I COOKING
I
A New Tradition
For Rosh Hashanah
R
ETHEL G. HOFMAN
Special to The Jewish News
Now there are three ways to get the tangy zip of MIRACLE WHIP—Original
MIRACLE WHIP Salad Dressing and two cholesterol free choices: MIRACLE
WHIP Cholesterol Free Salad Dressing and MIRACLE WHIP Light Cholesterol
Free Reduced Calorie Salad Dressing.
LOX AND ONION APPETIZERS
1/2 cup Miracle Whip salad dressing
2 tablespoons cornmeal
5 eggs, beaten
2 8-oz. cans refrigerated crescent
dinner rolls
1/2 cup milk
11/2 cups chopped onion
1 /4 teaspoon white pepper
1 tablespoon Parkay margarine
11/2 cups (6 ozs.) 100% natural Kraft
shredded Swiss cheese
1/4 lb lox, cut into 1/4-inch pieces
Sprinkle cornmeal on greased 15 x 10 x 1-inch jelly roll pan. Unroll dough;
press onto bottom and sides of pan to form crust, sealing perforation.
Saute onion in margarine 5 to 8 minutes or until tender.
Blend together onion and remaining ingredients. Pour evenly over crust.
Bake at 375° for 22 to 25 minutes or until set and
lightly browned. Cut into small squares or
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(WM
triangles; serve warm. 3 dozen.
Prep time: 20 minutes Cooking time: 25 minutes
Try the tangy zip of MIRACLE WHIP
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ash Hashanah is a
time when family and
friends come together
to dine before services. The
meal is usually a feast — with
soup and knaidlach, kugels
and tzimmes, all of which
take an enormous amount of
time to prepare. For cooks
who strive to keep up this
tradition, their motto is "cook
and freeze."
But Jewish holiday cooking
is changing. A new
philosophy is taking hold
with the dual-career genera-
tion, mainly those in their
late 20s and 30s who are
nutritionally aware and who
are creating a pattern of
Jewish traditional dishes
more suited to fast-paced
lifestyles.
Cool gazpacho instead of
hot chicken soup makes sense
when the weather outside is
a balmy 70 degrees. When
everybody is cholesterol care-
ful, rarely eating beef, turkey
"birds" wrapped around a
seasoned vegetable stuffing
makes a special poultry dish.
Salad greens such as
arugula and chicory now have
a permanent place in the pro-
duce department and a
sophisticated salad can
become a sweet New Year
dish merely by adding a
fistful of raisins or some dic-
ed carrots. And almost every
young couple I know has their
own recipe for an eggless noo-
dle kugel.
Chicken soup and knaid-
lach are not synonymous with
Rosh Hashanah eating, so
don't hesitate. Set a new
tradition, and menu, because
this is the way we eat now.
MENU FOR THE 90'S
Apples and honey
Challah
Wine
Gefilte
fish
with
horseradish
Apple Gazpacho*
Turkey "Birds" with
Vegetable
Stuffing*
Broccoli with Sesame
Seeds*
Sophisticated Salad*
Eggless Noodle Kugel*
Italian Plum Crisp*
Honey Lemon Cookies*
Note: Recipes are given for
starred items and serve 10 to
12.
APPLE GAZPACHO
10 large ripe tomatoes
2 cucumbers
4 green onions (scallions)
3 cloves garlic or 2
teaspoons chopped
1 cup fresh parsley
% cup fresh basil
2 tablespoons oil
1/2 cup wine vinegar
about 11/2 cups ice water
salt and pepper to taste
Garnish: 2 sweet apples,
unpeeled, cored and
diced
Cut tomatoes and cucum-
bers in chunks. Coarsely cut
green onions in 2 to 3-inch
lengths. Puree tomatoes, cu-
cumbers, garlic, parsley and
basil in food processor. This
will take several batches,
depending on size of food pro-
cessor bowl. Pour into a large,
non-metal bowl. Whisk in oil,
vinegar and ice water. Add
more water if too thick. Just
before serving, stir in diced
apple. Serve chilled.
TURKEY "BIRDS"
WITH VEGETABLE
STUFFING
Stuffing:
2 large carrots, coarsely
grated
2 medium zucchini,
coarsely grated
1/2 cup fennel, diced
1 medium onion,
chopped
2 tablespoons olive oil
V4 cup fresh dill, chopped
or 2 teaspoons dried
1/2 teaspoon tarragon
1/8 teaspoon pepper
20 turkey cutlets, 3-4 oz
each
oil for browning
% cup chicken stock
Garnish:
chopped fresh parsley,
cherry tomatoes
(optional)
Continued on Page 102