AwoolciNG 16
FIRST MAC- WIGTel
WORK WK VAIcov
KIRSCaem, cRaroR
oF Dry Bones
HEALTHFUL THANKS
A5 'THE POET POT I/ "oNtA (70P.
CAN MAKE A TREE", ,or
YA'AK0V KIR5c HEN HAS 6oNE
Him ONE BETTER. HE HAS
MADE A BOOK ABov A TREE
ABOUT 'THE JEWS ABOUT T14E.
WORLD ABOUT IT ALL A BouT
A TREE. ON THE SEVENTH pAte,
AS5UME YA'AIOV WILL REST.
—JULES FEIFFER
TNT BOOK VAT slows
1-10W JEWS, cwRiSlIANS,
AND EcoLoGisis SNARE
THE SAME MESSAGE of
HOPE FOR - 1146 PLAKXT
•
GAR / BAT MiTzvAH GIFT!
=M. MIMI, MIMI, MED IIMV
■■ 11,
CoPtf NOW
INIMP 411•11 ■
VITAL MeDIA ENTEPLPR.1465
8o EIGHTH AVEN UE • STE. 2.00
••• ■
MIMI MEI
MVP
EASY T o CA4.1.. TOLL Veltela
oRpek: 1.1300.316.0875
New LeoRK, NY lOOs
•
• .10 •-•
ORDER tiOuR
FIRST-61)mM)
MAKES A C7REATCHANuKA+1,
■ =111. 1=111,
% t
PLEA SE 56N
Yes!
SHIPPING
41111•P MEM
■ ••••
••• ■
MEW 'Nor
oe
D ME - 5ootz (5) Al" $14.?5 PLys 42.95
P1-1,4N N6 ( NY 5 Resi Dttsri$ ADD 8 140 $A 145 TAX)
cHARG€MY Dvi5A 0MA9TERGARp E;<?Ik• Dario
SI GNATUR E
ry
'JANIE
nODO 645
APT
Gil(
c3(
sTAre
SEND .Eck oq MONEY
oRD64
AL LO W I 0 D A YS FO R DEL IV ER Y.
YA'AKOV KIRSCHEN
Will Be Appearing at Book Fair
Sunday, November 14th 4:00 p.m.
Jewish Community Center • Maple Drake Bldg.
DONALD E. GALE, D.D.S.
353-2200
DENTURE
CENTER
CJD
U)
- D
H-
HARVARD ROW MALL
21774 WEST 11 MILE RD.
SOUTHFIELD, MI 48076
EXTRACTIONS
DENTURES & PARTIALS
RELINES & REPAIRS
QUALITY DENTURES AT AFFORDABLE PRICES
30 YEARS' EXPERIENCE
LU
LLJ
1
6
Place Your Ad Today.
Call 354-6060
MOCK KISHKE
1 box matzah crackers,
plain
1 stalk celery
1 medium onion, chopped
2 cloves garlic
2 medium or 1 large carrot
1 /4 cannola oil or just enough
to moisten ingredients
Grind together crackers,
celery, carrot and onion. Pour
oil over ground mixture and
blend thoroughly. Form into
large ball and divide in half.
Roll each half into a long
kishke-shaped roll, about 1 1/2
inch diameter, on a piece of
foil. Roll foil tightly around
kishke roll. Refrigerate or
freeze until ready to bake.
Bake rolled in foil at 350 de-
grees for 60 minutes. Serve
piping hot. Makes 8 servings.
Fat: 3 grams per serving.
Fuller
Figure
Fashions
MARGUERITE
On The Boardwalk
932-5252
STUDIO OF
1111- 10TOGUAIDIFIY
Award-Winning Photography
Advertising in The Jewish News
Gets Results
taste.
7. Cook vegetables in only
small amounts of water (or
steam them) until just tender
to retain flavor, nutrients and
texture. Save any liquids for
soups.
8. In baked products, re-
duce the fat by half or 3/4 and
add applesauce or pureed
prunes.
Any recipe may be modi-
fied by taking out the ingre-
dient listed and replacing it
with the ingredient(s) listed
after:
1 egg - 2 egg whites or 1/4
cup egg substitute or 1 ba-
nana; 1 cup shortening - 2/3
"Butter Buds" or vegetable
oil; 1 ounce chocolate - 3 ta-
blespoons cocoa blended with
1 tablespoon vegetable oil.
20% Off
James M. Droelle
CD
CC
page 114
• Weddings
• Bar/Bat Mitzvahs
• Creative Portraitures
J35-8233
VEGETARIAN CHOPPED
LIVER
1 lb. sliced mushrooms
1 hard boiled egg
pepper to taste
1 medium chopped onion
Saute the onions in water
until soft. Add mushrooms
and cook until tender and
onions until brown. Place all
ingredients in a blender, us-
ing medium speed until mix-
ture is smooth. Remove to
bowl and season to taste with
pepper. Serve at room tem-
perature. Serve with fat free
crackers. Great as an hors
d'oeuvre.
Fat: less than 1 gram per
serving.
CRANBERRY CHUTNEY
3'/2 cups cranberries
1 small apple, peeled and
diced
1 cup packed brown sugar
1 /4 cup pitted prunes, diced
1 /4 cup brandy
1 /4 cup cider vinegar
2 tablespoons preserved
ginger, finely chopped
2 teaspoons grated orange
rind
'/2 teaspoon ground all-
spice
In a large saucepan, com-
bine cranberries, apple brown
sugar, prunes, brandy, vine-
gar, ginger, orange rind and
allspice; bring to a boil, stir-
ring occasionally. Reduce
heat to low; cover and simmer
gently, stirring occasionally
for 10 minutes. Uncover cook
for about five minutes longer
or until slightly thickened
and syrupy. Let cool and
transfer to covered contain-
er. Refrigerate up to one
week. Makes 3 cups.
Fat: 0 grams per serving.
YAMS AND PINEAPPLE
16 small yams
4 large slices fresh
pineapple
brown sugar
Bake or microwave yarns
until done, like potatoes.
When ready to serve, split
tops and sprinkle with brown
sugar. Cut pineapple slices
into quarters. Place a quar-
ter into each split of yam and
place on serving platter lined
with curly lettuce and pineap-
ple quarters.
Fat: 0 grams per serving
ZUCCHINI AND
BROCCOLI SALAD
1 bunch of broccoli (about
1 pound)
1 medium zucchini,
quartered lengthwise
and cut into 1/4-inch-
thick slices
1 medium red bell pepper,
cut into 1/4-by-1-inch
strips
1 tablespoon olive oil
5 tablespoons balsamic
vinegar
1 garlic clove, minced
'/4 teaspoon dried thyme
'/2 teaspoon salt
dash of hot pepper sauce
Cut the florets from the
HEALTHFUL THANKS page 118