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Rugelach Trays For
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A large assortment to choose from
Now Carrying Ruggie Brittle
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West Bloomfield, MI 48033
FRIDAY, MAY 3, 1991
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Special to The Jewish News
om Yerushalayim
is an
Israeli national holi-
day celebrating the an-
niversary of the re-unification
of Jerusalem after the Six
Day War in 1967. This year,
the holiday takes place on
May 12, which for Americans
is also Mother's Day. Sales of
cards and gifts soar, and
schoolchildren make their
own special tokens of love.
But the most thoughtful and
highly prized gift for every
woman is a home-cooked
meal — prepared, served and
cleaned up by someone else.
To combine these two im-
portant holidays, why not a
mezze for Mother's Day?
Mezze is the Middle Eastern
equivalent of a bit of this and
bit of that, really an array of
appetizers. Every dish for the
mezze is best made ahead.
With the exception of Lahu-
hua bread, which should be
served warm, foods are served
at room temperature.
Since Americans like to eat
something substantial, in-
cluded in the recipes are
Spicy Moroccan Fish,
Mehmar (baked omelet) and
Fruited Jerusalem Kugel.
Any fish may be used for the
fish dish. If you're cholesterol
conscious, cut down on eggs in
the Baked Golden Omelet;
use some whole eggs and
substitute 2 egg whites for
each remaining whole egg.
Leave time to make Yemenite
Lahuhua, which is tradi-
tionally served to mop up
soups and stews. If only a few
mezze items are prepared,
round out the meal with a
selection of cheeses at room
temperature.
y
BALSAMIC-BASTED
BROCCOLI
2-10 oz. packages frozen
broccoli spears,
thawed
1 /2 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon brown sugar
1 teaspoon chopped
garlic
1 tablespoon chopped
black olives
Arrange broccoli in a non-
metal, shallow dish. In small
bowl, stir together balsamic
vinegar, olive oil, sugar, garlic
and olives. Spoon over broc-
coli. Microcook for 5 minutes
at High. Serves 4 to 6.
©1991 Ethel G. Hofman. Ethel
Hofman is a certified home
economist, syndicated
columnist and cookbook editor.
CARROT SALAD WITH
CHILI PEPPERS
1 pound fresh carrots
1 green onion, white and
green parts
1 tablespoon hot peppers
1 /4 cup vegetable oil
1 teaspoon paprika
1/2 teaspoon salt
1 /4 teaspoon turmeric
juice and grated rind of 1
lemon
Grate carrots on coarse side
of grater in food processor.
Transfer to a non-metal bowl.
Finely chop green onion and
hot peppers in food processor
with steel blade. Add to car-
rots. Heat oil in skillet and
saute carrot mixture for 10
minutes. Stir in paprika, salt,
(
turmeric and lemon juice and
rind and simmer 5 minutes
more. Serves 4 to 6.
HOT GARLIC CLOVES
2 large ripe tomatoes,
coarsely chopped
Y3 cup vegetable oil
6 cloves garlic, each split
into quarters
1 tablespoon catsup
1 can green olives, 6 oz.
drained weight or
pound oil-cured
1 /2 lemon, unpeeled and
thinly sliced
1 teaspoon chili powder
pinch cayenne
1 /4 cup water
salt and pepper to taste
Place tomatoes, oil, garlic
and catsup in medium sauce-
pan. Bring to boil. Lower heat
and add olives, sliced lemon,
chili powder, cayenne and
water. Cover and simmer 10
minutes, stirring often.
Remove from heat and season
to taste with salt and pepper.
Serves 4 to 6.
VEGETABLE HERB
SALAD (FATTOUSH)
1 cucumber, diced
Continued on Page 88
L._