Fabulous Fifties For Fun Food PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS F 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 V +(Tweed/44:6o c 6die &and ci Vetectala ltd A Oaecenct )14aea Sftectiwt: Nitrite& fectaz riedaeteuet Executerie nerecten, fee At4dozeett4:00 1201e4 ritpitereeet xneddere Reeeizteo* 7:00 #.0t.- 2,atanet 1,44,41 (Mae: (a • 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 LL, 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. MOLDED WALDORF SALAD Bridal Showers Weddings Graduations Anniversaries I3irthclays Sherwood has the most unique and unusual selection in town! Gifts always 30% off (most mfrs) Complimentary gift wrapping Shop Sherwood... it's worth it. 6644 Orchard Lake Rd at Maple West bloomfield • 248 855-1600 Mori-Thur-Fri 10-9 • Tue-Wed-Sat 10-6 • Sun 12-5 c(1 - 5 8tu$0108 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