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. 271 W. Maple • Downtown Birmingham • 258-0212 Mon-Sat 10-6 • Thurs 10-9 DESIGNS UNLIMITED "THE FINEST IN CUSTOM CABINETS FOR HOME OR OFFICE" Showroom hours: Mon.-Fri. 11-5, Sat. 11-3 or by appointment 624-7300 MIL. ALAN'S Your • Comfort Shoe Headquarters FILA JOHNSTON-MURPHY ECCO ROCKPORT NIKE CLASSIFIED GET RESULTS! Call The Jewish News I 1 I 1 MA • II Mt 354-5959 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