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The intricate design on this traditional
menorah makes it a lovely addition to any
home. $62.00
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Pearlized Metallic
Spiral Hanukkah Candles
Enhance your holiday celebration with these
beautiful candles. Each candle is hand twisted
into a pleasing spiral shape in iridescent
pastel pearl shades. $10.00
A Different Light -
The Hanukkah Book of Celebration
A how-to guide to a creative candle lighting
ceremony: blessings, songs, stories, readings,
games and cartoons to engage adults, teenagers
and children on each of the eight nights.
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Food
to 60 minutes (if the baking dish is
shallow, bake for the lesser time. If
the baking pan is deep, bake for up
to 60 minutes — the custard should
be just set — don't overcook or the
custard will be rubbery).
Make the topping while the cus-
tard is cooking. Combine all the top-
ping ingredients and spread on a
cookie sheet (you may have to wait
to bake this until the custard is fin-
ished if you don't have two ovens).
Bake at 325F until browned, about
15 20 minutes. Let cool before sprin-
kling over the custard. Makes 8 or
more servings.
-
PEAS AND SNAP PEAS WITH
ORANGES AND SESAME
This is a fast and delicious salad that
is a fresh side dish that contrasts well
with all the heavy holiday food.
3 c. frozen peas, thawed
8 oz. frozen sugar snap peas,
thawed
1 c. chopped scallions
1 can (11 oz.) mandarin oranges,
drained
3 T. sesame seeds
juice of 1 lemon
2 T. soy sauce
1 t. sugar
2 T. olive oil
salt and pepper to taste
Combine all ingredients and toss
well. Makes 8 servings. Chill until
ready to serve and toss again just
before serving.
$21.95
This is a very delicate way to wear the Star of
David. You can get one, three, or five gold
stars suspended on a 14K gold chain.
5 Stars: $172 3 Stars: $128 1 Star: $72.00
DIJON AND ROASTED
GARLIC MASHED POTATOES
This is easy because potatoes need
not be peeled and you use prepared
mustard and the pre-chopped garlic
that comes in a jar. If you really want
to cheat, use frozen or instant
mashed potatoes instead of the
homemade kind. You really can't tell
the difference.
4 T. chopped garlic
1 T. olive oil
2 lbs. Yukon gold potatoes,
unpeeled, scrubbed and quartered
4 T. butter or margarine
2 T. Dijon mustard, any kind, or
more to taste
1 t. dried rosemary, optional
salt and white pepper to taste
Preheat oven to 350F. Place garlic
drizzled with the olive oil on a sheet
of aluminum foil. Form the foil into
a package by bringing up the edges
11/16
2001
110
BOOKS, MUSIC, JEWELRY, JUDAICA,
NOVELTY ITEMS AND MUCH, MUCH MORE
and gathering it on top. Roast the
garlic for 30 minutes, until softened
and cooked through.
While the garlic is roasting, bring
about 2 quarts of water to a boil in a
pot over high heat. Add potatoes and
bring the water to a boil again.
Lower the heat slightly and cook
until tender or when a fork inserted
into a potato chunk breaks the potato
easily, about 20 minutes. Drain pota-
toes very, very well, reserving about 1
c. of the potato water in a separate
bowl (if you do not drain the potatoes
well, they won't mash well).
Place the cooked potatoes and mar-
garine in a large bowl and mash or
beat with an electric mixer until
smooth. If the potatoes are too dry,
add a little of the potato water and
continue to mash until smooth,
adding more potato water if necessary.
Add remaining ingredients and roast-
ed garlic and adjust seasonings to taste
(Note: if you're serving the potatoes
with gravy, you won't need as much
seasoning). Keep warm until ready to
serve.
QUICK YAM OR SWEET POTATO
CASSEROLE
Good because it's not sickeningly
sweet, this dish goes together quick
becauseyou use precooked yams.
2 cans (about 14 oz. each) cooked
yams or mashed sweet potatoes
2 eggs, lightly beaten
1/2 c. flour
1/4 c. brown sugar
1 t. cinnamon
Topping:
3 T. margarine or butter, melted
1 can (about 15 oz.) pineapple tid-
bits, drained
1/4 c. brown sugar
Preheat oven to 350F. Spray a large
casserole dish or 9x13 baking dish
with nonstick cooking spray.
Combine the cooked yams, eggs,
flour, 1/4 c. brown sugar and cinna-
mon in a large bowl. Mash or mix
with an electric mixer until smooth.
Transfer this mixture to the prepared
baking dish. Bake, covered with alu-
minum foil, for 30 minutes.
While the yams are baking, com-
bine margarine, pineapple and brown
sugar in a bowl and stir well.
Carefully distribute this mixture into
the yam mixture (this does not have
to be stirred in well, it's better left
almost sprinkled on top). Bake,
uncovered another 30 minutes until
hot and bubbly. Makes 12 servings.
SIDE DISH on page 112