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Fat Forward
To A Grarlt
H a nukah
Gift.
Food
LATKES
page 98
rounds. Remove carefully
with spatula and saute in hot
oil until lightly browned on
both sides. Makes 12 to 14.
Serve with meat.
Note: For dairy meal, substi-
tute vegetable stock for chick-
en stock. Butter may be used
instead of margarine.
The classic soofganyot are
made with yeast. This is a
quick substitute.
QUICK AND EASY
SOOFGANYOT
Lights: A Hanukah
Video About Then
and Now
Bubbe's Boarding
House
11/4 cups all-purpose
flour
2 teaspoons baking
powder
2 eggs, lightly beaten
2 tablespoons sugar
1/4 cup oil
1/4 cup apple juice
1/4 teaspoon salt
oil for frying
confectioners' sugar to
sprinkle
In medium bowl, combine
flour and baking powder and
make a well in center. Add
eggs, sugar, oil, apple juice
and salt and mix well until
smooth. Pour enough oil into
a large, deep saucepan to
come about 1-inch deep. Heat
to 350 degrees on deep-fat
thermometer or until a piece
of dough is lightly browned
quickly when added to oil.
Place (do not drop or hot oil
will splatter) spoonfuls of
dough into hot oil. Fry 2 to 3
minutes on each side, turning
carefully, until golden. Drain
on paper towels and serve hot,
sprinkled generously with
confectioners' sugar. Makes
12 to 14.
Sing Around
The Seasons
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ordering a subscription to The Jewish News. All it takes is a little imagination.
MIRIAM C. FREELING, of
Lincoln Park, has been
elected chairperson of Kenny
SONDRA
Rehab and
BERLIN, of West Bloomfield,
has been elected president.
To corder, call 1-800-523-5867
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12/18/92
6 medium potatoes
1 medium onion, diced
2 tablespoons corn oil
4 eggs, lightly beaten
2 teaspoons salt
1/4 teaspoon freshly
ground black pepper
corn oil for frying
Peel and slice potatoes and
boil in salted water to cover
until fully cooked (20 to 30
minutes depending on thick-
ness). Drain and mash. Saute
onion in 2 tablespoons oil un-
til golden. Mix into mashed
potatoes. Let potato mixture
cool, then stir in eggs, salt and
pepper. Correct seasonings.
Heat about 2 tablespoons
oil in heavy frying pan. Place
mashed potato mixture, a ta-
blespoon at a time, into hot
oil. Fry until golden brown on
all surfaces and remove to pa-
per towels to drain. Repeat
with remaining mixture
adding more oil as needed.
Serve still warm. Makes 6 to
8 servings.
FRESH 3-FRUIT SAUCE
1/2 pineapple, peeled and
cut in chunks
2 red apples, unpeeled,
cored and cut in
chunks
1/4 cup cranberries
2 tablespoons honey
Place all ingredients in food
processor and chop coarsely.
Cover and refrigerate until
needed. Makes approx. 3
cups. ❑
ministration certification at I
the 51st annual meeting of
the National Association of
Temple Administrators.
LAINIE GOODMAN has
been appointed Young Peo-
ple's Society youth adviser for
Temple Beth El.
AND HARRIETTE SI-
MONS Endowed Family
STANLEY J. WINKEL-
MAN of Bloomfield Hills, the
Fund to support any press
publicaton at the discretion of
the director of the press and
its editorial board.
retired chairman and chief
executive officer of Winkel-
man Stores, will receive an
honorary Doctor of Humane
Letters degree from Wayne
State University.
MICHAEL RHODES has
been designated the recipient
of the 1992 Outstanding Pro-
fessional Award by the
American Therapeutic Re-
creation Association.
Phone
MAMA LEAH'S POTATO
CHREMSLACH
THOMAS JABLONSKI, ex-
ecutive director of Temple
Beth El, was presented with
his Fellow of Temple Ad-
In 1979, while many other
countries were denying en-
try to Vietnamese "boat
people," Israel offered to
take in 100 Vietnamese
refugees who had been
plucked from the sea by the
crew of an Israeli freighter.