CATi 4 1 f : 4 1 TLEMAKS

How To Eat
Before The Fast

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(Formerly Oak Farms

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

SUPER SPECIALS

hEe I realize that there
is no such thing as a
traditional pre-Yom
Kippur meal, it has
been brought to my attention that
there is a heated debate raging
as to what type of food you
"should" eat before going into a
fast.
There is the carbohydrate
camp. All I hear from them is
"pasta," lots of pasta or grains
and bread and very, very little
protein. Are these guys nuts? I'm
supposed to spend the next 25
hours fasting after polishing off
a hearty helping of macaroni and
cheese or farfel? I think not!
On the other side of this debate
are the meat mavens. Please, will

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somebody test my cholesterol. Ac-
cording to them the only thing I
should be wolfing down before a
fast is a side of beef with a chick-
en chaser.
I think I can help settle this
dispute. According to the experts
I consulted (three mothers, one
rabbi, two professional caterers
and one neighbor whose sister
knows Barbra Streisand's cook's
mother), the best menu for going
into a fast should contain "equal"
helpings of both protein and car-
bohydrates. The other piece of ad-
vice that everyone seemed intent
on stressing is, "No Salt." Season
with herbs and spices (nothing
too hot) but stay away from any
kind of salt.
Oh, just one more bit of infor-
mation before we get to the
recipes: lots of water, no pop, no
coffee or tea (caffeine is a no-no).
Just drink a gallon or so of H2O
before you head out the door for
services.
Even though the following
recipes are terrific, try not to eat
too much. Overeating before a
fast has a tendency to make you
even hungrier than if you just ate
a normal meal.
Just remember, no matter
what you decide to eat before fast-
ing, all bets are off when it comes
to what's best for breaking the
fast ... Everything works.

CHICKEN AND HEARTS
OF PALM

8 chicken breast halves, skinned
and boned
1 14 oz. can hearts of palm
onion powder
white pepper
salt, optional
3 T. margarine, melted

SAUCE
3 egg whites
1/4 t. salt
1/8 t. white pepper
1 T. fresh lemon juice
1 c. margarine

Preheat oven to 400 degrees.
Flatten chicken breasts and wrap
each breast around a heart of
palm. Secure with a toothpick.
Arrange the breasts in a 9x13
glass baking dish and brush with
the melted margarine. Sprinkle
with onion powder, pepper and
salt. Bake for 20 to 25 minutes,
basting once at about 15 minutes.
Place egg whites, salt, white pep-
per and lemon juice in a blender.
Heat margarine to bubbling
point. Turn blender on to medi-
um speed and slowly drizzle hot
margarine into mixture. Pour
over chicken just before serving.
Note: Chicken may be prepared
one day ahead, covered and re-
frigerated. Sauce must be made
just before serving. Serves 8.

APPLE AND WILD RICE
PILAF
1 (10 oz.) pkg. long grain and wild

rice mix
1 medium tart red or green
apple, unpeeled, cored and
diced
1 carrot, shredded
1/4 c. golden raisins
1/4 c. loosely packed fresh
parsley, minced
1/4 c. toasted almonds
1/4 c. margarine melted
2 t. poppy seeds
1 t. grated lemon rind
1/2 t cinnamon
1 T. apple juice

Cook rice according to package
directions. In a large bowl, com-
bine apple, carrot, onion, raisins,
parsley and almonds. Add cooked
rice, toss together to blend. In a
small bowl, combine margarine,
poppy seeds, lemon rind, cinna-
mon and apple juice. Add to rice
mixture, toss to combine and
serve immediately or at room
temperature. Serves 6; Can be
doubled.

SALMON EN CROUTE

2 lbs. of salmon steaks, skinned
and boned
juice of 1/2 lemon
1 bunch fresh spinach
6 to 8 oz. fresh mushrooms
mayonnaise
1 to 2 t. dill weed
pepper
2 sheets pastry dough

BEFORE FAST page 114