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January 13, 1989 - Image 80

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-01-13

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

1 COOKING I

TOVAH FELDSHUH: ON UNIQUENESS

TuB'Shevat

Continued from Page 78

One of the great
motivating forces in my life
is uniqueness. As an actress
uniqueness is important,
because acting is more than
just role-playing. It
requires being able to
expose a quality that is
uniquely you.
In other areas of my life,
I look for uniqueness. Even
in my decaffeinated coffee.
Sanka® Brand Decaffeinated
Coffee is unique, because
it's the only leading,

national brand that is
naturally decaffeinated with
pure mountain water and
nature's own sparkling
effervescence. So, not only
is Sanka® smooth-tasting,

()KOSHER

but it addresses my concems
about caffeine and food that
is naturally processed.
All of us have the
potential to be unique. All
we need is to experience that
part of us that's different
and enjoyable. For me, it
can be a challenging role in
a new play, or something as
simple as relaxing with a cup
of SanIca? Uniqueness...
there are so
many ways to
enjoy it!
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I highly recommend A
Seder for Tu B'Shevat as an
enlightening guide for those
who want to make this cus-
tom a meaningful and en-
joyable tradition for the whole
family. The 32-page booklets
cost $2.95 each and are avail-
able at many Jewish book-
stores. Or you can order
directly from the publisher:
Kar-Ben Copies, Inc., 6800
Tildenwood Lane, Rockville,
MD 20852. Shipping for one
booklet is $1.50, with dis-
counts for more than one.
For information, call
1-800-4-KARBEN.
Below is a simple recipe for
chocolate fruit fondue which
is found on the last page of A
Seder for Tu B'Shevat along
with an assortment of other
"extracurricular" holiday ac-
tivities. The fondue can be
used with any leftover seder
fruit or as a special Tu
B'Shevat dessert. It is fol-
lowed by my own quick and
easy recipes for a dried-fruit
lokshen kugel and date-nut
bars, both of which would also
be very appropriate to serve
on this holiday.

FRUIT FONDUE
In a pot, combine 12 oz.
chocolate chips, 1 cup light
corn syrup, 2 tsp. vanilla, and
a dash of salt. Set on a low
flame and stir until smooth.
Transfer to a chafing dish or
fondue pot. Dip cut up fruit
from your seder plates, cake
cubes, and marshmallows in-
to the melted chocolate.

DRIED-FRUIT
LOKSHEN KUGEL
This is one of my favorite
pareve recipes for lokshen
kugel ("noodle pudding"). If
you want to cut down on
cholesterol, you can substi-
tute 3 egg whites for 2 of the
whole eggs.
1 8-ounce package
medium-wide egg
noodles
4 tablespoons vegetable
oil, divided
4 large eggs (see note
above)
1/3 cup sugar
1 cup orange juice
1/4 teaspoon ground
cinnamon
1/8 teaspoon ground
ginger
3/4 to 1 cup diced mixed
fruits, such as figs,
apricots, prunes and
dates
1/4 cup dark or light
raisins
1 medium-sized apples,
peeled (if desired)
and diced (about 1
cup)

Cook the noodles according
to the package directions.
Drain them well, put them
back into the pot, and toss

them with 2 tablespoons of
the oil to keep them from
sticking together. In a
medium bowl, use a fork beat
the eggs with the sugar until
well mixed. Beat in the re-
maining 2 tablespoons oil, the
orange juice, cinnamon and
ginger. Then stir in the dried
fruits, raisins and apple..Add
the fruit mixture to the
noodles, and stir until all the
ingredients are evenly
distributed. Transfer the
noodle mixture to a greased
or nonstick spray-coated
10-inch-square casserole or
equivalent. Cover the
casserole with a lid or foil and
bake in a preheated
350-degree oven for 40
minutes. Remove the covering
and bake for 10 to 20 minutes
longer or until the kugel
seems to be firm and set in
the center. Let it cool slight-
ly before cutting it into
squares to serve. Serve warm
or at room temperature.
Makes about 9 servings.

EASY DATE-NUT BARS
These are relatively low in
fat and high in fiber.
1/4 cup butter or
margarine
1/2 cup packed brown
sugar
1/4 cup plain low-fat
yogurt
1 large egg (or 2 egg
whites)
1/2 teaspoon vanilla
extract
1 cup all-purpose white
or whole wheat flour
1/4 teaspoon baking soda
1/2 teaspoon ground
cinnamon
1/8 teaspoon ground
cloves (or allspice)
1/2 cup chopped, pitted
dates
1/2 cup coarsely chopped
walnut halves
Melt the butter or mar-
garine in a 2- to 21/2-quart
saucepan. Remove from the
heat and stir in the brown
sugar. Then mix in the
yogurt, egg (or egg whites)
and vanilla. Add the flour,
baking soda, cinnamon and
cloves, and mix until
completely combined. Stir in
the dates and walnuts.
Spread in a well-greased or
nonstick spray-coated 8- or
9-inch square baking pan.
(The batter will be thick and
not very deep.) Bake in a
preheated 350-degree oven for
about 20 to 30 minutes or
until a toothpick comes out
clean. Cool slightly, then cut
into squares to serve. Makes
16 squares.

1989 Gloria Kaufer Greene.
Gloria Kaufer Greene is the
author of The Jewish Holiday

Cookbook: An International
Collection of Recipes and
Customs (Times Books).

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