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Heritage Florida Jewish News
Fern Park , Florida
January 18, 1980     Heritage Florida Jewish News
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January 18, 1980

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spirit of good (forgetting that I athletic as a With the gout) I , s soccer my cheering me to after winning fired me with s t drove to my clinic. Like any I arrived with )1/2 pencils, a a clip board. I my shiny oking for a crowd. Wasn't Milton engaged in PUshups. I said, "is this coaching?" .join eXercises... 105... Up all your... 106... I replied around." I relate to Her name- matched her warm-up hair was by a ribbon. Her g?een- over my lie pushers, sweat shirt c OXfords. Then I saw her, sitting in a corner, eyes glazed, face ashen. Her toreador pants and T-shirt proclaiming, "Phooey on Dewey," drew me to her. She was also conned into this. "The president of the league told me that there was nothing to coaching and that it would bring me closer to my kids," she quavered. "When 1 left the house, those same kids made me promise not to tell my last name." "Mine too," I agreed sym- pathetically. Joanna and I knew we were in trouble when the tall young man, with all the finesse of a marine drill sergeant, barked "take one of those balls and dribble it to the other side of the field and meet me there." Dribble? After 20 years of marriage and 17 years of mothering, the only dribbling I can relate to is the escape of strained peas from the side of the mouth or the thing my husband does when he snores with his mouth open. But kick a ball? That far? By the time Joanna and I got there everyone else was waiting, cheering us on. "'No more fooling around," snapped the sergeant. "We've got work to do." Who was fooling? Then the exercises. The stretching, the bending, the conditioning. "Doesn't that make those muscles tingle?" he leered. Nowhere in any thesaurus or dictionary will you find the word "tingle" synonymous with "excruciating pain." He explained that it's much better to lead the young athlete in these drills, something about an authority figure. What's authoritarian about a middle-aged nut doubled over with side cramps, varicose veins throb- bing visibly, and bulging eyeballs? I never got to use my pen- cils, my notebook, or my clipboard. Not even my whistle. Signing up for coaching may not have been the smar- test thing l've ever done but mis-spelling Kate Ferber's name was. The correction brought a thank-you from that lovely lady and two more recipes for us to share. FII give you one this week and one next... KREPLACH Kate Ferber 1 egg, slightly beaten I/4 tsp. salt I cup sifted flour (about) I cup cooked beef, chopped 2 Tbs, onion, minced 2 Tbs. chicken fat (or vege- table fat) CAMEO, the finest in quality Invitations and Announcements at discount prices NEW EXCLUSIVE SELECTION Birth Wedding Bar/Bat Mitzvah Commercial Social FREE AT HOME CONSULTATION Call Beth 869-1847 THE WIDEST SELECTION OF CEILING FANS AND ACCESSORIES week's guaranteed m to you on our 182;- day money certificates. paid by check monthly, quarterly, or credited Your Sav-ngS-occounr. Minimum $10,000. Above I: return effective through Wednesday. New eral regulations prohibit compounding of interest during the term of the account. Federal reaulations which permit these higher rotes require substantial -- interest pe" nolty for early-withdrawal. Park Federal Savings MEMBER FSLIC 1 egg, if desired 1/2 tsp. salt Make a noodle dough of the egg, salt and flour, mixing together in the order named, to make a stiff dough that can be handled with fair ease. Knead on a slightly floured board until smooth and elastic. Roll out to paper thinness. Cut into two- to three-inch squares. Mix together the remaining ingredients and use as filling. Place a spoonful of filling on half of each square of dough, folding remaining half over tap, point to point, to make triangle. Press edges together neatly and securely with a fork dipped in flour. Drop into boiling salted water, cover tightly and cook for 20 minutes. Serve in soup for the holi- days. For other occasions, Kreplach are often fried in hot fat after boiling and served as a side dish with meat. Makes two dozen. (Ellis dear, I hope this meets with your approval. I like to use pot roast and put a bit of gravy on the meat so it is not dry HERITAGE, Florida Jewish News, January 18, 1980, Page 11 before I put it into the dough to seal.) When I publicly asked Pearl Tritter for recipes, I really received a windfall, rll keep you eager by only giving you a taste of one this week. Note from Pearl: Some very close friends of ours moved to Israel. They have now lived there for about I0 years and have become Israeli citizens. He is a professor at Chaim Weizmann Institute and she is an artist who has turned to cooking and writing. Here are three very good recipes from her book, The /oy of lsrael, by Jerry Homreich (my friend) and Rick,/Friesm (her friend). I hope you enjoy them. ORANGE TART Although the Sabra (prickly pear) is often considered a national symbol -- its prickly surface and sweet interior representing the native Israeli personality -- the orange surely must come a close second. In spring, the frag- rance of orange blossoms fills the air and in winter, ripened oranges are everywhere in Israel -- spilling out of boxes in the greengrocers, piled high on trucks on their way to packing houses and, inevi- tably, bulging out of every child's lunch bag. Crust: | and 1/3 cup flour 1 I/4 lb. plus 2 Tbs. sweet butter (no substitutes) Pinch of salt 3 Tbs. water Riling: l egg, beaten Grated rind of one large orange Juice of one large orange 31/2 Tbs. sweet butter cut up and mashed I/2 cup sugar Mix all the crust ingredients together with a fork or hands. Divide in half and roll out half of the dough on a floured board to fit a 9" pie dish orflan pan. Freeze remaining half for another tart. Mix the egg, rind, juice, butter and sugar and pour in , the unbaked crust. Bake in a hot oven, 400 degrees for 30 minutes or until a deep golden color. The tart resembles a pizza when done and is delicious served warm. HAPPY CALORIESI ON'T LET YOUR $$$$ GO UP THE CHIMNEY! 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