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 EXPANDED MENUS PASSOVER NEW DESSERTS DINNER 04n nn SPECIAL YIU.UU KOSHER WATCH FOR OUR UPCOMING MENU INSERTS DELIVERY AVAILABLE DINNERS COMPLETE DINNER MENU 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. (