Jewish Meals
In Hebrew the word is cousa,
kusa, or kishuyim; the Chinese
call them Kua; among the Zuni
Indians the word is moteyala; we
say squash. Whichever language
is spoken the word refers to a
vegetable which is found in a
great variety of forms. There are
the hard-shelled such as Hubbard,
which are grown until completely
mature. There are all the smaller
varieties which are best eaten so
young that the skin could easily
be pierced with the fingernail, and
which include, among others,
crooked and straightneck, and
cymling and pattypan. The word
we use, squash, is an abbreviation
and corruption of askutasquash,
a term used by the Massachusetts
Indians to mean raw, green, or im-
PHOTOGRAPHY by
By MILDRED GROSBERG BELLIN
(Copyright, 1965, Jewish Telegraphic
Agency, Inc.)
Cover the bowl and refrigerate
mature, and applied to fruits and squash.
overnight. Chilled Sweet and Sour
vegetables eaten green or un- Squash may be served as a vegetable
or a relish. If the pieces are kept cov-
cooked.
ered with the liquid, and refrigerated,
As the many names indicate, they will keep for about a week. This
amount serves 6.
some squash varieties can be
found throughout the world, but
majority of those familiar to us
are true natives of the wrstern
hemisphere. Their great %ariety
was a source of amazement to the
early explorers qnd an important
source of food to the early settlers.
Since squash can be found in so
many difierent forms and the
methods of cooking them vary
with the type used, the recipes
should indicate which one, or ones,
are to be selected. The two print-
ed below are delicious methods of
preparing the yellow straightneck,
one of the group called summer
squash.
SAUCY SQUASH
WINER
2 lbs. small straightneck yellow squash
1 ,4 cup vegetable oil
Salt and pepper to taste
1/2 cup sliced scallions (green and
white parts)
1/2 cup white vinegar
1 /2 teaspoon ground ginger
1 /4 cup firmly packed dark brown sugar
KE 1-8196
Scrub the squash thoroughly, scraoe
lightly, and pat dry with paper towels.
Remove the ends. and cut the squash
into 1/2 inch slices. Heat the oil in a
large skillet, add the squash and onion,
cover the pan, and cook over medium
heat until the squash is just tender.
Gently stir from time to time. Remove
the cover, and gently stir in the mush-
rooms, spaghetti sauce, salt, Italian
seasoning and garlic powder. Be care-
ful not to break the pieces of the
squash. Bring to a boil, then remove
from the heat. Gently stir in half the
cheese. Pour into a serving bowl and
sprinkle with the remaining cheese.
This amount makes 4 to 5 servings.•
It's Blueberry Time!
Now that summer is here and the
blueberries are fresh, the Great
Lakes Blueberry Co. has printed a
free recipe book with unusual new
ways to serve berries to your fam-
ily, as well as old standards.
For a free copy of the book,
write to "Blueberry Recipes," Dept.
N.J. Grand Junction, Mich.
Select young and tender squash no
more than 6 inches long. Wash thor-
oughly and scrape lightly. Remove the
ends and cut the squash crosswise into
1-inch pieces. Place the oil in a large
skillet over medium-high heat. When
it is hot, add the squash and cook
about 10 minutes. until brown on all
sides. Sprinkle with salt and pepper to
taste. Carefully remove the pieces of
squash from the pan, and arrange them
in an earthenware bowl in alternate
layers with the scallions. To the oil in
the pan, add the vinegar,brown sugar,
and ginger. Bring to - a boil, then sim-
mer 2 or 3 minutes, until the sugar is
completely dissolved. Pour over the
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11/1 lbs. small straightneck yellow
squash
2 tablespoons vegetable oil
1/2 cup onion, diced medium-fine
1/4 cup well-drained canned sliced
mushrooms
34 cup parve spaghetti sauce with
mushrooms
1 4 teaspoon salt
/2
teaspoon
Italian
seasoning
1
6 tablespoons grated American style
cheese
1/16 teaspoon garlic powder
CHILLED SWEET AND SOUR SQUASH
BERNARD H.
Kathryn Anne Marton
Robert Tarnow to Wed
sisted in arranging the financing.
TH. Grant
INCORPORATED
MISS KATHRYN MARTON
rtistry
An Aug. 19 wedding is planned
by Kathryn Anne Marton and
Robert Stuart Tarnow. The bride-
elect is the daughter of Mr. and
Mrs. Ben Marton of Marlowe Ave.,
and her fiance is the son of Mr.
and Mrs. Nathan Tarnow of Frank-
lin Fairway, Farmington.
Miss Marton is a junior in Wayne
State University's college of ed-
ucation. Mr. Tarnow is a gradu-
ate of Wayne - State University's
school of business administration.
in. Firie Jewels
20010 James CovzertsDrive
Detroit 35, Michigan
•
=
-coot-pate eterk"CaS)..•
Phone: 342-5666
"FOR INCOMPARABLE DISTINCTION"
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Call THE INVITATION HOUSE
THE DETROIT JEWISH NEWS
Friday, July 23, 1965-21
533.2857 or 533-2515
MAX HOROWITZ
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a
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HEINZ
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KOSHER, PARVE
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2 can
$1 39
69'
14 oz.
bag
No Coupon Needed
NIBLETS
Whole Kernel
CORN
6 1u..95
cans
FRENCH FRIES
•
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GOLDEN WAFFLES
1 0 ` Pkg.
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CHOPPED BROCCOLI
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Reg. 49c ea.
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13 oz.
cans
9" Size Pkg. of 100
WHITE PAPER
PLATES
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100 Cold Drink
Quality
79 c
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Slo Burning—
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Bag
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LIGHTER FLUID
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BORDEN'S
Paw Paw
CREAMED
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(large or
small curd)
Unsweetened
Salad or Cooking
Grape Juice
OIL
3
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1 Pt. 85r
8 oz.
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Cla ritbonl9
63r
2 Qt.
6 oz.
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Hellman's
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Old Style
PANCAKES
(Latkes)
35c pkg.
3
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oz. $100
65'
Qt.
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pkgs.
TIDE
Detergent
?b":
654
JOY
111
— Es I
II MI UM
VITALIS
Reg. 89c
$1.49
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Fine Fabrics
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16 oz. 19 C
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SUNKIST
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or White
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Large 138 Size
2
Reg.
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P
MINIT
PRE-COOKED
„
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SCORE
HAIR DRESSING
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Mr. "G" Regular
or Crinkle Cut
RICHELIEU
RAGGADY ANN
doz. 75 c
*Produce Specials Good
•
Fancy, Seedless
GRAPES
Large Clusters
25 c
lb.
Friday, Saturday and Sunday
Fancy
Homegrown
CORN
e
LLrgs
25c
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