FISH page 126 STUFFED FISH FILLETS 2 to 2 1/2 pounds fish fillets 1 cup sliced mushrooms 1 cup diced celery 1/2 cup chopped onion 2 cups croutons 1 teaspoon salt 1/3 cup butter pepper to season lemon juice An eight-day-old boy loudly enters the covenant of Abraham. Pink bows and blessings at a baby naming. Confirmation, graduation, engagement, wedding, anniversary. Do you have a favorite picture from a recent family celebration? Please share it with us in our new CELEBRATE! supplement that will be published March 15. Please clearly label the photograph on the back with your name, address, daytime phone number and a brief description of the event and who is in the photo. Although we can't guarantee that all photographs will be published, we will make sure to return all. By Feb. 12, send your photos to CELEBRATE! The Jewish News 27676 Franklin Road Southfield, MI 48034 e5' ince 1936 urge, Over 50 r am 04. continuous experience E. Sabbagh, M.D. C. Choi, M.D. R. Rifai, M.D. W. Sabbagh, M.D. Before face lift Brush fillets with melted butter and lemon juice. Saute mush- rooms, celery and onion in butter until just tender, not soft. Combine with croutons, salt and pepper to taste. Spread the W ell-known on Maui as a gourmet chef and food writer, professional caterer Bonnie Mandoe has a simple philosophy when it comes to cooking: You don't have to sacrifice good taste for good health or good health for good taste. Ms. Mandoe has recently writ- ten a cookbook, Vegetarian De- lights, that proves that exotic doesn't have to mean difficult or hard to find. Her emphasis is on freshness and simplicity. All of the ingre- dients called for in her book can be found in most local super- markets and natural food stores. Ms. Mandoe's recipes do not contain meat, but you don't have to be a vegetarian to enjoy them. Below are some new and different vegetarian recipes that can be pre- pared with ease in your kitchen: (JD FETA-NOODLE KUGEL 8 ounces ribbon noodles 4 beaten eggs 1 cup crumbled feta cheese 2/3 cup cottage cheese 2/3 cup sour cream 3 tablespoons melted butter 3/4 teaspoon salt 1/2 teaspoon seasoned salt 1/3 cup minced onion 1 tablespoon milk all tor next seminar w S TR AITH 17100 W.12 Mile Rd, Southfield, MI 48076 810 557-1622 Above photographs are Straith Clinic patients w H- 128 Watch for our new location coming soon! 32000 Telegraph Rd., Bingham Farms, Ml (at 13 1/2 Mile) . 1/2 cup dairy sour cream 1/2 cup catsup 1/2 cup mayonnaise 1/2 cup white wine Blend all ingredients for sauce. in blender. Pour over fish. Bake uncovered in 375 degree oven for 30 minutes. Serves 6. PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS • Specializing in all facial, nose & body surgery & liposuction Cr) , Hawaiian Caterer's Vegetarian Delights After face lift View hundreds of our before & after photographs •Obagi Skin Rejuvenation Program •Accredited Office Surgical Suite (AAAHC) • Doctors on staff at Straith Hospital (JCAHO accredited) • Free initial consultation/brochure fillets with stuffing and roll up like a jelly roll. Secure with tooth- picks. Place fillets in buttered oven baking dish and cover with the following sauce. Sauce: Bring 3 I/2 quarts of water to a boil. Boil noodles gently until they are barely done. Then drain them. Shake the strainer or colander vigorously to remove all the water. Preheat the oven to 375 degrees. While the noodles boil coin- , bine the beaten eggs, feta, cottage cheese, sour cream, melted but- ter, salt, seasoned salt, and minced onion in a large mixing bowl. Add the drained noodles and mix gently but thoroughly. Transfer the noodle mixture to a buttered 9-inch square casse- role; distribute the noodles even- ly. Pour the milk into a tablespoon and drag the spoon over the kugel, releasing the milk slowly over the entire surface. Bake until set and golden, about 60 minutes. Let rest for 5 minutes, then serve. Yield: 4 to 6 servings. MUSHROOM BURGERS 1/2 pound mushrooms 1/2 medium onion (1/2 cup chopped) 3 to 4 slices hearty whole wheat bread to make 12/3 cups crumbs 3/4 cup walnuts 1/3 cup finely chopped parsley 1 tablespoon sesame seeds 1 clove pressed garlic 1 cup cooked brown rice 2 eggs 1 teaspoon powdered sage 1 tablespoon soy sauce 3/4 teaspoon salt Wash and dry the mushrooms. If you have a food processor, use the blade to chop them finely. Put them in a bowl, and continue pro- cessing with the blade; chop the onions finely; make crumbs of the bread; chop the walnuts (not too finely) and mince the parsley. (Or chop the vegetables by hand). Start heating the griddle or a heavyweight frying pan. Add the sesame seeds, garlic, rice, eggs, sage, soy sauce, and salt to the bowl; mix well. Form 8 burgers. Heat a small a mount of oil on the griddle or hot pan; saute the burgers until nicely browned, 5 to 8 minutes per side. Serve Mushroom Burgers on buns with whatever trimmings you like, or plain, or with your sauce of choice. Yield: 8 servings. VEGETARIAN page 131 c_\