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July 26, 1963 - Image 17

Resource type:
Text
Publication:
The Detroit Jewish News, 1963-07-26

Disclaimer: Computer generated plain text may have errors. Read more about this.

Jewish Meals

By Mildred Grosberg Bellin

(Copyright, 1963, JTA, Inc.)

Today we present two recipes
for chicken which are particu-
larly suited to summer eating.
The first is a broiled chicken
dish with a barely perceptible
taste of lime. The second is a
most unusual way of presenting
cold chicken.
Outdoor cooking has become
so much an accepted part of
our summer living that each
pleasant day finds whole seg-
ments of the population concen-
trating over fireplaces or grilles.
Even apartment dwellers who
live alone have tiny portable
cookers which can be set up on
a few square feet of lawn or
terrace. Broiled chicken used
to be regarded as a specialty of
spring, and fried chicken of
summer. But now the ease of
preparation, low calorie count,
and adaptability of the broiled
chicken have made it popular
at every season. When a larger
broiling chicken is used, as in
today's recipe, the darker meat
requires a little longer cooking
time than the white. So for best
results, cut the chicken into
quarters and put the thigh and
leg pieces on the cooking unit
about 5 minutes before adding
the breast and wings. The total
cooking time needed cannot be
given as the intensity of the
heat of the various units differs
greatly. It may vary from twenty
minutes to an hour. Until you
become familiar with your own
broiler, grille, or fireplace, plan
to eat whenever the chicken is
ready, rather than as a specified
time, and plan the rest of the
menu so that it will keep until
the chicken is done.
The second recipe, Caucasian
Chicken, is considered one of
the gourmet delicacies of the
Near East. Cold cooked chicken,
either roast or simmered, is
sliced and covered with an un-
cooked sauce containing wal-
nuts and almonds. When made
in a blender, the sauce is not
only beautitfully smooth, but
can be prepared in seconds. The
taste is somewhat rich and novel,
so when you first try it, you
might like to serve the sauce
separately.

BROILED CHICKEN WITH LIME
1 large broiling chicken
1 /4 cup fresh lime juice
cup vegetable oil
2 teaspoons minced dried onion
1 /2 teaspoon salt
1 /8 teaspoon white pepper
Select a broiler of about 2 1/4 lbs.
eviscerated weight. Cut it into quar-
ters. Wipe the pieces dry with a
paper towel. Press the wings flat,
away from the breast meat. Corn-
bine all remaining ingredients in
a shallow dish, and dip each piece
of chicken into the mixture. Coat
it completely. Place the thigh-and-
leg quarters, skin side down, on
the rack of a broiler. If cooking
indoors, have the tops about 4
inches from the heat. Broil 5 min-
utes, then add the white meat pieces,
also skin side down. Continue broil-
ing, until the flesh is delicately
brown, and baste from time to time
with the remaining lime mixture.
Turn the pieces over, and continue
to broil and baste until the skin
is a rich, deep brown. Exact cook-
ing time cannot be given because
of the deffirence in the intensity
of heat in individual units. Test
for doneness by making a small
cut into the flesh at the joint of
the leg and thigh. The flesh should
appear juicy, but there should be
no pinkness of either flesh or bone.
This amount serves 4.
CHICKEN CAUCASIAN
1 cold boiled or roast chicken
cup soft white bread cubes
11/4 cups cold chicken soup
I cup walnut meats
6 blanched almonds
1 teaspoon finely minced onion
1 /2 teaspoon paprika
Salt to taste
Slice the chicken and arrange the
meat on a platter. Remove the
crusts from the bread before measur-
ing. If you have a blender, place
all the ingredients except the chicken
In it, and whirl until smooth and
thick. If not, grind the nuts very
fine. Soak the bread in the chicken
soup until soft, then mash tWoroughly.
Beat the soaked bread, nuts, onion,
paprika, and salt together until
smooth. Spread the sauce over the
chicken. Serve with a simple, rather
tart salad. This amount makes 4
servings.

Pioneer Educator

Samuel Baeck, a 19th century
rabbi and Jewish historian, was
Ow first educator to successful-
ly introduce courses in Jewish
religion in the colleges of
Prussia.

I Marguerite Kozenn Chajes Gives Intimate Report of Viennese Scene

By MARGUERITE KOZENN

CHAJES
(Special to The Jewish News)

VIENNA—This year's music
festival in Vienna has featured
outstanding Jewish musicians
from all over the world. One
of the stars was Evelyn Lear
from Brooklyn, a descendant of
the famous late cantor Zawel
Kvartin. She will also star in
the Salzburg Music Festival and
is at present the "Primadonna"
of the Berlin Opera House
Other Jewish artists in lead-
ing roles were Roberta Peters,
George London, Nathan Mil-
stein; the conductors Georg
Solti, George Szell, Otto Klem-
perer and Lorin Maazel. The
latter will become the leading
conductor and musical director
of the Bavarian Radio Orchestra.
The pianist Rudolf Serkin also
gave a most successful and
highly acclaimed concert.
From the psychological view-
point, I would consider the per-
formance of Lessing's "Nathan,
the sage" with Ernst Deutsch in
the title role as the most im-
portant event. This performance
was presented in the revered and
famous Burgtheater and was at-
tended by 60 per cent young
people, who came to hear and
admire what the great German
poet had dedicated to his friend
Moses Mendelssohn more than
150 years ago.
The program notes included a
most flattering preface about the
cultural and educational contri-
butions of the Jews to the Ger-

man and Austrian development.
Even the picture of Moses Men-
delssohn was in the program
notes, and also statements of
Goethe, Kant and Lessing about
the Jews and religious tolerance
and recognition. The perform-
ance was sold out and the ap-
plause after each act endless!
The local Jewish community
also celebrated the Viennese
Festival by inviting Warsaw's
greatest Jewish actors: Ida Ka-
minska and Marian Melman. The
audience consisted mainly of
former camp inmates and the
performance was strong, very
emotional and unforgettable.
Both artists excelled in the
dramatic parts of their spectacle
rather than in the humorous
one. Their tales and poems about
the Warsaw Ghetto fighters and
the "final solution" were heart
breaking.
I met the artists during the
intermission and they told me
that they had numerous offers
from Jewish communities in the
States to visit them and present
guest appearances. Maybe the
Detroit Jewish community could
bring them too. It certainly
would be a most worthwhile
event.

I am happy to report that the
Viennese Jewish community is
again functioning—of course not
as in pre-war days—but the rep-
aration monies of the German
government have helped consid-
erably. There is also a remark-
able Bnai Brith Lodge again,
which concerns itself with all the
important Jewish problems. A
few days ago the City Council
of Vienna decided to plant 200
trees in Israel, for which 10,000
shillings were allocated. The
forest will bear the name: "the
Austrian Jerusalem forest."
Councilman Marek stressed in
his plea the fact that these trees
are chosen for a land which was
built with blood and sweat. "It
is for a state, now recognized

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