I COOKING

Carol, Susie and Our Staff
wish you
A Happy and Healthy New Year

Holiday Treats

Continued from Page 178

We get a kick out of dancing at

something delicious!
Carrots are an important
component of any Rosh
Hashanah dinner because the
Yiddish work for carrots,
meren, also means to in-
crease. Thus, eating carrots
symbolizes a desire to have
good deeds grow larger than
shortcomings in the new year.
Tzimmes, a kind of carrot,
sweet potato and brisket stew,
has no place in a low-
cholesterol diet. Yet it is all
important to the flavor of the
holiday. Luckily, you can
make a new version of tzim-
mes by replacing the brisket
with chicken or turkey. To
save calories and reduce the
fat content of the meal, use
chicken broth instead of oil or
pareve margarine to start the
cooking process. Sweeten the
tzimmes with honey diluted
with orange juice to keep the
honey sweet theme.
Instead of a regular green
salad, serve a vegetable you
haven't eaten already this
season, like steamed ar-
tichokes. Dip the leaves in the
Low-Cholesterol Honey Salad
Dressing concoted especially
for this occasion, instead of
the usual vinaigrette, since it
is not customary to eat
anything "sour" on this
festive occasion. Use safflower
oil to make the dressing since
this oil has the highest poly-
unsaturated to saturated fat
ratio (8.4:1) of any of the other
oils.
Of all courses, dessert is the
hardest to accommodate to a
low-cholesterol diet. How can
you make a Honey Cake
without eggs? There are ways
around even this problem. Re-
ly on egg substitute and you
will be able to serve a tradi-
tional honey cake that will
bring joy to all eaters.
Remember not to add nuts as
the numerical equivalent of
the letters in the word for
nuts (egoz) is similar to that
in the word for sin (chet). Now
you are prepared for a sweet,
low-cholesterol new year!

DANCE STUDIO

Enroll Now .. .

Tap • Jazz • Ballet • Modern • Boys' Classes • Baby Rhythm

in Tiffany Plaza

Northwestern & 14 Mile

Call

737-2611

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u CERTIFIED: KOSH ER'

182

FRIDAY, SEPTEMBER 9, 1988

KRAFT

1988 Kraft Inc

EGG(LESS) CHALAH
2 tbsps. or 2 pkg. dry
yeast
honey
water
2 tbsps. (or less) salt
8 egg whites, at room
temperature
1/2 cup currants
1/2 cup safflower oil
12-13 cups unbleached
white flour
1 egg white
sesame seeds
In a small bowl, combine
the yeast with 1 tsp. honey.
Add 1 cup very warm tap
water (warm enough to ac-
tivate the yeast but not so
warm as to kill it, about 110
degrees). After about 5

minutes, the yeast should
start bubbling. Now it's ready
to use.
In a very large mixing bowl,
combine 2 cups water, salt, 6
tbsps. honey, the 8 egg whites
and oil. Add the yeast mix-
ture and blend. Add 6 cups
flour, 2 cups at a time, mixing
well after each addition. Then
add 2 cups flour combined
with the currants. Blend well.
Place 2 cups flour on a
pastry cloth. Remove the
dough from the bowl and
place on the floured cloth. To
aid kneading when the dough
is sticky at first, lift the edges
of the pastry cloth and knead
through the cloth. This way,
you will use less flour and
your bread wil be light and
have a wonderful texture.
Knead until the dough is
smooth and elastic, about 10
minutes. Add more flour on-
ly if necessary.
Wash out the bowl you mix-
ed the dough in. Dry it
carefully and spray the wides
with Pam. Or wipe out the in- h
side with a paper towel soak-
ed with saflower oil. Place the
kneaded dough into the
greased bowl. Cover with a
damp, clean towel and let rise
in a warm place, free from
drafts, until doubled in size,
at least 1Y2 hours (or longer).
Spray two 9-inch cake pans
with Pam.
Punch the dough down and
turn out onto your pastry
cloth. Divide the dough into L-1
two eqaual parts. Put one half
back into the bowl and cover
while you are working with cr,
the other half.
Roll this piece of dough in-
to a thick rope, 24-36 inches
long. Starting at the outside
edge of the prepared cake
pan, coil the rope in a circle,
working toward the center.
Tuck the end inside the
center. Cover the dough. Do
the same to the other piece of
dough. Let both breads rise L
until doubled, about 1 hour
(or longer).
In the meantime, preheat
your oven to 350 degrees.
When the breads are ready to
bake, beat the last egg white
with a little water. Brush this
mixture onto the bread.
Sprinkle generously with
sesame seeds. Bake 30 to 40
minutes, or until golden
brown and the bread makes a
hollow sound when you tap
the bottom with your finger.
Cool on wire racks. Remove
from pans when still slightly
warm. Makes two large
loaves.
POACHED FISH
WITH BOUILLON
head and bones or
whitefish (extra)
5 onions, coarsely
chopped

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