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. Making Your World Tastier. r.: Ingsgivw, We're Open Now — We're Fun! Holiday Gift Buying 20% Off "Practical to the Impractical" Crystal, pottery, one-of-a-kind art objects, Tiffany lamps, hand-painted clothes/napkins Complete design service/designer on call to help you with all your decorating needs J&S Design & Gifts 6046 W. Maple • just East of E.G. Nicks Restaurant • (810) 539-8093 Sheila Weinbaum-Prenzlauer Hours: M-Sat 10-5 1NC . Nutrition is our business Discount health tood supermarket 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