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GUILT page 124

PUMPKIN PIE
WITH RUM

Dark molasses and dark rum put
this pumpkin pie a cut above
all
the rest. If you do not have a 9-
inch deep-dish pie pan, use a
standard 9-inch pie pan and bake
the extra filling in custard cup.
Crust:
3/4 cup all-purpose white flour
1/4 cup whole-wheat flour
1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
Filling:
2 large eggs, lightly beaten
1 15- or 16-ounce can plain
pumpkin puree (1 & 1/2 cups)
1 12-ounce can evaporated skim
milk
1/4 cup dark molasses
3 tablespoons dark rum or 1
tablespoon vanilla
1/2 cup packed dark brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1J4 teaspoon freshly grated
nutmeg
1/4 teaspoon salt

watr ziMMVARM

..........

It's Manischewitz Slice & Serve Gefilte Fish Loaf
in a jar. And believe-you-me, it'll change the way you
eat gefilte fish. That's because we made it so easy.
Perfect for Sabbath dinners and "you-shouldn't-have-
fussed-for-us" hors d'oeuvres. Just slice and serve the
size you need. In Gefilte Fish, Sweet Gefilte Fish
and Premium Gold varieties. What more can we say...
Man-O-Manischewitz, what a wonderful new way
to enjoy gefilte fish.

Manischewitz.

Made with love,

Ow- Raoi'e%euiltz fax/

r

MANUFACTURERS COUPON

EXPIRES 5/31/97

SAVE
50

Serves 8.

Rabbi And Cook
Discovers New Flavors

On any Jar of

Manischewitz
Gefilte
Fish
Loaf

PHYLLIS STEINBERGSPECIAL TO THE JEWISH NEWS

LII

O S ZSO„ 00 22 2.

We made it a to

To make the crust:
1. In a medium bowl, stir to-
gether white and whole-wheat
flours, sugar and salt. In a small
saucepan, melt butter over low
heat.
Cook, swirling the pan, until
the butter turns a nutty brown,
about 30 seconds. Pour into a
small bowl and let cool. Stir in oil.
Using a fork, slowly stir the but-
ter-oil mixture into the flour un-
til the mixture is crumbly.

Gradually stir in enough ice wa-
ter (1 to 2 tablespoons) so that the
dough will hold together. Press
the dough into a flattened disk.
2. Place two overlapping
lengths of plastic wrap on the
work surface. Set the dough in
the center and cover with two
more sheets of plastic wrap. With
a rolling pin, roll the dough into
a circle about 13 inches in diam-
eter. Remove the top sheets and
invert the dough into a 9-inch
deep-dish pie pan. Remove the
remaining wrap.
Fold the edges under at the
rim and crimp. Cover loosely with
plastic wrap and refrigerate
while you prepare the filling.
To make the filling:
1. Position rack in lower third
of oven; preheat to 350 degrees.
In a mixing bowl, lightly whisk
eggs. Add pumpkin, evaporated
milk, molasses and rum or vanil-
la. In a small bowl, combine
brown sugar, cornstarch, cinna-
mon, ginger, nutmeg and salt.
Rub through a sieve into the
pumpkin mixture and whisk un-
til incorporated.
2. Pour the filling into the pre-
pared crust and bake for 40 to 50
minutes, or until the filling has
set and a skewer inserted in the
center comes out clean. During
baking, cover the edges with foil
if they are browning too quickly.
Cool on a wire rack.

so

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0—

RETAILER: The a Mantschewitz
Company. LLC will reimburse
you for the face value 0 this
coupon plus 8c handling provid-
ed you and the consumer have
complied with the offer terms
Coupons not properly redeemed
will
void and held .
be
Reproduction of this coupon is
expressly prohibited. (ANY
OTHER USE CONSTITUTES
FRAUD I Mail Is The B.
Manischewitz Company. LLC.
CMS Dept 472700, 1 Fawcett
Drive, Del Rio, TX 78840. Cash
value 11180 el a cent LIMIT
ONE COUPON PER PRODUCT
PURCHASED.

T

.1

wenty years ago, young
Robert Sternberg stumbled
into one of the great cul-
tural divides in the Jewish
community.
While pursuing his rabbinical
studies in Israel in the 1970s, he
marveled at the new kind of
Jewish food he found in the
homes and markets of
Jerusalem — savory spreads
and salads, flatbreads and filled
pastries — Mediterranean cui-
sine.
Also, an avid cook since his
boyhood in Denver, Rabbi Stern-
berg has recently written a de-
lightful cookbook called The

Sephardic Kitchen: The Healthy
Food and Rich Culture of the
Mediterranean Jews published

#1 IN BUICK SALES

AL HARRIS

raMBROFF

28585 Telegraph Rd.

353-1300

by Harper Collins.
Rabbi Sternberg's Sephardic
Kitchen is also filled with sea-
sonal, fresh, flavorful and
Kosher dishes.
For every recipe, he also
makes suggestions for numer-
ous companion dishes, and he
presents complete menus and

descriptions for the rituals and
feasts that mark holidays and
life cycle events in the Sephardic
community.

SEPHARDIC HAZELNUT
COOKIES
These cookies are a specialty of
the Jewish community of Rhodes.
They are similar to macaroons
but they contain egg yolks as well
as egg whites. Unlike macaroons,
they do not harden after they have
cooled but remain quite soft.

Preparation time: 40-50 minutes (

Yield: makes 25-30 cookies

3 cups whole, shelled hazelnuts
1 cup sugar
1 tablespoon finely grated fresh
orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 large eggs, well beaten
1 tablespoon honey (preferably
citrus flower honey)
Confectioners' sugar

1. Preheat the oven to 350 de-
grees. Cover two cookie sheets
with wax paper.

CI

Auntie.

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