od t"(Yr .1 101,11.'S 0 0 _p 0 COOtZ6P ■ 4` SIS,{ 1,V4i 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- N t 0 M books. Achieving their goal of being "gourmet, but not 0 A { R 0 0 1 , 0 1' 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 75