A J O FEATUFLS
For Yom Kippur, we have a
few suggestions to make in the
realm of food preparations for
the festive meal preceding the
Fast, as well as the post-Fast
menu.
It is always well to serve
easily digested foods, non-thirst
producing, for the evening meal
before the Fast. Here is a sug-
gested menu:
Pre-Fast Day Menu
Clear Chicken Soup with fine
noodles
Honduras Chicken Stew•
Tomato Salad
Fruit Cup
Mandelbrot*
•
•
• •
Pre-Fast Day Menu
Herring Salad in Green Pepper
Halves (or Tomato Cups) or Ge-
filte Fish Balls on Salad Greens
Casserole of Chicken, wine sauce•
Green Bean Salad*
Fresh Fruits of the Season (Grapes,
Peaches, Pears, etc.)
Cocoanut Crown Cakes
Tea with Lemon or Cinnamon Stick
flavors*
• • •
HONDURAS CHICKEN STEW
3-pound size broiling chicken, cut
up
1 small can tomato puree
;14 cup cut-up fresh mushrooms (or
1 small can)
1 small jar of stuffed green olives,
left whole
1 small can pimento, cut into
strips or
1/2 cup finely diced green peper
Salt, pepper, paprika and
oregano to taste
Sear chicken in a heavy fry-
ing pan in its own fat. Use a
large, heavy frying pan for best
results. Add all the listed in-
gredients and seasonings to
taste. Cover and stew over low
heat for 1 to 1% hours. If de-
sired, make an einbren of 2
tablespoons oil or vegetable
shortening and 2 tablespoons
flour, adding some of the sauce
plus hot water. Stir while cook-
ing till well blended and free
of lumps. Stir into main combi-
nation in large frying pan or
shake to distribute evenly.
Serves 6 to 8.
* C *
MANDELBROT
(Thanks to Mrs. Bernard Steuer)
1 /2
pound vegetable margarine
11/4 cups sugar
3 eggs
1 /4 cup orange juice
4 cups sifted flour
4 teaspoons baking pow
1 cup slivered almo
avor (or
1 teaspoon almon
vanilla)
g and suga ,
g at a time while
till well blended and
Sift together flour and
g powder into the c
ture, mixing
test almonds wi
nd stir in a
ng. Form t
nd flatten
n a grease sheet e
s or
to 0 mi
t 325° F.
e and See
bti LEAH LEONARD
till lightly browned. While
warm, cut into slices about 3/4
inch wide, diagonally if desired,
or straight, and place cutside
down on same baking sheet.
Slip into oven on top shelf for
about 10 minutes to dry and
brown, turning once if desired.
Yield depends on size of cut
slices.
Whiskey of Use Between Meat and Fish Courses
(Copyright, 1960, Jewish
Telegraphic Agency, Inc.)
By RABBI SAMUEL J. FOX
mouths. Yet, doing this in the
course of the meal does not
always appear polite.
Thus, whiskey, as a strong
and anti-septic liquid, is con-
sumed between the two dishes
so that it would clear away the
taste and flavor of the first
before the second is eaten.
Some Jews habitually drink
some whiskey between the fish
and meat dishes at a meal, be-
cause it has been deemed in-
jurious to the health of man
to consume meat after fish
without cleaning his mouth in
some way.
Enthusiasm is the only fuel
This may be because of the
different ingredients in the two that will keep the fires of am-
morsels. Some would rinse their bition burning.
CASSEROLE OF CHICKEN
WINE SAUCE
Cooked Chicken, cut from bones,
preferred (after straining soup)
3 tablespoons oil or other
shortening
1 large onion, diced fine
1 raw carrot, grated
1 cup finely diced celery, leaves
included
4 hard cooked eggs, diced
1 cup fresh mushrooms, diced (or
1 small can mushrooms)
1 /2 cup mashed potato, optional, or
3 tablespoons cracker crumbs or
Matzo Meal
1/4 teaspoon paprika and
A dash of pepper. optional
Wine of your choice — about 3/4
cup
19TS
MORE
F
Have the chicken from soup
cut and ready before browning
the diced onion in hot melted
shortening in a heavy frying pan
over moderate heat. Stir onions
to prevent too rapid browning.
Add the chicken and stir once
or twice to heat through. Turn
this combination into a casse-
role and add the remaining list-
ed ingredients, with enough
wine to come at least one inch
up in the baking utensil. We
prefer a glass casserole, with
cover. Cover and bake 25 to 30
minutes at 375° F. Lift off cover
and let top brown slightly under
broiler flame. When cold, re-
frigerate until ready to re-heat
and serve. Caution: If re-heating
in a glass casserole, let casserole
stand in warm water to temper
same and prevent possible
breakage on placing in a hot
oven. Or, turn out contents of
casserole into a 2-inch deep
baking dish and re-heat at 375°
F. then return to casserole for
serving. Serves 6 to .8.
* *
GREEN BEANS SALAD
1 pound green beans, sliced
iagonally
Id water to cover
1 t poon salt
1/2 c • sliced onions
cider vinegar
c
cold water
1 ,4 c
dark
brown sugar, or to
1 /2 c
1
e
poon mustard seeds
move stem and blossom tips
green beans and slice diag-
ally into 1-inch pieces. Cover
ith cold water and bring to a
boil. Add salt and cook only till
tender enough to pierce with a
fork while still green in color.
Drain, add sliced onions, vine-
gar, cold water, brown sugar to
eautiful taste and mustard seeds. Bring
to a boil, cover and let stand
till cold. Store in a glass con-
tainer. When serving, add may-
onnaise or French dressing in
any desired quantity and serve
on a bed of lettuce or other
salad greens. Serves 8 or more.
ranhrooh
Worne
Tlursi
*
* *
COCOANUT CROWN CAKE
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our Inspection Is Invited
F
1/4 cup butter or substitute,
softened
1/2 cup dark syrup
1 /4 cup dark brown sugar
3 4 cup shredded cocoanut
2 eggs, separated
1 cup sugar
6 tablespoons hot water
1 teaspoon vanilla
1 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Soften the butter by placing
it in'the ring cake pan and hold-
ing it over hot water, stirring
the butter up sides once or
twice. Turn melted butter into
the mixing bowl, add syrup and
brown sugar and stir till well
combined. Return this mixture
to the greased cake pan and
sprinkle with the shredded co-
coanut. Beat egg yolks till
creamy and add sugar a little
at a time while continuing to
beat till smooth. Stir in the hot
ter a little at a time, add
then the flour sifted to-
the baking powder
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1--.4 11 1— 13 A, 1 ■ 1 IC 0
DETROIT
9 - THE DETROIT JEWISH NEWS — Friday, September 23, 1960
6 t
dry and fold in. Turn this bat-
ter in over the cocoanut gradu-
ally, turning the pan to distrib-
ute the batter as evenly as pos-
sible. Let stand 3 minutes while
the oven is being heated to 325°
F. Bake the cake 15 minutes
then turn up heat to 350° F.
and continue to bake 15 min-
utes longer or till browned on
top. Turn out on a wire cake
rack to cool. Slip carefully onto
serving plate and sprinkle a
little more shredded cocoanut
on top if desired. Serves 9 or 10.