DfF LAS VEGAS 12telliXe/ r Wellagio t Flights from Detroit Metro, Flint Bishop & Detroit City aesars dlirage 2, 3 or 4 night vacations available 2 nights from$ 319 95 M Grand •Airfare Included Rates include Federal Excise Tax. Rates are capacity controlled, vary by date, hotel selected , duration and are subject to increase without notice. Not included: Airport P.F.C. ($3 each way) or segment fees ($2 per segment) Prices valid at time ad was prepared. Transportation provided by Sun Country, Transmeridian and Pro Air. Participation contract required. I 0/ I 6/98 For reservations/information, call: Annette Langwald's icrrittof Zrairel Cadillac/Mayfair Travel (248) 358-5330 (248) 203-0022 1 (888) 268-7500 IF YOU'RE SERIOUS ABOUT YOUR FITNESS Let us help you be the best you can be with 1 on 1 training at our club. A patient friendly program designed just for you to help you reach your realistic fitness goals. Change your life by changing your lifestyle. Muscle therapy and nutritional consulting available. Call us today for a FREE consultation. • Nutritional Counseling • Muscle/Massage Therapy INTERNATIONAL PHYSIQUE CHAMPION •TV Celebrity Anchor PETER NIELSEN'S Personal Trainin i Club 4119 Orchard Lake Rd. (at Pontiac Tr.) West Bloomfield Visit our website www.peternielsen.com • Children's Fitness Programs • Free Consultation (248) 855-0345 center for YOGA • Open Yoga Classes • Workshops • Retreats • Private Instruction • Teacher Training • Massage Therapy Come in and see what everyone is talking about! 29121 Northwestern Hwy. at 12 Mile • 248-386-YOGA 10/30 1998 aNSInterblAnmen't Call The Sales Department (248) 354-7123 Ext. 209 Advertise in our new Entertainment Section! DIFTROIT JEWISH NEWS clarifies the reason white wine is served before red wine on Tu B'She- vat. He educates so that cooks won't just cook according to convention or tradition, with only faint notions of why certain foods are eaten. As the name suggests, The Book of Jewish Entertaining also serves up suggestions and tips for successful hosting. Included are thoughts and ideas regarding everything from menu planning, room decoration and drink recommendations to hir- ing party help. Marks even enlight- ens us on how to celebrate and observe life-cycle events, such as the brit milah and b'nai mitzvah, and why it's customary to bring food into the homes of mourners during the shiva period. The recipes included in this nearly 400-page tome aren't just Ashkenazic fare. The book is replete with inter- national flavors, with recipes such as Persian Sabbath Chicken, Turkish Leek Patties and Italian Pear Cake, to name a few. If you're the kind of cook who feels you have to first master Jewish staples like brisket, chicken soup with matzah balls and potato latkes, they're in there, too. Is The Book of Jewish Entertaining for beginning cooks and entertainers? Sure. Most of the recipes aren't com- plicated. Is it a book your non-Jewish friends would enjoy? Why not? Heck, people buy international books all the time. Is it different from what's already out there? Yes and no. This new edition is part of a recent trend that celebrates rediscovering the roots of our Jewishness through food. For those who don't know, it's great reading — a history lesson of Jewish living with recipes. For those who know all there is to know about everyday Jewish living and symbol- ism, it offers great kosher recipes from around the world and ideas on how to serve them to a crowd. The Book of Jewish Entertaining will make it that much easier for you to say, "Eat, Eat!" and really mean it. PERSIAN SABBATH CHICKEN 8 ounces (1 cup) fried chickpeas or fava beans 3 T vegetable oil 1 (3- to 4-pound) whole chicken 2 medium onions, chopped (about 1 cup) 1/2 T turmeric 2 cups long-grain white rice 1/2 cup yellow split peas 1 T ground cumin 4 cups peeled, seeded, and chopped tomatoes 1/2 cup chopped fresh dill About 1/2 T salt About 1/4 T ground black pepper 8 cups water 1. Cover the chickpeas or fava beans with water and let them soak overnighT Drain. 2. Heat the oil in an 8-quart pot over medium-high heaT Add the chicken and brown on all sides. Remove the chicken. 3. Reduce the heat to medium, add the onions to the pot and saute until soft and translucent, 5-10 min- utes. Stir in the turmeric, then the rice and split peas, and saute until the rice is opaque, about 3 minutes. 4. Stir in the cumin. Add the tomatoes, dill, salt, pepper and 6 cups of the water. Cover, bring to a boil, and reduce the heat to low, and simmer for 15 minutes. 5. Spoon 1 cup of the rice mixture into the chicken's cavity. Place the chicken, breast side up, in the pot on top of the remaining rice. Add the chickpeas or fava beans and remain- ing 2 cups water. 6. Tightly cover and simmer over very low heat or in a 225-degree oven overnight. Remove and debone the chicken. Scrape the crispy rice from the bottom of the pot and serve with chicken. Makes 6-8 servings. TURKISH LEEK PATTIES (KEFTES DE PRAM) 10 medium (about 2 pounds) leeks, white and light green parts only 1 cup matzah meal plus extra for dredging 3 large eggs, lightly beaten About 1 T salt Ground black pepper to taste 1/2 T grated nutmeg or cayenne (optional) Vegetable oil for frying 1. Slice the leek crosswise and wash well. Add the leeks to a large pot of lightly salted boiling water, cover, reduce the heat to low, and simmer until tender, about 30 minutes. Drain. When the leeks are cool enough to handle, squeeze out the excess liquid. 2. Combine the leeks, 1 cup of matzah meal, eggs, salt, pepper, and if desired, the nutmeg or cayenne. Shape the leek mixture into 2-inch patties, 1/2 inch thick. Dredge in matzah meal. BAKING on page 128 c;-2,