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 tk\\r:i4 (WM triangles; serve warm. 3 dozen. Prep time: 20 minutes Cooking time: 25 minutes Try the tangy zip of MIRACLE WHIP Certified Kosher We Carry Motor City Muffins ORCHARD 12 PLAZA 27885 ORCHARD LAKE RD. AT 12 MILE 550-2165 MIDDLE EASTERN SPECIALTIES FREE Package of Pita Bread with purchase of 8 oz. Hommus Hommus Taboule Doba Ghanouj Pita Dread Coupon BITE SIZE TOOTSIE ROLLS $ 1•59 lb. Exp. 9/21/90 8 oz. $ 1.89 Coupon Just Arrived! HERSHEY ALMOND KISSES Introductory Offer Exp. 9/21/90 7 oz. $ 1.89 8 oz. $ 1.89 79' U 0 $2.59 Coupon BUBBLE YUM BUBBLE GUM 1•49 oz. bag Exp. 9/21/90 Exp. 9/21/90 100 FRIDAY, SEPTEMBER 14, 1990 lb. Exp. 9/21/90 3 fcA1.00 Expires 9/21/90 Coupon $1.49 1.7 oz. bog Excluding Sole Items lb. CALIFORNIA PISTACHIOS COMBOS ON ANY PURCHASE 2 lb. limit Reg. $3.49 lb. TURKISH APRICOTS Coupon 10 % OFF 41.99 $ Coupon I IS Mon.-Sot. 9-9 Sun. 12-5 We honor all other competitor coupons CADILLAC COFFEE OF THE MONTH Vanilla Creme Decof $1.00 OFF Zr rs Ai. .,.. mai •••. _ oe ■ .m. ..e_i ff• . ■ MEr •Mr 4110. dAT.• 4111-11111-4111111P nx -;,:, c-e bb- ri( L I P! C 11 0 I U I lb. Exp. 9/21/90 JIM AMP 41111111,4141 Expires 9/21/90 I ALL FRUIT 1 0 N P 1 i 1 BUY 2 GET I FREE! il i to • Non Dairy • No Cholesterol i No Fat • Low Sodium • 9 Calories per ounce' ■ Ir =No 41Wa. MINP-MINIIIM. ANIL UPIMAIM IOW ..••••• •••••• • ■ SW ow woo www• 111M11•111" 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