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February 14, 1964 - Image 21

Resource type:
Text
Publication:
The Detroit Jewish News, 1964-02-14

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

(Copyright, 1964, Jewish
Telegraphic Agency, Inc.)

Directions for Rack of Lamb
with Ginger Marmalade Sauce
One of the oldest foods known which appeared last week were
to man, and one which is still incomplete. Here is the - com-
used in many parts of the world, plete recipe:
is the seed of the lentil plant.
RACK OF LAMB WITH GINGER
Esau's red mess of pottage, for
MARMALADE SAUCE
1 7-rib rack of lamb
which he sold his birthright,
1 teaspoon salt
was made from the ancestor of
1/2 teaspoon pepper
1 /2-cup orange marmalade
the red lentils still grown.
1'2 cup orange juice
Known as the food of the strong
Y4 cup water
1 /2 teaspoon ground ginger
and the poor, lentils are among
Have the butcher trim away as
the most nutritious of foods, much excess fat as possible, and
the backbone for easier carv-
high in protein, vitamins, and loosen
ing. Sprinkle the meat with the salt
minerals, yet low in cost. At the and pepper and place in a shallow
pan fat side up, so that the ribs
same time they are the choice of form
a rack. Insert a meat ther-
gourmets who appreciate their mometer into the flesh from the
of the rack. Roast uncovered
individual flavor. Wherever len- side
at 325 degs. for 30 minutes.
Meanwhile, combine the remain-
tils are commonly used, they are
ing ingredients in a small saucepan,
prepared in many different ways, bring to a boil, and simmer for 5
MISS LINDA BERENFIELD
as appetizers, soups, patties, side minutes. Keep hot. When the meat
roasted 30 minutes, pour off any
At a recent dinner party, Mr.
dishes, and main dishes. We has
fat which accumulated in the bottom
call them Linzen and are most of the pan. Pour half the marma- and Mrs. Myer Berenfield of
sauce evenly over the meat.
familiar with them in soups. lade
Roast 30 minutes longer, and pour Warren, Pa., announced the en-
When we cook the soup for a the rest of the sauce over the meat. gagement of their daughter
Continue roasting about 30 minutes
meat meal we often add frank- longer, until the thermometer indi- Linda Rae to Roger H. Stewart,
furters, since lentils blend well cates between 175 and 180 degrees. son of Mr. and Mrs. Meyer Stew-
To serve; remove the meat to a
with a variety of herbs and heated platter. Skim any fat from art, 18250 Littlefield.
the surface of the gravy and pour
spices. But they are also very the
Miss Berenfield attends the
gravy into a bowl. Carve be-
good in dishes which retain their tween the ribs and pour some of University of Michigan, where
the
gravy
over
each
portion.
Allow
unique, mild flavor. In Viennese 2 to 3 ribs for each serving. To she is affiliated with Delta Phi
cooking there is a delicate puree serve 5 or 6, use 2 6-rib racks and Epsilon Sorority. She will re-
set them a short distance apart in
seasoned only with milk, butter, the
pan. Double the amount of ceive her bachelor of arts degree
and salt and pepper, to permit sauce. Reduce cooking time in in May.
proportion.
the fine flavor of the lentils
Her fiance, a graduate of the
themselves to be tasted fully.
University of Michigan, and af-
Regrettable Photo Errors
Throughout the Near East,
In last week's issue, the filiated with Phi Beta Kappa,
where lentils are widely used,
photos of B. G. Richards and attends the University's medical
there is a dish which to this "day Rabbi S. Goldstein • were trans- school.
is known as Esau's Dish of Len- posed. We deeply regret the
The couple plans a late spring
tils. It is made in many versions, error.
wedding.
the most simple of which is a
blend of rice and lentils with
sauteed onions. More elaborate
versions add ground meat and a
variety of intriguing spices. Our
recipes for today include one for
Repeated By
EXTRA SUPER
the simple form of this dish,
SUPER SPECIAL!
Popular Demand!
SPECIAL!
CHICAGO BRAND
BEST 15
known as Magadra or Maj adda-
Strictly
CANADA DRY
Strictly
rah. The other recipe is the
Viennese puree. Both are served
as substitutes for potatoes, and
Midget orParty Size
are especialy suitable when the
SALAMI or
main dish is light.
BOLOGNA
To prepare lentils, first pick
2 Calories per Can
All Flavors
them over carefully and remove
any bits of stone or other for-
lb.
8-oz.
per
eign bodies which may be mixed
pkg.
can
Repeated by
with them. Soak the lentils in
Popular Demand!
water to cover for at least six
hours, or overnight, then add
more water as directed in each
ROLAND BRAND
TEL AVIV
recipe, and cook until tender. A
HILLS BROS. or
NEW PACK
KOSHER
new quicker method suggests
BEECHNUT
soaking the picked over lentils
in boiling water for one hour,
then cooking them. Estimate
In Tomato Sauce
that one cup of uncooked lentils
` 11.b.
will become about three cups
15-oz.
Can
when cooked.
qt.
oval

in 1963.
Persons interested in joining
an. Israel investment club or
forming their own group, can
get further information from
the foreign investors division of
Chamber's National Offices, 250
W. 57th St., New York.

ONEMONNIIMOMMINIMINOMIIMIIINI

SAVE
TIME

SAVE
MONEY

THE

INVITATION HOUSE

KE 3-2857

For a Complete Line of:
Personalized Invitations,
Napkins, Matches, Ceramics,
Announcements, etc.

SHOWN BY APPOINTMENT
IN YOUR HOME!
MAX HOROWITZ

a

NATHAN & IRVING'S

Kosher Meat & Poultry Market

We carry the largest selection

of prime and choice meats

and poultry.

