the

Food

MATZAH-PHOBIA

from page 140

ATHERWOOD

At Heatherwood, we offer a warm,
wonderful atmosphere, and
provide all the services our resi-
dents need to remain as active in
the community as they wish.

Southfield's Most Distinguished
etirernent Community Offers:

• Evening meal provided (7 days per week)

• Lunch available (7 days per week)

• On site staffing 24 hours a day

• Emergency pull cord in each apartment

• Local transportation for errands & appointments

• Full size apartment with kitchen

• Weekly housekeeping & linen service

• Personal care assistance and medication
administration provided by Advanced Home
Health Care, the on-site health care staff

• On-site physical therapy available through
Ann Arbor Rehab Services

Two Bedroom Apartments Now Available!

For information, call Kathy Ostrowsid

(248) 350 -1777

22800 Civic Center Drive • Souinfieid

1 tablespoon grated onions
1/4 teaspoon dill
1/4 cup almond slivers
1 ounce shredded cheddar cheese
Preheat oven to 325 E Prepare a
quiche or pie pan with oil or Passover
cooking spray. Drain salmon, reserv-
ing liquid. Add water to the liquid to
make 1/2 cup. Flake the salmon,
removing the skin and bones.
In a bowl mix together the eggs,
sour cream, mayonnaise, and salmon
liquid. Stir in the salmon, 1/2 cup
cheese, onion, and dill. Pour the mix-
ture into the pan. Sprinkle reserved
cheese and almonds on top. Bake for
45 minutes, or until quiche is firm in
center. Serves 6

APPLESAUCE MATZAH KUGEL
3 eggs, beaten
4 matzah boards
1 teaspoon cinnamon
1 teaspoon vanilla flavoring
(optional)
3/ 4 cup to 1 cup sugar
2 cups apple sauce
1/3 cup butter or margarine
In a large bowl beat together the eggs,
cinnamon, vanilla and sugar. Crumble
four matzah into a colander. Run the
matzah under water and drain well,
pushing down on the matzah to
remove the water. Fold the matzah
into the egg mixture.
Spread half of egg/matzah mixture
in greased 9x9 pan. Pour applesauce
over the top. Top the applesauce with
the rest of egg/matzo mixture. Dot the
top with butter or margarine and bake
at 350 degrees for 40-45 minutes. Cool
for 10 minutes and serve warm. ❑

French Cooking
Programs Set

Heating and
Air Condkioning

4/10
1998

142

Wishes a Healthy and Happy
Passover to Alt our
Friends and Customers!

Phone: 248-335-4555

"Shabbat in Provence: Shab-
bat Cooking with a
French Twist" will be
the theme of two
Jewish Federa-
tion programs
noon and 7:30
p.m. Thursday,
April 23. They are part of
Federation's Rekindling
Shabbat series and Women's
Endowment education program.
Chef Marlene Soros
will give the cooking
demonstrations, and
guests will have an oppor-
tunity to sample the
recipes. Ms. Sorosky has
written seven cookbooks, and her

des and recipes have been featured in
many national publications. She also is
a contributing editor to Style maga-
zine.
The noon program for women will
be held in the home of Joan Chernoff
Epstein. The evening program for
men and women will be hosted by Joy
and Allan Nachman.
Persons 'interested in establishing aif \
endowment are invited. Space is limit-
ed. To request an invitation by
Wednesday, April 15, call Helen Katz
or Shelley Roberts at Federation,
(248) 642-4260. One of Sorosky's
recipes:

CARROT PECAN CAKE WITH
ORANGE CARAMEL GLAZE

Cake
3 to 4 carrots, peeled
1 medium navel orange
2 tablespoons plus 3/4 cup
granulated sugar
5 eggs, separated
1/3 cup potato starch
2 cups coarsely chopped pecans
1/2 cup golden raisins (about 7
ounces)
1/2 teaspoon salt

Caramel Glaze
1/4 pound (1 stick) nondairy or
regular margarine or butter
1/2 cup orange juice
1/2 cup firmly packed light brown
sugar
1 tablespoon potato starch
—/
Orange slices or shredded orange —\
peel, for garnish

Place rack in cen-
ter of oven
and preheat
to 350 F.
Grease a 9-
inch spring-
form pan. r-/
To Make
Cake: In food
processor with the
shredding disk, shred
carrots. Measure 2 cups and set
aside. With a sharp vegetable
peeler, remove peel from
orange. Cut off all the white
pith and place peel in a
clean food processor bowl
with metal blade. Add 2
tablespoons sugar. Process
until finely ground. (Reserve
orange segments for garnish.) Add
egg yolks and remaining 3/4 sugar,
and process until thick and pale yel-

FRENCH

on page 144