Food
Sukkot Signifies
Harvest Bounty
LINDA MOREL
Jewish Telegraphic Agency
New York
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Lana with friends in Bolivia
can still
see the loosely con-
structed but built behind my
synagogue in New Rochelle,
N.Y., every Sukkot. As a child,
I'd reach for eggplants, peppers and
apples pinned to interior walls and
hanging from branches entwined in its
roof. I inhaled the scent of autumn air
and fresh produce.
For me, the scene signified the har-
vest in a way that Thanksgiving never
could, because this flimsy but with its
dangling fruit enveloped me in nature.
At the Sukkot table, let warm feel-
ings flow — but hold the hot food.
These recipes yield 8-10 servings.
ROAST SHOULDER OF LAMB
1 eight-pound shoulder of lamb
2 cloves garlic, sliced
Salt and pepper to taste
No-stick vegetable spray
Preheat oven to 350 F. Cut small
slits in lamb and insert garlic. Sprinkle
with salt and pepper. Coat roasting
pan and rack with no-stick spray.
Place lamb on rack and insert meat
thermometer according to package
directions. Roast uncovered for 3.5
hours, or until thermometer indicates
lamb is done.
Transfer lamb to a cutting board
and let stand for 30 minutes. Slice
thin.
CARROT-RAISIN SALAD
1 head of Romaine lettuce, cut into
bite-sized pieces
6 carrots sliced
3/4 cup raisins
3/4 cup seasoned croutons
3/4 cup vinaigrette salad dressing
Place all ingredients in a large bowl
and toss.
ROASTED VEGETABLE MEDLEY
No-stick vegetable spray
4 medium eggplants, peeled
6 tomatoes
4 zucchini
4 large onions
Olive oil
Salt to taste
Spray two 9-by-13 oven-proof
casseroles with vegetable spray. Slice
eggplants, tomatoes and zucchini into
thin rounds. Slice onions into thin.
rings. Starting with onions, arrange