CHECK1 OUR DAILY POSTED PRICES

Free Delivery

UN 1-7237

18275 WYOMING

We Have Just Received A Shipment of Delicious Israeli Oranges!

rt,

CORNED
BEEF

69`

99c

COFFEE

ESAU'S DISH OF LENTILS
1/2 cup lentils
2 cups water
cup rice (not instant)
1 /2 cup minced or sliced onions
2 tablespoons shortening
Salt and pepper to taste
Soak the lentils overnight in the
water. Bring to a boil, and simmer
about 20 minutes, until tender, but
still in shape. Drain and reserve the
liquid. Return the liquid to the
saucepan, bring to a boil, stir in
the rice, and cook until the rice is
tender. If necessary, add a little
water to keep the rice from sticking,
but when done, the rice should
have absorbed most of the liquid.
Drain off any excess. Saute the on-
ions in the shortening over the med-
ium, heat until light brown. For
authentic flavor use olive oil, for a
more familiar taste, use butter or
chicken fat as required for a milk
or meat meal. When minced onions
are used, they are stirred into the
lentil-rice mixture. This may be
served plain, or with yoghurt for
a milk meal, or tomato sauce or
gravy with meat. When sliced onions
are used, they are spread over the
lentils and rice after they are placed
in a serving bowl, and the dish is
served plain. This amount serves 5
to 6. Serve as a substitute for po-
tatoes.
LENTIL PUREE (VIENNESE)
1 cup lentils
21/2 cups water
1 1/2 tablespoons butter
1 /2 teaspoon salt
14 teaspoon white pepper
/2 cup rich milk
1 egg yoke, slightly beaten
Place the picked-over lentils in a
saucepan, add 2 cups of the water,
cover the pan, and let soak over-
night or for at least six hours. Add
the rest of the water and bring to
a boil. Cook until tender, about 20
minutes. Drain of any remaining
liquid. Press the lentils through a
sieve or food mill, and add the
butter, salt and pepper. Blend the
milk and egg yoke, add to the lentils
and beat until smooth. The cooked,
drained lentils may also be pureed
in a blender. Put in about one-third
of them, the butter, salt, pepper, and
one-third of the milk-egg mixture.
Whirl until smooth. Remove and re-
peat with the remaining lentils and
egg arid milk. Keep the puree warm
or reheat it in the top of a double

DIETETIC
BEVERAGES

63

Reg., Drip, Fine
No Coupon Needed!

DILL
PICKLES

8

PILLAR ROCK

Fancy Albacore
White Meat,
Solid Pack

TUNA

3 cans 85`

SARDINES

Manischewitz

KOSHER
SOUP SALE

WHIPPED
BUTTER

39 c

HUNT'S

Imported

WHOLE

APRICOTS

HALIBUT

29C 4 99 5 cans 95c 3 cans 95 4

C

cans

jar

No. 21/299C
cans

New Taste Treat!

DAISY BRAND

DEL MONTE

Fleischmann's

CREAM CORN OIL
CHEESE MARGARINE

loc

Sweet or Salt

8-oz.
cup

GEISHA

Chicken Varieties

DAIRY SPECIALS

DAISY BRAND

We Reserve
Right to Limit
Quantity.

`

3-oz.
pkg.

Early Garden

SWEET PEAS

37`

N 'an3s°3 95 C

FAMOUS
KRUNCH-EE

MA COHEN'S

HERRING
FILLETS

79 c

(In Cream or
Wine Sauce)

(Salted)

1-lb.
pkg.

EXTRA SUPER
SPECIAL!

24-oz.
jar

POTATO
CHIPS

lg.
14-oz.
bag

69`

FROZEN FOOD SPECIALS

PINEBROOK

Rock Cornish
HENS

69c

ea.

FROSTY ACRES

GOLDEN WAFFLES

1 oc

pkg.

MR. 'G' FRENCH

Fried POTATOES

2-lb.9c
bag
ram



FROSTY ACRES

ITALIAN BEANS

5

$ 1 00

pkgs. I

WESSON

Lambrecht's

Delicious

STRAWBERRY

Salad or Cooking

ICE CREAM
CAKE
59Ceo.

OIL

Ig.
24-oz.
btle.

33c

WISHBONE

Special Sale!

ITALIAN
DRESSING

TETLEY
TEA BAGS

lg.
16-oz.
btle.

511`

64 ct. 6
box

3`

PRODUCE SPECIALS*

DELSEY

BATHROOM
TISSUE

REYNOLDS

Fancy, Select

Snow White

ALUMINUM
FOIL WRAP

Long, Green

Fresh

CUKS

MUSHROOMS

White or Pastel

&rolls

65`

giant

200 ft.
roll

$1

45

2 for 29c

Pint 25 C
Basket

Large,

Sweet

NAVEL
ORANGES

49

c doz.

Washington State
Fancy
RED
DELICIOUS

APPLES

3 49

*Produce Spe ci als Good Friday, Saturday and Sunday

lbs.

am—TZ

boiler over hot water. This amoun t
serves 5. -

Israel investment clubs, re-
cent arrivals on the American
investment scene, are rapidly
gaining in popularity, it was re-
ported by David Levine, chair-
man of the foreign investors
division of the American-Israel
Chamber of Commerce a n d
Industry, Inc.
He indicated that increased
activity of the Tel Aviv Stock
Exchange and the overall in-
crease in Israel's gross national
product and industrial producti-
vity are factors in the growing
interest in Israel investment
clubs.
The market value of shares
traded on the Tel Aviv Exchange
rose from 550 million Israeli
in 1962, to 800 million pounds

17961 'ti Sarnagag qupTia— SAIHNI HSIAAaf ,uou,taa

Jewish Meals

By Mildred Grosberg Benin

Israel Investment Clubs Are Enlarging

Berenfield-Stewart
Vows Set i l S ring

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