Local NCJW
Cooks Up Storm
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(conveniently located near 1-696)
till fiddling In The Kitchen,
3 tablespoons grated Parmesan
cheese
a cookbook created by mem-
tomato sauce
bers of the Detroit Section 1 1/2 cup
pound Mozzarella cheese,
of the National Council of
sliced thin
Jewish women, is being sold as a Salt to taste
fund-raiser for NCJW's many
Slice stem and tip off each zuc-
worthwhile community endeav- chini. Put into a large pot of boil-
ors in Detroit.
ing water. Boil slowly, uncovered,
The book contains 400 recipes. until flesh yields slightly to pres-
All of them have been tested, re-
sure. Remove one by one as
viewed and edited by the
they are done,
cookbook committee.
plunging them
Below are some recipes
into cold water.
from the book that can be
Drain, cover, and
prepared in accordance
refrigerate.
with the Jewish dietary
Cut zucchini
laws:
into 1 inch slices
and sprinkle with
MARINATED
flour. Saute garlic
TORTELLINI AND
in the oil until
BROCCOLI
brown and dis-
APPETIZER
1 (10-12 ounce) package fresh
tortellini, uncooked
1/3 cup white wine vinegar
1/3 cup olive oil
1/2 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
114 teaspoon dried basil leaves
4 cups fresh broccoli flowerets or
caul iflowerets
2 cups cherry tomatoes
SO C. business
ion is o lth
Nutritur
Discount he
food supermarket
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a
DAVID BIBER
Prepare tortellini as directed
on package. Rinse with cold wa-
ter. Drain, set aside. In a 2 quart
casserole, combine remaining in-
gredients except broccoli and
tomatoes. Mix well. Stir in broc-
coli. Cover and microwave on
high for 3-5 1/2 minutes, or until
tender crisp. Add tortellini. Toss
to coat. Cover and chill at least 4
hours. Stir in tomatoes. Serve
skewered on 3 inch wooden picks.
Yield: 8 servings.
ZUCCHINI WITH BASIL
3/4 pound small zucchini
1 tablespoon flour
Salt and freshly ground pepper
2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons chopped fresh
basil
3 tablespoons freshly grated
Parmesan cheese
cinnamon, add at this point. Beat
egg and egg whites together; fold
into noodle mixture with grated
apples. Pour noodle mixture into
a sprayed 11 x 7 x 2 inch pan.
Bake, uncovered, at 350° for 45
minutes to 1 hour.
Yield: 6 servings
MAMA'S COMPANY
KUGEL
1/2 cup margarine (1 stick)
8 ounces cream cheese, softened
2 cups sour cream
4 eggs
6 tablespoons sugar
2 teaspoons vanilla
1/4 teaspoon salt
Lemon juice to taste
1 cup raisins
8 ounces wide noodles
Cinnamon and sugar
Cream margarine and cream
cheese together, then add re-
maining ingredients, one at a
time, in order listed, blending
well. Pour into an 11 x 13 inch
greased pan. Sprinkle top with
sugar and cinnamon and bake at
350° for 1 hour.
Note: Tube pan or bundt pan
can be used.
Yield 10-12 servings.
TZINIMES
card garlic, add zucchini and fry
in batches until light brown.
Drain well.
In a greased 2 quart glass
casserole, place 1 layer of zucchi-
ni, sprinkle with salt and Pare-
san cheese. Add several dots
tomato sauce, cover with thin lay-
er of Mozzarella cheese. Repeat
process until all ingredients are
used, ending with Mozzarella.
Bake for 30 minutes at 350°.
Note: Can boil zucchini a day
ahead. Salt may be eliminataed
for a healthier dish.
Yield: 6 servings.
2 tablespoons vegetable oil
1 pound, peeled and coarsely
grated carrots (5 cups)
1 medium onion, peeled and
coarsely grated (1/3 cup)
3 1/2 pounds lean beef (chuck,
flank, brisket)
1/4 teaspoon salt
1/8 teaspoon pepper
2 112-3 pounds sweet potatoes,
peeled and cut in 2 inch chunks
(about 6 cups)
1/2 pound pitted prunes (1 1/2
cups)
4 1/2 ounces dried apricot halves
(3/4 cup)
13/4 cups water
1 tablespoon kosher salt
1/4 cup honey
1/4 cup fresh lemon juice
1 tablespoon brown sugar
Heat oven to 375°. In large
Dutch oven or oven-proof pot,
heat oil over moderate heat. Add
Preheat oven to 400°. Trim off
carrots and onions and cook 3-5
and discard ends of unpeeled zuc-
minutes, stifling frequently. Cut
LOW
FAT
chini. Cut zucchini into 1/4 inch
meat into 3 inch chunks; sprin-
slices. Toss slices in flour mixed NOODLE KUGEL
kle meat with salt and pepper.
1/2 pound no-yolk noodles
with salt and pepper to taste. 3 tablespoons melted margarine
Place meat on top of carrots and
Heat oil and add zucchini, toss- 1/3 cup sugar
onions, then add sweet potatoes;
ing occasionally and taking care 1/4 cup white raisins
then prunes and apricots. Com-
1
cup
orange
juice
not to break up the slices. When
bine water, kosher salt, and hon-
golden brown, slide zucchini into 1/4 cup low-fat small curd cottage ey and pour over ingredients in
cheese
(optional)
8 inch pie plate. Sprinkle with
the pot. Cover pot and bake 1 1/2
1/4 teaspoon cinnamon (optional)
garlic, basil, and cheese, and bake 1 whole egg and 3 egg whites
hours. Mix lemon juice with
5 minutes.
2 apples, peeled and grated
brown sugar and sprinkle over
Yield: 4 small servings.
Cook noodles and drain. Mix the fruit and sweet potatoes. Cov-
noodles, margarine, sugar, and er pot and bake another 30 min-
ZUCCHINI BAKED WITH
raisins in a bowl. Pour orange utes. Uncover and bake 30
CHEESE
juice over noodle mixture and let minutes longer, basting potatoes
3 pounds zucchini, washed
stand in bowl of 1 hour in refrig- and fruit 2 or 3 times with pan
6 tablespoons flour
1 garlic clove, peeled and split
erator. Remove from refrigerator juices.
1/2 cup olive oil
and if using cottage cheese and
Yield: 6 servings.