— 36 —
25—THE DETROIT JEWISH NEWS—Fr iday, Nov.
A Finger in the Israeli Pie
Good Recipes
from Judea
By ANNA G, SLOMOVITZ
TEL AVIV—You can get the best food
in Israel today. There are first rate restau-
rants in all parts of the country, and the
availability of ingredients improves the art
of cooking. Give the Israelis the where-
withal and they'll provide excellent dishes.
I've picked up a few recipes in Israel,
and I'd like to share them with my fellow
De troiters.
Here, "chatzlilim." the egg plants, are
most delectable. You can help me prove
my point by trying these recipes.
I. Bake egg plant, then mash. Season with
salt and pepper and mayonnaise. Serve with
sliced tomatoes as a salad.
2. Bake tiny egg plants until half done.
Then pickle in brine of 3/4 cup vinegar, 14
cup water, salt, pepper, mixed spices, a bit
of sugar to taste. Delicious served with
meat.
3. Bake egg plant until soft. Chop and
add one green pepper, chopped onions, one
egg and fry in deep fat. Sour cream is a
good accompaniment.
There are also these very typical recipes
that have attracted my attention:
PUMPKIN and TOMATO SOUP
Glat and Agvanioth Marak
1/2 cup pumpkin mashed
Dash of thyme and pepper
1 can tomato soup
1 can milk
Heat and serve
Mayonnaise is used a great deal in sal-
ads of every kind — cooked vegetables as
well as raw. A popular salad is marinated
tomato slices with French dressing, or
lemon and vinegar, chives and parsley.
Lemon trees are in almost every yard.
They are used with the skin green, instead
of our customary yellow.
HOLLANDAISE SAUCE
Heat on low flame:
1 /z cup mayonnaise
1 teaspoon lemon juice
I/8 teaspoon tobasco sauce
Since food rationing is over in Israel—
one is treated to pastries of every variety.
In the homes, entertaining after nine
o'clock in the evening is popular. The re-
freshments are homegrown peanuts, fruits
of the season, hors d'oeuvres — of cheese
and home-grown sardines or mushroom
canapes, tomato juice, brandy and wine—
coffee, tea and Mitz, a soft drink.
Molly Bar-David writes an interesting
column, "Some Quick Dishes," for the Jeru-
salem Post. I have selected several of her
concoctions to share with you. The pump-
kin delicacy is especially reasonable. Here
are some of Mrs. Bar-David's proposals of
dishes for Israelis:
SKILLET GLAZED PUMPKIN
Slice pumpkin into serving piedes (I like
to use the neck of this squash because of
its attractive shape on the plate) about an
inch thick. In a little boiling water in a
covered pan, cook the pumpkin until you
can just pierce it with a fork—about 15
minutes; drain (save the liquid for soups).
Dot the pumpkin with margarine; sprinkle
lightly with sugar (brown is best) and
then fry lightly until golden - on each side.
If you want this as a dessert, add a sprin-
kling of cinnamon and ginger too. If you
want it as a vegetable (of the tzimmis fam-
ily) you can serve it as it is. Our tinned
sausages, fried along with this dish at the
end of the cooking, make a very good and
quick dish.
CRANBERRY 'MEAT
Use tinned meat or — better still —
tinned tongue, for this dish. Heat the meat
in its sauce, adding just enough water to
cover. Then mix together 3 or 4 table-
spoons of cranberry jelly — now tinned
locally — 1 tsp. cornflour diluted in a little
water. the liquor from the meat, one or
two whole cloves and 1 lemon, sliced thin.
Simmer together for five minutes and serve
hot.
QUICK CHILI CON CARNE
In a deep frying pan brown sliced onion
and diced gambas or green peppers. Add
fresh ground meat or mashed up tinned
meat loaf and brown. Add chopped garlic
and tomato ketchup or your own sauce,
and a chopped clove of garlic. When bub-
bly add a a tin of baked beans in tomato
sauce. To make this dish glamorous add a
small tin of cultivated mushrooms.
SPAGHETTI SUPPER
Boil spaghetti in salted water and drain.
Now add more margarine than you nor-
mally would dare to do (don't count cal-
ories for this dish!) and while the spa-
ghetti is steeping in the margarine mix to-
gether any rather hot table sauce (there's
a very good local one) with prepared mus-
tard: Put the macaroni in a casserole,
cover with grated yellow cheese (don't
be stingy with this either) and sprinkle
over the mustard-sauce mixture. Stick
it under the grill to melt and serve hot.
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1957 Export Figures
Israel exports for 1957 totalled $134.2 million,
an increase of more than $30.4 million over the
previous year's totals, the Ministry of Commerce
and Industry announced last week.
The overall rise was mainly due to increases in
industrial exports to $47.9 million as compared to
$35.6 million in 1956. Agricultural exports for the
year were $53.6 million as compared to the previous
year's total of $43.6 million. Diamond exports were
$32.6 million ($24.5 million in 1956).
The growth of Israel's exports is shown by
the following table:
Year
1949
1950
1951
1952
1953
Exports
($ million)
29.7
37.0
46.8
45.4
59.6
Year
1954
1955
1956
1957
Exports
($ million)
38.1
83.2
103.7
134.2