I COOKING I
Honey Symbolizes
A Sweet New Year
Now there are three ways to get the tangy zip of MIRACLE WHIP—Original
MIRACLE WHIP Salad Dressing and two new cholesterol free choices: MIRACLE
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NAOMI ARBIT
LEMONY TARRAGON GRILLED FISH
1/2 cup Miracle Whip salad dressing
1 /4 cup lemon juice
1 tablespoon dijon mustard
2 teaspoons dried tarragon leaves,
crushed
Special to The Jewish News
1 teaspoon freeze-dried chopped chives
1 teaspoon grated lemon peel
Vs teaspoon white pepper
1 to 11/2 lb. halibut, salmon or sword-
fish fillets or steaks, 1-inch thick
M
Mix all ingredients except fish. Pour over fish.
Marinate in refrigerator 2 hours. Drain, reserving marinade.
Place fish on greased rack of broiler pan or grill. Broil or grill over low coals,
uncovered, on both sides until fish flakes easily with
a fork, brushing frequently with reserved marinade.
3 to 4 servings.
Prep time: 15 minutes plus marinating time
Cooking time: 15 minutes
Try the tangy zip of MIRACLE WHIP
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FRIDAY, SEPTEMBER 15, 1989
553-2165
ay it be a good,
sweet year" is the
theme of Rosh
Hashanah. Each Jewish holi-
day has its own charac-
teristics and its own tradi-
tional foods. They are impor-
tant because of what they
symbolize. Honey symbolizes
the wish that tomorrow's life
will be sweeter. The Rosh
Hashanah dinner, therefore,
starts and ends with sweet
foods.
The traditional Sabbath
bread, challah, baked in a
round shape, is blessed, sliced
and served with slices of
apple. Both are then dipped in
honey and eaten.
Salad dressings, fowl and
vegetables prepared with
honey are often served, but
the dessert is traditionally
honey cake. Every family
seems to have a honey cake
recipe handed down from a
grandmother, mother or aunt.
The following recipes are
those gathered from various
parts of the country for you to
try. One of them may be the
one you will add to your
recipe file.
CAKE HONEY
4 eggs
11/2 cups sugar
lh cup vegetable oil
1% cups honey
1 teaspoon vanilla
3% cups flour; dash of salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
11/4 teaspoon instant coffee
in 1 1/2 cups boiling
water
3/4 cup raisins
1 /4 cup chopped walnuts
In a large mixing bowl, mix
eggs and sugar together well.
Add the oil, honey and va-
nilla. In another bowl, com-
bine the flour, salt, baking
Naomi Arbit-of Fox Point,
Wis., teaches cooking and is
the author of seven cook-
books.
powder, baking soda and cin-
namon. Alternately add the
flour mixture and cooled
coffee to the egg mixture. Add
the raisins and nuts and mix
well. Pour into a greased
9x13x2-inch pan. Bake at 350
degrees for 1 hour.
HONEY CAKE
3% cups flour; dash of salt
1 1th teaspoons baking
powder
1 teaspoon baking soda
% teaspoon cinnamon
% teaspoon nutmeg
1/8 teaspoon ground cloves
% teaspoon ginger
4 eggs
3 /4 cup sugar
1 /4 cup vegetable oil
2 cups honey
% brewed coffee
1% cup chopped nuts
In a medium bowl, combine
flour and all dry ingredients.
In a large bowl, beat the eggs,
gradually adding the sugar.
Beat until thick and light in
color. Beat in oil, honey and
coffee. Stir in the flour mix-
ture and nuts. Oil 2 9-inch
loaf pans and-line with foil.
Pour mixture into the pans.
Bake in a 325-degree oven for
50 minutes, until browned
and a toothpick inserted in
the center comes out clean.
Cool on a rack before remov-
ing from the pans.
HONEY CAKE
1 teaspoon instant coffee
dissolved in 1 cup boil-
ing water
3 /4 cup vegetable oil
% cup sugar
% cup honey
3 eggs
1 teaspoon vanilla
2 cups flour; pinch of salt
1 tablespoon baking
powder
% teaspoon baking soda
1 teaspoon cinnamon
1 /4 teaspoon ground cloves
% cup chopped pecans
% cup white raisins;
optional
In large bowl, combine oil,
sugar, honey, eggs and
vanilla. Beat with electric