Texas Jewish Post (Fort Worth, Tex.), Vol. 47, No. 18, Ed. 1 Thursday, May 6, 1993 Page: 15 of 24

                                
IN 0UR 47TH YEARt-DALLAS, THURSDA Y, MAY 6, 1993, TEXAS JEWISH POST 1 5
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Recipes
continued from p. 13
1/4 teaspoon crushed dried chilies
2 tablespoons lemon juice
Yogurt dressing
1 cup plain yogurt
1/2 ripe banana, mashed
1 tomato, chopped
1 tablespoon chopped fresh mint leaves
Chili bites
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon (or pinch) crushed dried chilies
1/4 to 1/2 teaspoon crushed black pepper
1/4 cup plain yogurt
Oil for frying
1/4 teaspoon ground cumin
Preparation:
1.    To make salad: Soak eggplant cubes in lightly salted
water. Cook mustard, cumin and fenugreekin deep ungreased
pot over medium heat until they pop. Add olive oil and heat
again. Add onion, garlic and chilies; cook over medium heat
until softened. Drain eggplant and add to mixture. Cover pot,
reduce heat and cook, stirring occasionally and adding small
amounts of water as needed, until eggplant is fork tender.
Remove from heat and stir in lemon juice.
2.    Whisk all dressing ingredients together mix with egg-
plant and chill at least one hour.
3.    Make chili bites: Sift flour with baking powder and salt,
then add chilies and black pepper. Mix in yogurt to make
thick batter. Form small balls the size of the eggplant cubes
and fry in oil until crispy. Remove balls from oil and sprinkle
with cumin while hot. To serve, fold chili bites into eggplant
or serve on the side. Serves 4-6.
ORZOSALAD
Ingredients:
1 1/2 cups orzo (rice-shaped pasta)
2 cups flaked tuna
1 cup finely chopped scallions
1 cup thinly sliced celery
1/4 cup minced fresh parsley
1/2 cup plain yogurt
1/2 cup mayonnaise
1/4 teaspoon hot pepper sauce
1 teaspoon freshly ground black pepper
Preparation:
Cook orzo slightly al dente, drain and cool. With wooden
spoon combine orzo with remaining ingredients and toss
well. Refrigerate 2 hours before serving to allow flavors to
blend. Serves 6.
1 teaspoon Worcestershire sauce
1 tablespoon tomato paste
1 cup plain yogurt
1/2 to 3/4 cup sour cream
Flour
Hot cooked noodles
Preparation:
1. To make sweetballs: Mix bread crumbs with rice, nuts,
eggs, sour cream, yogurt, salt and thyme until well blended.
Shape into about 18 balls, adding crumbs to thicken if
needed. Saute in oil until brown. Remove with slotted spoon
and keep warm; remove pan drippings and reserve.
2. To make sauce: In same pan-saute garlic, onion and
mushrooms until soft. Stir in Worcestershire sauce and
tomato paste blend in yogurt and sour cream. To thicken
sauce mix pan drippings with flour to consistency of heavy
cream and add. Stir over medium heat until well blended; do
not allow to boil. Pour sauce over sweetballs and serve over
noodles.
Obituaries
continued from p. 7
Sacramento and many rela-
tives and friends. Rabbi
Samuel Stahl and Rabbi
Sheldon Zimmerman of Dal-
las officiated at services at
Temple Beth-El on May 6.
Burial will be in Los Ange-
les. A Memorial Service will
be held on May 9 at the
Wilshire Blvd. Temple in Los
Angeles.
EMANUEL RIFKIN
Rabbi David Stem offici-
ated at services on May 5 for
Emanuel “Mannie” Rifkin,
74, who died on May 2. A
native of Brooklyn, he was a
Dallas area resident for 14
years. Before his retirement,
he was in the fashion indus-
try for 47 years. He was also
asculptor of bronze statuary.
He is survived by his wife,
Rita Sands Rifkin, Dallas;
daughter, Ricki Black, Las
Vegas, NV.; son and daugh-
ter-in-law, Michael J. and
Deborah Rifkin, Brawley,
Calif.; stepson, Ernie Sands,
LaCrescenta, CA.; sister,
Sidonie Kuddes, Miami
Beach, FL.; four grandchil-
dren and brother-in-law,
Mike Galante, Dallas.
