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ukkot is unquestion-
ably one of the most en-
joyable holidays. Great
food eaten outdoors
with friends and family is not
just fun, it's a religious expe-
rience. Preparing for Sukkot
can also be one of the funni-
est times of the year. Grown
men and women instantly
lose 400 I.Q. points trying to
put slot A into tab B while
building their sukkah. The
ability to use a hammer and
nail or screwdriver escapes
us and suddenly we're mak-
ing threats to the lumber and
fiberglass.
There are two schools of
thought as to how to assem-
ble a sukkah. One is to wait
until three hours before the
holiday starts and scramble
like mad to find all the pieces
you're sure were put away in
the storage box last year but
have disappeared this year.
Somehow, the instructions
are always missing and it's
always my fault. (Your hon-
or, I never touched that piece
of paper; the dog ate it).
Method two is more tradi-
tional. You start right after
Yom Kippur, make six trips
to the hardware store, get
started eight times and you're
still not able to get it set up
until three hours before yore
toy. Decorating the sukkah is
an entirely different article.
During assembly, I've al-
ways found the safest place
to be is in the kitchen. After
all the hours of building and
rebuilding, in some cases, my
crew looks forward to eating
well. Every year I try to come
up with dishes that use as
many of the fresh fruits and
vegetables that are available
at this time of year. I keep the
menus simple and easy so
that I can spend my time
with the construction crew
and enjoy the fruits of their
labors.

GRILLED CHICKEN
WITH PEACH APPLE
SALSA
3 tablespoons olive oil
2 tablespoons red wine
2 tablespoons lemon juice
1 tablespoon soy sauce
1'/2 teaspoon dried basil
4 boneless chicken breasts,
cut into chunks
Mix the first five ingredi-
ents in a large bowl. Add
chicken and turn to coat. Cov-
er and refrigerate for ap-

proximately 1 hour. Heat grill
to medium heat. Skewer
chicken pieces on wood or
metal skewers and place on
grill. Turn once after approx-
imately 5 minutes. Grill un-
til just done. Transfer to plate
and serve with salsa.

SALSA

2 ripe peaches (nectarines
can be used)
1 tart apple, peeled, cored
and chopped
1 /2 cup chopped parsley
3V2 tablespoons honey
2 T lemon juice
1 /4 teaspoon allspice
1 /4 teaspoon cinnamon
Peal and chop the peaches,
place them in a large bowl.
Add the remaining ingredi-
ents and mix well. Cover and
chill.

MACADAMIA RICE

4 tablespoons margarine
16 oz. mushrooms, sliced
5 cups water
3 teaspoons salt
1'/2 cups regular rice
1 1/s cups diced Macadamia
nuts
1 cup green onions sliced
1 /4 cup pimento, drained and
diced
1 /4 teaspoon black pepper
4 tablespoons melted
margarine
Melt margarine in skillet.
Add mushrooms; saute until
tender and set aside. In a
sauce pot combine the water
and salt. Bring to a boil. Add
rice and simmer, covered, un-
til rice is tender, about 20
minutes. Remove from heat.
Stir in Macadamia nuts,
green onions, pimentos, pep-
per, margarine and mush-
rooms. Toss lightly and serve.
This can be made ahead and
reheated. Serves 10.
GREAT MEAL page 108