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Leaves
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tP
TRIMMINGS page 116
bowl, combine the powdered sug-
ar, cream, softened margarine,
vanilla and salt. Stir until
smooth. Spread on each warm
cookie. Cookies may be dusted
with sifted cinnamon or apple pie
spice, if desired. Makes 36 cook-
ies.
I just couldn't resist sharing
one recipe for leftover turkey.
PUMPKIN CORNBREAD
(PARVE)
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LOCATIONS
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•On Orchard Lake Road in
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West Bloomfield,
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West Bloomfield
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THE DETRO
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118
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1 1/2 cups flour
1 1/4 cups cornmeal
1 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1/3 cup margarine, room
temperature
3 eggs
1 cup cooked pumpkin
8 oz. whole berry cranberry
sauce
2/3 cup finely chopped pecans
Grease and lightly flour a 9-by-
5-inch loaf pan. In a medium
bowl, combine the flour, corn-
meal, cinnamon, ginger, salt, bak-
ing soda and baking powder. Set
aside. In a large bowl, cream the
margarine and eggs with electric
beaters. Add the pumpkin and
cranberry sauce. Blend in the dry
ingredients and pecans, mixing
until just moistened. Pour into
loaf pan. Bake at 350 degrees for
about 1 hour, or until tests done.
Makes 8 servings.
TURKEY CREOLE
(MEAT)
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1 tablespoon margarine
1 tablespoon flour
16 oz. canned chopped tomatoes
1 teaspoon sugar
112 teaspoon salt
1/4 teaspoon garlic powder
1 bay leaf
dash of pepper
dash of bottled hot pepper sauce,
optional
2 cups diced or shredded cooked
turkey
cooked rice — enough for 6
servings
In a large skillet, saute green
pepper, celery and onion in mar-
garine until tender. Add flour and
stir. Add tomatoes, sugar, salt,
garlic powder, bay leaf, pepper
and hot pepper sauce. Cook un-
til thickened and bubbly. Add
turkey and cover, simmering for
5-10 minutes. Makes 4-6 serv-
ings. E
Healthful, Hearty
Chanukah Fare
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
I
f you're like me, you've always
celebrated Chanukah with
a hearty dose of anything
and everthing that's fried.
Everyone else thinks that this
is the Festival of Lights; I call
it the Carnival of Clogged Arter-
ies.
My metabolism, that part of
my body that laughs hysterical-
ly every time I get onto a scale,
thinks my zaftig figure has had
enough doughnuts. It stores
every gram of fat that makes its
way to my stomach.
So, after years of fighting the
battle of the bulge, I've come to
terms with the fact the eight days
of eating all the lathes smothered
in apple sauce and sour cream
that I want are gone forever. (I
never really had days like that, I
just like to pretend).
Ok, for tradition's sake, I guess
a few latkes and other
Chanukah stuff
won't be too bad for
me. I just have to
get rid of some of the
calories.
The compromise
that I've come up
with is to put my favorite recipes
on a diet and come up with some
"new" recipes that use different
ingredients and have a lower fat
content. I refuse to sacrifice taste
for my waist so I had to get cre-
ative.
I have to tell you that I
suprised myself. These dishes are
really good. Ok, so it's not exact-
ly the same as chowing down on
1/2 dozen dreidel cookies covered
in frosting or stuffing myself with
chocolate coins, but it sure is
close.
RICOTTA LATHES
15 to 16 ox. part skim ricotta or
dained low-fat cottage cheese
4 large eggs
6 T. flour
2 T. margarine, melted
1 to 2 T. sugar
2 t. vanilla
Put all the batter ingredients
in a food processor (steel balde)
or blender. Process in batches if
necessary. Process until the bat-
ter's smooth, like
a thick cream. (This batter will
be thinner than most pancake
batters). Spray griddle with cook-
ing spray (you can add a little
margarine or butter if you wish).