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WE WORK WITH YOU, ITS THAT EASY. 1 For Free Estimates 681-8280 BEYOND EXPECTATIONS, AND WELL WITHIN REASON. 357-2910 !IN? 661-5151 OFFICE 1 1 I 1 JEWISH CENTER Advertising in the Jewish News gets results. Plae e ) your ad today! Call (810) 354-6060 IMA AT1ON '3". '"="A'4" L CENTERPIECES SIGNS SIGN IN BOARDS BARBARA WIENER 810-851-4228 The Kennedy Clan And Farm Cooking PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS T he grand tradition of hos- pitality that former First Lady, Jacqueline Kennedy, demonstrated to the nation and the world was learned at Hammersmith Farm, the summer home of her youth, in Newport, Rhode Island. The Farm is now one of the most popular tourist attractions in Newport. During a recent visit to New- port, I visited the Farm and found a delightful cookbook, The Hammersmith Farm Cookbook, featuring many of the recipes served to guests and to the Kennedys while they were at the Farm and in the White House. JACQUELINE KENNEDY'S CREME BRULEE 1-inch piece vanilla bean or 1/4 tsp. vanilla extract 3 cups heavy cream 6 egg yolks 6 tbs. granulated sugar 1/2 cup light brown sugar If you are using the vanilla bean, heat it with the cream in a double boiler. In a large bowl, beat the egg yolks and granulated sugar un- til the mixture is light and creamy. If you have used vanil- la bean, remove it from the cream now. Stir the warm cream into the egg yolk mixture very slowly. Return the mixture to the double boiler, and cook until the custard coats the spoon, stirring constantly. If you are using the vanilla extract, add it now. Pour into a 2-quart heatproof casse- role. Put in the refrigerator, and chill for several hours. When ready to serve, sprinkle the brown sugar evenly over the top. Have your broiler preheated. Place the casserole in a pan of crushed ice, and place under the broiler until the sugar melts and caramelizes. It must be watched very carefully, so that the sugar will not burn. Serve immediate- ly. Serves 6. PRESIDENT KENNEDY'S HOT FRUIT DESSERT 3 oranges 3 lemons 1 1/2 cups light brown sugar 3 No. 1 cans apricots 3 No. 1 cans pineapple pieces 3 No. 1 cans peaches 3 No. 2 cans pitted Bing cherries Sour cream Grate the rinds of the oranges and lemons into the sugar. Drain the liquid from the canned fruit. Slice the oranges and lemons very thin. Spread fruits, layer by layer, including the oranges and lemons, in a baking dish, sprin- kling each layer with the sugar mixture. Heat until very hot, and serve topped with some sour cream. Serves 12 to 15. MARIA'S SPAGHETTI 4 lbs. lean ground meat 1 large onion, finely chopped 2 garlic cloves (leave whole and mash into sauce when cooked) 2 11b. can whole peeled tomatoes. (coarsely chopped, pass juice through a sieve to remove as many tomato seeds as possible) 2-3 cups water 1 large can tomato paste 1 small carrot, halved 1 stalk celery with leaves 2 tbs. dried basil leaves or fresh leaves coarsely chopped 2 bay leaves (discard after cooking) 1/4 cup fresh chopped parsley 4 beef bouillon cubes salt and white pepper to taste 1/2 cup white wine (optional) 1/2 stick unsalted margarine parve 1 lb. cleaned mushrooms, could also be added 10 min. before sauce finishes simmering. To keep fat content at a min- imum saute meat in a heavy saucepan without adding oils or fats. Once meat has lost pink col- or and begins to brown add onion and garlic. Continue stir- ring to prevent burning. When meat is nicely browned add wine, saute until all liquid evap- orates. Add tomatoes, tomato paste, water, bay leaves, basil, carrot, celery stalk. Bring to boil, lower heat to achieve a slow boil, add bouillon. simmer, uncov- ered, about 2 hours. Mash gar- lic cloves into sauce. Adjust seasonings. Remove carrots and celery or mash them also into sauce. Remove and discard any fat which has floated to surface of sauce. Just before pouring over cooked spaghetti add mar- garine (this gives it a wonderful delicate flavor), and chopped parsley. Sauce can be frozen before adding margarine and parsley. Add them when reheating for best flavor. SCALLOPED TOMATOES 3 cups canned whole peeled Italian-style tomatoes 1/4 cup chopped onion 1 tbs. brown sugar 1 tsp. salt 1/4 tsp. pepper dash of nutmeg 1 3/4 cups toasted bread crumbs Saute onions in butter until golden. Add to tomatoes with sugar, salt, pepper, nutmeg. Mix. Place in buttered casserole, al- ternating layer of tomatoes with layers of bread crumbs, ending with crumbs. Bake 30 minutes at 350°