Visit The Jewish Store at Jewish.com/store and choose from over 2,000 great gifts at great prices! The intricate design on this traditional menorah makes it a lovely addition to any home. $62.00 IpsrAwNw,ral.s.?;2,-, 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. Kapti,k4111P,06:, 4 Cera14:".a.k • e. 3v sag rltL: . 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