. 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 OK WHAT'S NEW! IMPORTED FOODS The Finest Imported Foods From Around The World 27120 Evergreen (N.E. Corner of II Mile next to 1-696) • Lathrup Village, MI • (810) 552-9898 • Fax (810) 552-9815 Your Israeli Supermarket Connection! r r Kosher For Passover 1•1111M1 - trawberry, Cherry L Everyday Low Price IIMM• j 1 - OSE1 I 11 Fnut PYRE DAermEs I GRAPE JUICE 11 (s rra's° or I II (Muscat or Rose) 11 sale0% $ 149 I Price $ L . 49 I TEAS (Apple Delight or Fruit Galore) Apricot) Offer Ex ires March 24 1995 sal 49 Price e $ 3 • for 25 Bags I ! FOR ALL YOUR KITCHEN NEEDS: • Chocolates • Coffees • Biscuits • Olive Oils • Breads • Frozen Foods • Dried Fruits • Spices • Juices and more!! • Teas • Cheeses • Nuts CLASSIFIED GET RESULTS! 104 Call The Jewish News Alimeams■ 354-5959 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 00 aigirrautile. v 0 0 • *A 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