COOKING I Appealing Lunches Continued from Page 86 Start your new year right with delicious, all natural Empire Kosher poultry. To serve the finest, you must start with the very best. Empire Kosher chickens and turkeys are always succulent and tender, fresh and flavorful because of the extra time and care that goes into every bird. No artificial ingredients or growth stimulants are ever used, so you get poultry that's raised slowly and naturally, the way it should be. And special hand processing and stringent supervision ensure that every product is unquestionably kosher and meets Empire Kosher's unsurpassed standards of quality, natural freshness and flavor. When you want only the finest foods to grace your table, specify the all-natural poultry with a distinctive difference... Empire Kosher! Empire Kosher is available at finer supermarkets, kosher butchers and restaurants coast to coast. For the very best poultry, specify all natural Empire Kosher at your favorite delicatessen, butcher or frozen foods department. 1-800-EMPIRE-4 The Most Trusted Name in Kosher Poultry and Foods Barry's Let's Rent It PARTIES EXCLUSIVELY • Tents • Tables • Chairs • China • Paper Goods 4393 ORCHARD LAKE RD., N. OF LONE PINE IN CROSSWINDS Presenting The Best In Old World Baking All Baked Doily On Premises 855.0480 NOTICE We No Longer Service Shopping Center Markets As of Sept. 8, 1990 Don't wait till the last minute — Order Your holiday breads & cokes now! Full Service Bakery Catering • Weddings • Bor/Bat Mitzvahs 6257 Orchard Lake Rd. West Bloomfield Bakvry 851-3707 Monday-Friday 9:30 a.m.-4:30 p.m. Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354.6060 88 FRIDAY, SEPTEMBER 7, 1990 % cup fresh or canned fruit (pineapple cubes, apple cubes) 1 tablespoon dried fruit (raisins, apricots, coconut) 1 tablespoon sprouts 1-2 tablespoons mayonnaise (yogurt can be used with fish or cheese) 1 large whole wheat pita Cut whole wheat pita in half to form 2 pockets. Mix all ingredients in a bowl except sprouts. Stuff each pocket with half the ingredients. rIbp with sprouts. Wrap in foil or plastic wrap. Refrigerate un- til you leave for school. Place in lunch box. Grrreat GRANOLA COOKIES Makes about 24 2-inch squares 1 cup rolled oats 1 cup rolled wheat % cup sesame seeds 1/2 cup coconut 3 tablespoons vegetable oil 1 cup whole-wheat pastry flour 1 /4 cup soybean flour 1 cup boiling fruit juice (apple or pear nectar) 1/2 cup brown rice syrup % teaspoon salt 1/2 cup chopped nuts % cup chopped dried fruits (dates, raisins, etc.) Mix oats, wheat, seeds and coconut with oil and bake on a cookie sheet at 350 degrees for 20 minutes. Take up this mixture and blend with other ingredients in mixing bowl. Let stand 10 minutes. Lightly oil cookie sheet or (14"x8") pan and spread bat- ter. Score into 2-inch squares with a wet knife. 1=1 Rosh Hashanah Menu Uses Russian Recipes DANIEL ROGOV Special to The Jewish News T he USSR encompasses so many distinct cook- ing styles, ethnic groups, languages, climates and soils that any general discussion about Soviet cui- sine becomes banal. While many of the foods of Russia, Lithuania and the Ukraine eventually made their way in- to what we think of as the "Yiddish kitchen," the cuisine of Georgia, located in the Caucasus region of the Soviet Union, has a closer kinship to that of the Middle East than to that of Russia. Wherever they came from in the Soviet Union, Jews made important contribu- tions to the culinary style of their area. In addition to adapting local dishes to satis- fy the laws of kashrut, Jews also invented and modified dishes. There are, for exam- ple, many who think that the popular Ukrainian vareniki (dumplings stuffed with savory or sweet fillings) are a distinctly Jewish invention. Another habit that had its roots in Jewish homes of the Soviet Union involves the method of drinking tea. Ac- cording to tradition, men drink from glasses and wom- en from cups, but both take their tea without milk and sip it through a lump of sugar held between their teeth. So Daniel Rogov is a culinary expert in Israel. widely accepted has this habit become throughout the Soviet Union that many have forgotten that this charming; tradition was originally Jewish. On a more amusing note, what is not generally well known is that two of the best known "Russian dishes," Beef Stroganoff and Chicken Kiev, were devised by French chefs, both of whom were comfor- tably situated in Paris' Cafe Anglais at the time they made their inventions. The dishes below will pro- vide a marvelous Rosh Ha- shanah dinner for six. Rosh Hashanah begins sundown, Sept. 19. KASHA AND MUSHROOMS 3 /4 cup butter or, for kashrut, a mixture of parve margarine and corn oil. 11/2 cups kasha (buckwheat groats) 6 oz. mushrooms, chopped coarsely 1 tsp. salt. In a large heavy skillet, heat 1/2 cup of the butter and when it is bubbling hot add the kasha. Stir the kasha, us- ing a wooden spoon, until it is completely coated with butter and slightly browned (6 to 8 minutes). Transfer the kasha to a 2 quart oven-proof casserole dish and pour on boiling water to about 1 inch above the kasha. Add the salt, stir once, cover and bake in a medium oven for 1 hour. If the