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ETHEL G. HOFMAN

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LOW CALORIE
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Expires 5-18-91 JN

WITH PURCHASE OF ONE POUND 0 AMERICAN BULK
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Rice And Roses To
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the GOOD FOOD CO.

74 W. Maple at Livernois

Troy • 362-0886

33521 W. 8 Mile

havuot celebrates the
giving of the Torah to
the Jewish people. The
holiday occurs on the sixth
day of Sivan. This year,
Shavuot is observed on Sun-
day, May 19.
Many customs are con-
nected with Shavuot which
marks the beginning of a new
agricultural season. One of
the oldest is decorating the
synagogue and home with
plants and flowers, especially
roses. But the best loved, and
most widely practiced, is to
serve dairy dishes. A lesser
known Sephardic custom for
Shavuot are foods prepared
with rice. Like dairy products,
rice is white and pure, sym-
bolizing the purity of the
Torah. A versatile ingredient,
rice lends texture and en-
hances the flavor of a variety
of dairy foods as well as fresh
produce.
Cholesterol conscious food-
lovers may back away from
the traditional "dairy for
Shavuot" but there's no
reason to do so, now or any
other time of the year. As a
rule, dairy ingredients are
high in fat and cholesterol
but high quality, low fat
substitutes are available and
may be successfully used in
almost every dish. For exam-
ple, low-fat cheeses may be us-
ed in blintz fillings; for
custards, cakes and kugels,
decrease the number of whole
eggs and increase egg whites
and/or use evaporated skim
milk.
By all means cook blintzes
and kugels, those familiar
comfort foods, this Shavuot,
but also include some of these
Sephardic-inspired rice
recipes.

Livonia • 477 7440

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At Commerce Road
West Bloomfield, MI 48033

96

FRIDAY, MAY 10, 1991

OPEN: Mon-Sat 9-9 • Sun 10-6

RICH TOMATO SOUP
WITH FRESH BASIL
1 /4 cup long grain rice
(not instant)
1 1/4 cups water
1 /2 teaspoon salt
pinch white pepper
1 /4 cup fresh basil,
snipped
1 teaspoon sugar
1 /2 cup plain yogurt
4 medium-sized ripe
tomatoes, coarsely
chopped
fresh basil leaves for
garnish
Note: To snip, use kitchen

©1991 Ethel G. Hofman. Ethel
Hofman is a certified home
economist, syndicated
columnist and cookbook editor.

scissors to shred basil finely.
In medium saucepan, place
rice, water, salt and pepper
and bring to boil. Cover and
simmer 35 to 40 minutes un-
til rice is tender. Water will
not be completely absorbed.
Remove from heat and stir in
basil, sugar, yogurt and toma-
toes. Season to taste with salt
and pepper and heat through.
Do not boil. Pour into bowls
and garnish each with 2 to 3
basil leaves. Serve warm or
chilled. Serves 4.
•
This fish is cooked on a bed
of lettuce but spinach may be
substituted.

STUFFED TROUT WITH
APPLES AND WALNUTS
1 /4 cup water
6 large lettuce leaves
3 /4 cup cooked rice
1 red apple, cored and
diced

/2 cup fresh Italian
parsley, coarsely
chopped
1 tablespoon fresh lemon
juice
salt and pepper
4 trout, about 12 oz.
each, pan ready
1 /3 cup walnut halves
2-3 tablespoons oil

1

Preheat oven to 400F. Pour
water into an 8 by 8 by 2-inch
baking dish. Arrange lettuce
to cover bottom of dish and set
aside. In medium bowl, com-
bine rice, apple, parsley and
lemon juice. Sprinkle inside of
each trout with salt and pep-
per. Spoon quarter of rice mix-
ture into each trout cavity.
Arrange trout on top of let-
tuce in baking dish. Scatter
walnut halves over and driz-
zle with oil. Bake in
preheated oven for 10 min-
utes. Cover lightly with foil
and bake 10 to 15 minutes
longer or until fish is opaque
all the way through (test with
sharp-pointed knife).
Serve with Warm Pepper
Vinegar: Mix 1/4 cup wine vin-
egar, 2 tablespoons water, 1

Continued on Page 98

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