JOIN

Living Well

Us FOR

T AREA
RENCE

HARM'
COOP

Arm

Detroit Chaceof Hagassah i
Th
Soo women fro
Area CooperatiVeConferenc
making event.
at this

Midwest
14 states,

1040,.: 1
innovative and tradition

ari, la c
Choose fr
shops an eminars„...:i /

work-

Nei an Marcus
waiisiat
• Brea fast..d4il sp
,-
4
men
of
Achiewmint
AWard
to journalist
tfon of the
• Pre
Dr. Ruth Gru
\\
and-Monday
• Boutique shopOing
een David Gad-Harf, Executive
• Banquet featuring a alogue b
Director Jewish Community Cou 1 and Seeds of Peace Board
Member, Tim Attalla
at Science
f
• Conversation with Zvi Gitel
”tional
.
ftla
tional P sid
• Meet I
• 6
r stars in our galaxy

ri?assah Members

Community Invited

4

6' 683 - 5030

WEST MAPLE

PLASTIC SURGERY

DANIEL SHERBERT, M.D., F.A.C.S

Board Certified: American Board of Surgery

Board Certified: American Board ofPlastic Surgery

Fellowship Trained: Aesthetic &
Reconstructive Breast Surgery

FIRST COSMETIC CONSULTATION IS COMPLIMENTARY -

4/14

2000

124

5807 WEST MAPLE ROAD, SUITE 177
WEST BLOOMFIELD, MI 48322
PHONE: (248)865-6400 • FAX:(248)865-6404

2 t. dried tarragon
214-15 ounce cans chopped
tomatoes or 10 fresh chopped
Roma or plum tomatoes
(with skins on)
2 cups red wine
1/2 cup balsamic or red wine
vinegar
2 T. tomato paste
1/2 cup fresh chopped parsley
Trim the visible fat from the chick-
en breasts and season with salt and
pepper.
Heat oil in a large skillet over
medium-high heat. Add the chicken
breasts and cook until browned on
both sides. Remove the chicken to a
plate and set aside to make the sauce.
Add all the remaining ingredients
to the skillet, except parsley, and cook
stirring the sauce until the tomato
paste is dissolved into the sauce. The
dish may be made up to a day ahead
to this point.
Return chicken to the skillet, bring
the liquid to a boil, reduce heat and
cover. Continue cooking the chicken
for 10-15 minutes until cooked
through. Transfer the chicken to a
serving platter or to individual plates
and serve with sauce spooned over and
sprinkled with plenty of parsley.
Makes 8 servings.

Vegetarian And Low-Fat
BAKED CRANBERRY SAUCE
FOR PASSOVER
From Mindy Shuback
5 golden delicious apples,
peeled and sliced thin
1 can whole cranberry sauce
ground cinnamon to taste
Preheat oven to 350F. Place apples
in a 2-quart casserole or baking dish.
Spread cranberry sauce over the
apples and sprinkle the sauce with cin-
namon to taste. Bake for 1 hour, stir-
ring every 20 minutes. Allow to cool
for 30 minutes before serving. Serve
warm or cold. Makes 6 servings.

Traditional And Vegetarian:
PASSOVER MANDELBREAD
From Annabel Cohen
1 cup margarine (2 sticks)
2 cups sugar
6 large eggs
2 2/3 cup matza cake meal
3/4 t. salt
2/3 cup potato starch
1 t. cinnamon
1 cup chocolate chips
1 cup chopped walnuts
2 T. grated orange peel
Preheat oven to 350F. and grease
two 5x9-inch loaf pans. Cream

Food

together the margarine, sugar and
orange juice. Add eggs one at a time,
beating well after each addition.
Fold in remaining dry ingredients.
Fold in chocolate chips, nuts and
orange peel. Spread the mixture in
and bake for 45 minutes.
Allow the mandelbread to cool,
wrap in foil and chill for 1-2 hours.
Unwrap and then slice into 1/4-
inch slices. Place slices on ungreased
cookie sheets.
Preheat the oven again to 350F.
and bake the slices about 5-8 minutes
until golden.

Traditional, Vegetarian
And Low-Fat:
PASSOVER POPOVERS
From Annabel Cohen
6 large egg whites
- 3 T. vegetable oil
6 T. water
3/4 t. salt
3/4 cup matza cake meal
Preheat oven to 450F. Oil a 12-cup
muffin tin or popover pan.
Combine egg whites, oil, water and
salt in a large bowl. Beat well. Add the
cake meal, beating slowly until the
mixture is well mixed. Divide the mix-
ture among the muffin or popover
cups. Bake in lower half of oven for
30 minutes until the muffins have
risen and hard when touched. Makes
12 popovers.

Traditional, Vegetarian
And Fat-Free:
SEPHARDI CHAROSET
From Annabel Cohen
There are likely hundreds of Sephardi
charoset recipes. This one uses almonds,
dates, and cinnamon and is sweetened
with honey.
1 pound pitted dates, any variety,
chopped
1/2 pound golden raisins
2 cups water
1 cup chopped almonds
1/4 cup sweet red wine
1 t. ground cinnamon
honey to taste
Place chopped dates, raisins and
water in a large saucepan over medi-
um-high heat. Bring water to a boil
and remove pan from the heat to cool.
When the dates and raisins are cool,
drain slightly, leaving some of the liq-
uid, and place in a large bowl.
Add remaining ingredients and stir to
combine. If a thicker, paste-like charoset
is desired, cook the fruit in simmering
water for 30 40 minutes, and mash the
mixture, with the water, until it
becomes a thick paste. Serves 12. CI

-