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October 21, 1966 - Image 21

Resource type:
Text
Publication:
The Detroit Jewish News, 1966-10-21

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

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Jewish Meals

Now that the bleak winter with
its chilly days is approaching, there
is nothing like a hot, nourishing
innards-warming soup to sustain
one. Here are the recipes for two
hearty ones: Lentil Soup and Gou-
lash Soup.
The Bible tells us that the an-
cient Hebrews in their long wan-
derings in the wilderness, often
yearned for the lentils of Egypt.
The Mess of Pottage, in the story
of Esau and Jacob for which a
birthright was traded, was like-
wise a lentil dish.
Even today, Lentil Soup is a
staple in all Arab countries of

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C olor and N arrative

By ROSALIND S. ZUNSER

Lentil Soup With Frankfurters
2 cups lentils
1 carrot sliced
1 onion sliced
2 sticks celery sliced
1 clove garlic sliced
2 tablespoons melted fat
1 bay leaf
1 teaspoon vinegar or lemon juice
salt and pepper to taste
bones (optional)
3 quarts water
4 frankfurters sliced
1 potato diced

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Part time relief house parent, one
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DI 1-8840

HORN
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PLENTY

Jewish Family &
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DI 1-5959

8922 W:7 MILE RD., at-myoming

Friday, October 21, 1966-21
THE DETROIT JEWISH NEWS

Highlight Child's Tale

(Copyright, 1966, JTA, Inc.)

Give a child a good, simple
story, well illustrated, and the
book may be worn to shreds in a
short time.
This is what will undoubtedly
happen to "Red Is For Apples,"
a Random House book, because
its brief story is so well told and
the pictures so pleasing.
The story is by Beth Greiner
Hoffman, the illustrations by Don
Bolognese.
And the cover states that it is
"a child's first look at the world
of color around him." Because
color plays such an important role
the book gains merit.

North Africa, where a soup stock furters and cook over medium heat
is always kept simmering on the at 10 minutes until frankfurters
d
abou
t
6.
fire and the Arab women simply one. Serves Goulash
Soup
add whatever vegetable is in sea- 2 tablespoons fat
3 onions diced
son.
2 teaspoons sweet paprika
clove garlic minced
Goulash Soup, as the name 1M-
chuck diced into 1!:,-inch pieces
plies, is Hungarian in origin but 2 lb.
potatoes cubed
is greatly relished by Viennese
bones (optional)
cubed
gourmets who pride themselves on 2 1 tomatoes
teaspoon caraway seeds (optional)
their superior appreciation of good 1 bay leaf
water
food so that all their famous res - 6 c ups and
Pepper to taste.
taurants vie in excelling in its
Melt 1!•2 tablespoons fat, add 2 table-
flavor.
spoons flour, brown, add a little soul )

Brown onion, carrot, celery and gar-
lic in two tablespoons melted fat a
few minutes, add water, lentils, diced
potato, salt, pepper, and vinegar or
lemon juice and let soup come to a
boil. Skim, partly cover and simmer
soup about two hours until all the
vegetables including lentils are tender.
Press soup and vegetables through a
strainer. Return to fire, add frank-

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T H.Grant
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to dilute paste and acid to soup.
Saute onions and garlic in 2 table-
spoons fat. When onions translucent
add paprika and continue to saute a
few minutes stirring constantly. Add
water, bay leaf, chuck bones, tomatoes,
sal and pepper. Boil and skim. Partly
cover and simmer meat until almost
20010 JameiCovzensDrive
tender (about 2 hours), add cubed po-
tatoes and caraway seeds, partly cover when it sizzles, add potatoes and
Detroit
35; Michigan
and simmer 1 hour longer until pota- onion and 1 tablespoon salt (or less
toes soft and meat tender. Thicken according to taste); cover and cook
with soup mixture after removing over low heat. When brown on bottom,
coorpate e4isztv1J,.
bones, and bay leaf, and simmer 10 min- fold over like an omelet and serve. It
will be brown on both sides and soft in
Phone: 342*66
utes longer. Add more water to soup if the
middle.
necessary. Soup should be fairly thick
loworraraamonftemosas
Hungarian Goulash
2 lbs beef cut in cubes
4 medium-size onions
2 tablespoons shortening
1 clove garlic
2 teaspoons sweet paprika
salt to taste
water if necessary
Melt shortening in pot, add onions
Featuring a fine selection of prime and choice Kosher Meats,
sliced, and saute until transparent.
Dissolve paprika in onions stirring
fresh, eviscerated poultry and a complete selection of Kosher
continuously one minute; add garlic
frozen poultry.
crushed with wide blade of knife; add
meat and salt to taste. Cover and
simmer over medium heat. Cooking
Try Our Famous Minute Steaks, Harvard Roast and
time about three hours. Serves four.
Other Fine Cuts. Satisfaction Guaranteed!
Variations: Add one teaspoon car-
away seeds, teaspoon marjoram, 1
teaspoon lemon rind, small can to-
mato puree or 1 tablespoon tomato
paste, and 1 cup of water.
Roesti
CORNER LAHSER
4 potatoes boiled in jackets 20 minutes
until barely done
1 onion minced
4 tablespoons shortening
Cool potatoes, peel, and shred on
John Katz, Irving Zaks, Sid Mirves, Proprietors
shredder part of grater. Melt margarine
or other shortening in frying pan and,

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