I COOKING

SAM'S
FRUIT MKT.

DAILY 7 AM-7 PM
SUNDAY AM-6 PM
CLOSED SATURDAY

Private Recipes

YOU GET THE
BEST QUALITY
AT THE
LOWEST PRICES

25282 Greenfield Rd.

Just North of 10 Mile

Continued from Page 69

• 968-4850 •

WE HAVE THE BEST LOX AND THE

5 9.98 le.

LOWEST PRICES IN TOWN .

New Crop Extra Fancy Washington

RED or GOLDEN DELICIOUS APPLES149*

lb.

Low Salt

SCHVALTZ HERRING,

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$1.99

each

Jumbo

DRIED APRICOTS. .

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$ 1 .9 9 b

Old Vienna 27 oz. can

GEFILTE FISH.....

1

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• • • IT'S TIME • • •
TO FEEL GOOD ABOUT YOURSELF

• Do you "live" to eat?
• Do you have trouble
saying no?
• Too much to do,
too little time?

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• Weight Control
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TEXTURED YARNS ...
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Also Classic Sports and
Worsted Wools

32800 Franklin Road, Franklin, MI 48025
Phone: (313) 626-3150

72

FRIDAY, SEPTEMBER 22, 1989

APRICOT-NOODLE
CHARLOTTE (KUGEL)
8 ozs. imitation cream
cheese
1 cup sour cream (or
replacement)
1 stick plus 2
tablespoons
margarine, melted
1 cup Egg Watchers
1/2 lb. semi-broad noodles

ND IT

L

IN THE

AMT

12-oz. jar apricot
preserves
2 tablespoons light
brown sugar

1. Butter 13 x 9-inch pan.
2. Beat cream cheese with
sour cream, melted marga-
rine, Egg Watchers. Cook
noodles al dente, drain and
combine with batter, tossing
to coat noodles well. Place
half the noodles into baking
pan and dollop with half the
preserves; repeat with re-
maining noodles and pre-
serves. Sprinkle with brown
sugar, dot with the 2 table-
spoons margarine, cover and
refrigerate overnight.
3. Preheat oven to 350
degrees and bake the kugel
40 to 50 minutes until golden.
Serves 8 to 10.

A Yom Kippur Buffet
For Breaking Fast

NAOMI ARBIT

All Specials Good Through September 28th, 1989

DEA FARRAH
MSW, ACSW, CSW

Cream, honey, oil and
sugar. Add eggs one at a time
and beat. Combine coffee,
baking powder and soda —
mixture will bubble. Combine
flour with spices and add
alternately to creamed mix-
ture with the coffee. Dust
nuts with flour and drop into
batter. Bake in greased, wax-
papered pan at 325 degrees
for one hour.

Special to The Jewish News

0

n Yom Kippur, Octo-
ber 9 this year, the
24-hour fast for the
Day of Atonement concludes
with a special meal combin-
ing fish and dairy foods.
By custom, all preparation
and labor for the meal is con-
cluded on the preceding day,
so that Jewish families can
spend a reflective day at the
synagogue.
The following menu should
appeal to hostesses who like
to be well organized before
guests arrive.
The meal begins with a
simple ritual. A blessing is
said over challah, which is
then broken into pieces for all
to share.
Next, sip punch cups or
mugs of refreshing cold beet
borscht. Herring is tradi-
tional, and this menu
features two kinds. A salmon
or tuna salad can also be
added.
Vegetables, salad and a
kugel will complete our buf-
fet. Leftover honey cake with
assorted fresh fruits, coffee or
tea is a nice finale.

SIMPLE BEET
BORSCHT
1 qt. prepared, regular or
low-calorie beet
borscht
1 8-oz. container of low-
fat plain yogurt
Pour half the borscht in a
blender with a yogurt and
whirl until smooth. Pour in-
to a larger container (pitcher)
with the remaining borscht.
Stir and refrigerate. Before
serving, stir well or whirl
again in blender.

HERRING ANTIPASTO
11/2 lbs. herring tid-bits,
well drained
1 red pepper, chopped in
small squares
1 red onion, chopped
1 Granny Smith apple,
cubed
1 can pitted black olives,
drained
1 jar chili sauce
In a large bowl, combine all
ingredients, stirring gently.
Serve on a lettuce-lined plat-
ter or in a glass bowl.

HERRING 'N CREAM
1 pound herring tidbits,
rinsed and drained
1 /2 cup light mayonnaise
1/2 cup sour cream or low-
fat plain yogurt
juice of 1/2 lemon
% green pepper, chopped
in small squares
1/2 red pepper, chopped in
small squares
1 teaspoon celery seed
1 teaspoon sugar
4 green onions and tops,
sliced
In a large bowl, combine all
ingredients. Refrigerate for
up to three weeks in
refrigerator.

VEGETABLES
VINAIGRETTE
% cup vegetable oil
% cup tarragon vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 /4 teaspoon tabasco
sauce
1 tablespoon dried dill
2 tablespoons snipped
parsley
1 tablespoon snipped
chives
3 /4 cup sliced fresh
mushrooms
Continued on Page 74