Final Markdown. 1/2 off And More! The New Complete Interna- tional Jewish Cookbook by Evelyn Rose celebrates the best of Jewish home cooking, with tested recipes for every- day family meals and for en- tertaining. Evelyn Rose has expanded and revised her classic cookbook, which has been the kitchen "bible" of Jewish cookery for 16 years. There are sections on the Jewish festivals, with menu suggestions that include dishes from a wide variety of Jewish cultures, both Ashke- nazi and Sephardi, as well as insight into their symbolism and history. In the Passover section there is a complete guide to preparing for this festival, and also many new dishes for the special Seder meals. There is also a special selection of vegetarian recipes and hints and tips for both the experienced cook and the newcomer alike. Evelyn Rose is the cookery editor of the Jewish Chronicle and was, until recently, the commissioner representing consumer interests on the Meat and Livestock Commis- sion in Great Britain. She lives in Manchester, England. Following are recipes from the 736-page New Complete No doubt about it, Birmingham's most preferred men's clothier has reached an all-time low. MAXWELL 116 North Woodward Avenue • Corner of Maple • 642.1965 START '93 OFF RIGHT . . START LOSING TODAY! Lose Up To 93 Lbs. 30 0 INCLUDES ALL LAB WORK AND MEDICAL SET UP! International Jewish Cook- book. INCLUDES: NO • All Weight Loss Weeks Expensive Frozen • One-on-One Counseling or • Blood Pressure Monitoring Pre-packaged Meals. • Mild Exercise Program • Owned & Administered by Board Certified Michigan Doctors MEDICAL WEIGHT LOSS CLINICS OPEN 24 HOURS 7 DAYS A WEEK FOR YOUR CALLS PROGRAMS FOR MEN—WOMEN—TEENAGERS 424-THIN OPEN 6 DAYS A WEEK TO SERVE YOU! Cr) w w FARMINGTON HILLS 31425 Northwestern Hwy. Btw. Middlebelt & 13 Mile w w 80 SOUTHFIELD 26611 Southfield Road At 1-696 932-3370 559-9444 CALL TODAY FOR FREE CONSULTATION We Accept All Major Credit Cards CC NOW OPEN NOVI 12 Oaks 347-3450 CANTON TWP. CLINTON TWP. DEARBORN HTS. DOWNRIVER EASTPOINTE FARM. HILLS "Just what the doctor ordered!' 981.6700 228.2008 274.7744 928.0084 778.0600 932-3370 FLINT 230.8888 LANSING (517) 887.8883 LINCOLN PARK 928.0084 LIVONIA 473.8430 MADISON HTS. 546.6940 N.W. DETROIT 557-0370 New Book Features International Meals ROSEVILLE SOUTHFIELD STERLING HTS. TROY WARREN WATERFORD Hour: Mon: Fri. 9-7 Sat. 9-1 778.2288 559.9444 731.3100 524.3040 546.6940 683.9600 HOLISHKES (Meat-stuffed Cabbage Leaves, Braised in a Sweet-and-Sour Sauce) Serves 6 for an entree, 4 for a main course. The holishkes wig` ~ aste better if they can be kept in the refrigerator for 2-3 days before using. Freeze leftovers for up to 3 months. • 1 firm head of white cabbage • 1 onion • 2 tbsp. chicken- flavored fat, sunflower oil or margarine • 4 tbsp. long-grain rice • 4 fl. oz. (125 ml/ 1/2 cup) chicken stock • 1 lb. (450 g) lean minced (ground) beef • 1 tsp. salt • 10 grinds of black pepper For the sauce • 5 oz. (150 g/ 2/3 cup) tomato puree • 1/2 tsp. salt • black pepper • 4 tbsp. brown sugar • juice of 1 large lemon • 10 fl. oz. (275 m1/21/4 cups) water Freeze and defrost cabbage. Use a knife to detach at least 12 leaves from the defrosted cabbage stalk. Cook the fine- ly chopped onion in the oil or fat until golden and tender, then add the rice and cook for 3 minutes, until opaque. Add the stock and cook gently un- til absorbed, then stir into the meat together with the sea- sonings. Lay the cabbage leaves on a board. Put 1 tablespoon of fill- ing on each and fold in the edges to enclose the filling. Roll up to make parcels, then squeeze gently between the palms to seal. Pack closely in r=\ a large casserole dish. Preheat the oven to 300 degrees. Mix the sauce ingre- dients together with the water and pour over the cab- bage parcels. Cover the casserole and cook the holishkes for 2 1/2 hours, then uncover, baste well and turn up the oven to 350 degrees for a further 30 minutes to brown the holishkes and thicken the sauce. BEEFSTEAK PIE Serves 6. Keeps 2 days under re- frigeration. Meat will freeze 3 months. An enriched mashed-potato topping makes this a perfect mid-week Passover main dish. • 2 lb. (900 g) braising or stewing steak • 2 tbsp. oil • 2 large onions, finely sliced (preferably in a food processor) • 1 tsp. brown sugar • approx. 15 fl. oz. (2 cups) hot beef stock to cover the meat • 1 1/2 level tsp. salt • 15 grinds of black pepper For the topping • 2 1/2 lb. mashing potatoes, peeled and cut in chunks • I tbsp. margarine MEALS page 88