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GIVE BLOOD, PLEASE I+ Ammienn Red Cross CLASSIFIED GET RESULTS! Call The Jewish News 354-5959 ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS T Established 1920 358-2333 Find Food Fun For The Fourth he Fourth of July weekend is uniquely American. A nationwide bonanza crammed with fun, friends, fireworks and feasting. And that means food, lots of it, to tempt and delight the fick- le tastes of family, guests, and any stragglers who drop in 'just for a minute,' and stay for sup- per. Whether you're heading for a big weekend at the beach house or living it up at a backyard shindig, the name of the game is "little effort, big flavor." And the secret for carefree, good eat- ing, away from home — cook and shop ahead. The two menus which follow have scored high for simple cook- ing, good taste, and easy travel. Store-bought items are incorpo- rated with homemade "from scratch," with spectacular re- sults. For example, in Menu 1, hummus (chickpea dip), and pita bread are purchased the day before. Before serving, brush pita bread with olive oil or one of the newly certified kosher Loriva oils such as Toasted Sesame or Garlic, toast to crispen, and you've created a new taste sensation. Barbecued chickens are a standard item in most markets — they'll even cut the poultry in quarters, a messy job when done at the last minute. Or cut costs by using my fail-safe recipe for Lime-Crusted Chicken. Then there's the lowly lentil, elevated to haute cuisine in a spicy-sweet Moroccan mixture. Cooked and tossed with sweet onion, raisins and spices, here's a salad that's not only irre- sistible but praised by health ex- perts. May also be served up as a dairy meal along with chunks of good cheddar cheese, warm breads and sweet butter. This menu calls for a refresh- ing, zesty dessert so catch the last of the season's rhubarb to poach with ripe, red strawber- ries steeped in sweet Shabbat wine. A meatless Menu 2 is certain to tempt the taste buds of every- one — even dedicated meat lovers. Begin with a sparkling champagne toast to summer, buying the driest and best you can afford. Pasta needs a big cooking pot and lots of elbow room so bring it along in a tight- lidded unbreakable container, cooked and drained and tossed with a dash of sesame oil to keep strands separated. Refrigerat- ed, cooked pasta will hold and stay fresh for 2 days. For Pasta Primavera, steamed fresh vegetables or frozen thawed vegetables and seasonings are added before serving. Make use of fresh mint and parsley for New Potato Sal- ad— and don't even think of peel- ing the potatoes. This is a no-mayonnaise combination starting out with lightly browned, sweet or Vidalia onions. It's best to keep dessert light and simple. You'll find sweet but tart Lime 'Cream' Whip served with a wedge of homemade Angel Food Cake (no cholesterol) fills the bill perfect- ly. Recipes included for starred items only. SIMPLE, BY DESIGN: MENU 1 Hummus and Toasted Garlic Pita Bread Lime-Crusted Barbecued Chicken* Moroccan Lentil Salad with Currants* Tossed Greens, Sweet and Sour Dressing Garlic Bread Wine-Steeped Rhubarb and Berries* L1 ME-CRUSTED BARBECUED CHICKEN • v. cup prepared barbecue sauce • 1/4 cup apricot preserves • 2 teaspoons chopped garlic • juice and grated rind of 1 large lime • 2 frying chickens, quartered In small saucepan, combine barbecue sauce, apricot pre- serves, garlic, lime juice and grated rind. Warm over medi- um heat, stirring occasionally until preserves are melted. Wash and dry chicken pieces. Sprinkle all sides lightly with salt and pepper and brush gen- erously with sauce. Arrange chicken on preheated grill or in baking dish. Grill, turning and basting often, for 30-40 minutes, or until juices run clear when chicken is pierced at thickest part. OR bake in preheated 375F oven for 30 minutes, bast- ing often with sauce. Test for doneness as in grilling. Serves 8. FOOD FUN page 92