FOOD
Immiml"
New Year
Continued from Page 96
2 teaspoons curry powder
(or more to taste)
1/4 teaspoon garlic powder
salt and white pepper to
taste
3 cans tuna (oil or water
packed), drained
1 package frozen petite
peas, thawed, drained
11/2 cups chopped celery
1 can water chestnuts,
sliced, drained
1 large fresh pineapple, cut
in half; fruit removed,
cubed
1 can rice noodles
Mix mayonnaise, sour
cream, curry powder, garlic
powder, salt and pepper
together in a medium bowl.
Coarsely flake tuna in a
larger bowl. Add celery,
and peas. Toss lightly with
dressing. Just before serving,
toss with the rice noodles, and
mound in the pineapple
shells, or reserve some
noodles to sprinkle on top of
the salad. (serves 8)
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NOODLE KUGEL
1 lb. broad egg noodles,
cooked, drained, hot
1/2 cup margarine
4 eggs beaten or egg
substitute
1/4 cup raisins
8 ounces apple sauce
1 lb. can crushed
pineapple, drained
10 oz. jar apricot
preserves
Toss hot noodles with the
margarine to coat. Combine
the eggs, raisins, applesauce,
and pineapple, and mix well
together. Spoon into a non-
stick vegetable sprayed
casserole and smooth the top.
Spread the preserves over the
noodles and bake for 45
minutes or until top is brown-
ed. Serve hot. Note: place in
the oven just before you start
dinner. (serves 6-8)
•"'""1 YOUTH l'"""
Youth Services
At Adat Shalom
The Youth Department of
Adat Shalom Synagogue will
hold its opening Shabbat
morning service of the year
for youth in grades 6-12 from
10:15-11:45 a.m. Sept. 7.
Sponsored by the Adat
Shalom's Migdal Tzion and
Shoresh United Synagogue
Youth Groups, this service
will continue at the same
time weekly throughout the
school year in the syna-
gogue's Shiffman Chapel. It is
organized and led by Adat
Shalom youth.
For information, call youth
director Poly Eini, 851-5100.