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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