F~riday, December 5, 1969

THE MICHIGAN DAILY

Page Three


Friday, December 5, 1969 THE MICHIGAN DAILY Page Three

STOVE IT, EAT IT
A gastronomical approach toI
B lintzesside up. When a number have Fudge
been fried in this manner, place
HARD TO make, but good to a rounded tablespoon of desired HOME - MADE r e c i p e s for
eat, blintzes make great filling (see the recipe below) in
holiday fare. If you can't cook the center of each pancake. fudge are always in demand I
an omelet or make water boil, Fold over both sides and roll for Christmas. Mrs. Lang's e,
however, better read on. Or else into envelope shape. pe for delicious, creamy fudge,
have your Jewish mother make prized for generations by the
have for Christmas. Thanks CHEESE FILLING Lang clan, is now being released
you ysome forChristmas. Tak
to Judy Sarasohn's mother, you 1% lbs. dry cottage chees for public consumption. Picture
have this one 2 beaten yolks the faces, glowing with ecstasy
1 cup milk 1 tablespoon of melted butter at every mouthful. Your success
4 well beaten eggs 1 tablespoon of sugar as a hostess will be guaranteed
1 cup flour Beat cheese until it looks as the compliments mount up.
1 teeaspoon salt workable, like nutty putty. Add Combine in a saucepan and
Just add the milk to the the rest of the ingredients, and boil 6 minutes, stirring con-
eggs, and stir in the flour and even fruit you like. stantly:
salt gradually until the whole Before serving, fry the blintz 4/ cups sugar
mess is smooth. envelopes and cheese contents 1 cup (tall can) evaporated
Heat a sturdy six inch skillet on both sides or bake the same milk
and grease it slightly. Pour only until they turn golden brown. 2 tablespoons butter
enough of the batter to make a Serve hot with sugar and cin- A few grains salt
very thin pancake. Bake on namon (for Christmas) or with Meanwhile, combine in a
one side only until it blisters; sour cream and jam or fruit large bowl;
then toss it on a board fried sauce (anytime). 2 packages (6-ounce) semi-

the Christmas issue

2 Jars (8-ounce) marshallow
cream
Gradually pour boiling sugar
mixture over the chocolate
marshmallow mixture. Beat un-
til chocolate is melted. Stir in 2
teaspoons vanilla and 2 cups
chopped pecans.
Pour into large buttered pan
to set. Makes about 5 lbs. of the
finest. fudge ever to be found.
Flaming
Red Punch
C HRISTMAS looks better after
a gulp of Greg Forsythe's
"Flaming Red Punch." It is
guaranteed to turn even the
most sedate Christmas guests
into "Flaming Creatures." It can
be served at almost any occas-
sion during what are sure to be
high holidays. Here's how to
prepare It:
2 bottles red wine
4 organes

% bottle rum (over 140 proof)
1 lb. sugar cubes
fondue set; screening large
enough to cover fondue dish.
1. Cut up the oranges and
soak them in a little red wine
for two hours
2. Heat remaining red wine in
saucepan
3. Add oranges
4. When mixture is bubbly
pour in fondue dish.
5. Cover fondue dish with
screen.
6. Place sugar cubes on screen,
tightly packed.
7. Pour enough rum over sug-
ar to soak in but not dissolve
them.
8. Light remaining rum in a
soup ladle.
9. Pour flaming rum over sug-
ar cubes until all sugar is dis-
solved into punch.
10. Add one cinnamon stick if
desired.
11. Serve in mugs.
12. Drink slowly.

sweet chocolate pieces
3 bars (4-ounce) Germans
sweet chocolate


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Instruments :r
MADE & REPAIRED
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-Photographed by Richard Lee. Studio courtesy of U. of M. Photo Services
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WHITE STAG
SKI PANTS
and
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CAPS-HATS-GLOVES-MITTENS
ASK ABOUT OUR SALE PRICE ON BOOTS!
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711 N. University 902 S. State
NO 8-6915 NO 8-7296

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