COOKBOOK

• The perfect gift for the bride-to-be or a wonderful housewarming or hostess gift.
• Over 400 mouth watering pages with a hard covered spiral binding...LAYS FLAT!
• 519 scrumptious recipes submitted and tested by our congregants
• Jewish Holiday Home Observance sections
  Recipes and Crafts for Family Celebrations
• Featuring the Olyn and Joseph B. Horwitz Judaica Collection and other significant art of Fairmount Temple
• Dedicated to Cantor Sarah Sager. 
• Proceeds will support Jewish education and other congregational concerns through our Endowment Fund

Described by one newspaper writer as "the best Jewish cookbook I've seen in my 30 years as a food editor."

Books may be ordered using the order form below, or calling Fairmount Temple at 216-464-1330, and placing an order using your credit card.

• 3 cups spicy cocktail vegetable juice
• 2 cups seeded, chopped red and yellow tomato
• 1 ripe, medium avocado, diced, optional
• 1 cup diced cucumber
• 1 cup diced red bell pepper
• 1/4 cup chopped red onion
• 3 tablespoons red wine vinegar or balsamic vinegar
• 1/2 teaspoon minced garlic
• Chopped chives for garnish and croutons if desired

In a large bowl or pitcher, mix all ingredients. Refrigerate until chilled. Garnish with chives and sour cream and serve.

8-10 servings

Dressing

• 3 cloves of garlic, crushed
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 6 tablespoons chunky peanut butter
• 1/4 cup soy sauce
• 6 tablespoons olive oil
• 1 teaspoon sesame oil
• 1/2 tablespoon hot chili oil, more or less, to taste

Salad

• 8 ounces linguine pasta
• 1/2 pound snow peapods or sugar snap peas
• 3 scallions, cut diagonally into 2-inch lengths
• 1 red pepper, seeded and julienned
• 1 tablespoon toasted sesame seeds

Combine all ingredients for dressing and set aside. Boil noodles and drain. Combine vegetables with linguine; toss with dressing and sprinkle with toasted sesame seeds. Chill before serving.

4 servings

Try this with cellophane or rice noodles available at Asian or specialty markets.

• 1/2 pound butter or margarine, softened
• 1 1/2 cups sugar
• 8 eggs, beaten
• 10 slices white bread (challah is best) crustless, cubed
• 2 14-15 ounce cans crushed pineapple, drained well

Cream butter and sugar. Add beaten eggs. Mix in pineapple and bread cubes. Grease or spray a 2 quart or a 9 x 13-inch casserole. Back uncovered in 350º oven for 45 minutes to 1 hour.

Serves 12