FOOD Tasty Meatless Entrees Cholesterol-Free, Kosher, Vegetarian Entrees with the Unforgettable Great Taste! Look closely at our label. You'll be impressed by what you don't see. You won't find cholesterol, MSG, preservatives, artificial colorings or flavorings of any kind. What you will find is a complete protein-like meat but without meat's saturated animal fat and cholesterol. Shouldn't Garden Gourmet TM be a part of your menu? Now available in six delicious varieties... VEGE-CUTLETS * VEGE-PATTIES* VEGE-NUGGETS * VEGE-SCHNITZEL* VEGE-DOGS IN PASTRY* VE6E-PUFFS* Available at Your favorite: *KOSHER/PARVE Manufactured in Israel SUPERMARKET • HEALTH FOOD STORE • SPECIALTY STORE GardenGourmet hearty, healthy entrées. Distributed by: Morris Kosher Poultry • Hazel Park, MI • (313) 545-7600 6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666 OPEN MON. THRU SAT. 9 TO 6 SUNDAY 8 TO 3 THE FINEST SMOKED FISH & DELI TRAYS EAT SMOKED FISH LIVE BETTER. •Bloom sot Bloom • • Registered Electrologists • Come and let us remove your unwanted hair problem and improve your appearance. Near 12 Mile Rd. bet. Evergreen & Southfield 559-1969 98 Appt. Only. Ask For Shirlee or Debby FRIDAY, MAY 10, 1991 Shavuot Continued from Page 96 teaspoon freshly ground pep- per and 1/4 teaspoon paprika. Heat on High in microwave for 20 seconds or warm in saucepan over medium heat. Drizzle over fish or vegetable dishes. MUSHROOM PATTIES WITH CUMIN I' tablespoon cumin seeds 1 tablespoon oil 1 cup mushrooms, thinly sliced 1 green onion, chopped 2 cups mashed potatoes 1 cup cooked rice 1 /4 teaspoim salt 1/8 teaspoon pepper oil for frying In small skillet over high heat, toast cumin seeds until fragrant, about 30 seconds, shaking pan often. Chop coarsely with knife and pour into a medium sized bowl. Set aside. Heat I tablespoon oil in the skillet and saute mush- rooms and onions over medium heat for 3 to 4 min- utes until onions are wilted. Add to cumin seeds. Mix in mashed potatoes, rice, salt and pepper. Heat 1/4 cup oil in large skillet. For each patty, spoon about 2 tablespoons mixture into skillet and flat- ten to about 1/2 inch thick. Cook over medium heat until undersides are golden brown, about 3 minutes. Flip over and cook other side, 2 to 3 minutes. Drain on paper towels. Makes 10 to 12. RICE PILAF WITH SUN-DRIED TOMATOES 3 tablespoons margarine 1 large onion, sliced thinly 1 cup long grain rice 3 cups chicken broth 1 tablespoon soy sauce 1 /4 teaspoon salt 1/8 teaspoon pepper 1 /4 cup sun-dried tomatoes in oil, drained and thinly sliced Melt margarine in 1 1/2 quart saucepan. Add onion and saute for 5 minutes over medium heat. Add rice, chick- en broth, soy sauce, salt and pepper. Bring to boil. Cover and lower heat to simmer. Cook for 40 to 45 minutes or until rice is tender and liquid is absorbed. Stir occasionally. Remove from heat and add sun-dried tomatoes. Cover and let stand for 5 minutes before serving. Serves 4 to 6. Note: For dairy meal, sub- stitute vegetable broth or water for chicken broth. Season to taste. Sun-Dried Tomatoes in Oil: To make your own place V2 cup sun-dried tomatoes in a small saucepan. Cover with boiling water. Let stand 5 minutes, then drain. Repeat process but simmer for 15 minutes. Drain. Pour enough vegetable or olive oil over to cover. Regrigerate until ready to use. Makes 1/2 cup. Use as above or in salad dishes. RICE PUDDING WITH ROSEWATER 3 cups milk 1 cup evaporated skim milk; undiluted 1 /2 cup long grain rice 1/2 cup sugar 1 tablespoon rosewater or to taste 6 washed rose petals for garnish (optional) Pour enough water into the bottom of a double boiler so that water barely touches the top pan. Pour milk and evap- orated milk into top of double boiler. Stir in rice and sugar. Cover. Water in bottom pan should be simmering. Cook for 1 1/2 hours, stirring occa- sionally, or until pudding is thick and creamy. Remove from heat and stir in rose- water. Spoon into dessert dishes and garnish each with a rose petal (optional). Serve hot or cold. Serves 6. APRICOT RICE KUGEL 6 tablespoons margarine, melted 2 cups cooked rice 3 eggs, beaten 2 cups milk 1 teaspoon almond extract Y3 cup sugar lh cup dried apricots, coarsely chopped nutmeg to sprinkle Preheat oven to 350F. Grease an 8 by 8 by 2-inch baking dish. In large bowl, mix together melted marga- rine, rice, eggs, milk, almond extract, sugar and apricots. Pour into prepared dish and sprinkle lightly with nutmeg. Bake in preheated oven for 50 to 60 minutes or until center is firm. Cool before cutting in squares. Makes 12 to 16 pieces. '11 LOCAL NEWS Softball Game Raises Funds The Men's Club and USY of Congregation Beth Abraham Hillel Moses will participate in "Innings for Israel," a soft- ball game to raise money for the resettlement of Soviet im- migrants in Israel 8:30 a.m. May 12 at Hillel Day School. The two synagogue groups will raise money by obtaining pledges for each inning com- pleted by 11:30 a.m. The com- munity is invited to make a pledge for Israel by calling the synagogue office at 851-6880.