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September 19, 2003 - Image 116

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-09-19

Disclaimer: Computer generated plain text may have errors. Read more about this.

This Rosh Hashana,
synagogue seat
wish you Bon Voyage.

Food

D uring the upcoming holidays, on

synagogue seats across America, you'll find
an Israel Tourism Pledge Card.

In 2003, 1.2 million tourists are
expected to vacation in Israel.
As your thoughts turn to a fresh new year,
make a commitment to come to Israel in 2004.

Be one of the hundreds of thousands
of Americans demonstrating
their love and support for Israel
by declaring: "I Care. And I'm Going."

If your seat is missing a card, pledge
on line at www.goisrael.com/pledge2israel or call
1-888-77-Israel for tourism information and pledge details.

ISRAEL 5164

I Care.

And I'm Going.

Israel Ministry of Tourism

*
A • ....

9/19

2003

104

1.4.4

WAA
••

tIlS.INTI11 (If 10I'Ml,t1



CONFERENCE OF PRESIDENTS

OF MAJOR AMERIC,AN JEWISH ORGANIZATIONS

Football Fans'
Cookbook

Whatever your team, these recipes are winners.

ILLANA GREENBERG
Food Contributor

II

ick off the football season
with Tailgates to
Touchdowns, a new cook-
book that features recipes
developed especially for football fans
and tailgaters.
Cookbook author Nina Swan- -
Kohler says football fans are among
the most devoted, loyal and intense of
any sport. As football fans tailgate, sta-
dium parking lots across the country
play host each weekend to some of the
tastiest foods in America.
Pre-game pinwheels is one of the
recipes in the "Tailgates" chapter. It's
easy to prepare and sure to win compli-
ments from your fellow football fans.
The- 80-page cookbook includes
full-color photography for nearly every
recipe. It sells for $18.95 and is cur-
rently available at select Barnes and
Noble stores and online at
vvvvvv.tailgatestotouchdowns.com

PRE-GAME PINWHEELS
Bake these spiral biscuits ahead of
time and pack them in a heat-and-tote
food carrier to keep them warm.
3 cups buttermilk biscuit and bak-
ing mix (Pioneer Brand recom-
mended)
3 tablespoons chopped fresh basil
leaves (or 1 1/2 teaspoons dried
basil leaves)
1 cup skim milk
3 tablespoons bottled Caesar salad
dressing _
3/4 cup freshly grated Parmesan
cheese or finely shredded mozzarella
cheese
Garlic salt
1/2 jar (28 oz.-size) hearty tomato
spaghetti sauce
In large bowl, stir together biscuit
and baking mix, basil and milk to
form a stiff dough. Turn out onto sur-
face dusted with additional biscuit and
baking mix; knead 10 times. Roll out

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