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Farmin ton Hills • 851-3883 with this ad TUNE-UPS starting at $39.95 cyl. 4 Favorite Recipes From Mothers-In-Law ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS B anish those terrifying tales of mothers-in-law. Jewish readers are mad- ly in love with their moth- ers-in-law and clamor for an invitation to dinner. These recipes reflect the pop- ular dishes of a few decades ago. Super-Roast Brisket is uncom- plicated; it's the splash of black coffee that wins this dish unan- imous approval. Mother's Hot Milk Cake is light and spongy, with just a whisper of nutmeg. One slice brings back memories of fami- lies gathered, mugs of steaming cocoa and home-baked goodies. Stuffed Cabbage is handed down from Plemishlana, a town that existed near the Russian- Polish border before World War II. Cajun Spicy Salmon Steaks is an updated version of an old Jewish fish dish. Traditionally a sweet n' sour mixture, the sim- mering sauce now sparkles with a generous dash of Cajun sea- soning. Any fish steaks or fillets may be substituted. Especially delicious would be an oily fish such as bluefish in season. 1960s Chicken features an addition of white wine, which adds just the right blend of fi- nesse and flavor. Plum Strudel is just one of many deliciously easy recipes passed on by mothers-in-law. The short-crust dough is really a kissin' cousin of paper-thin strudel dough but certainly quicker and easier to prepare. The filling may be whatever you fancy. SUPER-ROAST BRISKET pepper Mrs. Dash 3 1/2-4 pounds brisket, first cut 2 large onions, cut in chunks 1 bunch celery, leafy tops only, sliced 1 large bay leaf about 1/3 cup catsup 1/2 cup black coffee Preheat oven to 425F. Sprin- kle about 1/2 teaspoon pepper and 1/2 teaspoon Mrs. Dash on bottom of roasting pan. Place brisket in pan. Sprinkle lightly with more pepper and Mrs. Dash. Arrange onions and cel- ery around and on top of brisket. Drizzle with catsup. Place roast, uncovered, in preheated oven for 15 minutes to sear. Reduce heat to 350F. Add bay leaf and coffee and cover very tightly. Do not add water as meat will cook in its own juices. Continue cook- ing for 2 1/2 to 3 hours longer. Meat should feel tender and fork come out easily when inserted into thickest part. Cool before slicing. Refrigerate gravy and vegetables and skim off any fat. To serve: Puree gravy and vegetables in food processor. Pour over sliced brisket and heat through. If desired, gravy need not be pureed, just spoon over sliced brisket and heat. Serves 6. Note: Salt may be used in- stead of Mrs. Dash. May also be cooked, without searing, in an oven cooking bag; combine in- gredients and roast at 350F as above. MOTHER'S HOT MILK CAKE 1 stick butter or margarine 1 cup milk 4 extra large eggs 2 cups sugar 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon vanilla extract scant 1/8 teaspoon ground nutmeg Preheat oven to 350F. Grease and flour a 10 by 6 by 3-inch (ap- prox.) loaf pan or spray with non-stick vegetable spray. In small saucepan, melt but- ter. Add milk, do not boil. Mix- ture should be cool. Whisk eggs and sugar until pale and thor- oughly blended, about 1 minute at High speed (using a hand- held electric mixer). Stir in milk mixture. Add, all at once, flour and baking powder and mix at Low speed until blended. Stir in vanilla and nutmeg. Pour into prepared pan. Bake in preheat- ed oven for 1 hour or until gold- en and toothpick comes out clean when inserted in center. Serves 10 to 12. Note: Do not use a tube pan. Mixture is loose and tends to seep through bottom into the oven. RECIPES page 88