BAGEL page 110

Gcral

NERO

CONGRATULATIONS

JAMES

PIEROWICH

feed a small country," Mrs. Or-
bach said.
* Fill your plate only once, and
with small portions.
* Watch out for "trigger foods."
If chocolate is your downfall, keep
that chocolate-covered matzah
out of the house.
* Don't socialize at the table,
where those last bites of food are
certain to be calling, "Eat me! Eat
me!"
But at long last came the cook-
ing demonstration, hosted by
Sharon Claye. Wearing a red "I
love low-cal cooking' apron, Ms.
Claye prepared Passover Marble
Chiffon Mini-Cakes (recipe be-
low) that contain a mere 4 grams
of fat each.
Just think, she said, you can
eat a whole cake and not feel the
least bit guilty. El

Recipes courtesy Weight Watch-
ers

Marble Chiffon Mini-Cakes

(makes 12 cakes)

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BSA - 337 3

10 eggs, separated (room tem-
perature)
1 1/2 cups sugar
dash salt
2 T cocoa
1/4 cup boiling water
3/4 cup cake meal, sifted
1/4 cup potato starch, sifted
1/2 cup unsweetened apple-
sauce
1/2 cup orange juice

Beat egg whites, salt and grad-
ually add 1/2 cup sugar until stiff.
Set aside.
In small bowl, mix cocoa, 1/4
cup sugar and boiling water. Set
aside.
Beat egg yolks with applesauce
and orange juice. Add cake meal,
potato starch and remaining 1/2
cup sugar to egg mixture. Fold in
egg whites until well blended.
Spray 12 1-cup tins with non-
stick cooking spray. Fill each cup
halfway with batter. Mix cocoa
mixture with remaining batter
and finish filling cups. Stir with
a knife for marble effect.
Bake at 350 degrees for 30
minutes or until a toothpick in-
serted in the middle comes out
dry. If the top gets too dark, cov-
er lightly. When done, immedi-
ately invert on rack to cool.
When cold, turn over right side
up and carefully edge around
with a knife. Can be served with
fruit and/or whipped topping.

Potato Pudding

1 1/4 lbs. pared baking pota-
toes, thinly shredded and
squeezed dry
1/2 cup grated onion
2 large eggs, lightly beaten
1/4 cup + 2T matzah meal
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
114 cup minced scallions

Preheat oven to 350 degrees.
Spray a 13x9" baking pan with

non-stick cooking spray and'set
aside.
In large bowl, combine pota-
toes, onions and eggs. Stir in re-
maining ingredients and mix
well. Gently spoon into prepared
pan. Bake 35-40 minutes, until
browned around edges. Let stand
5 minutes before cutting into 12
equal pieces.

Kosher Foods
For Passover

A number of products will be
made available this year kosher
for Passover, made under the su-
pervision of the Metropolitan
Kashruth Council of Michigan.
C.F. Burger Creamery (De-
troit) - half and half coffee cream-
er in quarts; Sealtest (Lansing) -
milk, 2 percent and skim, in half
gallons; Nature's Herbs (Ameri-
can Fork, Utah) - 59 varieties of
herbal teas in tea bags; Ameri-
ca's choice (Livonia) - milk, 2 per-
cent and low-fat, in half gallons;
orange juice and grapefruit juice
in half gallons; Borden's (Livonia)
- milk and low-fat milk in quarts;
Rocky Peanut Company (Detroit)
- dried fruit (apples, pears, peach-
es, cherries, and apricots), fancy
roasted nuts (cashews, filberts,
pecans, and almonds); American
Kosher Gourmet (West Bloom-
field) - round trays and party bas-
kets, edible gifts (containing
fruits, nuts, candy, cookies, cakes,
wine).
All of the above will be clear-
ly marked with the emblem of the
MKC and the legend "Kosher for
Passover" and either "Kosher-
Pareve" or "Kosher-Dairy." Dairy
products are Stam Cholov.

Publicity
Deadlines

The normal deadline for
local news and publicity
items is noon Thursday,
eight days prior to issue
date. The deadline for
birth announcements is
10 a.m. Monday, four
days prior to issue date;
out-of-town obituaries,
10 a.m. Tuesday, three
days prior to issue date.

All material must be
typewritten, double-
spaced, on 8'12 x 11 pa-
per and include the
name and daytime tele-
phone number of
sender.

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