LOOK WHAT YOU CAN
DO IVITH MATZOS
Here's a recipe
recommended by
,
Mrs. Manischewitz,
who said, "I served
it to. my family
fa
and
...
received rave reviews. Ylarliffill8wItz
91410Sr
e.
You'll love it, too.
And don't forget
to try all of our
flavors. „because
there's no end to what you can do with matzo."
APPLE MATZO KUGEL
4 Manischewitz Matzos
3 eggs, well beaten
1 /2 tsp salt
Y2 cup sugar
1 1: cup melted butter,
chicken fat, or parve
margarine
1 tsp cinnamon
Y2 cup chopped walnuts
2 large apples, pared and
chopped
'A cup raisins
butter, chicken fat, or parve
margarine
Break matzos into pieces. Soak in water until soft. Drain but do
not squeeze dry. Beat eggs with salt, sugar, melted fat, and
cinnamon. Add to matzo mixture. Stir in chopped nuts, chopped
apples, and raisins. Dot with additional fat. Bake in a moderate
oven (350°F) 45 minutes or until lightly browned. Serves 6.
KOSHER
m
Q vAL 17. 1,
lis4SEist*
Manischewitz.
Making Your World Tastier.
We are looking
for a few
good people.
We want you if you and
your significant other have
an unusual story to share
about how you met. If you
ran into each other, literal-
ly, on the street, or were
seated, courtesy of the air-
lines, next to your meant-
to-be true love, or if you've
experienced any other
wacky adventure on the
road to love, we want to
know. Call Lynne Meredith
Cohn at The Jewish News,
(810) 354-6060, Ext 244.
We also want to hear from
all of the professional or am-
ateur matchmakers out
there in the community. If
you could star in the next
version of The Matchmaker,
tell us your story. Call Jill
Davidson SIdar at The Jew-
ish News, (810) 354-6060,
Ext 263.
Finally, we want to know all
of the secrets to maintain-
ing a good relationship. If
you think you have the key
or may know a trick to
making love work, call Julie
Edgar at The Jewish News,
(810) 354-6060, Ext 246.
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Kosher Bites
Cheese, the versatile food, comes in many shapes,
sizes and tastes.
JILL DAVIDSON SKLAR STAFF WRITER
heese is a wonderfully ver-
satile food.
There is nothing as el-
egant as a sliver of good
brie and a glass of wine, nothing
as comforting as a slice of Amer-
ican between two pieces of grilled
challah, nothing as accessorizing
as a sprinkle of Romano or
Parmesan on a plate of spaghet-
ti with marinara, nothing as fun
as the splash of veggies in a Swiss
fondue.
I could go on forever, but this
is beginning to sound like a com-
mercial for the American Dairy
Council, which represents hun-
dreds of dairies and cheese mak-
ers in the United States.
Not all of what they make is
kosher, however. According to
some standards of kosher, cheese
is kosher only when not made
with rennet, a coagulative en-
zyme derived from the lining of
an animal's stomach. The prohi-
bition is based on the law forbid-
ding the mixture of milk and
meat products.
Conservative Jews do not see
rennet as a meat byproduct, in
part because rennet during the
manufacturing stage loses its ac-
tive properties and is no longer
seen as an animal product.
That said, kosher cheeses,
those carrying the heksher of a
rabbinic group, are not as wide-
ly carried in most local markets
as their nonkosher counterparts.
So it isn't as though we could
send the intern to the local 7-
Eleven to pick up our selections.
Even at the larger grocery store
chains, a slim selection of cheeses
is available.
To find an expansive selection
of kosher cheeses, we had to trav-
el to 10 Mile and Southfield
where One Stop Kosher has al-
most an entire dairy case dedi-
cated to kosher cheese. The
cheeses come from Israel, New
York and Philadelphia and range
from the old standby American
slices to bricks of havarti.
For our taste test, we sampled
Nu Tofu's Cheddar Cheese Al-
ternative made from soy beans,
Natural Sliced Reduced Fat Mon-
terey Jack Cheese from HaOlam
and Creamy Havarti Cheese
from Miller's, all of which were
served on Tam Tam Crackers
from Manischewitz.
The real cheese had 9 grains
of fat for the havarti and 5 grams
for the reduced fat while the al-
ternative cheese featured no fat.
The Rating:
Cheese, by its very nature, is
supposed to be fattening. The
creamy texture that belies the
best cheeses is testimony to the
rib-sticking, put-some-meat-on-
your-bones fattening quality that
makes cheese a great food.
But the food industry has giv-
en into the demand that less fat-
tening or no-fat alternatives be
offered. Less fattening, I am all
for; no-fat food, on the other hand,
is scarier than a Wes Craven
screamer flick.
That said, Nu Tofu Cheddar
Cheese Alternative was as fright-
ening a cheese as
they come. If you are
lactose intolerant, I
am sorry for your
condition, but life
ain't any better with
this stuff.
The low-fat Mon-
terey Jack was
delicious, even sur-
passing the havarti
in taste. The texture
of both were creamy
and pleasant. Nei-
ther left a bad after-
taste, unlike the tofu alternative.
The Jewish News staff agreed.
The testimony to their findings
was evidenced by the huge
amount of tofu cheese left and the
picked-clean packages of the oth-
er cheeses.
"Rubbery and disgusting. I
wouldn't feed it to a pig."
— Kari Horenstein
HaOlam Reduced Fat Mon-
terey Jack
"I couldn't really taste the
cheese, which isn't necessarily a
bad thing."
— Mara Reinstein
"Slightly piquant, firm, sur-
prisingly good for a reduced fat
product."
— Julie Edgar
"If you like mild cheese, it's
great."
— Darlene Norris
Manischewitz's Tam Tam
Crackers
Miller's Creamy Havarti
Cheese:
"Good texture but virtually no
taste."
— Julie Edgar
"Tastes like muenster, which
I love. Forks up."
— Debbie Schultz
"I like this the best. Nice mild
flavor. Forks up."
— Nancy Cameron
`The only differences between
the cracker and the packaging is
that the cracker is stiffer and the
packaging might taste better.
Forks down."
— Jill Davidson Sklar
"They're a poor man's Ritz
cracker, but they are really not
that bad."
— Mara Reinstein
"Good compared to the cheese."
— Julie Edgar ❑
ite4towilt
e.mi Fee • Fat Fret
F
•
•
Nu Tofu Cheddar Cheese
Alternative
"Awfully bouncy and bland.
Forks down."
— Lynne Konstantin
"Yuck! Tastes awful!! Terrible
texture! Tastes like sweaty
socks."
— Nancy Cameron
MAE
FROM
OF*Alel.1
SOYBEANS
Cheese Alternative