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B"H

Join

Seymour & Martha Goldman

TOMATO page 134

Bais Chabad of Farmington Hills
and Ganeinu Education Center
in

Celebrating 18 Years of Community Service
by Honoring

Katherine & Gilbert
Borman

In recognition of their years
in community affairs
and many acts of
Chessed Kindness.

Monday, September 9, 1996
6:00 p.m. Hors D'oeuvres 7:00 p.m. Dinner

The Plaza Hotel
16400 J.L. Hudson Dr., Southfield

GUEST SPEAKER
Rabbi Chaim Dalfin

noted author and spiritual guide

For information and reservations call (810) 851-0416

Pride

and

Honor

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religious charms and pendants allows you
to beautifully express your pride and
honor your faith.

Each piece in this collection is priced to be
an exceptional value... starting at just $45!

As always, our commitment to quality,
prompt, courteous service and hassle-free
returns insure your complete satisfaction.

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Diamonds
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ORCHARD MALL

130

6337 Orchard Lake Road at Maple Road
West Bloomfield, Michigan 48322
(810) 932-7700 Outstate (800) 337-GIFT

Just before serving drizzle the
dressing over the tomatoes and
cheese. Makes 6 to 8 servings.

SOUTHWESTERN
CHEESE PIE

1 cup finely crushed tortilla
chips
3 tablespoons margarine, melted
16 ounces cream cheese,
softened
2 eggs
8 ounces shredded colby or
Monterey Jack cheese
2 teaspoons taco seasoning (you
can add more if you like)
1 cup sour cream
1 cup chopped red pepper
1/2 cup chopped green onions
1/3 cup chopped tomatoes
1/2 cup black olives, chopped

Preheat oven to 325°. Stir to-
gether the taco chips and mar-
garine. Press them into the
bottom of a 9 inch spring form
pan. Bake for 15 minutes. In a
mixing bowl combine the cream
cheese and eggs. Mix well until
blended. Mix hi the cheese and
taco seasoning. Pour the mixture
over the cooked crust and then
return to the oven for an addi-
tional 30 minutes.
Remove from the oven and
spread the cream cheese over the
top. Run a knife around the edge
but cool before removing the rim.
Chill thoroughly. Sprinkle the re-
maining ingredients on top just -
before serving. Slice very thin
pieces because this is rich. Serve
with additional taco chips and
salsa. Serves 16.

EMERALD RICE SALAD

1/4 cup pistachio nuts
1/4 cup fresh parsley
2 cucumbers peeled and seeded
1 tablespoon salt
6 green onions, sliced thin
5 cups cooked rice, chilled
dressing:
1/3 cup lemon juice
2/3 cup oil
pepper

1 teaspoon dry mustard
1 teaspoon fried tarragon
1 teaspoon dry chervil
thin slices of lemon
leaf lettuce

In a food processor process the
pistachio nuts and parsley un-
til coarsely chopped. Set aside.
Combine the dressing ingredi-
ents and mix well, set aside. Slice
the cucumbers thinly and place
in a bowl. Sprinkle the salt on top
and let rest for 30 minutes then
drain.
In a large bowl combine the
pistachio/parsley mixture with
the rice, onions, and cucumber.
Mix well and then toss with the
dressing. Line the salad bowl
with the lettuce leaves andthen
fill with the rice mixture. Deco-
rate with the lemon slices. Serves
10 to 12.

MARINATED
VEGETABLE AND
TURKEY PLA1TER

1/3 cup tarragon vinegar
1/4 cup olive oil
2 teaspoons dried oregano
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1 teaspoon minced garlic
1 medium cucumber, sliced
1 red onion, sliced thin
1 red pepper sliced thin
1 green pepper sliced thin
6 roma tomatoes, sliced
24 slices smoked turkey
12 sandwich buns
lettuce leaves

In a large zip lock plastic bag
combine the vinegar, oil, oregano,
mustard, pepper, and garlic.
Place all the vegetables in the
bag and close. Mix well and re-
frigerate, turning the bag every
couple of hours. Line serving
platter with lettuce. Drain the
vegetables and arrange them on
half the platter. Arrange the
turkey on the other half. Serve
with buns. Serves 12.

A Tasty Page From
Cookbook Winners

ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS

ith competition keener
than ever before,
getting a cookbook
published is an extraor-
dinary achievement. So, for the
winners of the annual Jul-in Child
Cookbook Awards held in
Philadelphia, the presentations
were an announcement — both
to their peers and to the public—
of excellence in the world of culi-
nary writing.
This premier cookbook awards
program, sponsored by the Inter-
national Association of Culinary
Professionals, encourages and
promotes the highest quality and
creativity in both writing and pub-

W

lishing as well as bringing the best
of culinary literature to the pub-
lic's awareness. The books are
judged by an independent group
of 30 respected food and beverage
writers. Eligible books include any
cookbook published in the Eng-
lish language during 1995. This
year, an all-time record was set
with 447 books entered by pub-
lishers in the United States,
Canada, England and Australia.
The 11 categories, which
ranged from American cooking to
Beer and Spirits, emphasize the
versatility, expertise and
painstaking research on the part
of the authors and the ever-in-

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