LOOK WHAT YOU CAN
DO WITH SNACKS!
Mrs. Manischewitz
shares with you
her favorite dip
tip to make
snacking a very
special eating
experience. This
recipe is a cinch
to fix and with so
many great tasting
snacks to choose
from, you'll want to dive right in!
Kosher Bites
Manischewitz, Mogen David and Kedem:
A battle of Sabbath wines.
JENNIFER FINER STAFF WRITER
MRS. MANISCHEWITZ' SNACK DIP
1/4 cup delicatessen mustard
1/4 cup low fat mayonnaise
1/4 cup low fat yogurt
1 tbs. prepared white horseradish
Mix all ingredients together and chill for two
hours before serving. Makes 3-4 servings.
As an alternative dip, you can just pop open a
Mrs. Manischewitz Onion Consomme instant
soup, remove the croutons and stir the soup mix
into 6 ounces of sour cream. Serve chilled.
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100
You Say 'Kugel,'
I Say 'Pudding'
W
ithout looking at the
comments from this
week's taste test, it was
clear which kiddush
wine was the favorite.
The bottle of Mogen David
Concord American Red wine had
considerably less wine left fol-
lowing the Kosher Bites taste
test. There was still enough Man-
ischewitz and Kedem left to last
until next Rosh Hashanah.
Last week, the editorial staff
was trying to brainstorm for our
weekly taste test when kosher
wine was brought up. Not just
any kosher wine, but the grocery
store wine that we commonly
purchase for making kiddush.
Many of the staff here said
they never make kiddush over
these wines. They opt for the
more expensive and, in their
opinion, better-tasting wines.
Wow, there's a novel concept.
I know so many people, myself
included, who drink Manische-
witz, Mogen David, Kedem or
any of the other grocery-store
wines out of habit. It's what we've
always included in our holiday
celebrations.
Here we are thanking God for
giving us the fruit of the vine but
drinking what amounts to some-
thing that tastes like the vine it-
self.
I don't know anyone who
would pour any of these three
wines if he wanted to have a
drink with dinner. The question
is, why do we subject ourselves
to something so awful? The only
explanation I can think of: tradi-
tion.
Up until a few years ago, I
thought all red wine was sup-
posed to be sweet. I grew up on
Manischewitz every Friday night
and on various holidays through-
out the year.
Besides, how many bottles of
wine can you buy for under $4?
The alcohol volume in each of
the wines was about the same.
The Kedem New York State Con-
cord Grape weighed in at 12.5
percent alcohol. Manischewitz
Concord Grape and Mogen David
both contained 11 percent alco-
hol by volume.
For the taste test, we wrapped
each bottle in a paper bag and
numbered them. The staff was
instructed to try each and com-
pare their tastes. We figured that
hiding the wines' identity would
keep the test completely unbi-
ased. There were no corks to sniff,
and as far as I know, no one con-
ducted the swirl and smell test,
the way fine wines are sampled.
Here's what the staff said:
Mixed reviews, but over-
whelmingly forks down.
The Ratings:
Kedem New York State Con-
cord Grape
"Ugh! Is this Robitussin or what?
Thick, sweet and tastes awful"
— Jill Davidson Sklar
"Very medicinal. It may be OK as
a chaser, but on its own, stay
away from it."
— Lynne Konstantin
"It sort of tastes like Manische-
witz."
— Betsy Leemon
Manischewitz American
Concord Grape
"Rather harsh ... Beats coffee in
the morning."
— Larry Robins (a visitor to our
office)
"Milder, more grape tasting and
not as thick as the first one (Ke-
dem)."
— Jill Davidson Sklar
Mogen David Concord Amer-
ican Red Wine
"My favorite! Very sweet and
mellow flavor."
— Shari Cimino
`The alcohol and grapes don't mix
well here. Should have been aged
for more than a week."
— Julie Edgar
❑
EILEEN GOLTZ
SPECIAL TO THE JEWISH NEWS
Kugel or kugelach is the Yiddish
word for "baked pudding" (an
amusing and totally irrelevant
side note is that in German, the
word kugelach means cannon ball
or bullets). To be classified a kugel
the mixture must contain a fat (oil,
butter or margarine) and eggs (or
egg substitute) mixed with a
starch. There are kugels that don't
contain eggs or oil but they are the
exception not the rule.
The following kugel recipes are
not your typical standby favorites.
I tested and tasted and general-
ly gained about five pounds in the
hopes of finding some really
unique recipes. When you try
these recipes you'll enjoy them so
much I can promise you'll go back
for seconds and thirds and fourths.
PINEAPPLE MERINGUE
KUGEL
12 ounces broad noodles, cooked,
drained and rinsed
8 eggs, separated
11/2 pounds cottage
2 cups sour cream
11/2 cup sugar
1/3 cup pecan pieces
1/2 teaspoon salt
1/2 cup butter, melted
1 19 ounce can crushed pineapple,
not drained
Preheat oven to 350. Grease a
lasagna pan. In a mixing bowl
combine the cream the cottage
cheese and egg yolks together.
Add the sour cream, sugar and
salt Mix well. Add the melted but-
ter to the cheese mixture.
Add half the cottage cheese
mixture to the cooked noodles, mix
well. Add the pineapple and nuts
and mix. Pour the mixture into
the prepared pan. In a separate
bowl beat the egg whites until stiff.
Fold the whites into the remain-
ing cheese mixture. Pour this mix-
ture on top of the noodle mixture
and bake 1 hour until golden.
Serves 10 to 12.
EZ APPLE APRICOT
NOODLE KUGEL
1 pound angle hair pasta, cooked,
drained and rinsed
1 cup oil
1/2 cup white sugar
in cup brown sugar
2 teaspoons cinnamon
3 Granny Smith Apples, peeled
and diced
1/3 cup diced dried apricots
223 cup raisins
3 tablespoons maple syrup
Preheat oven to 350. Grease a
lasagna baking dish. In a large
bowl combine all the ingredients
and mix well. Pour the mixture
into the prepared pan. Bake 25
minutes and then drizzle the
KUGEL page 102