I COOKING I Before You Buy Salami, Check The Facts TIraditional Treats For Chanukah NAOMI ARBIT Special to The Jewish News T Were not ordinary. Our Salami is made only with: The Government allows ordinary Salami to be made with: 4 4 4 4 4 Frozen Beef , Pork or Poultry Meat By-Products Artificial Flavors Artificial Colors Cereal Fillers or Other Extenders 100% Fresh, Great Tasting Beef No Meat By-Products of Any Kind No Artificial Flavors No Artificial Colors No Fillers or Extenders of Any Kind Traditional New York Delicatessen We're Kosher. We answer to a higher authority YOU'LL FIND PREMIUM QUALITY HEBREW NATIONAL SALAMI AT: PICKLE BARREL NINO SALVAGGIO 19801 WEST TWELVE MILE SOUTHFIELD; MI 18592 HARPER ST. CLAIR SHORES, MI 48081 STAGE & CO. NINO SALVAGGIO 6873 ORCHARD LAKE ROAD WEST BLOOMFIELD, MI 32906 MIDDLEBELT FARMINGTON HILLS, MI 48018 DELI UNIQUE 6724 ORCHARD LAKE ROAD WEST BLOOMFIELD MI RALPH'S DELI EXCLUSIVE DISTRIBUTOR: Leikofsky & Company 8634 Fenkell Ave. Detroit, MI 48238 Tel: (313) 864-4465 3955 TELEGRAPH RD, BLOOMFIELD HILLS, MI 2442 FRANKLIN, BLOOMFIELD HILLS, MI 6527 TELEGRAPH RD, BIRMINGHAM, MI L 104 j JEWELRY APPRAISALS At Very Reasonable Prices Call For An Appointment /! established 1919 k. 30400 Telegraph Road Suite 134 Birmingham, MI 48010 FINE JEWELERS (313) 642-5575 GEM/DIAMOND SPECIALIST AWARDED CERTIFICATE BY GIA IN GRADING AND EVALUATION FRIDAY, DECEMBER 15, 1989 DAILY 10-5:30 THURS. 10-7 SAT. 10-3 radition is what is im- portant about our holi- days. Chanukah, the eight-day Festival of Lights, has several traditions. To commemorate a historic struggle for their religious freedom, Jewish families around the world light one new candle on the menorah each evening. On the eighth day of the festival, the fami- ly's entire menorah glows. Food customs are tradi- tional at Chanukah. Potato pancakes, or latkes, are the most popular. Foods cooked in oil commemorate the fact that a meager amount of oil miraculously burned for eight days and nights, 2,100 years ago, when the Maccabees recaptured and rededicated the Temple in Jerusalem. Symbol cookies represent traditional Hebrew shapes, including the Lion of Judah and the dreidel, a child's toy. Potato pancakes are light, just right to serve with meat, poultry or fish. They can be served at lunch or dinner, with omelets or scrambled eggs at breakfast, or are wonderful anytime by themselves, served with a generous helping of ap- plesauce, sour cream or yogurt. Pancakes should be tender and golden brown, panfried and never greasy. Larger potatoes are easier to handle using a vegetable peeler to remove the thinnest peel possible. Potatoes won't discolor if you shred them coarsely and directly into cold water. The secret of crisp- every-time latkes is to extract as much moisture as possible from the potatoes. To do this, simply wring the shredded potatoes and onions in a towel. This also prevents the batter, a mixture of shredded potatoes, onions, eggs and flour, from becoming watery and sticking to the pan while cooking. The batter will darken if it stands too long. The taste of the latkes won't be affected, but they will be less attractive. When ready to cook, use on- ly as much oil as necessary, lightly flatten them with a spatula, brown on both sides, turning only once. To freeze latkes: Fry on each side only until golden. Drain on paper towels. Freeze in single layers on baking sheets lined with foil. Once frozen, remove from baking sheets and store in plastic bags. They will not stick together. Place frozen latkes, in one layer on foil-lined bak- ing sheets; bake at 400 degrees until crisp and brown, about 5 to 10 minutes. CLASSIC POTATO LATKES 4 large potatoes (3 lbs.) cold water 1 onion 2 eggs 1/3 cup all purpose flour 2 tsp. salt 1/8 tsp. pepper vegetable oil Note: Cholestreol and saturated fat content can be reduced by replacing eggs with- egg substitutes. Two egg whites may be substituted for each egg. Peel potatoes; rinse under cold running water. Into a large bowl half-filled with cold water, coarsely shred potatoes and onion. In a col- ander lined with a clean towel or cheese cloth, drain potatoes and onion. Wrap potatoes and onion in towel; squeeze to remove as much water as possible. In same large bowl, beat eggs; return potatoes and onion. Add flour, salt and pepper; stir until well mixed. In a large skillet over medium heat, in 1/3 cup vegetable oil, drop potato mixture by scant 1/4-cupfuls into 4 mounds 3-inches apart. Flatten each to make a 4-inch pancake. Cook pancakes until golden brown on one side, about 4 minutes; turn and brown other side. Remove to paper-towel lined cookie sheet to drain; keep warm in low oven. Repeat to make 12 more pancakes, stirring potato mix- ture occasionally and adding oil to the skillet if needed. Ar- range pancakes on warm platter; garnish with sprigs of fresh parsley. Serve im- mediately with apple sauce, and/or sour cream or yogurt. For a luncheon treat: Divide pancakes between individual