Set tomato tops on each tomato.
Place tomatoes in ovenproof dish
large enough to hold tomatoes.
Pour tomato juice mixture over.
Cover lightly with foil and bake
25 minutes in preheated oven to
cook beef. Eat hot or at room tem-
perature. Makes 8-10.

GREEN BEANS IN
GARLIC-TOMATO SAUCE
(PARVE)

• 2 bags (20 oz. each) frozen,
French-style green beans
• 2 tablespoons oil
• l cup water
• 3 large cloves garlic, chopped
• 2 tablespoons lemon juice
• 3 tablespoons tomato sauce

Place green beans, oil and wa-
ter in saucepan. Cover and cook
over low heat for 20 minutes, stir-

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2 ribs celery, sliced
1/2 cup cilantro, snipped
1 teaspoon tumeric
1/2 teaspoon salt
3 whole rainbow trout, cleaned
IA green bell pepper, diced

Pour about %-inch water in
large skillet. Add lemon, oil, cel-
ery, Y4 cup cilantro, tumeric and
salt. Bring to boil. Place fish in
liquids, cover and simmer 15
minutes until flakes are opaque
when separated. Carefully re-
move fish to serving dish and set
aside. Bring pan liquids to boil
and reduce to about half. Add
green pepper and remaining
cilantro. Pour over fish. Refrig-
erate. Serve at room tempera-
ture. Serves 6-9 as first course.

PARSLEY STUFFED
BRAISED VEAL (MEAT)

cup long grain rice
boiling water
3 cups coarsely cut parsley
1 cup coarsely cut mint
1/2 teaspoon cinnamon
1/2 teaspoon pepper
1 teaspoon salt
4-5 pound veal breast or
shoulder, boned
• 14 cup oil
• 3 stalks celery, sliced

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Stuffing: Pour enough boiling
water over rice to cover. Let stand
at room temperature at least 1
hour, or overnight, to remove
starch. Drain off water. Transfer
to saucepan and pour 1/2 cup wa-
ter over. Bring to boil over high
heat. Cover and cook until water
is absorbed. Turn heat to lowest
setting, cover almost complete-

ly and let stand 5 minutes, stir-
ring once or twice. Remove from
heat and stir in parsley, mint, cin-
namon, pepper and salt.
Lay veal on flat surface, boned
side up. Spread filling over and
roll up like jelly roll. Tie with
string to secure. Tie a small
square of foil at each end to keep
filling intact.
Heat oil in large heavy pan.
Brown veal on all sides. Add cel-
ery and 1 cup water. Cover and
simmer 2-3 hours until tender.
Add more water if needed. Re-
move strings and cut in 1/2-inch
slices. Serves 10.

RICH MAN'S RICE
(MEAT)

2 cups long grain rice
21/2 cups water
2 tablespoons oil
1 medium onion, chopped
1/2 cup chopped celery
3 tablespoons catsup
1 teaspoon salt
1 cup frozen peas and carrots,
cooked
• 1/2 cup raisins
• 1 cup chopped cooked chicken

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Cover rice with water to 1/2-inch
above surface. Cook in microwave
3 1/2 minutes on High or cover
with boiling water and let stand
at room temperature at least 1
hour. Drain well and set aside.
Heat oil in large skillet. Add
onion and celery and saute un-
til limp: Add rice, 2 cups water,
catsup and salt. Cover and cook
over medium heat until water is
absorbed and rice is tender (add

a little more water
if needed). While
rice is cooking,
spray 11/2 quart
bowl with non-
stick vegetable
spray. Pack peas
and carrots in bot-
tom of bowl. Cov-
er with raisins,
then the chicken
to make 3 layers.
Carefully spoon in
cooked rice and
pack down tightly.
Let stand 10 min-
utes at room tem-
perature. Turn
out onto a flat
platter. Serve warm. Serves 8-10.

STUFFED WHOLE
TOMATOES (MEAT)

• cup cooked rice
• 1/2 pound ground beef
• 1 teaspoon lemon pepper
• 1/2 cup parsley, coarsely
chopped
• 1/2 cup fresh dill, coarsely
chopped
• 3 tablespoons oil
• 1/2 teaspoon salt
• 8 to 10 medium tomatoes
• 2 tablespoons lemon juice

Preheat oven to 375°. Mix rice
with beef, lemon pepper, parsley,
dill, 2 tablespoons oil and salt. Set
aside. Cut tops off tomatoes and
set aside. Scoop out seeds and
juice into a small bowl. Stir in re-
maining oil and lemon juice. Set
aside. Stuff drained tomato cav-
ities with beef and rice mixture.

ring often. Beans should be very
tender. Add garlic, lemon juice
and tomato sauce. Stir and cook
over medium heat until liquids
are absorbed, about 10 minutes.
Serves 10-12.

ORANGE-SCENTED
ALMOND KONAFA
(PAREVE)
• k pound slivered almonds,

coarsely chopped
• grated rind of 1 orange
• 1 teaspoon cardamom
• 1/2 pound frozen konafa
• 1 stick (M pound) margarine,
melted
Syrup:
• 11/2 cups sugar
• 11/2 cups water
• 1 tablespoon lemon juice
• 1 cinnamon stick

Preheat oven to 400 degrees.
Spray 9- x 9-inch baking dish
with non-stick vegetable spray.

Place almonds in saucepan, cov-
er with boiling water and bring
to boil. Cook 2 minutes to soften.
Drain well. Mix in orange rind
and cardamom. Place the konafa
in large bowl. With your hands
pull apart into threads. Pour half
the melted margarine over and
mix into konafa. Spread half the
konafa over bottom of prepared
baking dish. Cover with almond
mixture and drizzle with half the
remaining margarine. Spread re-
maining konafa over to cover,
drizzle with last of margarine.
Bake in preheated oven 35 min-
utes. If browning too quickly, cov-
er loosely with aluminum foil.
While baking, prepare syrup.
In medium-sized heavy
saucepan, stir together water,
sugar, lemon juice and
cinnamon stick to dis-
solve sugar. Bring to
brisk boil over high
heat, 12-15 minutes
until mixture is syrupy.
Spoon syrup over hot
konafa. Cool and cut
into squares. Makes 24
pieces.
Note: To substitute
for konafa, use 10
sheets filo dough. Line
bottom of prepared
baking dish with one
sheet, brush generous-
ly with melted mar-
garine and continue
with 4 more. Continue
as above, finishing with
5 more sheets of filo,
brushing each with
margarine. Bake for 30
minutes and continue
with syrup as above.
Hasty Tip: Mix 1 cup
warm honey with Y4 cup orange
juice for a quick syrup.

ROSE "CREAM'
(PAREVE)

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11/2 cups non-dairy creamer
3 tablespoons cornstarch
2 tablespoons sugar
1 tablespoon rose water
pinch cardamom

Heat 1 cup non-dairy creamer
in small saucepan. Mix corn-
starch with remaining non-dairy
creamer and whisk into hot
creamer. Bring to boil, whisking
constantly. Cook 1 minute. Re-
move from heat and add sugar,
rose water and cardamom. Cool
and use as filling for konafa or as
a dessert garnished with rasp-
berries or sliced strawberries
Makes 11/2 cups.

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