MIRIAM LEIBOWITZ
Rabbi Gerald J. Klein offi-
ciated at graveside services
at Hillcrest Memorial Park
on April 30 for Miriam
(Mickie) Leibowitz, 72, who
died on April 27. She is sur-
vived by husband, Benjamin
Leibowitz; daughters, Joan
Terry Leibowitz and Nancy
Lynn Sadwick; and son,
Wayne Scott Leibowitz.
ROBERT WILONSKY
Services were conducted
by Rabbi Stefan Weinberg at
Sparkman-Hillcrest Chapel
on April 14, for Robert
Wilonsky, 70, who died on
April 12. A longtime resi-
dent of Dallas, he is survived
by his wife, Dorothy
Wilonsky; daughters and
sons-in-law, Mona and Joe
Robinson and Marilyn and
Jack Rubin; grandchildren,
Nicole and Michael
Robinson and Daniel and
Lindsay Anne Rubin, all of
Dallas; brothers, Sam
Moseson of Dallas; Zalman
Moseson and Grisha
Moseson of Israel. Interment
was in Shearith Israel Cem-
etery.
SAM KAYE
Sam Kaye, 94, died April
16. He is survived by his
wife, Rae Kaye; daughters,
Bunny Radman, Dallas;
Renee Rubin, Connecticut;
two sons; many grandchil-
dren, great-grandchildren
and great-great-grandchil-
dren.
BURTON H.
SOKOLSKY
Burton H. Sokolsky, 72,
founder of Daisy Brand Inc.
and chief executive officer
of Dallas-based Daisy Brand,
a regional maker of sour
cream, died on April 14. He
began his dairy-products ca-
reer as a youth in 1934, mov-
ing cheese around the family
business, Chicago Cheese
and Farm Products, which
became National Cheese Col.
Four years later he was sell-
ing wholesale whipped but-
ter. A native of Chicago, he
moved to Dallas in 1971
where he founded Daisy
Brand of Texas, which spe-
cialized in sour cream. In
1978, the two family busi-
nesses merged under the
name Daisy Brand Inc. in
Dallas.
He was a member of the
Zionist Organization of Chi-
cago, the American ORT
Federation, Jewish War Vet-
erans and the 369th Power
Squadron in World War II.
He is survived by his wife,
Shirley of Dallas; a daugh-
ter, Debra Kanter of Miami,
Fla.; a son, David Sokolsky
of Dallas and four grandchil-
dren.
. .svi:> » .
Interment was in
Rosemont Park Cemetery in
Chicago on April 18.
ROSE R. POLAKOFF
Rabbi Jordan Ofseyer and
Cantor Mark Levine offici-
ated a graveside services at
Shearith Israel Cemetery on
April 27 for Rose Rosenfeld
Polakoff (Nana), 91, who
died on April 25. A native of
Chicago, she was the vale-
dictorian of her graduating
class at Marshall High
School. A longtime resident
of Dallas, she was an origi-
nal volunteer at Golden
Acres, and member of
Hadassah, Shearith Israel and
Friends of Golden Acres. She
was preceded in death by her
husband, Maurice Polakoff.
Survivors include her
daughter and son-in -law,
Maxine and Erwin Waldman,
Dallas; son and daughter-in-
law, Richard and Rozlyn
Polakoff, Chicago; grand-
children, Howard and Carol
Gene Cohen, Neal and Cherie
Small, Steve and Jackie
Waldman, Lee and Jennifer
Polakoff, all of Dallas; Deena
Stoffel, Chicago, 13 great-
grandchildren and many
nieces and nephews.
t
MEATISH SWEETBALLS
Ingredients:
1 cup bread crumbs
1 cup cooked brown rice
1 cup chopped walnuts or almonds, or a combination
2 eggs, beaten
Scant 1 1/2 cup sour cream
Scant 1/2 cup plain yogurt
Pinch of salt
1 teaspoon dried thyme
Additional bread crumbs
2 tablespoons vegetable Oil
Sauce
1 clove garlic, minced
1 1/2 cup chopped onion
1 cup thinly sliced mushrooms
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