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Farmin ton Hills • 851-3883 4 cyl. Mack Pitt\ AND HIS ORCHESTRA 358-3642 Combo • Big Band CLASSIFIED GET RESULTS! Call The Jewish News 354-5959 CHANUKAH 'SIZZLES' 116 flavors and simple style can be brought to your Chanukah fes- tivities with any of the recipes be- low. Pumpkin adds a "Down Under" twist to reduced fat latkes. Use a non-stick pan and only a light film of oil is needed to fry. Served with a dollop of Mango Relish. We offer four unusual salads to go with, and for a stunning dessert, whip up Pavlova Roll. Elise Pascoe, acclaimed Aus- tralian food writer, generously shared her light and easy recipe and if you use a non-dairy top- ping in place of whipped cream, it's gloriously cholesterol-free. As noted, some recipes are courtesy of Australia's famous foodies, oth- ers have been re-created in my kitchen. GLAZED KUMARA (adapted from "Made in Australia Food Book," by Tess Mallos) warm. Repeat with remaining mixture stirring well before transferring to skillet. Serve with Mango Relish. Makes 4 large latkes. Note: To make smaller latkes, heat 2 tablespoons oil in large 10- or 12-inch skillet. Pour in 1/4 cup mixture for each latke and cook 3-4 minutes on each side. Makes 20-24 latkes. MANGO RELISH (Parve) 1/4 cup golden raisins 1 large ripe mango, peeled and stone removed 1 banana, peeled and diced 1 tablespoon lemon juice 1/4 red bell pepper, seeded and diced 2 tablespoons crystallized ginger, finely chopped 1 tablespoon balsamic vinegar 1/4 teaspoon salt or to taste Place raisins in small bowl and pour enough boiling water over to cover. Let steep while prepar- ing remaining ingredients. Cut (Dairy) mango in chunks and mash into 2 kumara (orange sweet a bowl. Add banana, drizzle with potatoes), about 1 112 pounds lemon juice and fold into mango. 2 tablespoons butter 3 tablespoons brown sugar Stir in red pepper, ginger, vine- 3 tablespoons sherry gar and salt to taste. Drain Peel sweet potatoes and cut raisins and add. Makes about 2 each in half. Pierce several times cups. with sharp knife. Wrap loosely in ROAST POTATO, SUN- paper towels and microwave on High for 6 minutes or until bare- DRIED TOMATOES AND GOAT CHEESE ly tender. Slice 1/4-inch thick. OR (Dairy) slice and cook in boiling salted water until just tender, 10-15 1/3 cup sun-dried tomatoes, cut in strips about 118-inch wide minutes. Drain well. In large skil- 2 pounds small red potatoes, let, melt butter and stir in brown scrubbed and cut in 1-inch sugar. Heat gently until sugar chunks melts. Stir in sherry. Add sweet 3 tablespoons walnut oil potatoes and simmer over medi- 3 large cloves garlic, peeled and cut in slivers um heat. Cook for 6-7 minutes, 1/4 cup fresh rosemary `needles'* turning in glaze to brown on both salt and pepper sides. Serve hot as accompani- 1/4 cup fresh basil, finely ment to main dishes. Serves 4-6. shredded with scissors Note: Use margarine in place 2-3 ounces goat cheese or feta cheese, crumbled of butter to make recipe parve. COLOSSAL BUTIERNUT LATICES (LOW FAT) (Parve) 1 pound butternut squash, peeled and grated coarsely 2 (about 1 pound) baking potatoes, grated coarsely 1/4 cup fresh coriander, snipped coarsely with scissors 1 egg 2 egg whites 1/3 cup matzoh meal 1 teaspoon salt 2 teaspoons lemon pepper seasoning 1 teaspoon ground ginger 2-3 tablespoons peanut oil In large bowl, combine squash, potatoes and coriander. Lightly beat egg and egg whites and add to vegetables. Add matzah meal, salt, lemon pepper and ginger and mix well. Pour 1 1/2 tea- spoons oil into 7-inch non-stick skillet and heat over medium heat. Pour in 1 1/2 cups mixture. Cook 3 minutes until underside of latke is nicely browned and firm enough to be flipped over with spatula. Reduce heat to medium-low and cook 3-4 min- utes longer until browned. Turn onto heated platter and keep Dressing: 2 teaspoons dijon-style mustard 2 teaspoons mayonnaise 2 tablespoons cider vinegar 2 tablespoons olive oil * strip needles from stem by running fingers down from top to bottom to release. Preheat oven to 425 degrees. Place tomatoes in small bowl and pour boiling water over to cov- er. Set aside. Combine garlic with oil and set aside. Cook potatoes in boiling salted water for 10 min- utes. Drain well and arrange in a layer on baking sheet sprayed with non-stick vegetable spray. Brush potatoes with oil and gar- lic slivers. Sprinkle with rose- mary, salt and pepper. Roast in top shelf of preheated oven un- til nicely browned and cooked through, 15-20 minutes. Garlic also will brown. Turn once or twice during cooking time. Com- bine roast potatoes with drained sun-dried tomatoes and basil. Gently toss with dressing. Sprin- kle with crumbled cheese. Serve at room temperature. Serves 4. For dressing: Whisk together CHANW(4.4 'SIZZLES' page 120