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A Passion
For Recipes
Cookbook editors, front row: Beth Hirsh, Joyce Berlin Weingarten, Abbe Binder Sherbin, Jane Anchill;
Sisterhood co-presidents during the book's production, back row: Linda Warner, Janis Holcman
ILLANA GREENBERG
Jewish News Food Contributor
7
he new Adat Shalom Sisterhood cookbook
was put together as a labor of love.
Born out of the loyal and hard work of its
editors, proofreaders and cooks, the sister-
hood's more than 400-recipe endeavor is a useful and
terrific addition to one's kosher cookbook collection.
Adat Shalom Synagogue had never published a sis-
terhood cookbook in its nearly 60-year history. Carol
Weintraub Fogel, president of the sisterhood in 2001,
decided that it was about time and began the project.
It started with the distribution of a simple flyer
soliciting recipes from the Adat Shalom congregants.
Four women — Jane Anchill, Beth Hirsch, Abbe
Binder Sherbin and Joyce Berlin Weingarten — all
with a self-proclaimed "passion for food and family,"
took the responsibility to be the editors of the book
and embarked on the tremendous project with the
help of the sisterhood.
Testing, proofing and reproofing the 600 submitted
recipes that were collected was an overwhelming task
that the women were not completely prepared for.
There were late nights of reading and rereading the
recipes, often with their children in tow. Jeffrey
Rosenberg, Adat Shalom caterer, occasionally provided
late night snacks and dinner.
But the results of their hard work was not just the
creation of a cookbook, it was also the personal benefit
the women gained by becoming good friends. "We
had so much fun together," said Abbe Sherbin, "we
didn't really know each other when the project started
and we have all really bonded."
And it was worth the effort. From Our Table to Yours
Adat Shalom Sisterhood offers
hundreds of kosher gourmet
recipes in its new cookbook.
referenced index. The "Hints and More" section in the
back of the book includes helpful table-setting tips,
tablecloth size charts, napkin folding techniques, sub-
stitutions and other information.
A Matter Of Pride
Stacey Brodsky loves the fact that she knows the people
who have contributed recipes. "I would never put my
name on a recipe that I didn't know was really good. I
made Karen Burger's barbecue sauce and then I saw
her and told her it was great. All the recipes in the
book are very current and new."
Rabbi Daniel Nevins (who has included
recipes for "Winter Stew with Couscous" and "Nana
Belle's Plum Pie") said that he was absolutely delighted
with the way the book turned out. He sent the book to
his mother, Phyllis Nevins in New Jersey for Mother's
Day and she loved it.
"Everything chosen is made with good ingredients.
I've already made the crusdess spinach pie twice and it
was very tasty and light," said Mrs. Nevins.
Saks of the cookbook have gone beyond expecta-
tions. The initial print run was 3,000 copies and it
looks like a second printing will occur.
"We're selling them out of the trunks of our cars!"
chimed the editors.
There are also plans to sell it at the local JCC
Annual Jewish Book Fair and other Jewish book fairs
around the country. Proceeds from the book will
benefit the many educational and charitable projects
that the Adat Shalom Sisterhood supports.
•
CRUSTLESS SPINACH CHEESE PIE
Dairy
— A Collection of Kosher Recipes, Classic to
Contemporary exceeds the standard of sisterhood cook-
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books. Achieving their goal of being "gourmet, but not
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intimidating," the book contains traditional, tried-and-
true favorites as well as many innovative and fun new
recipes.
The Adat Shalom cookbook
The book is particularly easy to use with all of the
is for sale for $28 at Slades, Roz and
recipes labeled parve, dairy or meat. The book's sec-
Sperm, Greetings From, Harvard Row Kosher
tions include Appetizers, Soups, Salads, Entrees,
Meats, Maya's Skin Care Center and at the Adat Shalom
etc., and there are separate mini-indexes at the
Judaica Boutique.
beginning of each section and a complete cross-
A
••
It can also be ordered by calling (248) 960-8712
This is a fast, easy recipe. People who say they don't
eat spinach like it..
2 1-oz. packages frozen chopped spinach
3 eggs, beaten
1/2-3/4 lb. crumbled feta cheese
1/3 cup small curd cottage cheese
2 T. grated Parmesan cheese
Preheat oven to 325 degrees.
Spray an 8x8-inch glass baking dish with veg-
etable oil spray. Cook spinach according to pack-
age directions and drain well. In bowl, combine
spinach, eggs and cheeses, mixing well. Place in
prepared baking dish. Bake uncovered 35 to 45
minutes. When toothpick inserted in center
comes out clean, it is done.
Yield: 4 to 6 servings
Note: I usually serve it for brunch with a fruit
salad, yogurt and bagels.
— Celia Lubetsky
A PASSION on page 76
8/ 8
2003
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