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 SAM BARNETT and His Orchestra LI 1-2563 We carry the largest selection of prime and choice meats and poultry. CHECK OUR DAILY__ POSTED: PRICES Free Delivery • UN 1-5435 Want The Best? Ask the Folks Who've Had Kosher Meat & Poultry Market AND ORCHESTRA Yes Want ads get quick results! NATHAN & IRVING'S PANCHITO • BAR MITZVAHS • WEDDINGS OUR SPECIALTY LATIN SHOWS & MUSIC by the entire world," said Mr. Marek," and it is not only our duty, but our urgent wish to show our friendship to those people who have bled from 1938 till 1945 as no other people have." 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