,
covered, and stir it gently
before serving. If desired, top
each serving with a dollop of
lowfat vanilla yogurt. Makes
8 to 10 servings.

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