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Call us today for a FREE consultation. ri 2/9 2001 84 • Nutritional Counseling • MusclelMassage Therapy INTERNATIONAL PHYSIQUE - CHAMPION •TV Celebrity Anchor PETER NIELSEN'S . , Children's Fitness Programs Personal Trainin i Club 4119 Orchard Lake Rd. (at Pontiac Tr.) West Bloomfield Visit our website www.peternielsen.com • Free Consultation (248) 855-0345 ble times of the war with her words of encouragement and wisdom." It's downright sad that as a culture we're losing the old-fashioned Yiddish names for so many Jewish standards. Other than crossover foods like blintzes and latkes, which are appearing here and there on menus of late, Yiddish food names are fast disappearing. Kneidlach have become matzah balls and lockshen kugel has morphed into just plain noodle kugel. Do yourself a cultural favor and learn the names of Jewish foods in Yiddish. In time, you may even learn to say, Oy azoi geschmac (So delicious!) GEHAKTE LEIBER (Chopped Chicken Liver) 1 pound fresh chicken livers, rinsed well, broiled 5 T. schmaltz or margarine 2 cups chopped yellow or Spanish onions 4 large hard-boiled eggs, quartered salt and black pepper to taste 1/4 t. ground nutmeg Melt schmaltz or margarine in a large skillet over medium-high heat. Add onions and saute until softened and golden. Add the liver and cook 2 minutes more. Remove from heat and let cool slightly before placing the liver and onions in the bowl of a food processor fitted with a metal blade. Pulse the mixture a few times until the livers are ground but not a paste. Add the eggs and seasonings and pulse a few more times until all the ingredi- ents are mixed but not completely smooth. Serve with matzah crackers or rye bread pieces. Makes 8-12 servings. KARTOFEL AND FLOIMEN (Potatoes and Prunes) Made by Helen Goldstein's grandmother over Shabbos. 3 pounds flanken 1 pound of pitted prunes 4-5 large potatoes, peeled and cut into large pieces salt and pepper to taste Place all ingredients in a large pot or Dutch oven. Add enough water just to cover, Cook on lowest heat until tender, many, many hours (6 or more). Adjust seasonings and serve. This dish is also perfect cooked in a crock pot. Makes 10-12 servings. KASHA MIT VARNISHKES (Buckwheat Groats and Bow Tie Noodles) 1 cup coarse kasha (buckwheat groats) 3 cups water or chicken broth 1 12-ounce package dry pasta bowties, cooked according to package instructions 6 T. butter, margarine or schmaltz 3 cups chopped onions salt and pepper to taste Combine kasha and water or broth in a medium saucepan over medium- high heat. Bring the liquid to a boil and cook the kasha uncovered for 30- 40 minutes, or until tender. Drain if there is a large amount of liquid left over. While the kasha is cooking, heat butter or margarine in a large skillet over medium-high heat. Add the onions and saute until onions are uni- formly golden. Combine the kasha, onions, bowties and seasonings and toss well. Adjust seasonings and add more but- ter or margarine if desired. Makes 6 hearty servings. GEVILKOLTE KROIT (Stuffed Cabbage) From Rochelle Sable 1 large head of white cabbage, core removed Sauce: 1/4 cup vegetable oil 3 cups chopped onions 2 15-ounce cans tomato sauce 2 15-ounce cans diced tomatoes in juice 1 cup ginger ale 1/2 cup brown sugar, or to taste 2 T. onion soup mix 1 t. sour salt, or to taste or lemon juice to taste Filling: 1/2 chopped onions 2 pounds ground beef 1/3 cup matzah meal 1 egg - salt and pepper to taste Bring a large pot of water to a boil. Add the whole cabbage and bring the water back to a boil. Cook the cab- bage until the leaves are easily separat- ed without tearing. Remove the cab- bage from the water, allow to cool and separate the leaves and place them on a clean surface. Make the filling: Combine all fill- ing ingredients in a large bowl and mix with your hands until well mixed. Heat oil in a large pot over medium- high heat. Add the onions and saute until golden. Add the remaining ingre- dients and bring the mixture to a boil, while you stuff the cabbage leaves. Make meatballs with approximately a scant 1/4 cup of the meat mixture for each. Lay a cabbage leaf on a clean surface. Place a meatball at the thick,