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 Book Early... Catch the Savings! NOW thru 1997 Caribbean • Europe • Alaska • The The Cruise & Vacation Shoppe o Restrictions Apply • Air Transportation Available • We can make all advertised travel arrangements Farmington Hills • (810) 932-1188 Picture your family. Schedule a mammogram and learn proper breast self-examination. Call: Michigan Cancer Foundation's Breast Cancer Detection Center 2611 N. Woodward in Berkley: (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..