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PASSOVER page 138

and orange juice. Mix well and
pour over the melon mixture. Stir
well and cover. Refrigerate until
just before serving. Remove from
refrigerator, gently stir in the
blueberries and serve on salad
greens if desired. Serves 10.

HERBED CARROTS AND
GRAPES

2 tablespoons margarine or
butter
3 cups thinly sliced carrots
1/2 cup finely chopped onions
3 tablespoons dry wine or water
1 cup seedless red or green
grapes, halved, at room temp.
dash of dried dill or thyme
1 tablespoon honey

Melt margarine in a medium skil-
let. Add the wine or water. Saute
the carrots and onions until crisp
tender, approx 4 to 5 minutes. Stir
occasionally. Remove from heat
and add the remaining ingredi-
ents. Stir well and cover. Let
stand 2 to 3 minutes to warm the
grapes then serve. Serves 4 to 5.
Can be doubled.

SPINACH STUFFED
TOMATOES

2 small tomatoes
2 tablespoons margarine
1 teaspoon minced garlic
1/4 cup chopped green onions
2 cups shredded fresh spinach
1/2 teaspoon dried tarragon or
basil
1 egg, hard cooked, chopped

Cut the tomatoes in half. Scoop
out the insides and discard. Set
the 4 shells aside. In a large skil-
let melt margarine and saute gar-
lic and green onions for about 1

minute. Stir in the spinach and
tarragon or basil. Cook 1 to 2 min-
utes until the spinach starts to
wilt. Remove from heat and spoon
the spinach mixture into the
tomato shell. Sprinkle the
chopped egg on top and serve
warm. Serves 4. Can be doubled.

HOT FRUITED TEA

5 cups boiling water
4 tea bags
10 whole cloves
1/4 teaspoon cinnamon
1/2 cup sugar
1/4 cup lemon juice
1/3 cup orange juice
orange slices or wedges

Place the tea bags, cloves and cin-
namon in a large pan. Pour the
boiling water over them and let
set steep for 5 minutes. Strain into
a teapot and add the sugar and
juices. Heat till simmering and
serve hot. Garnish with orange
slices. Serves 6.

ELIJAH'S BUBBLING
BREW (MAKES ENOUGH
TO SERVE AT THE
SEDER)

6 ounce can frozen lemonade
6 ounce can frozen orange juice
2 cups cold water
2 bottles sparking white grape
juice, chilled
2 12 ounce cans ginger ale, chilled

_/

In a large container combine the
concentrates and water. Refrig-
erate. Just before serving add the
grape juice and ginger ale. Stir
gently. Serve over ice. Makes 20
servings.

Eileen Goltz 1996

—/

Out Of The Ballpark,
Into The Kitchen

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

ne of my favorite foods is
the hot dog. Last week I
came across a cookbook
that talks to my obsession.
Granted, it's not a "kosher" cook-
book and some of the recipes def-
initely cannot be converted for a
kosher kitchen. However, for the
most part, the recipes from the
Hot Dog Cookbook by Jess Bral-
lier, Globe Pequot Publishing,
were kosher friendly and deli-
cious. The following recipes are
easy, fast and just a lot of fun to
make and eat.

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\AALTER 1-ER7 INTERIORS INC

COMMERCIAL • RESIDENTIAL • MODELS
INTERIOR FURNISHINGS • CUSTOM DESIGN

SUSAN WINTON-FEINBERG, A.S.I.D.

Director of Design
-
2350 Franklin Road" Bloomfield Hills, Michigan 48302
810-338-2260 Fax 810-338-8893

LLJ

LL1

1 --

1

40

WIENERS A LA FRUITED
BRANDY SAUCE

1 can beef broth
19 oz. can crushed pineapple
1/3 c. currants
2 T. cornstarch
1/4 c. water
1/2 to 2/3 c. brandy
2 packages cocktail hot dogs

Pre-heat oven to 375. Place
broth, crushed pineapple with
juice and currants in a saucepan
over moderate heat. Mix the corn-
starch with the water and when

the broth begins to bubble add
the cornstarch mixture and cook
until thickened and transparent.
Stir constantly. Remove from
heat and stir in the brandy. Place
the hot dogs in a shallow baking
dish, pour the sauce over the hot
dogs and bake for 8 min. or until
the hot dogs are thoroughly heat-
ed. Serve with tooth picks. 6 serv-
ings.

HOT DOG GOULASH

1/2 c. vegetable oil
6 large onions, coarsely chopped
2 cloves garlic
10 green peppers, cut into 1.5 in.
cubes
1 T. caraway seeds
2 1/2 c. canned, undrained
tomatoes
2 T. paprika
salt/pepper to taste
2 lbs. hot dogs, slice 1/2 in. thick

In a large heavy kettle, heat
the oil and add the onions and
garlic. Cook over moderate heat,
stirring with a wooden spoon un-
til the onions begin to take on col-
or. Add the green peppers and

BALLPARK page 142•

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