Fabulous Fifties
For Fun Food
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
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69th Annual Necting
Thursday, June 19, 1997
7:00 p.m.
Sand and Miriam L. Hamburgcr
Louis and Ethel Hamburger Exhibition Hall
JCC Maple/Drake Building
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WI SH N EWS
For more information on the Annual Meeting, please call
The Jewish Community Center of Metropolitan Detroit
6600 West Maple Road >:` West Bloomfield, Ml 4332272,7Phone: (243) 661-7600
CC
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100
its
Gifts
Gifts
Gifts
ifties parties are fun and
also very popular these
days. And the foods that ac-
company them can be just
as much fun to prepare. Shari
Fields, author of Creative Theme
Parties, has a wonderful menu
for '50s parties, but first a few
facts from her book.
In the '50s, the four basic food
groups were the law of the land.
Food's sole purpose was to nour-
ish and nurture. Today, we call
this food "comfort food," and our
nostalgia for it is so great that
restaurants featuring '50s dish-
es are doing a thriving business.
Fifties families loved to
entertain, and the "potluck"
became a way of life. Books
on entertaining gave host-
esses tips on how to turn
their favorite convenience foods
into festive party fare.
Below are some recipes from
Creative Theme Parties that will
help make your '50s party a big
hit.
Also, if you are planning a
theme dinner such as a Taste of
Thailand, Caribbean Cruise or a
French Country Gathering, Ms.
Fields' book also has menus for
these and other theme parties.
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2 cups apple juice
1 3-ounce package
lemon-flavored
gelatin
1 cup finely chopped
apple, tossed with 1
tablespoon lemon juice
1/2 cup finely chopped walnuts
1/4 cup finely chopped celery
1 small head Romaine lettuce
1 cup vanilla yogurt
In a small saucepan, bring 1 cup
of the apple juice to a boil.
Dissolve gelatin in the boiling
juice. Stir in the other cup
of juice. Remove from
heat.
Transfer to a
medium mixing
bowl. Chill until
mixture is the con-
sistency of unbeaten
egg whites.
Fold in chopped apple,
walnuts and celery. Pour into
a 3 cup mold or a glass bowl.
Chill until completely set.
Line individual salad plates
with lettuce leaves. Stir vanilla
yogurt until smooth.
If using a mold, submerge
mold in warm water to the rim
for a few seconds, then invert
onto a serving dish. Cut into
pieces and arrange on salad
plates. If using a bowl, simply
spoon out individual servings
onto plates.
Top each serving with a spoon-
ful of vanilla yogurt.
Serves 4.
PERKY PINWHEELS
1 8-ounce package cream cheese,
softened
1 green onion, minced
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
6 slices thinly sliced Nova
salmon
24 pimento-stuffed green olives
Parsley for garnish
In a small bowl, combine
the softened cream cheese
with the onion, pepper and
garlic powder.
Spread the Nova salmon
slices with the cream cheese mix-
ture. Roll up, jelly roll style. Cut
into 1 inch pieces, insert tooth-
picks (preferably filled) crosswise
into the Nova rolls, then spear
an olive crosswise onto each
toothpick.
Arrange the hors d'oeuvres in
a starburst pattern on a serving
platter. Garnish with plenty of
fresh parsley sprigs.
Serves 4.
SPARKLING
PINK
PUNCH
1 quart cranberry
juice cocktail,
chilled
1 6-ounce can frozen
pink lemonade
concentrate, thawed
1 quart sparkling water or
plain seltzer, chilled
2 cups vodka (optional)
In a punch bowl or other large
bowl, combine the cranberry
juice cocktail and the lemonade
concentrate. Stir in the sparkling
water or seltzer, and the option-
al vodka. Serve immediately.
Tip: Make an ice ring mold
with citrus slices or fresh
trawberries to float in your
punch.
Serves 6 to 8.
SUPER-DUPER MEAT
LOAF
1 1/2 pounds lean ground
beef
1/2 pound lean ground
veal
1 10-ounce package
frozen chopped
spinach, thawed,
drained and
squeezed dry
1 medium onion,
chopped
FABULOUS FIFTIES page 102