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COOKING
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REMEMBER TO BUY AND USE
BREDE HORSERADISH ...
for Passover. The only Horseradish
made fresh in Detroit. Don't
accept substitutes. Look for
the BREDE name on the label
Heart Healthy Cooking
For Jewish Holidays
BARBARA PASH
Special to The Jewish News
C
WA POE
HORSERADISH
1000 /0 PURE
HORSERADISH
Fresh 6round
•.(.3t.g .,. A0.4,,,
Ho psERANSH
Fresh .iround
ciplkirANS ONLY 1-ORSEPAD I S44
'ONEGAR AND SALT
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6AR AND SALT.
KELP REFRIGERATED
Of , REFRIGERATED
NET WT. 8'/2 OZ.
'40E It}:.
HMV 6AtCH 4622 3
KOSHER
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KOSHER
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NET WT.. 81 OZ.
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Available in
pure white or
beet flavor,
Passover Kosher.
BREDE, INC.
19000 Glendale Ave.
Detroit, Michigan
Dist. by DETROIT CITY DAIRY, INC.
868-5511
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RICK WALD • 489.5862
86
FRIDAY, MARCH 30, 1990
oming out this month
is a new cookbook
written by three
Baltimore women. Rosalind
Trieber, Ann Sussman and
Janet Brighman are the
authors of Life After
Schmaltz, Heart Healthy
Jewish Holiday Cooking.
According to the authors,
their intention was to dem-
onstrate that kosher cooking
can be healthy and tasty.
They have taken traditional
holiday fare and either re-
duced or eliminated the fat,
eggs and cholesterol. Nutri-
tional analyses are given for
each recipe, as well as meth-
ods by which readers can
adapt existing recipes to
heart-healthy ones. There is
also information on how to
read a nutritional label.
Rosalind Trieber has a mas-
ter's degree in community
health education. She con-
ducts groups in nutrition,
behavior modification and
weight loss at Johns Hopkins
University School of Medicine
at Francis Scott Key Medical
Center.
Ann Sussman is director of
volunteer services at the
medical center.
Janet Brigham, PhD., is
now a fellow in the medical
school. Formerly, she was a
journalist and food editor in
the Pacific Northwest.
Life After Schmaltz may be
ordered from Trieber Associ-
ates, Inc., P.O. box 601,
Owings Mills, Md. 21117-
0601.
Following is a sampling of
recipes from the book.
VEGETARIAN
VEGETABLE SOUP
1 15 oz. can low-sodium
stewed tomatoes
1 15 oz. can low-sodium
tomato sauce
% cup sweet red kosher
wine
10 cups water
1 large carrot, sliced in
rounds
% green pepper, cut in
chunks
1 medium onion, peeled
and halved
3 medium white potatoes,
peeled and cubed
1 15 oz can cut yellow
corn
1 /2 cup frozen uncooked
peas
1 stalk celery, sliced
1 cup frozen uncooked
French-style green
beans
1 tsp. salt
8-10 whole black pepper
corns
% tsp. oregano
2 Tbsp. honey
Mix all ingredients into a
large soup pot and cook on
medium heat for 11/2 hours.
Remove onion after 1 hour of
cooking. Freezes well. Serves
15 1-cup servings.
NEAR EASTERN
SALMON LOAF
(DAIRY)
This is a delightfully light
and satisfying dish, accom-
panied with seasoned rice and
stewed tomatoes. For an in-
teresting variation, use 1 tsp.
drained capers instead of peas
and broccoli.
1 11b. can salmon
4 slices of cracked wheat
bread, crusts
trimmed
% pint lowfat vanilla
yogurt
egg subtitute to equal
one egg
whites of 2 large eggs
1 /2 cup of frozen
uncooked peas and
cut broccoli
1 /2 small onion, chopped
1 TBSP. chopped sweet
relish
vegetable oil spray.
Preheat the oven to 350F.
Drain salmon and flake, dis-
carding bones and skin. In a
separate bowl, crumble bread
and soak in Y2 cup of yogurt.
Add egg substitute and egg
whites. Mix well. Fold salmon
into custard mixture. Add
peas and broccoli. Oil spray a
loaf pan. Put salmon mixture
into loaf pan. Bake 35 min-
utes. Combine remaining yo-
gurt and relish and spread on
loaf. Bake an additional 10
minutes. Serves 8.
DATE APPLE TORTE
egg substitute to equal 2
eggs
3 egg whites
1 /4 cup sugar
1 cup graham cracker
crumbs
2 tsp. baking powder
1 cup sliced dates
1 cup chopped apples
2 /3 cup chopped nuts
(English walnuts)
2 tsp. vanilla
Preheat the oven to 350F.
Mix the egg whites and egg
substitute together. Add the
sugar gradually and mix. Mix
the crumbs with the baking
powder, dates, apples, and
nuts. Add to the eggs with
vanilla, mixing lightly. Bake
in a 9 inch square or round
baking pan 30 to 35 minutes.
Cool and cut into squares.
Makes 24 2-inch squares. 111