JEWISH CAMPING

DiShiNc It Up

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Jewish programming,
Canoeing and Sailing,
Israeli Dance, Overnights, Arts and Crafts,
Red Cross Swim Program
Hiking, Scouting, Sports,
Oneg Shabbat, Drama, Israeli Singing,
Water Skiing

CAMP DATES
Session 2
Session 1
June 22 - July 15 July 21 - August 13
Mini Session
Entering 2nd, 3rd & 4th Graders Only
June 22-July 5 • July 22-August 3
2 Sessions
June 22-August 13
1-888-605-CAMP
Scholarships Available
Ask about our special adventure
program for 8th graders.

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MICHAEL, A. JOI•LAS
PHOTOGRAPHY

Certified Professional Photographer

Specializing
In

Weddings
Bar/Bat Mitzvahs

And Fine Celebrations

BIRMINGHAM, MICHIGAN
(248) 647-5060

"The Difference IS The Difference!"

3/27
1998-

74

The Greatest Thing
Since Sliced Bread

Annabel Cohen
AppleTree Staff Writer

W

convert the ordinary to extraordi-

nary.
If you haven't had a good loaf
of toast lately, you don't know
what you're missing. Try these
recipes, make some hot cocoa
and turn on your favorite "I Love
Lucy" or "Scooby Doo" episode.
You'll find that there's truly nothing
like good, old-fashioned cinnamon
toast, buttery Texas toast and
peanut butter and banana sand-
wich on toast a la Elvis.
Just remember, anything that
tastes good on bread
tastes great on toast.

arm, crunchy and oh,
so satisfying.
With Purim past
and Pesach just around the corner,
thoughts are now turned to prepar-
ing for this important holiday. The
task includes ridding the house of
hametz — leavened foods and
ingredients, such as yeast prod-
ucts as well as wheat, barley,
oats, spelt and rye.
Yes, you could sell hametz to a
gentile neighbor and buy
it back after Pesach. Or
you could eat the hametz
Cinnamon Toast
before the holiday
Why we don't eat cinnamon
begins. And there's no
toast more often is a mystery.
It's better than most any
better time to begin eat-
cookie
or bought dessert.
ing than this very minute.
Taste for yourself.
The most famous
hametz of all is bread.
Annabel Cohen
Toasted white, whole wheat
Appl eTree
It's the easiest to dispose
or challah bread slices
Staff Writer
of deliciously in the form
Butter; softened
Granulated sugar
of one of the simplest,
Ground cinnamon
gustatory treats of all ... toast.
Until recently (before the advent
Butter toast on one side; sprinkle
of gadgets like rice makers and
each
slice with 1/2 tsp. sugar
hot-dog steamers), the toaster was
and a dash of cinnamon. Cut
one of the few cooking contrap-
diagonally into four triangles. Eat
tions made specifically for doing
with gusto.
one thing only — turning pallid,
bread squares into something
Texas Toast
special. It became a delightful
They say in Texas everything's big.
bread treat for all ages — equally
That's probably why they call this
as appropriate with melted Ameri-
"Texas Toast" — the slices are two to
can cheese as with imported
three times thicker than average. Yes,
caviar.
there's lots of butter, but this is a once
in-a-great-while treat. Make sure the
Here's just something about
bread
is extra thick.
putting a couple of slices of
bread, any bread, into the nar-
Melted butter
row, quadratic apertures of the
Thick slices bread, any flavor or style
toaster, pressing that little sliding
thing down and waiting as squig-
Preheat oven to 350 degrees.
gly 300+ degree internal wires
Brush bread slices with butter

on both sides and place on a
cookie sheet. Bake until golden
brown.
You may have to turn the bread
over to brown both sides.

Peanut Butter and
Banana Sandwich

To make this the traditional Elvis way,
you have to slather the bread with
butter and fry the sandwich in a skil-
let.

Sliced bread
Peanut butter, creamy or nutty
Sliced bananas

Toast bread. Spread one slice
with peanut butter and top with
sliced bananas. Cover with the
other piece of toast. Cut in half.

Bruschetta

This is toast with an Italian accent.
With a topping of tomatoes and fresh
basil, this toast recipe doubles as a
fabulous appetizer.

1 baguette (French bread), sliced into
1/2 -inch rounds
3 Tbsp. plus 1/4 cup olive oil
1 cup chopped onions
6 Roma tomatoes, coarsely chopped
Salt and pepper to taste
1/2 cup fresh basil, chopped
Parmesan cheese, grated

Toast bread slices in a 350-

degree oven until lightly browned.
Heat 3 Tbsp. olive oil in a skillet
over high heat. Add onions and
saute until softened. Remove from
heat. Add tomatoes, salt and pep-
per and basil.
Stir well to combine. Spoon mix-
ture over the toasts, sprinkle with
parmesan cheese. Place bruschet-
ta on a cookie sheet and broil for
a minute or so until cheese is
slightly melted. ❑