COOKING

Break The Fast

Jarls

Continued from Page 74

3 dashes Tabasco sauce
1 /2 tsp. dried dillweed;
dash of salt

In a small bowl combine all-
ingredients. Double or triple
recipe as needed (this recipe
serves 4). Chill in a covered
jar until needed.

A wedge of Jarlsberg makes a simple Sunday
one of life's special pleasures. Mild, all natural
Jarlsberg—imported from Norway—belongs
in your life. Its all natural, high in calcium
and protein. Don't let another Sunday slip by
without great tasting Jarlsberg.

MARINATED
VEGETABLES
1 /3 cup vegetable oil
1 /3 cup olive oil
1 /3 cup tarragon vinegar
1 tsp. sugar
1 /2 tsp salt
1 tbsp. dried dill weed
2 tbsps. snipped fresh
parsley
1 tbsp. snipped chives
1/2 lb. fresh mushrooms,
halved
2 cups raw cauliflower
florettes
red and green pepper,
julienned
1 can artichoke hearts,
drained
1 1-lb. can whole green
beans
slivered carrots

es it special

Norseland Foods, Inc., Stamford, CT 06901

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060

Combine oils, vinegar and
seasonings; blend well. Pour
over vegetbles and marinate
in a covered container in the
refrigerator. Turn over
vegetables several times to
marinate thoroughly. This
dish improves with age; keeps
for several days in the
refrigerator.

CHICKEN
MECHAYEH!

NOODLE KUGEL
1 lb. noodles, medium or
wide
1 qt. buttermilk
1 /2 cup butter or
margarine, melted
4 large eggs, slightly
beaten
1 /2 cup sugar; more or
less to taste
Cook noodles according to
package directions; drain
well. In a large mixing bowl
combine eggs, sugar and cool-
ed butter; add milk and
noodles. Pour into a well
greased 9x13-inch baking
dish. Bake in a 350 degree
oven for 45 minutes. Sprinkle
with topping; bake 20
minutes longer.
TOPPING
1 cup brown sugar
2 tbsps. melted butter or
margarine
Combine all ingredients
keeping a crumbly
consistency.
GRAPES IN BRANDY
1V2 cups honey
1 /4 cup brandy
2 tbsps. lemon juice
seedless grapes, stems
removed
In a small bowl, mix first
three ingredients. Pour over
grapes in a large bowl; toss.
Chill covered overnight. Serve
with dollops of sour cream or
yogurt.

Jewish Telegraphic Agency

Breaking The Fast
The Low-Cholesterol Way

LESLIE MICHLIN BORDEN

Special to The Jewish News

y

Nothing works wonders like Miracle Whip salad
dressing from Kraft. Its unique combination of
vinegar, oil and spices gives food a delicious
tang that mayonnaise just can't match. Try it in
this recipe for crispy peppered chicken and
you'll find that Kosher-parve Miracle Whip adds
a wonderful flavor to food.

(t; 1987 Kraft. Inc.

CRISPY PEPPERED CHICKEN

With Kosher-parve Miracle Whip salad dressing

1 21/2 to 3-lb. broiler fryer, cut up, skin removed
/2 cup MIRACLE WHIP Salad Dressing
1 teaspoon ground cumin
1 teaspoon onion powder
1 /2 teaspoon ground red pepper
1/2 teaspoon garlic powder
1 1/2 cups crushed sesame crackers

1

78

FRIDAY, SEPTEMBER 16, 1988

K

Brush chicken with combined salad
dressing and seasonings; coat with
crumbs. Place on rack of broiler pan.
Bake at 400', 45 to 50 minutes or
until tender.
3 to 4 servings
Variation: Substitute Miracle Whip
Light reduced calorie salad dressing
for Miracle Whip salad dressing.

A

om Kippur is over. You
return from a day of
prayer and fasting at
the synagogue full of hope,
confident that you have been
sealed for a happy and
healthy new year. Your fami-
ly is ready to break the fast.
Traditionally, a brunch menu
is served on this occasion
because it is light and easy to
digest. But this presents a
challenge to all cooks who
have resolved to help their
families lower the cholesterol
and fat in their diet since
many brunch items — ome-
lets, bagels, lox and cream
cheese, coffee cake — are high
in cholesterol. Is there a way
to serve these traditional
foods, avoid fat and
cholesterol, and still present
a menu that's a treat to eat?
The answer is "Yes" if you
take the time to plan ahead
and adopt as your own some
of the recipes that follow. You
still can serve bagels and lox,

but a different, yet delicious,
version. Treat your family to
a menu that includes a Yolk-
less Omelet seasoned with a
lox filling, bagels spread with
Low-Fat Herbed Cream
Cheese, a green salad dressed
with Low Oil Vinai-grette, a
No-Cholesterol Coffee Cake
and a fresh fruit boat. Remind
everyone to eat slowly. The
food will look and taste
delicious, but you have to be
careful not to wolf it down
after the long fast.
The Yolkless Omelet is very
versatile. Try it with a variety
of fillings: lox and dill, fresh
spinach and mushrooms, or
grated zucchini and red pep-
per. In general, allow two egg
whites per person and about
a cup of the filling of your
choice. Be creative — use
these recipes as guidelines for
your own experiments. Add
whatever you like to the egg
whites, but remember, no
cheese. Don't feel bad about
wasting the yolks. Egg yolks
supply between 250 and 275

Continued on Page 80