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LARRY ARONOFF
ACTON RENTAL & SALES
891-6500
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BARNETT
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Phan: (313) 544-1124
Since 1971
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Enliven Your Cooking
With Fruits, Vegetables
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
I
oday, fruits and nuts
grown in Israel are
found throughout the
world. And although
dates and oranges flourish in
the United States in Califor-
nia, Arizona and Florida, ex-
perts believe that the best
quality is produced by the hot
dry climate of the Middle
East.
For a decoration on your
dining room table, plant an
edible date-nut tree. Insert a
tree branch in a block of sty-
rofoam, anchoring it to a tray
or bowl with floral clay. Stuff
dates with nuts, roll in sugar,
and wrap individually in col-
ored plastic wrap. Tie each
date to the branches with col-
ored ribbons or bows. Cover
the styrofoam with fresh
fruits and unshelled nuts.
DATE AND
HONEY BUNS
6 Tbsp. margarine
2 Tbsp. sugar
3 Tbsp. honey
1 egg
11/2 cups flour, sifted with
1 1/2 tsp. baking powder
milk or water to mix
1 /3 cup chopped dates
Grease large or small muf-
fin tins. Cream the marga-
rine, sugar and honey until
soft. Beat in the egg then fold
in the flour with enough milk
or water at room temperature
to give a soft "dropping" con-
sistency. Add the dates and
mix lightly. Half-fill the muf-
fin tins and bake at 400 for
about 20 minutes or until
they test done. Cool on a wire
tray.
PINEAPPLE ALMOND
DATE BREAD
1 cup sliced almonds
3 /4 cup sugar
1/2 cup margarine,
softened
1 egg
1 small (8 oz.) can
crushed pineapple
1 Tbsp. grated orange
peel
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 /4 tsp. nutmeg
1 cup chopped dates
Toast 3/4 cup almonds; re-
serve remaining 1/4 cup for
topping. Beat sugar and mar-
garine in large bowl until
light and fluffy. Beat in egg
until blended. Stir in un-
drained pineapple and orange
peel. Combine flour, baking
powder, soda and nutmeg in a
medium bowl. Beat into pine-
apple mixture until blended.
Stir in 3 /4 cup toasted almonds
and dates. Pour batter into
well-greased 9 by 5-inch loaf
pan. Sprinkle remaining
almonds on top. Bake at 350
degrees 55 to 60 minutes or
until tests done. Cool tho-
roughly before removing from
pan. To serve, cut loaf into 14
slices, then cut each slice
lengthwise in half. Makes 28
servings.
ASPARAGUS SALAD
WITH PINE NUTS
2 lbs. fresh asparagus
1 /4 cup pine nuts
ih cup olive oil
2 Tbsp. freshly squeezed
lemon juice
1 large garlic clove,
minced
1 tsp. kosher salt
ih tsp. sugar
freshly ground black
pepper to taste
1 Tbsp. minced fresh
oregano or 1 tsp. dried
1 Tbsp. minced fresh
basil or 1 tsp. dried
Cut tough ends from the
asparagus and peel the stalks
using a vegetable peeler from
just below the tip to the base.
Bring a large pan of salted
water to a boil, add the aspar-
agus and cook 2 to 4 minutes
until the asparagus is just
tender. Immediately remove
from the boiling water and
plunge into a bowl of ice
water. After 1 minute, drain
and dry on paper towels, then
cut into 2-inch lengths and
reserve. In a dry, heavy-
bottomed skillet, toast the
pine nuts until evenly brown,
shaking the pan often to toss
the nuts. Set aside on a plate
to cool. Combine the vinai-
grette ingredients in a jar
with a tight-fitting lid. Shake
well, taste and adjust season-
COOKING page 90