WELCOME 1997 page 102

INDONESIAN PEANUT
DIP (PAREVE)

BARBECUED SALAIVIT
BITES (MEAT)

2/3 cup crunchy peanut butter
6 tablespoons firmly packed
dark brown sugar
1/2 cup lemon juice
4 tablespoons chili sauce
1 teaspoon soy sauce

1 medium onion, chopped
1 1/2 tablespoons margarine or
vegetable oil
12 ounces bottled chili sauce
6 ounces water
1/2 tablespoon lemon juice or
vinegar
1/2 cup brown sugar
3 drops tabasco
1 pound salami, cut into 1/8-inch
slices

Combine all ingredients. Re-
frigerate at least 24 hours. Serve
with celery, carrot, cucumber
and zucchini strips. Yields 13/4
cups.

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D :LED COCKTAIL
GREEN BEANS
(PAREVE)

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2 1/2 quarts water, divided
3 tablespoons coarse salt (or
iodized regular)
2 pounds green beans, whole or
halved, ends removed
1 teaspoon mustard seed
1 teaspoon dried dill weed
1 teaspoon crushed small dry
chili peppers (or 1/2 teaspoon
ground red pepper)
1 teaspoon dill seeds
4 garlic cloves, minced or
crushed
2 cups white vinegar
213 cup sugar

In large kettle, bring 2 quarts
of water to a boil. Add 1 table-
spoon salt and beans. Return to
boil. Cook, covered, 5 minutes or
until beans are tender-crisp.
Drain, rinse in cold water and
cool. Pack beans in storage con-
tainers. Mix mustard seed, dill
weed, chili peppers, dill seed and
crushed garlic. Pour over beans.
In saucepan, combine 2 cups wa-
ter, vinegar, sugar and 2 table-
spoons salt. Bring to a boil,
stirring to dissolve sugar. Pour
over beans. Cool. Cover and re-
frigerate 3 hours to 3 days. The
longer the beans marinate, the
hotter they become. Drain be-
fore serving. Serves 8-10.

JEZEBEL CHEESE LOG
(DAIRY)

TM

THE DETRO

PUBLISHED BY THE DETROIT JEWISH NEWS

104

9 ounces pineapple preserves
9 ounces apple jelly
2 1/2 ounces horseradish
1 teaspoon dry mustard
112 teaspoon freshly ground
black pepper
16 ounces cream cheese

Combine all ingredients ex-
cept cream cheese. Mix well and
refrigerate. Before serving, soft-
en cream cheese so that you can
shape it into a large "log." Spoon
the sauce over the cheese. Serve
with crackers.

Saute onion in margarine or oil
until soft. Add remaining ingre-
dients except salami. Simmer un-
til mixture is reduced and
thickened. Arrange salami slices
in a foil-lined 13- by 9-inch bak-
ing dish. Pour sauce over salami
and let stand for 3 hours. Bake in
a 300-degree oven, basting and
turning frequently, about 2 to 2
1/2 hours or until salami is "can-
died." Serve with cocktail rye and
Dijon mustard. Serves 12-14.

ZUCCHINI OR
EGGPLANT "CHIPS"
(DAIRY)

3 baby eggplants, unpeeled, sliced
1/8 inch thick or 3 unpeeled 11/2
inch diameter zucchini, sliced
1/8 inch thick
1/4 cup mayonnaise
1/3 cup crushed Saltine crackers
1/3 cup grated Parmesan cheese

Spread both sides of eggplant
or zucchini slices with mayon-
naise. Combine crushed crackers
and cheese. Mix well. Place in a
shallow plate. Dip vegetable slices
into cracker/cheese mixture, coat-
ing well on both sides. Place slices
on ungreased cookie sheet. Bake
in a preheated 450-degree oven
10-15 minutes. Serve warm.
Yields about 3 dozen.

ISRAELI ZA'ATAR PITAS
(PAREVE)

4 plain pita breads (large)
approximately 4-5 tablespoons
extra-virgin olive oil, plus extra
for drizzling
1/4 cup za'atar (Israeli seasoning)

Preheat oven to 350 degrees.
Slice or "pull" pitas apart, laying
open-face-style on a foil-lined bak-
ing sheet. Using a pastry brush,
spread the oil evenly to cover tops
of pita breads. Sprinkle each with
a generous 1/2 tablespoon of
za'atar. Drizzle each pita with a
little more olive oil. Bake for 8
minutes or until the edges just be-
gin to color. Let cool and cut into
eighths. ❑