Local NCJW Cooks Up Storm PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS S Swing Sets, Inc. Gymsets are top of the line ach gymset is painstakingly designed, E hand finished and assembled with emphasis on safety for creative play. - MODELS ON DISPLAY • INSTALLATION AVAILABLE VP h T OLL OSPITAL t • . 3947 W. 12 Mile Berkley (810) 543.3115 /(keet setictfilff or eve/‘ odpa4 eve, lifts A W! 1-800-551-PLAY 11()Y SOLDIER Mon.- Sat.: 10-5:30 Fri.: 10 8 SHOP /Vow aide,,k, oar, swriffeis , (le ave-fee. - (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 SPERBER'S KOSHER CATERING AT SPERBER'S YOU DON'T HAVE TO SPEND AN EXTRAORDINARY AMOUNT OF MONEY TO HAVE AN EXTRAORDINARY EXPERIENCE. WE MAKE EVERY EVENT ABSOLUTELY UNFORGETTABLE, REGARDLESS OF SIZE OR BUDGET. WE WORK WITH YOU, ITS THAT EASY. BEYOND EXPECTATIONS, AND WELL WITHIN REASON. TH E D ETRO 357-2910 itailt 661-5151 OFFICE11 ■ 11 JEWISH CENTER Providing the Best Prices and Service in Oakland County! — 541-4133 • (810) 656-9500 Crestview Cadillac — please call 94 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.