MEET COUSIN ESTHER

She lit up the
Hanukkah party with
her electric menorah
t-shirt. Fortunately, no
one lost their appetite
for delicious Golden
Potato Pancakes.

For over 40 years, the Golden
family has been making their potato
pancakes one way... by using only
top quality ingredients like real, fresh
potatoes skillfully blended with onions
and spices, then cooked in healthful,
cholesterol free canola oil.
So for a great meal or sidedish,
serve the pancakes everybody loves. All
natural Golden Brand Potato Pancakes.

12 POTATO PANCAKES

Healthy...
cooked in
canola oil,
cholesterol
free

All Natural
No Preservatives

serving suggestion

NET WT

16 OZS.

,1 L9 1453 G

Get real.Get Golden:

Congregation Beth Achim invites you to our

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Books from "Books & More" will be for sale.
For Information and Reservations call (810) 352-8670

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120

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354.6060

A Caterer's Ideas
For Your Home Kitchen

PHYLIS STEINBERG SPECIAL TO THE JEWISH NEWS

illie Kushnir has writ-
ten a cookbook which
will be released later
this year.
She was a wedding consul-
tant. Her interest in food grew
as she learned the catering in-
dustry from hotel and country
club chefs.
Ms. Kushnir was the catering
director in hotels and country
clubs across the nation includ-
ing the Racquet Club in Palm
Springs,
California and Caesar's
Palace in Las Vegas, Nev., be-
fore suffering a serious back
accident in Chicago in 1988.
The title of the book is
Minnie Horwitz Eats
Chow Mein, although
it has nothing to do
with Minnie Horwitz
or Chinese food.
The recipes come
from a variety of
sources. Some are
from her mother,
some are from fami-
ly and friends; oth-
ers from the many
chefs she worked
with in the catering
industry.
Below are some
wonderful tradi-
tional Jewish
recipes that are
also lower in fat
with some clever substitutions.

and juices, remove all fat and
discard. Slice cooled brisket (nev-
er warm). Place in juices and re-
warm. Cut from a corner, never
with or against the grain.
Serves 6.

ROAST BRISKET OF
BEEF AUJUS

YENTA'S TZIMMES

5 pounds brisket of beef (first
cut or whole), scored
2 large onions, sliced
4 ribs of celery, cut in 2 inch
pieces
5 cloves garlic, slightly crushed
4 bay leaves
12 black peppercorns
1 cup strong black coffee (it
tenderizes the meat)
1 cup catsup mixed with 1 and
1/2 cups water
3 carrots, peeled and cut into
one inch pieces
salt and pepper, to taste

Trim the most visible fat, al-
though some is good for taste.
Place onions, celery, carrots, gar-
lic, bay leaves and peppercorns
in large roaster or open pan. Add
brisket and cover with catsup
and water mixture. Add salt and
pepper on top. Pour coffee in one
corner. Bake 350 degrees tight-
ly covered with foil, puncture 3
or 4 small holes for venting.
Cook 2 hours. Check to see if
more liquid is needed. Cover and
cook one hour or until fork ten-
der.
Remove brisket and cover and
cool juices. Puree all vegetables

MAMA'S CHOPPED
LIVER
1 pound sliced beef liver (baby

beef or chicken liver, if
preferred)
2 large onions, diced
4 hard boiled eggs
1/2 cup vegetable oil (canola)
salt and pepper to taste

Saute onions in oil until light
brown and caramelized. Remove
the onions from oil and saute liv-
er slices in same oil. Remove
liver from oil and retain. Re-
move any outer skin
or grizzle from liver
and cut into large
pieces. Place even
amounts of liver,
onions and two eggs in
food processor. Use
pulse button for desired
consistency. Continue
until all ingredients
are ground. Place all
the liver mixture in
large bowl and add
generous amounts of
pepper and a careful
amount of salt. Add
remaining oil spar-
ingly if mixture
needs it.
Serves 4 to 6.

1 pound pitted prunes
6 carrots, peeled and cut into 1
inch pieces
30 mini matzah balls (use
regular matzah ball recipe, but
make very
small balls, cooking time is
about 10 to 15 minutes)
8 ounces pineapple, crushed
with juice
16 ounces honey
1 cup brown sugar
1 stick butter or margarine, cut
into small pieces
3 sweet potatoes, boiled and cut
up
8 ounces fresh orange juice
cinnamon to sprinkle on top
vegetable oil or spray

Place prunes, carrots, matzah
balls and sweet potatoes in large
glass baking dish or stainless
steel dish. Everything should be
flat, not piled on top of each oth-
er. Pan should be well greased
with oil or spray. Add butter in
dots, crushed pineapple and or-
ange juice. Add honey drizzled
slowly over dish. Cover matzah
balls.
Crumble brown sugar evenly
over dish. Sprinkle cinnamon.
CATERER'S IDEAS page 122