Each month in this space, L'Chayim will look back into issues of The Jewish News to see what was happening in the local Jewish community or in the Diaspora 10, 20 and 40 years ago. 40 YEARS AGO Freshly frozen kosher poultry made its debut in Detroit. Pianist Oscar Levant appeared in concert at the Masonic Temple. Israel and The Netherlands signed a new, six-month trade agreement. The Boy Scouts of America marked its 40th anniversary. 20 YEARS AGO The Knesset voted to approve an amendment to the Law of Return which equates Jewish nationality with Jewish religion. New government taxes quadrupled the cost for an Israeli to purchase an automobile. Almost 1,000 people protested in front of the French Consulate on Cadillac Square in Detroit, expressing anger at the French government's policies in the Middle East. The newest facility for elementary Hebrew education was dedicated at Southfield's Congregation Beth Achim. 10 YEARS 'AGO Michigan Region Women's American Ort marked ORT's 100th • anniversary. Actor Herschel Bernardi performed before a sell-out crowd at Ford Auditorium at the 10th annual Hassidic Happening. Yitzhak Shamir was appointed foreign minister. The first group of Egyptian Jews to visit Israel were welcomed by Prime Minister Begin te AIV4 k ietiP Sfr Bake No-Cholesterol Shalach Manot By LESLYE MICHLIN BORDEN Do you have a favorite kosher recipe? In this space, L'Chayim will print kosher recipes that the whole family can prepare together. To contribute to the column, type your recipe on an 81/2 by 11 sheet and sent it to L'Chayim do The Jewish News, 27676 Franklin Road, Southfield, Michigan 48034. Many food traditions surround the joyous Purim holiday. One is to prepare hamantashen, rich cookies shaped like Haman's hat, filled with fruit and nuts. Another is to eat seeds, dried fruits, and nuts because these were the mainstay of Esther's diet in Ahasuerus's court where she could not eat the meat. A third is the duty to give shalach manot, food gifts, as part of the celebration. The gifts should be immediately edible treats of two kinds: one category should be made of flour. As the tradition has evolved, this has come to mean cookies, such as hamantashen, poppy seed cookies, and tayglach (a cookie- candy soaked in honey syrup). Preparing these treats from flour is especially important because Purim occurs so close to Passover that it is time for the Jewish homemaker to start using up her supply of flour. The second category of gift includes uncooked fruits, such as figs, oranges, and pomegranates. For most people, following the requirements of this holiday poses no problems. But for those who are trying to restrict their intake of fat and/or lower their consumption of cholesterol, these butter- and egg- rich delicacies are not recommended. By altering the original recipes, you still can include them in your baking repertoire and celebrate the holiday in the most traditional manner. So get out your beautiful gift boxes and bake away. L - 4 FRIDAY, MARCH 2, 1990 The alterations to the traditional recipes focus on the following easy changes: Eliminate Eggs: Omit eggs from the recipes altogether. Use egg substitute whenever a recipe calls for whole eggs. For the most part, in baking cookies, this adjustment makes little difference in the final product. One- By altering the original recipes, you still can include them in your baking repertoire and celebrate the holiday in the most traditional manner. quarter cup egg substitute is the equivalent of one whole egg. Use Canola Oil Instead Of Butter: Second, do not use butter. Replace butter with a margarine that is high in polyunsaturated oil, like safflower margarine. Better yet, use oil because it hasn't been hydrogenated (that's what makes margarine "hard"). If you decide on using oil, select canola oil because of all oils currently available, it contains the least saturated fat. In fact, it is 94% saturated fat free. Celebrate Purim with all the fun and tradition — but with less fat — you have always enjoyed. Bake lots of cookies for shalach manot. Give them to all your friends. By making the alterations suggested, you'll be giving your friends a lot more than just tasty sweets for a gift. Tuck the recipe in the package to complete the gift. They'll really thank you. No-Cholesterol Hamantashen: Dough: 3/4 cups egg substitute (equal to 3 eggs) 1 cup sugar /2 cup canola oil 1 /2 cup orange juice 41/2 cups flour 1 /4 teaspoon baking soda 3 teaspoons baking powder 1 /2 teaspoon salt In a large mixing bowl, beat the egg substitute, adding the sugar as you beat. Continue beating, adding the oil and orange juice. In another bowl, combine the dry ingredients, mixing well. Add these to the beaten egg mixture. The dough will be a little sticky, but don't add too much flour in rolling or the cookies will come out hard. On a lightly floured pastry board, roll part of the dough to a thickness of 1/8 inch. Cut with a 3-inch round cutter. Fill with about 1 teaspoon of desired filling. Shape by folding into the center each of the three sides of Haman's hat. Repeat with remaining dough. Bake at 350 degrees for about 20 minutes. Makes 6 dozen cookies. 1 Poppy Seed Filling: 1 cup poppy seeds 1 cup milk 2 tablespoons canola oil 1 /2 cup seedless raisins 1 /2 cup chopped almonds 2 tablespoons corn syrup 1 teaspoon vanilla In a saucepan, combine all ingredients except vanilla. Bring to a boil and stir over medium heat until milk is absorbed and mixture becomes thick. Cool and add vanilla. Makes about 3 cups filling. Uncooked Fruit Filling: 1 pound uncooked pitted prunes 1 /2 cup chopped almonds 1 /2 cup seedless raisins 1 /4 cup dried apricots 1 /2 cup sugar 2 teaspoons cinnamon 1 /2 cup fresh lemon juice Place all ingredients in food processor. Process until mixture becomes smooth and thick. Makes about 4 cups. No-Cholesterol Tayglach: Dough: 3/4 cup egg substitute (equal to 3 eggs) 2 cups flour 1 /2 teaspoon nutmeg slivered almonds (optional) Honey Syrup In a medium mixing bowl, beat egg substitute. Add the dry ingredients (except the almonds) to form a stiff dough. Turn out onto a lightly floured pastry board and knead one or two minutes. Roll pieces of dough between palms of the hand to 1/4 inch thick pencils. Cut each pencil into 1/4 inch pieces. Drop the pieces of dough into the boiling syrup. Do just a few pieces at a time. Skim them off as they rise to the top in about 7 minutes. Transfer to a platter or wet board spread with the slivered almonds. Continue, using all the dough. Let cool before cutting into small squares. This cookie-candy may be prepared long in advance of the holiday. Store in an airtight container. Leslye Michlin Borden is a Detroit native residing in California who specializes in healthful kosher cooking.