Wishing You and
Your Family A
Happy & Healthy
New Year.

From Michael, Debbie
& Rachel Wolfe
And The Staff At

WOLFS TRAWL

CORPORATION

Crosswinds Mall

9/29
2000

154

4301 Orchard Lake Road, Suite 180
West Bloomfield, Michigan 48323

248.855-4100

Ii

The Yom Kippur meal is quite
unique. It's a meal that, by its nature,
must be assembled ahead of time and
served quickly. Gone are formalities
such as appetizers and premeal . nib-
bles. After all, following more than a
day without food, after the last blast
of the shofar there's no time for fool-
ing around. Consequently, prepared
foods like smoked fish, breads and
cheeses usually grace the break-fast
table.
It's common, too, to see kugel,
fresh vegetables or salads and one
great "dish" that has the cook's
thumbprint or touch.
For many of our local cooks, this
one dish is a casserole or side dish
that's different from the everyday.
Take a look at some of the ingredients
in the recipes below and you'll see pre-
pared items that aren't exactly, well,
•
gourmet.
Don't be thrown by what may seem
like something you wouldn't eat on a
regular basis. The fact of the matter is
that these shortcut items happen to
create super-easy foods appropriate for
the holiday. This alone is a blessing
during this nearly two-week period of
what seems like constant cooking.
Like most successful recipes, when
and where they were invented is a
mystery. Most cooks aren't looking to
invent, but rather re-invent or modify
existing recipes to fit their family's
particular likes. And so it goes with
the recipes here.
The following recipes from local
cooks are easy, delicious and satisfying.
While not meant to replace any of
your favorites, the addition of any one
of these to your menu will likely be
applauded.
Remember, Yom Kippur begins
with a fast and ends with a feast.
These are the contrasts which epito-
mize the High Holidays and demon-
strate at its most fundamental the
concepts of atonement and new
beginnings. Food is the most basic of
needs, and putting your faith where
your mouth is, is a fitting way of
demonstrating this tenet.

SPINACH AND BROCCOLI
CASSEROLE
from Lois Stein, Franklin
three 10-ounce packages frozen
chopped spinach, thawed
three 10-ounce packages frozen
chopped broccoli, thawed
1/2 cup (1 stick) butter, plus 1
Tbsp. for browning
2 Tbsp. minced onion
3 Tbsp. flour

Food

1/3 cup water
1 jar (large) Kraft Cheez Whiz
Light
4 eggs, well beaten
1/2 tsp. sugar
1/4 cup grated Parmesan cheese
Preheat oven to 375F. Spray a
9x13-inch baking dish with non-stick
cooking spray.
Combine spinach and broccoli in a
colander and squeeze out excess water.
Set aside until ready to use.
Melt 1/2 cup of the butter in a
large pot over medium-high heat. Add
onion, flour and water and cooked,
stirring until the mixture is thickened.
Add the cheese, spinach, broccoli, eggs
and sugar and stir until well mixed.
Transfer the mixture into the pre-
pared baking dish, dot with remaining
tablespoon of butter and sprinkle with
Parmesan cheese. Bake, uncovered, for
45 minutes or until set. Let cool
slightly before cutting. Serves 16-20.

LOWER FAT RICE KUGEL
from Sheila Hurwitz, West Bloomfield
2 cups hot cooked rice
4 cups 2% milk
4 eggs
1/3 cup sugar
2 Tsp. vanilla
1/2 cup raisins
1 tsp. ground cinnamon
boiling water
Note: You will need two pans for
this recipe. The smaller one, a 2-quart
baking dish, must fit into the larger
pan that will serve as a water bath.
Preheat oven to 350F. Butter a 2-
quart baking dish and set aside.
Combine hot cooked rice with
milk in a large saucepan and bring the
mixture to a boil over medium-high
heat. Meanwhile, beat eggs, sugar and
vanilla in a large bowl. Pour the egg
mixture into a heat-proof bowl.
Slowly stir the hot rice mixture into
the egg mixture (do not add too
quickly or the eggs will scramble).
Pour into the prepared 2-quart baking
dish. Sprinkle the raisins over the rice
mixture and sprinkle the kugel with
the cinnamon. Place the 2-quart dish
in the large pan and place both pans
in the oven. Fill the larger pan with
boiling water until it fills the pan 1-
inch. Bake for 1 hour. Serves 12.

SPINACH AND ONION KUGEL
from Bobbie Green, West Bloomfield
4 large eggs
1/2 cup (1 stick) melted butter
1 packet dried onion soup mix
one 10-ounce box frozen chopped
spinach, thawed and squeezed to