Sephardic Menu Continued from preceding page recipes will bring a sweet enjoyment and new under- standing of the rich diversity of our Jewish heritage. It's a special time of the week when families gather, traditions are renewed and there's plenty of time to relax and enjoy the rich, delicious taste of Maxwell House® Coffee. GENERAL FOODS CERTIFIED KOSHER c 1988 General Foods Corporation Maxwell House® Coffee. Always ... Good to the Last Drop: Open House HEAT MIRROR"R-4 With a Subscription To The Jewish News trywyARE gaSuLd010 GrArmC , laCU , Cula SEASONS Add more space, more light, more airiness with a Four Seasons® "SUNROOM Call: 354-6060 • Let the beauty of the outdoors in with a Four Seasons "SUNROOM". It can be built into your home or added on. Either way, its adjusta- ble pitch roof can match your roof line. Best of all, we can custom- ize your "SUNROOM" the way you like. Choose any shape, any form. Select a glass or shingled roof or any combination. Specify solid wood or glass sides. And add a breeze with functional doors. The choice is yours. Call today for free estimate! 0 FOUR SEASONS J GREENHOUSES Four Seasons Greenhouses 44809 Cass • Utica CI Demodeling Centers Outdoor Living For A Lifetime" © F.,. Sc.non, 'solar F'roduct. .up 102 You're At The Head Of The Class FRIDAY, SEPTEMBER 15, 1989 254-4466 Over 230 independently operated franchised locations nationwide • Al participating center, See center ler details THE JEWISH NEWS 50°/0 OFF ME A SURE' N NOW OW OPEN IN MADISON HEIGHTS MADISON PLACE - 589-3032 C E E 1 R P 8(E L ::\ 855-0122 :141 : : E 1 spODSE POACHED FISH juice of 1 lemon 2 tablespoons oil 2 ribs celery with leaves 1/2 cup parsley, with stems, coarsely chopped 1 small green pepper, seed- ed and cut in strips 1/2 teaspoon turmeric 1 teaspoon salt 5 to 6 pounds sea bass or trout, cut in 11/2 inch thick steaks (about 15 pieces) Pour enough water into a large, deep skillet to come halfway up the sides. Add lemon juice, oil, celery, parsley, green pepper, turmeric and salt. Bring to boil. Place fish steaks in pan in one layer. Do not overlap. Any remaining steaks can be cooked in a second batch in the same liquid. Cook about 7 minutes on each side, turning gently so fish doesn't flake (or cover pan and simmer fish for 12 to 15 minutes or until cooked). Remove fish from pan with a spatula and place in a deep serving platter. Reduce liquid in pan to about half by boil- ing, uncovered, over medium heat. Pour over fish steaks. Refrigerate. Serve cold or at room temperature. Makes 15 servings. BRAISED VEAL STUFFED WITH RICE, BEEF AND PARSLEY 1 /2 cup long grain rice % cup boiling water 2 pounds ground beef 1 cup coarsely chopped parsley 1 teaspoon allspice 1/8 teaspoon pepper 1 teaspoon salt 5 to 6 pounds boned veal breast or shoulder % cup oil 3 ribs celery and leaves, sliced 1 cup water To make filling: Pour enough water over the rice to cover. Let stand at room temperature for at least one hour (several hours or over- night would be better) to remove starch and let the grains puff up. Drain off water. Pour the '/2 cup boiling water over the rice and bring to boil over high heat. Cook rice, uncovered, until water is absorbed. Reduce heat to lowest setting, cover almost completely and let sit for five minutes stirring once or twice. Cool completely in refrigerator. Stir in ground beef, parsley, allspice, pepper and salt. Lay veal on flat surface, boned side up. Spread filling over the meat and roll up, jelly roll fashion. Tie neatly with string to secure. Tie a small square of foil at each end to keep filling intact. Heat oil in a large, heavy saucepan. Brown veal on all sides. Add celery and water. Cover and simmer for 2 1/2 to 3 hours. Check often and add a little more water if needed. Before serving, remove strings and foil and cut in 1/2 inch slices. Serves 10 to 12. RICH MAN'S RICE The meat and dried fruits which go into this dish used to be expensive for the average family, thus giving it its name. 11/2 cups rice 2 tablespoons oil 1 large onion, chopped 11/2 cups water % cup chopped celery 2 tablespoons tomato sauce 1 teaspoon salt 1 cup frozen peas and car- rots, cooked and drained % cup raisins 1/2 to 1 cup finely chopped chicken or turkey Pour enough boiling water over rice to cover. Let stand at room temperature for at least one hour. In a large saucepan, heat oil and add onion. Saute for 1 minute; do not brown. Drain rice and add to onion along with the 1 1/2 cups water, celery, tomato sauce and salt. Bring to a boil and cook until water is absorbed. Lower heat, cover with lid almost