Monday, October 7 at. 5:30 p.m.

The America-Israel Chamber of Commerce of Michigan
Michael H. Traison, President
(Miller, Canfield, Paddock and Stone, P.L.C.)
opens its business-generating 1996/97 season
with a special networking reception.

ONE-POT COOKING page 133

Featured Speaker:

Peter Alter

Senior Partner,
Honigman, Miller,
Schwartz and Cohn

"Partnership 2000"

The people-to-people
program for economic ,
educational and social
development in Israel.

PLUS .. .

*Learn more about doing business with Israel
• Network for new business opportunities
• Enjoy hors d'oeuvres and fine Israeli wines
plus a panoramic view of the magnificent Detroit River.

Location:
MILLER, CANFIELD, PADDOCK and STONE, P.L.C.
150 West Jefferson, 25th floor

$25

(Dietary rules observed)

JOIN US, PLEASE!

For reservations, phone (810) 646-1948
or fax (810) 646-9332

Invites you to get your
next suit WHOLESALE!

For over 20 years we have
been supplying many of the
better retailers throughout the
Midwest. This is your
opportunity to buy like the
stores do - at legitimate
wholesale prices.

Choose from thousands of new fall
& year-round suits from the
famous designers you see all around
town...all at dramatic savings.

Bring in this ad within the next 10
days and see for yourself!

Baron's

Wholesalers of Fine Gentlemen's Apparel

19485 W. 10 Mile Rd • Southfield • (810) 352-2582
Mon - Sat 9:30 - 6:00, Thurs 'till 7:00 p.m.

large serving bowl. Stir in the
Parmesan and Romano cheese.
Set the pesto aside in a warm
place.
2. In a large pasta pot, bring 4
quarts of salted water to a rapid
boil. Add the frozen gnocchi and
the vegetables. Cook until the
gnocchi float to the top, about 6
minutes. Remove 2 tablespoons
of the hot pasta water and stir it
into the pesto. Immediately drain
the gnocchi and vegetables.
3. Add the gnocchi and veg-
etables to the pesto and toss well
to coat. Season with additional
salt and pepper to taste. Serve
with the remaining pine nuts
sprinkled on top.
4-6 servings

1. Preheat the oven to 375
degrees. In a small bowl, blend
the ricotta, egg, and 1/4 tea-
spoon salt. Set the ricotta filling
aside.
2. In an 11-by-7-inch baking
dish, toss the portobello mush-
rooms, onion, 2 tablespoons olive
oil, and garlic with the pepper
and remaining 1/2 teaspoon salt.
Roast for 10 minutes. Stir, add
the plum tomatoes and roast 5
minutes longer. Add the roast-
ed mushrooms and tomatoes to
a large bowl along with the
stewed tomatoes, 2/3 cup water
and the oregano.
3. Rinse out the baking dish,
wipe dry, and coat with the re-
maining 1 tablespoon oil. Even-

PORTOBELLO
MUSHROOM LASAGNA

1 1/4 cups ricotta cheese
1 egg
3/4 teaspoon salt
1 (8-ounce) package sliced
portobello mushroom caps or
10
ounces portobello mushrooms,
stems discarded, caps sliced
1/2 inch
thick
1 small onion, chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon freshly ground
pepper
5 large plum tomatoes,
quartered
1 (14 1/2-ounce) can Italian-style
stewed tomatoes
2 1/2 teaspoons dried oregano
9 lasagna noodles (uncooked)
8 ounces mozzarella cheese,
thinly sliced, or 1 (8-ounce)
package shredded mozzarella
cheese
2/3 cups grated Parmesan
cheese

ly layer in this order: half the
mushroom-tomato sauce, 3 dry
lasagna noodles, all the ricotta
filling, half the mozzarella
cheese, half the Parmesan
cheese, 3 more noodles, the re-
maining sauce, and the 3 re-
maining noodles, pressing them
into the sauce. Lastly, top with
the remainder of the mozzarel-
la and Parmesan cheeses.
4. Cover tightly and bake for
35 minutes. Uncover and bake
until the liquid is absorbed,
about 15 minutes. Let stand 10
minutes before serving.
6 servings

Low-Fat Recipes
In 20 Minutes

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

lmost everybody leads a
hectic life. Whether mar-
ried, single, with or with-
out children, we all share
a desire for tasty, nourishing
meals that are ready in minutes,
not hours.
Chef and working mother, Lin-
da Rosensweig, understands
firsthand how difficult it is to bal-
ance her many roles and still pro-
vide healthy meals for her family.
Ms. Rosensweig has used
many of her life experiences to
write the new cookbook Low Fat
in Nothing Flat published by
HarperCollins.

A

And the best part for modern
day, American cooks, is that all
of her recipes can go from the
cooking top to the table in 20
minutes or less.

SWEET NOODLE
PUDDING
MAKES 4 SERVINGS

3 cups wide no-yolk noodles
1 large apple, peeled, cored, and
diced
1/2 cup golden raisins
3 tablespoons reduced-calorie
margarine, melted
1/2 cup fruit-flavored nonfat

LOW-FAT page 136