THE WOMEN OF JEWISH NATIONAL FUND

rood

Cordially invite you and
your friends to attend their

JEWISH
11411311AL
RII1D

1994 DONOR RALLY MEETING

(KEREN KAYEMETH
LEISRAEL) INC.

12:00 Noon

Tuesday, October 11, 1994

TEMPLE EMAN U-EL
14450 W. Ten Mile Road
Oak Park

How To Satisfy
A Cola Craving

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

I

Featuring

BEYNES OPENGEYM

Talented Russian Keyboard Artist

PROGRAM: MUSICAL MEMORIES

BRING YOUR BLUE BOX or Call JNIF, 557-6644, for Clearance.
— Refreshments —

SANDY SCHORE

BEA FEIGELMAN

BESS AXELROD

RUTH KIMMEL

President

Vice President
Fundraising

Program Chairman

Blue Box Chairman

DONOR ... NOVEMBER 15, 1994

THIS WEEK'S BEST BUY!

■ Genuine Leather Match

■ Full Size American
Made Furniture

■ Matching Love Seat, Chair,
Queen Sleeper Available

III Stocked In 9 Colors

■ Lifetime Warranty

'm convinced that if you like a
food well enough, you can al-
ways find recipes that allow
you to eat it at every meal.
This does, however, pose a prob-
lem when the food in question is
a Coca Cola.
My affair with Coke is one the
great love stories of the century.
The whole thing started when I
was very young. The first song I
ever learned to sing wasn't, "Do
Re Me;" it wasn't "Row Row Row
Your Boat;" it was "Coke, It's the
Real Thing." I drove my parents
nuts.
rve always been a purest. Pep-
si would never do. (PLEASE, all
you Pepsi fans DO NOT write or
call to tell me how much to bet-
ter you think Pepsi is; I don't care;
and anyway, love is total brand
loyalty). Oh, I have an occasion-
al Sprite or Dr. Pepper to spice
things up but it's inevitable that
it's a little glass bottle that I come
running home to.
My Coke recipe collection start-
ed with cherry cokes, frozen
Cokes and Coke floats. That's
when I hit the recipe wall. Any
requests for recipes with Coke in
it were usually met with "get pro-
fessional help, Eileen." As a last
resort, I decided to call Coke's
world headquarters in Atlanta.
Eureka!!! Other Coke-a-holics do
exist and they love to share. rm
very happy to report not only are
there lots of recipes, they're un-
believably good. Take the leap of
faith and try these unusual
recipes. (UnHuh...you can use
Pepsi if you want to) Just try to
remember, when all your dinners
start to look the same, there's "Al-
ways Coca Cola."

spoon until very well blended,
about 1 to 2 minutes. Pour into a
greased and floured loaf pan.
Bake for 30 to 35 minutes or un-
til center springs back when
lightly touched. Cool 10 minutes,
remove from pan and set on rack.
Serve as a hot bread or as a
dessert with whipped topping.
Makes 6 servings.

SOUTHERN REILE
SALAD

1 can (16 oz.) pitted dark sweet
cherries
1 pkg. (3 oz.) cherry gelatin
product
1 c. Coca Cola
2 T. fresh lemon juice
1 pkg. (3 ox.) cream cheese
1/2 c. chopped pecans or walnuts

Drain cherries and reserve
juice. Bing 3/4 c. of the juice to a
boil and add the gelatin product.
Stir until dissolved. Stir in Coca
Cola and lemon juice. Chill until
gelatin mounds slightly. Cut
cream cheese into very small
pieces. Fold cheese, nuts and
whole cherries into gelatin. Spoon
into 7 individual molds (or 1 large
one) chill until firm. Makes 7 serv-
ings.

MUSTARD HERB
DRESSING

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1 c. oil
1/2 c. Coca-Cola
1/4 c. wine or cider vinegar
1 T. Dijon French mustard
1 1/2 t. Italian seasoning herbs
1 t. salt
1/2 clove garlic, minced

Combine all ingredients. Beat
until well blended. Pour into cov-
ered glass jar. Chill several hours
to blend the flavors. This keeps
very well and makes 1 3/4 c.
dressing. This is a sweet-sour
Italian style dressing for vegeta-
bles or fruit salads.

GINGERBREAD
DELUXE

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Place Your Ad Today, Call 354-6060

1 pkg. gingerbread mix
1 T. instant coffee
1 T. grated orange peel
1/4 c. orange juice
3/4 c. Coca-Cola

Preheat oven 350. Combine all
ingredients. Beat vigorously with

CASSEROLE BBQ
CHICKEN

3 lbs. chicken, cut up
1/3 c. flour plus 2 t. salt
1/3 c. oil
1/2 c. finely diced onion
1/2 c. finely diced celery
1/2 c. finely diced green pepper
1 c. catsup
1 c. CocaCola
2 T. worcestershire sauce
1 T. salt
1/2 t. hickory smoked salt
1/2 t. basil leaves
1/2 t. chili powder
1/8 t. pepper
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