I COOKING
Empty Bowls
Benefit Concert
Shalach Manot
Continued from Page 80
A colorful international celebration
featuring world renowned pianist
Flavio Varani
and the internationally recognized
Bloomfield Hills Lahser High School Symphony Orchestra
conducted by Valerie Palmieri
Sunday, April 5 • 3 p.m.
Temple Beth El Sanctuary
rosemary, sage, oregano,
garlic and pepper flakes.
Whisk in oils. Pour mixture
over mozzarella. Cover and
marinate 4 to 6 hours in
refrigerator. Stir occasionally
to coat. Spoon into tight-
lidded container and refri-
gerate until needed.
Note: Attach instructions to
serve at room temperature.
7400 Telegraph Rd. • Bloomfield Hills
QUICK HONEY
HAMANTASCHEN
Judge Edward Sosnick, Oakland County Circuit Court,
These are said to represent
the wicked Haman's tri-
cornered hat.
will receive the first Superintendent's Vision for Youth Award
presented by Dr. W. Robert Docking, Superintendent, Bloomfield Hills Schools
To benefit the Food Bank of Oakland County
and the UNICEF Project
assisting Latin American street children
General seating $15 • Students $10
Donors $50 • Patrons $100
Send checks (payable to Food Bank of Oakland County)
to: Empty Bowls Concert
Suite 332 • 6632 Telegraph Rd.
Empty Bowls is a
Bloomfield Hills 48301
national endeavor to
raise funds to feed hungry
people and to create an attitude
that won't allow hunger to exist.
Tax deductible to the
full extent of the law.
Information: 433-0885
Quality Kosher Catering
Paul G. Kohn
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Consult with our professional staff at: 352-7758 or 559-4610
David Biber
Crestview Cadillac
656-9500 toll free 541-4133
555 Rochester Rd. (1 Mile N. of Avon) Rochester
• "Car of the Year"
1992 Seville STS
available for
immediate delivery
• Sales & Leasing
• Pick-up &
Drop-off service
2 cups all-purpose flour
1 teaspoon baking
powder
1 /4 cup sugar
2 eggs
1 /2 cup margarine,
softened
1 tablespoon apple juice
1 teaspoon vanilla
extract
1 /2 pound prepared mohn
(poppy seed) filling or
filling of your choice
2 tablespoons honey
Preheat oven to 350F.
Lightly grease 2 large cookie
sheets.
Place flour, baking powder,
sugar, eggs, margarine, apple
juice and vanilla in food pro-
cessor bowl or medium size
electric mixer bowl and beat
together to a stiff dough. Add
a little more apple juice if
needed. Divide in two parts.
Roll out one part on lightly
floured board to about
1/8-inch thick. Using a 3-inch
cookie cutter cut into rounds.
Place a scant teaspoon filling
in center of each circle. Shape
into a triangle by pinching
sides together at center
almost enclosing filling.
Repeat with remaining
dough. Place on prepared
cookie sheets, 1-inch apart
and drizzle honey over each.
Bake in preheated oven for 20
minutes or until edges are
golden. Makes 20 to 24.
Note: These may be made
several days ahead and kept
in airtight containers in a
cool place.
HAMAN'S GINGER MEN
% cup margarine
% cup sugar
1 egg
1/2 cup dark molasses
1 tablespoon vinegar
21/2cups all-purpose flour
2 teaspoons baking soda
1 tablespoon ground
ginger
2 teaspoons cinnamon
1 teaspoon ground
nutmeg
raisins and/or candied
cherries
In small bowl of electric
mixer, cream butter and
sugar until light. Stir in egg,
molasses and vinegar and
beat well. Combine flour, bak-
ing soda and spices and stir
into molasses mixture. Refri-
gerate 2 to 3 hours. Preheat
oven to 375F and grease 2
large cookie sheets. Roll mix-
ture out on lightly floured
board to 1/8-inch thick and
cut out with gingerbread-man
cookie cutter. Place 1-inch
apart on prepared cookie
sheets. Press in raisins or
cherries for faces and buttons.
Bake in preheated oven for 5
to 6 minutes. Cool slightly
and place on wire rack to
cool. ❑
SCOTCH FUDGE
21/2 cups sugar
1 /2 cup water
1 can (14 oz.) sweetened
condensed milk
4 tablespoons butter
1 teaspoon vanilla
extract
Lightly oil a metal pan, 9 by
9 by 3/4 inches (a jelly roll pan
may be divided by a stand-up
double strip of foil.) Place
sugar, water and condensed
milk in large, heavy sauce-
pan. Heat over medium heat,
stirring constantly, until
sugar is dissolved. Add butter
in small pieces and stir to
melt and blend. Bring to boil
and continue boiling, stirring
constantly, for 10 to 12
minutes or 240F on candy
thermometer (soft boil stage.)
Color will have changed to
caramel brown. Remove from
heat, and beat in vanilla.
Cool for a minute or two
before pouring into prepared
pan. When almost cold, mark
into small squares. Makes 90
to 100 pieces.
GOLDEN RAISIN DROP
SCONES (English
pancakes)
Cook these the day baskets
are to be delivered
11/2 cups flour
1/2 teaspoon salt
2 teaspoons sugar
11/2 teaspoons baking
powder
1 egg, lightly beaten
1 tablespoon butter,
melted
1 cup milk
1 /2 cup golden raisins
about 2 tablespoons oil
for frying
In deep bowl, combine flour,
salt, sugar and baking
powder. Make well in center
and stir in egg, butter and
milk. Mix well. Add raisins
and stir lightly.
Oil a large non-stick skillet.
Spoon batter by 3/4 cupfuls on-
to heated skillet and cook
over medium high heat until
tiny bubbles burst at edges
and underside is golden
brown. Turn and cook until
nicely browned on other side.
Wrap in clean teatowel to
keep fresh. Makes 10 to 12.
(