.
OUR HELP IS NEEDED
TO BUILD A
JOIN IN THE
REBUILDING OF
JERUSALEM
COMMEMORATE
THE NAME
OF A
DEAR ONE
••
RELOCATE A
CLOSED/CLOSING
SYNAGOGUE
IN JERUSALEM
•
••
• •
Lowfat, Healthy
Vegetarian Dishes
NEW SYNAGOGUE
PHYLLIS STEINBERG
IN EAST NEVE YAACOV,
JERUSALEM
NEVE YAACOV, the northernmost neighborhood of Jerusalem is
situated on a picturesque hill overlooking the Judean desert and
Dead Sea. "East Neve Yaacov" is a group of 1,000 new apartments
in this area, where American, Russian, and Israeli families have
made their home. The need for a new synagogue is acute. The
Jerusalem municipality has already granted
land and building permits. Member
participation and government funding provide
only 30% of the required $600,000 needed
for this project. Your financial assistance
can make this a reality.
I
EGGPLANT CAVIAR
Serves 6
1 large eggplant (over 2 pounds)
1 large onion, peeled and
chopped
1 clove garlic, peeled and minced
1 green pepper, finely chopped
1 tablespoon olive oil
2 tomatoes, peeled and chopped
2 tablespoons dry wine or
vinegar
1/3 cup water
Salt and pepper to taste
Preheat oven to 350 degrees.
Please contact Dov Ehrman in N.Y.: 1495 E. 24th St. Brooklyn • phone/fax 718-434-6181
in Israel: R. Pardess 528/2 Neve Yaacov, Jerusalem • phone: 02-859090 fax: 836668
YALD00 S
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WHAT'S
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Poke several fork holes on one
side of the eggplant. Place egg-
plant in a pan and bake at 350
degrees for 1 hour. While the egg-
plant is baking, saute onion, gar-
lic and green pepper in oil for 4
minutes. Set aside.
Remove baked eggplant from
oven, slit open with a knife, and
allow to cool; peel the skin off the
eggplant. Chop eggplant with
tomatoes in a bowl. Add sauteed
onion, garlic, and green pepper
and mix well. Add wine or vine-
gar, water, and seasonings. Mix
thoroughly and cool in refrigera-
tor for at least one hour. Serve on
whole wheat crackers.
TURKISH PILAF
Offer Expires March 24, 1995
IL
SPECIAL TO THE JEWISH NEWS
n the International Jewish En-
cyclopedia it states: Jewish law
strictly enjoins man to preserve
and take care of his health."
Yet, many Jewish cookbooks of-
fer high-fat recipes that are not
conducive to good health.
With these thoughts in mind,
Debra Wasserman, author of The
Lowfat Jewish. Vegetarian Cook-
book, created a cookbook that fea-
tures healthy vegetarian recipes.
All recipes are vegetarian and
parve.
BENJIE HERS KO WITZ
THIS IS A
WONDERFUL
OPPORTUNITY
TO:
T"03
i10 ., rtarai
w a ttablif fer id i.
III : A AniRkw
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aigirrautile.
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1„- -11p aik
Serves 6
1 1/2 cups brown rice
4 cups water
1/4 cup dried prunes, chopped
1/4 cup dried apricots, chopped
2 tablespoons slivered almonds
2 tablespoons shelled pistachio
nuts
1 teaspoon cinnamon
Cook the brown rice in boiling
water in a covered pot for 45 min-
utes. Stir in remaining ingredi-
ents and serve warm.
ROMANIAN WHITE
BEAN DIP
Serves 8
4 cups pre-cooked, white beans,
drained (two 19-ounce cans)
2 cloves garlic, minced
1/4 cup lemon juice
2 teaspoons olive oil
Salt and pepper to taste
1 teaspoon fresh parsley, finely
chopped
Place all the ingredients (ex-
cept parsley) in a food processor
bowl. Blend until creamy. Gar-
nish with finely chopped parsley.
Chill before serving on bread or
with raw vegetables.
NOODLES AND
CABBAGE
Serves 6
10 cups water
12-ounce package eggless
noodles
3 pounds cabbage, cored and
shredded
1 onion, peeled and chopped
2 teaspoons oil
1/4 cup water
1/4 teaspoon paprika
Salt and pepper to taste
Bring water to a boil in a large
pot. Reduce heat and add noodles.
Cook for 10 minutes until noodles
are tender. Drain.
Meanwhile, in a separate large
frying pan, stir-fry cabbage,
onion, oil, water, and seasonings
over a medium-high heat for 10
minutes. Add cooked noodles and
stir-fry another 3 minutes. Serve
warm.
EGGPLANT STEW OVER
BAKED POTATOES
Serves 8
8 large baking potatoes
2 large eggplants, peeled and
cubed 1 large onion, peeled and
finely chopped
2 tablespoons oil
1/4 cup water
On 28-ounce can tomato sauce
1 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 400 degrees.
Bake potatoes for 1 hour at 400
degrees until done.
Meanwhile, in a separate pan,
saute eggplant and onion in oil
and water over medium heat un-
til the eggplant is tender. Add
tomato sauce and spices. Simmer
5 minutes longer and serve over
baked potatoes.
CARROT CUTLETS
Serves 6
2 cups pre-cooked brown rice or
millet
1 small onion, peeled and finely
chopped
1 tablespoon fresh parsley, finely
chopped
1 cup carrots, cooked and
mashed (about 3 raw carrots)
1 tablespoon water or soy milk
2 tablespoons cornstarch
3/4 cup wheat germ
2 tablespoons oil
Mix all the ingredients to-
gether in a bowl, except for the
oil. Form 12 small patties.
Heat oil in a large frying pan
over medium heat. Fry carrot cut-
lets for 5 minutes or until brown
on one side. Flip over and con-
HEALTHY
page 106