Food

HOLIDAYS

from page 183

4 SEASONS

FIREPLACE &
BARBECUE

FIREPLACE SALE

PETERSON WOODLAND OAK GAS LOG

REF. $410. $3 1

wo _20"

9

99REF. $440. $ AP, 4999

W024" ‘,1/
COMPLETE FIREPLACE
GAS LOG SET
INCLUDES: logs, burner, pan,

A-,

-AO*

•

embers, cinders, grate,
&SAFETY PILOT CONTROL.

INSTALLATION AVAILABLE

FIREPLACE GLASS DOORS ON SALE
SAVE 10% & FREE

STANDARD INSTALLATION

BECKWOOD, CUSTOM DOOR, DAVID KIMBERLEY
DESIGN SPECIALITIES, HEARTHCRAFT, & PORTLAND

FIREPLACE TOOL SETS & LOG
BASKETS SAVE NOW 20%

n.

?:1

SOL

4 Seasons Fireplace &

Barbecue (248)855-0303

30903 ORCHARD LAKE ROAD (in THE

PLAZA between 13 & 14 Mile by TJ Maxx & THE GAP) HOURS:
Monday-Thursday 10 am-9 pm Friday 10 am-6 pm CLOSED
SATURDAY OPEN SUNDAY 10AM -6PM SALE ENDS 10/1/97

CLOSED ROSH HASHANA OCT 2, 3 , & 4 CLOSE AT 51 3 11/1 OCT 1

HAPPY NEW YEAR

(

Wishing -You
2- ledthY Sir

21appy _New Tear

FROM THE STAFF AT
THE SPORTS CLUB

9/26
1997

186

Thel
Sports
/Club

of West Bloomfield

6343 Farmington Road • West Bloomfield, MI 48322

Tel:

248-626-9880

noodles
4 tablespoons (1/2 stick) non-dairy
or regular margarine or butter,
melted
1 cup natural applesauce without
sugar added
4 whole large eggs
2 large egg whites
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 cup raisins
4 medium green apples, such as
Pippin or Granny Smith, peeled,
quartered, thinly sliced
non-stick cooking spray
Preheat over to 350E Grease or
spray a 9 by 13-inch casserole with
non-stick spray.
To Make Kugel: Cook noodles sev-
eral minutes less than package direc-
tions until barely tender. Drain and

return to saucepan. Add melted mar-
garine and applesauce, and toss to
coat. In a medium bowl, whisk whole _
eggs, whites, sugar, vanilla, and cinna- -\
mon until blended. Stir into noodles
with raisins and applies. Mix well.
Pour into casserole; spread evenly.
Spray a sheet of foil with non-stick
spray and place on top of noodles.
(Unbaked kugel may be refrigerated
overnight.)
To Bake: Bake, covered, at 350F for
45 minutes. Increase oven temperature
to 375F. Remove foil, spray top with
non-stick spray, and bake for 15 to 20
more minutes, or until lightly golden.
Let sit at least 15 minutes before serv-
ing. Serve warm or at room tempera-
ture.
Makes: 12 servings.

End The Fast, Fast
— With These Hints

EILEEN GOLTZ
Special to The Jewish News

I

t's hour 24 of our 25 hour fast
and as much as we'd all like to
believe that we're still deep into
that all encompassing "repent"
mode our stomach is trying to take
over our brain and we start to hear
the refrigerator calling.
You and I both know that as soon
as that final sofar blast is sounded
and Yom Kippur is over for another
year, we're all going to hit the door to
the sanctuary at a dead run and woe
to anyone who gets between us and
the break-the-fast table.
Common sense tells us that every-
thing has to be ready to go in 5 min-
utes or less. The only caveat we have
to deal with is that what ever it is
we're planning on serving has to be
able to keep for at least a day.
Ingredients need to be ready to throw
together and be slapped on a plate.
Forget decorating that platter, just
make sure that there is enough to
feed twice the amount of people
you've invited.
Salads, and pastas, breads, muffins,
rolls and any fruits that are in season
can round out any menu. The fol-
lowing recipes are a few of the things
that will probably last 10 minutes or
less on my table this year

TIPSY PEACH KUGEL
2 cups cottage cheese (I used 2%
fat)

1/2 cup sugar
1 cup whiskey
12 ounces wide flat egg noodles
1/4 pound butter or margarine,
melted
4 large eggs, lightly beaten
2 tablespoons cinnamon
4 medium peaches, diced
1 cup raisins
1 cup brown sugar
Preheat oven to 375. In a large pot of
salted boiling water, cook noodles
until done; about 10 minutes. Drain
in a colander.
In a large mixing bowl, combine
all ingredients except the brown
sugar. Mix well and then pour into a
greased 9X13 baking dish. Bake for
25 minutes and remove from oven.
Sprinkle the brown sugar generously
to cover the top return to the oven
and bake another 10 minutes. Serve
hot or cold. Serves 10.

COLD LO MEIN NOODLES
1 lb lo mein or thin noodles
1/4 cup sesame oil
1/2 cup tamari
4 scallions chopped fine
1 Tbsp. grated ginger
Dash of Tabasco
2 Tbsp. tahini
Cook noodles and let cool. Heat oil
and toss in noodles. Add tahini and
toss well.
Let cool. Combine with rest of
ingredients. Refrigerate and serve
cold.