Newspaper Page Text
Page 18 THE SOUTHERN ISRAELITE October 12, 1979
GIVE THE UMTEDWKQ
WOWONG TOGETHER
IS WORKMG WONDERS.
PINKY KOSS
Independent
Diamond Consultant and Appraiser
45 Years Jewelry Experience
"FORMERLY WITH ILLMAtrS"
175 Wnl WMca Road N.E. Syw 1M
Two Doan Wool o< RaowoR Rd
Allana, Goovfio MM)
Telephone: (404) 255-77M
APPRAISALS WHILE YOU WAIT
By Appointment Only
As your Jewelry consultant, I will halp you dlacraatty
dispose of your unwanted diamonds, a service to
private owners at a moderate commission.’’
Lester Pizol
A Good Relationship
is built on
Trust, Respect, and
Mutual Equity
For All Concerned.
Hennessey Cadillac
3040 Piedmont Road, N.E.
261-5700
Calling All
JNF Blue Boxes
Kedem gives extra punch
to gastronomical delights
These recipes, developed by
Kedem Wines, Inc., especially for
Sukkot, can be used year-round.
Moussaka With Wine
4 medium or 3 large eggplants
2 lbs. ground beef
1 tbls lemon juice
1 clove garlic minced
1 medium onion chopped
Vj cup mushrooms chopped
2 tbls dried parsley
2 medium tomatoes chopped
2 tsp salt
Vi tsp freshly ground black
pepper
2 eggs slightly beaten
Vi cup Kedem Chablis
1. Pierce eggplants all over with
tip of knife or fork. Bake in 400
degree oven until soft.
2. When eggplants are cool
enough to handle, slice them in
half lengthwise and carefully
scrape out pulp without breaking
skins. Place 2/3 of pulp into large
chopping bowl.
3. Grease 2 squart mold or
casserole. Carefully line bottom
and sides of mold with eggplant
skin, placing the purple side down
and allowing the ends of the skin to
hang over the side of the mold. Put
aside.
4. Chop eggplant in bowl, add
remaining ingredients, except eggs
and wine; mix well.
5. Stir in eggs until they
disappear, then stir in the wine.
6. Fill skin-lined mold with
mixture. Bring edges of eggplant
together on top. If skins do not
meet, place foil over uncovered
areas.
7. Place mold in baking pan,
pour hot water into pan to depth of
1 !4". Bake in 375 degree oven for
90 minutes.
8. To serve, remove from oven,
wait 12 to 15 minutes—carefully
tilt mold, pour off gravy and
unmold onto serving platter.
(Serves 6).
9. Serve with Kedem de
Chaunac, a dry red dinner wine
made from French-American
hybrid grapes.
Avocado Salad With
Wine Dressing
'/i large or 1 small ripe avocado
I head lettuce
1 large and 1 small tomato
1 small or '/, large cucumber
1 medium green pepper
2 scallions
6 medium radishes
V4 cup mushrooms
Dressing:
2 tbls oil
4 tbls weak white vinegar
2 tbls Kedem Burgundy Wine
I tsp salt
Vi tsp onion powder
Vi tsp garlic powder
'/, tsp pepper
1. Wash and core lettuce, break
into bite size pieces.
2. Cut large tomato and
remaining vegetables, except
avocado and small tomato, into bite
size pieces.
3. Combine cut vegetables in
large salad bowl—drizzle oil over
top. Toss until all pieces are
coated.
4. Add seasonings, wine and
vinegar and toss again.
5. Peel and halve avocado and
slice into thin half moon shapes,
arrange in fan shaped circle on top
of salad.
6. Halve and slice small tomato
into half moon shapes, arrange
slices in concentric fan shaped
circle, slightly overlapping
avocado. (Serves 6).
Why drive around
the city to find the
best DELI in town?
It’s all in one place:
AISLE ONE DELI!
Rhonda Kahanow Bellinger
is pleased to announce her association with
barton &Judwig
Home
325-4409
REALTORS*
3834 Peachtree Road, N.E.
Atlanta, Georgia 30319
Office
266-0070
Come home...We need you.
Your congregation will be a
city-wide collection point
Sunday, October 21.
JEWISH NATIONAL FUND
3 Piedmont Center, Suite 416
Atlanta, Georgia 30305 237-1132
VJe apologize to any of you who might have been inconvenienced.
New Hours: 8 a.m. -12 midnight—6 days a week (closed Tuesday)
Serving dinner from soup to nuts 5 p.m.-lO p.m.
$550
Now taking orders for your holiday catering needs—plan ahead.
2205 Cheshire Bridge Road Atlanta, Georgia 30324