almond-favored biscuits, kichels and mac- aroons. My uncles used to complain that her matzah balls were so hard they called them missiles." DUTCH BUTTER CAKE 8 oz. flour 6 oz. sugar blanched almonds 6 oz. butter or margarine 1 egg 1 level tsp. cinnamon Sieve flour, cinnamon and sugar into a bowl. Rub in the butter, add egg yolk and knead lightly. Put a thin layer into well- greased tins, brush over with white of egg and sprinkle with chopped almonds, or slice almonds in half and distribute even- ly over dough. Bake at 400 degrees for 30 minutes. Af- ter removing from the oven, leave for a minute, then cut into squares, fingers or any shape. Remove from tin when cool. efore coming to Beth Shalom, Rab- bi David Nelson and his wife, Ali- cia, lived in Rio de Janeiro where they dined on cholent,.called adafi- na, at the home of their close friends, Ja- cob and Marivy Sequerra. This recipe came from Jacob's family, originally from Portugal. `The only point that was disputed was the use of garlic instead of the salami," Rabbi Nelson says. 'The Benoliel family, Samuel and Solica, also served the ada- fina, but Solica told us that her family used many cloves of garlic but did not put in the salami." As with any cholent, this version is started on Friday morning "so that it will be perfect for Saturday lunch," Rabbi Nel- RENATE'S APPLE KUCHEN CAKE MDCTURE 7 oz. self-rising flour 112 level tsp. baking powder 5 oz. soft butter or margarine 3 oz. sugar 1 large egg FILLING 1 lb. baking- apples, peeled and sliced 1/8- inch thick 2 Tbsp. granulated sugar squeeze of lemon juice 2 Tbsp. apricot jam Put all cake mixture ingredients into a bowl. Beat by hand or machine until smooth, about three minutes. Oil a 9-inch loose-bottomed cake tin at least 2 inches deep. Spread two-thirds of the mixture in the tin. Put the sliced apples on the cake mix- ture, sprinkle with sugar and lemon juice and dot with jam. Drop teaspoons of re- mainder of mixture all over the apple fill- ing. Bake at 350 degrees for 50 minutes or until golden brown. Note: This cake freezes well, so bake double portions and save one for later. z ra, Another former resident of England, Mirjam Gunz-Schwarcz, now of Oak Park, declares this stew "a favorite dish of the British." MEAT IN A POTATO NEST 1 lb. chopped meat 2 sticks celery 2 carrots 1 large onion 1-2 skinned tomatoes (remove skin by scalding in hot water) 1-1/2 oz. oil 1 Tbsp. flour 1 clove garlic 1/2 pint stock seasonings 1 lb. cooked and mashed potatoes 1 egg Grate and fry vegetables. Add garlic and meat, then stock and seasonings. Bring to boil and simmer 1 hour. Blend flour with enough water to make into a thin cream. Pour onto meat and cook until boiling. Mash potatoes with 1/2 oz. oil and n egg. Place in greased, oven-proof dish. Hollow out center and smooth with - a knife. Coat with other half of egg. Mark with a fork, then bake in oven until brown. Pour in cooked meat and serve. Hard boil one egg and peel. Mix ground meat with salt, pepper and parsley to taste. Shape into a meatloaf, using the hard-boiled egg in the middle. Pack tight- ly so it will not separate in cooking. Set aside. Take 2 Tbsp. sugar and 1 Tbsp. water; let caramelize in pan. When ready, mix some of the hot liquid from the roast mix- ture (the adafina) with it, and set aside. On Friday afternoon, place rice in a cheesecloth square. Draw the ends to- gether to make a bag and tie with a string. Allow room for expansion. Set aside. Turn up heat under adafina and add chickpeas (using liquid from chickpeas only if need- ed to increase quantity of water to cover meat). Add peeled potatoes, eggs with shells, salami, caramelized water, meat- loaf and rice. Cover and let boil for 30 minutes. Lower flame so that con- tents cook at a very slow rolling boil. Adafina will be ready for lunch Shab- bat. To serve, slice meat, salami and meatloaf. Arrange on serving plat- ter. In separate bowls, serve potatoes and eggs, which have been peeled and cut into halves. Re- move rice from bag and place in another bowl. Serve soup and remain- ing