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A Radical Approach
To Holiday Fasting

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

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30903 ORCHARD LAKE ROAD

sale ends
/3/ 95

(in Hunter Square betwn 13 & 14 Mile by
TJ MAXX, AMAZING SAVINGS & THE GAP) 10

Open Monday & Thursday 10 am-9 pm Tuesday &
Friday 10 am•.5 pm CLOSED SATURDAY & THIS
OPEN Sunday 11 am-5 pm
WEDNESDAY

Awrey Bakeries, Inc.

is PROUD to announce that our bakery products
are now CERTIFIED KOSHER
DAIRY by the Union of Orthodox
Jewish Congregations of America!

Now you can enjoy the fresh taste of your
hometown baker, available at finer Metro
Detroit area Supermarkets. The goodness
you've come to expect from Awrey's
is also available from our
outlet\stOre in Livonia!

Awrey Bakeries is located at
12301 Farmington Road, just
South ofI-96, in Livonia.
(313) 522-1100

126

AWREY'S
America's Hometown Bakery

I

t's time to make that yearly

decision as to what to serve
before the Yom Kippur fast.
I was raised in a household of
brisket, chicken soup and farfel,
stuff your face, drink four glass-
es of water and head off to shul.
It's worked pretty well so far;
face it, EVERYONE is starving
by hour 23.
However, this year I've been
persuaded to try a radical new
approach to fasting. I'm loading
up with carbohydrates and pro-
tein.

STUFFED NEW
POTATOES

25 to 30 new red potatoes
5 hard cooked eggs
2 carrots, shredded
3 stalks of celery, diced
1 medium onion, diced
1 tablespoon sweet pickle
relish
2 teaspoons yellow
mustard
2/3 to 1 cup
mayonnaise
salt, pepper and
dill

Boil the new potatoes, skin on
until just done. DO NOT OVER
COOK. Slice in half and cool.
With a melon
bailer, scoop out
the center of
the potato
and place it
in a bowl.
Set the pota-
toes on a tray
and cover with a
damp cloth. Re-
frigerate until
ready to fill.
Combine the re-
maining ingredi-
ents together
with the centers
of the potato and
mix well. When
seasoning, sea-
son lightly at first, let set, in the
refrigerator for at least 1 hour
and then taste again to adjust
the flavor. Use a lot of dill. You
can prepare the potatoes and fill-
ing up to 2 days in advance. Just
keep the potato shells covered
with a damp cloth in the refrig-
erator and the potato salad
should be covered as well. Fill
the potato shells with the pota-
to salad and decorate with pars-
ley, a wedge of cherry tomato or
a slice of black olive.

SALMON EN CROUTE

O

2 pounds of salmon steaks
juice of 1/2 lemon
1 bunch of spinach, washed, de-
stemmed and chopped
6 murices whole fresh
mushrooms

white pepper
1 can black beans, drained
1 small onion,
2 sheets puff pastry
1 egg lightly beaten

Preheat oven to 400. Spray
baking sheet with non stick
spray and set aside. In a food
processor or blender combine the
black beans and onion and
process until it becomes a
smooth paste. If it is a little thick
you can add a little olive
oil and reprocess.
Set aside. Wash
and dry the
salmon then
place it in a bak-
ing dish and cov-
er it with the leMon
juice. Set it aside. Separate
the mushroom caps and stems
and set the caps aside. Chop
the stems and spinach together.
Toss in the pepper. Spread the
bean mixture on 1 side of each
pastry sheet, leaving a 1 inch
margin on all sides. Place 1 pas-
try sheet on the baking sheet,
bean paste side up make a nest
in the center with the spinach
mixture. Place the salmon on the
spinach and arrange the mush-
room caps on top. Cover with an-
other pastry sheet, bean side
down. Crimp, seal and trim the
excess pastry. Use the excess
dough to decorate. Make slits
across the top of the dough and
glaze with the beaten egg. Bake
20 minutes or until golden
brown. Serve sliced hot or cold.
Serves 4 to 6.

ORIENTAL CHICKEN
AND NOODLES

oil for cooking
1 egg slightly beaten
8 ounces angel hair pasta
2 1/2 to 3 pounds chicken
breasts, cut into 1/2 inch strips
1 tablespoon white wine
1 tablespoon soy sauce
L._
1 1/2 teaspoon cornstarch
1 114 cup slice fresh mushrooms
2 cups sliced celery
1 1/2 cup french style green
beans
1 can (5 ounce) water chestnuts,
drained
1/2 cup green onion, chopped
1 teaspoon minced garlic
1/2 teaspoon ginger

RADICAL APPROACH page 128