Jewish Meals
Let us pause in our occupations
to pay tribute to the humble onion.
All too often in our speech and
writings it is an object of mirth or
derision, and in our cooking its
presence is discreetly veiled. But
other times and other places have
held the onion in proper esteem.
In Bible days it was regarded as a
great delicacy. It was one of the
decorative emblems on the monu-
ments of the ancient Egyptians who
considered the onion as -the symbol
of eternity and a protection against
the evil eye. In Switzerland, the
city of Berne has set aside the last
Monday of each November since
1406 for an Onion Market at which
Onion Pie and Onion Soup are fea-
tured. And this is as it should be,
for what would so many of our fav-
orite dishes taste like if there were
no onions?
The onion is a member of the
lily family and comes in many
forms. so that we may select just
the right one for every purpose.;
For general cooking we have the
familiar yellow varieties. The tiny
white onions, usually left whole,
are particularly delicious in stews,
pickled, or smoothered with a
cream sauce. To eat raw we have
the sweet Spanish and Bermudas,
and the equally sweet red Italian
variety. To eat raw in salads and
as a relish, or to add their piquant
Havor to cooked dishes, there are
the green onions—regular onions
harvested when their bulbs have
Mar-Pare Margarine
Fine for. Restricted Diets
By Mildred Grosberg Benin
(Copyright 1964,
reached a diameter of about one-
fourth inch --- and scallions. Epi-
cures favor the delicate shallot and
the leek. Garlic belongs in this
family, too. as do chives, so fine in
omelets and salads.
In the following recipes every-
day yellow onions are raised to
stardom and shine in proper glory.
When sauteed as Onions Deluxe,
they are truly elegant. Parve Dev-
illed Onions are just what an other-
wise bland meal of either meat or
fish needs to add pep and interest.
Because the onions are highly seas-
oned they should be the one spicy
dish of the meal.
ONIONS DELUXE
6 medium-large yellow onions
4 tablespoons butter or margarine
1 teaspoon sugar
teaspoon salt
'4 teaspoon white pepper
cup sherry
4 tablespoons grated cheese
Peel the onions. cut across into slices
1/4-inch thick. and separate the slices
into rings. In a large skillet melt the
shortening over medium heat. Add the
onions, sugar. salt, and pepper, and
cook until the onions are tender but
not browned. Stir from time to time
JTA, Inc.)
to cook them evenly. Add the sherry
and cook over high heat about 3 min-
utes, until the liquid is almost entirely,
evaporated. Put the onions into a ser-
ving bowl, sprinkle with the cheese.
then toss lightly to blend. For a meal
Onions Deluxe. may be prepared with
parve kosher margarine and no cheese,
and are almost as good. This amount
serves 5 to 6.
DEVILED ONIONS
8 medium-small yellow onions
1 tablespoon prepared mustard
1 tablespOon dark brown sugar
cup catsup
cup water
Peel the onions, place in boiling
water to cover. and cook for 20 to 30
minutes, until tender, but still firm.
Drain thoroughly. In a small bowl
cream the mustard and sughr together.
Stir in catsup. Gradually blend in the
water to make a smooth sauce. Place
the onions side by side in a shallow
greased baking dish just large enough
to hold them without crowding. There
should be about 1/4 inch between each
of them. Pour the sauce evenly over
the onions and bake at 350 degs. F. for
15 minutes. Turn the onions over care-
fully, spoon sauce in the pan over the
tops. and continue baking for another
15 minutes. This amount makes 4 serv-
ings. The onions may be par-boiled,
placed in the pan and covered with the
sauce in advance. but should not be
baked until serving time.
Mar-Parv, the kosher pareve
margarine, is made from pure.
highly unsaturated corn oil and
other vegtable oils with Vitamins
A and D added. Mar - Pare con-
tains no milk or animal fat, and is
recommended in diets where milk
is restricted.
The Israel Government Tourist
Office has received a certificate
of merit for "the effective use of
photography to promote travel"
in the second annual Popular Pho-
tography-American Society of
Travel Agents.
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THE DETROIT JEWISH NEWS
Friday, November 13, 1964-25
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39c
COFFEE
1 lb;
28 oz.
Reg.
$1.00
a9c
10
Limit 1
Expires Nov. 19 •
Ci0 UPON'
BRECK CREME RINSE
Reg.
$1.00
59c
Limit 1
Expires Nov. 19
5
btle.
Chas. Anteil Hair Spray
SPRY
MT. WHITNEY
CONSUL. BRAND
Super Collosal
IMPORTED
SARDINES
RIPE
OLIVES
Pure Vegetable
Shortening
can
"ex
61`
lcjaenx's
75
2 S
WISHBONE
SWEET
ITALIAN
DRESSING GHERKINS
16 oz. 55 C
Btle.
IL!.
31c
TEA BAGS
LOBSTER TAILS
FRENCH FRIED POT.
.
9-oz. $1 09
Pkg.
a
9-or
Pkg. '
JESSEL JEWEL
2-1b. 8-oz.
Pkg.
Q 9
11,
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Tray Pack
CUT UP FRYERS
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RED RASPBERRIES
A
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Ir
10-oz. Q9
Pkgs.
SOAP PADS
XMAN
FANCY, IMPORTED
RAINBOW
TROUT
FANCY, IMPORTED
AUSTRIAN ALPS
Sliced
SWISS
CHEESE
2 "-oz. 49 c
Pkgs.
6 oz. 39C
Pkg.
FLEISCHMANN'S
KOSHER
KRAFT
CORN OIL
MARGARINE
PINEAPPLE-
ORANGE
JUICE
Reg. 59c
pad
box
SPECIAL SALM
PUERTO RICAN
DELSEY
PINEAPPLE
TOILET
TISSUE
6 Rolls 59`
4 2c
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par
Salted
35c-1-113. Pkg.
29`
3
, lb. $1 00
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BRILLO
COUPON
69c
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MR. "G" Plain
or Crinkle Cut
9 c
BAND AIDS
Box 45C
o 48
of
IM ■ 011/1",
O.K.
South African
'Id'
Limit 1
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TETLEY
Reg. 39c
Reg. 61c
cans
14-ox.
Size
Huge Size
39c ea.
U.S. No. 1
Large, Sweet
BAKING
POTATOES
RIBIER
GRAPES
Maine Russet
Ib.
bag
69`
California
Green, Crispy
BLACK
25
2
` lb.
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