ingredients together. annah Ungar was a young girl when World War II be- gan. Until then, she had a wonderful life with her family. She remembers, "I was always helping my mother. I think that in Latvia, like in all other European counties, in Jewish homes similar food was served. For the Sabbath we always had gefilte fish. We also had chicken soup, after which we had tsimm es and chicken from the soup." H son says. "The chief difference between adafina and regular cholent is that adafi- na produces a clear soup that is served with the chick peas in it, and the meats, rice and potatoes are the main course — very rich and guaranteed to include sleep after eating." ADAFINA 2 large onions 4 lb. chuck, short ribs, or shoulder roast 2 calves' knuckles (or any joint) 1 lb. salami, peeled 2 Tbsp. sugar 1 lb. ground meat 1 lb. dried chickpeas 2 cups rice, uncooked potatoes and eggs (1 per person) On Thursday, soak chickpeas in water to cover. On Friday, put onions, roast and joint in a pot. Add salt to taste and enough wa- ter to cover. Bring to a boil, then simmer while preparing rest of recipe. In a separate pot, boil water (enough to cover the chickpeas). Add chickpeas and boil for 1 hour. When ready, set aside. TSINIMES 2 lbs. carrots 2 Tbsp. honey 2-3 Tbsp. sugar dash salt piece of flanken or other beef water to cover KN-EIDLE (TO PLACE IN THE MIDDLE OF TsnumEs) Combine a little flour with oil or chicken fat. Add one egg mixed with a little water and salt to taste. Form into ball. Place kneidle in middle of carrots and cover with water. Then mix 1 Tbsp. flour and 2 Tbsp. water and place on top. Cook in oven 4-5 hours or overnight. "We also had cholent," Mrs. Ungar says, "and when my mother wanted to make me a special treat she served potato balls. This is one recipe that I still enjoy making for myself." POTATO BALLS 5-6 large potatoes, peeled and grated 1 egg 112 tsp. salt water 1 cup milk Place grated potatoes into a white, cotton cloth. Squeeze thoroughly until dry. Dis- card liquid. Place potatoes in a bowl and mix with egg and salt. Meanwhile, boil 1/2 pot of water. Make potatoes into balls and cook for about 5 minutes. Add milk and salt, to taste. Boil 5-10 minutes more. "Another recipe I recall my mother mak- ing is teiglach," Mrs. Ungar says. TEIGLACH 3 jumbo eggs 1 tsp. oil 1 tsp. sugar 1 tsp. baking powder flour 1 glass honey 1 glass water 1 glass sugar Make dough of eggs, oil, sugar, baking powder and flour (use enough to form a dough that's not too hard). Shape into small squares. Warm honey, water and sugar (com- bined) over small flame. When mixture is boiling, place teiglach in and cover. Cook until golden brown. Wet a board with water. Place cooked teiglach on board and sprinkle with sug- ar-ginger mixture or poppy seeds. effrey Mifsud of Oak Park has roots in Malta, from which he has three fa- vorite dishes: pastizzi (a kind of Mal- tese cheesecake), bread and oil sandwiches, and kannoli tar-rikotta (ri- cotta-filled cannoli). To the uninitiated, the latter certainly sounds like an Italian specialty, but Mr. Mifsud insists this is the best recipe ever. He likes his cannoli topped with chocolate and cherries and almonds, or just plain chocolate. "I have the most tastefully vibrant memories of going to my Nana's house and going down into her basement where she cooked for the family," he says. "Just imag- ining the smell causes wonderful memo- ries to surface." j PASTIZZI PASTRY 14 oz. flour water pinch salt 2 oz. soft shortening 2 oz. margarine FILLING 14 oz. ricotta 4 eggs pinch salt pepper Note: You also will need an electric mixer with dough hook. Place flour in mixing bowl and add water to make a stiff dough. Beat on medium speed until smooth. Add flour if pastry is sticky. Roll dough out 1/2-inch-thick on floured board. Use hands to spread short- ening over entire surface. Roll up dough. Roll pastry out again and cover with margarine. When ready for use, roll out a third time. Prepare filling Mash ricotta with fork and add salt and un- beaten eggs. Make pastizzi by forming small tarts