With the hope
that every
Jewish person
can sit at a table
of plenty...
NORWEGIAN page 136
6 oz. smoked salmon, thinly
sliced
fresh ground pepper
Mustard Sauce:
2 tablespoons honey mustard
1 tablespoon dijon-style mustard
1 tablespoon corn oil
1 tablespoon vinegar
2 teaspoons dry sherry
1 tablespoon chopped fresh dill
or 1 teaspoon dried
salt and fresh ground black
pepper
Please join us as we celebrate
the Sixth Anniversary of
Toast kaiser rolls. Spre-ad cut
side thinly with butter or mar-
garine. Arrange a layer of sliced
cucumbers over and cover with a
frill of smoked salmon. Sprinkle
with pepper. Just before serving,
drizzle with Mustard Sauce.
Makes 8.
Mustard Sauce: In small bowl,
mix mustards with oil, vinegar,
sherry, dill and 1 tablespoon wa-
ter to make a thick pouring
sauce. Season to taste with salt
and pepper. Use as above.
Note: This may be covered and
refrigerated for several days.
Bring to room temperature be-
fore using.
YAD EZRA
the kosher food pantry feeding the Jewish hungry
Honoring...
Sharon Hart
OPEN-FACED
SCRAMBLED EGG, LEEK
AND TOMATO (DAIRY)
Monday, October 21, 1996
Adat Shalom Synagogue
29901 Middlebelt, Farmington Hills
4 eggs
4 tablespoons sour cream
2 tablespoons chives
1 tablespoon butter
white pepper and salt
2 tablespoons thinly sliced leek
1 medium tomato, cut in 12
wedges
2 English muffins, split and
toasted
Dinner 6:45 p.m.
Hors d'oeuvres 6:00 p.m.
Couvert: $100 per adult
Whisk eggs with sour cream
and chives. Heat butter in medi-
um non-stick skillet. Pour in egg
mixture. Cook over medium
heat, stirring often until mixture
begins to set. Stir to a creamy
consistency. Remove from heat
and season to taste with salt and
pepper. Spoon onto warm, toast-
ed muffins. Garnish with leek
and thin tomato wedges. Serve
warm. Makes 4 sandwiches.
Michigan allows an income tax credit for individuals, equal to 50% of the amount of cash
contributions (subject to certain limitations) to organizations such as Yad Ezra that provide
food or shelter to the indigent.
The fair market value of the dinner for tax purposes is $32.00 per person
For information or reservations, call (810) 548-FOOD (3663)
.0111111 ■ I
FARMHOUSE SPECIAL
(DAIRY)
4 slices whole wheat bread
butter, softened
6 oz. farmer's cheese, diced
1 cup pickled sliced beets
2 hard-cooked eggs, sliced
1 pickled cucumber, thinly
sliced
uper Sale
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(810) 543-7982
Spread bread thinly with but-
ter. Spoon quarter farmer's
cheese over center of each slice
of bread. Overlap sliced beets
down one side, and overlap
sliced eggs down the other side
of the cheese. Garnish with pick-
led cucumbers. Makes 4.
STAVANGER HERRING
(ADAPTED FROM THE
NORWEGIAN KITCHEN,
1993, KOM VORLAG)
(PAREVE)
2 large salt herring
2 hard-cooked egg yolks
1 teaspoon salad mustard
1/4 teaspoon pepper
2 tablespoons corn oil
2 tablespoons vinegar
1 teaspoon sugar
1 tablespoon chopped parsley
Note: Salt herring is available in
most delis. May be available
filleted.
Soak herring in cold water
overnight. Clean and rinse her-
ring. Remove skin, bone and cut
into fillets. Cut each fillet diag-
onally into 3-4 pieces. Arrange
on a flat, non-metal dish. In
small bowl, mash egg yolk. Add
mustard and pepper. Whisk in
oil and vinegar, a little at a time.
Add sugar. Sauce should be
smooth and shiny. Pour over
herring and garnish with pars-
ley. Serve with good bread or
boiled potatoes and beer. Serves
3-4.
ESTHER'S HAZELNUT
CAKE (DAIRY)
4 eggs
1 cup sugar
2 tablespoons cream
1 teaspoon baking powder
2 cups plus 2 tablespoons finely
ground hazelnuts
Preheat oven to 350F. Spray
9-inch springform or cake pan
with non-stick vegetable spray.
Whisk eggs and sugar until pale
and thick. Stir in cream. Mix
baking powder with hazelnuts
and fold carefully into egg mix-
ture. Pour into prepared pan.
Bake in preheated oven for 30
minutes or until cake springs
back when pressed lightly in
center with fingertips. Cool.
Drizzle with chocolate glaze.
Chocolate Glaze: Melt 1/4 cup
chocolate chips and 2 table-
spoons butter or margarine over
low heat. Remove from heat and
stir in 1 cup confectioners sug-
ar. Mix in 1-2 tablespoons hot
water, 1 teaspoon at a time un-
til a thick pouring consistency.
Use as above.
SOUR CREAM
PORRIDGE (ADAPTED
FROM INGRID ESPELID
HOVIG'S RECIPE)
(DAIRY)
13/4 cups sour cream
1/4 cup heavy cream
1/2 cup all purpose flour, sifted
1 3/4 cups whole milk
1/2 teaspoon salt
cinnamon sugar and raisins
Place sour cream in a pot and
stir until it boils. Simmer 8 min-
utes, stirring occasionally. Stir
half the flour into sour cream.
Cook 2-3 minutes, stirring con-
stantly. Whisk in milk gradual-
ly. Add remaining flour and salt.
Whisk well. Simmer 10 minutes
stirring often. Serve hot with cin-
namon sugar and raisins to
sprinkle. If porridge is to stand
a while before serving, pour a lit-
tle milk over to keep skin from
forming and cover tightly. Bring
to a boil before serving. Makes
4-6 small servings. 0
Ethel G. Hofman is a syndicated
food columnist, cookbook
author and immediate past
president of the International
Association of Culinary
Professionals..