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February 14, 1997 - Image 191

Resource type:
Text
Publication:
The Detroit Jewish News, 1997-02-14

Disclaimer: Computer generated plain text may have errors. Read more about this.

MARK YOUR CALENDARS

THE AMERICA-ISRAEL CHAMBER OF COMMERCE OF MICHIGAN
Presents Two Great Programs

EILEEN GOLTZ

SPECIAL TO THE JEWISH NEWS

When we, as a people, were wan-
dering in the desert, we were sus-
tained and nurtured with manna.
While nobody has a picture of
what it looked like, its redeeming
nay was that it could taste like
anything you could envisage.
Just imagine, a food that taste
like whatever you want, when-
ever you want. Talk about par-
adise. I, of course, would make
my manna taste like the best food
on the planet, potato chips.
_ Everyone likes potato chips.
Unless of course, you're allergic
\ to potatoes or salt or oil or life. Up
7 until now we've had to be content
with limiting ourselves to munch-
ing the regular, barbecue, sour
cream or rippled variety with
whatever dips we could create.
Chips always seemed to come to
the party by themselves.
No more. The following recipes
were created with the potato chip
fanatic in mind. So, you'll just have
trust me. Even if the combination
of some of the ingredients seems
a little "weird," just close your eyes,
take a taste and you'll find your-
self in potato chip heaven. Or at
least somewhere close by.
You can crush chips by hand
or by pressing them between the
sheets of wax paper with a rolling
pin. You can also "whirl" them
into submission in a blender or
food processor.
To be considered "crushed,"
the pieces should be approxi-
mately one-half the size of a
dime. Anything smaller should
be considered "finely" crushed or
pulverized potato chip.

.

GREEN GODDESS DIP

1 clove garlic, minced
2 tablespoons anchovy paste
3 tablespoons chopped chives
1 tablespoon lemon juice
1 tablespoon tarragon wine
vinegar
1/2 cup sour cream
1 cup mayonnaise
1/3 cup chopped parsley (fresh)
salt and pepper to taste

Combine all the ingredients to-
gether and blend thoroughly. Re-
frigerate for at least 3 hours for
the tastes to blend. It's best if
made the day before serving.

CONFETTI DIP

3 eggs, beaten
3 tablespoons sugar
3 tablespoons vinegar
1 tablespoon butter
8 ounces cream cheese
3 to 5 drops Tabasco sauce
1 small onion, finely minced
1 small red pepper, chopped
1 green pepper, chopped
salt and pepper

/") Combine the beaten eggs, sugar,
vinegar in a small sauce pan.

POTATO CHIPS page 132

COMING MARCH 16

In conjunction with the 1997 SAE
International Congress and Exposition
A Special Breakfast Briefing:
"Israeli Automotive Supplier Missions to the U.S."

1997 Honors Dinner
Speaker: Joel D. Tauber
Past President and National Chairman,
United Jewish Appeal Member, Board of
Governors, Jewish Agency for Israel

Learn more about selling to and buying from
Israel's expanding community of automotive
technology and component suppliers from

Oded Boneh
Consul for Economic Affairs
Government of Israel Mission

7:30-9:00 a.m., Wednesday, February 26
at Miller, Canfield, Paddock and Stone, PLC
150 West Jefferson Ave., 25th Floor
just one block from Cobo Center
(You can be at Cobo for the start of SAE sessions)

Continental Breakfast

AICCM Members and Guests: $10

Special Guests:
Honorable David J. Rubin, Economic Minister
of Israel to North America
Honorable Arthur Avnon, Consul General of
Israel to the Midwest
Honorable Oded Boneh, Israel's Consul for
Economic Affairs

Honoree: Doug Ross

former: Assistant Secretary, U.S. Department of Labor
Michigan Commerce Director • Michigan State Senator

AICCM Members and Guests: $97

PROGRAM ARRANGEMENTS COURTESY OF
Murray Sittsamer (Prism Performance Systems)
Harold F. Rossen (Dean Witter Reynolds)
Michael H. Traison (Miller, Canfield, Paddock and Stone)
Neil T. Jackson (Madison Communications)

RESERVATIONS, PLEASE!

Call the AICCM Message Center at 810-646-1948
or fax 810-646-9332

(•

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Potato Chips
To Perk Up Foods

COMING FEB. 26

131

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