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— -=-

26640 Greenfield Rd. Oak Park MI 48237
248-543-1622 • Outside MI 1-800-736-5033

00d
Kosher Cooking Show
To Audition 60

More than 60 men and women,
ranging in age from 20 to 60, will
showcase their kosher cooking skills,
as well as their personalities, to see if
they have the right ingredients to
host a new, national cable television
cooking program.
Auditions are set for 10 a.m. to 7
p.m. July 15-17 at Media0ne Televi-
sion, 27800 Franklin Road in South-
field.
"Everything's Kosher," a half-hour
program co-sponsored by The Jewish
News, will be produced locally by
Mindy Soble, an award-winning tele-
vision producer in Chicago and
Detroit, and Mort Meisner, an Emmy
Award winning television news pro-
ducer, director and managing editor.
"Everything's Kosher" will be ini-
tially broadcast to 700,000 MediaOne
Television cable households in metro-
politan Detroit, with outstare and
national distribution to follow.
During each 10-minute audition,
participants will be provided with
three ingredients: milk, eggs and a
kosher challah and asked to give a
brief demonstration, highlighted by
their personality and a tasty anecdote.
No hot cooking appliances will be
available — imagination and ingenu-
ity will be the most important ingre-
dients. Individuals, coming from
Michigan as well as Chicago, New
York and California, may bring an
already prepared kosher dish.
Participants were selected from
entries they sent to the producers in
May and June.
"We're not looking for a cookie-
cutter host or co-host," said Soble.
"We're looking forward to a fun-filled
and creative audition process in
which people have the opportunity to
showcase their skills as well as their
spirit."
The pilot for "Everything's
Kosher" will be produced this fall.

nos . 1• Ion

Blueberry Harvest
Means Good Eating

EILEEN GOLTZ

Spedial to The Jewish News

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7/10
1998

108

Batch the best
Music Reviews in
.11\1 Entertainment

T

he blueberry is one of my
favorite fruits. Since it's
one of North America's
few native fruits I think
that it is wholly appropriate that we
celebrate, glorify, and eat as much of
them as we can. -

Blueberries are incredibly good for
you. They provide about 5 grams of
fiber per cup- (more than most fresh
fruits) and I cup of fresh blueberries
contain about 15 percent of our rec-
ommended daily value of vitamin C.
It's pretty easy to pick "good" blue-
berries. You should look for berries
that are firm and dry. The skin
should be smooth and deep purple-
blue, with a silvery-white bloom.
Storing fresh blueberries is simple.
They should be covered while stored
in the refrigerator and used within 10
days of being purchased. They should
be washed just before you serve them.
The North American Blueberry
Council offers a special recipe book-
let, "Let Blueberries Reign All Year
Around." The collection features a
full range of special blueberry recipes
from traditional favorites like blue-
berry pie to innovative jams, vinegars,
and soups. The recipes are available
by sending check or money order for
S2 (postage & handling). Request
from the North American Blueberry
Council, 4995 Golden Foothill Park-
way, Suite 2, El Dorado Hills, CA
95762. Website Location: www.blue-
berry.org .

FRESH BLUEBERRY CAKE
1 pint fresh blueberries
1 stick margarine or butter
2 cup sugar
3 eggs
1 cup milk
3 cup flour
1 t. (rounded) baking powder
1 t. vanilla

Preheat oven to 350 degrees. In a
mixing bowl cream the margarine
and sugar until fluffy; add the eggs
and beat well. Add the vanilla, milk,
and flour and mix well. Add baking
powder and stir until blended. Gently
fold in blueberries.
Bake in a tube pan (angel food or
bundt cake pan) for 1 hour. Cool in
pan on a cake rack; invert onto rack
while warm (but not hot). When
cool, drizzle with a glaze made of
softened butter, powdered sugar and
milk (play with quantities until you
achieve "drizzle" consistency).

BLUEBERRY-BANANA BREAD
2 cups Bisquick
2/3 cup sugar
1/4 cup milk
1 cup blueberries, fresh or frozen,
(drained if frozen)
`3/4 cup quick-cooking oats
1 cup ripe banana, mashed
2 eggs