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Friday, July 19, 1985 33

THE DETROIT JEWISH NEWS

NIGHTLY DINNER. SPECIAL

COOKING

Veggie Dishes

BY GLORIA KAUFER GREENE

Following are some delicious
recipes that can help vegetables
become the stars of summer me-
als.
CURRIED CAULIFLOWER
1% tbsps. butter or margarine
1 large onion, finely chopped
2 garlic cloves, minced
1 to 1% taps. curry powder
1/2 tsp. tumeric
% tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom (op-
tional)
1 medium-sized head caulif-
lower, trimmed, cored, and
cut into florets
3 /4 cup chicken bouillon or
broth (or water)
1 cup frozen peas, slightly
thawed
In large skillet over medium-
high heat, melt butter. Add onion
and garlic, and cook, stirring,
until tender but not browned. Add
curry powder, turmeric, ginger,
cinnamon, and cardamon (if
used), and stir about 1 minute
longer. Add bouillon to skillet,
and bring to a boil. Stir in caulif-
lower florets so that all are coated
with onion mixture.
Cover skillet, reduce heat, and
steam cauliflower, basting it often
with the pan juices, about 8 to 10
minutes or until it is just crisp-
tender. (Add a few tablespoons
more bouillon if skillet seems to
be too dry.) Stir peas in with
cauliflower, and continue steam-
ing, covered, about 2 to 4 minutes
longer or just until the peas are
heated through. Makes about 6
servings.

SWEET-AND-SOUR
RED BEETS

2 large bunches of fresh beets (ab-
out 2 pounds without greens)
2 tbsps. butter or margarine
1 tbsp. cornstarch
2 tbsps. apple cider vinegar
2 tbsps. packed light or dark
brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
Pinch of salt

Cut off beet stems about 1 inch
above beets, and leave taproots
intact. Scrub beets well, being
careful not to break beet skin. Put
beets into a medium-sized sauce-
pan, and cover with water. Bring
to a boil over high heat; then cover
pan, reduce heat, and simmer
beats about 20 to 30 minutes or
until very tender. (They should
"give" slightly, when pressed.)
Let beets cool in cooking water
until they can be handled. Drain
beets, reserving % cup of cooking
liquid. Carefully cut off taproots
and stems, and slide skin off beets.
Cut beets into 1/4-inch-thick slices,
and set aside while preparing the
sauce.
For sauce, put butter in
medium-sized saucepan, and melt
it over medium-high heat. Mean-
while, dissolve cornstarch in re-
served 1/4 cup beet liquid, and stir
in vinegar, brown sugar, cinna-
mon, and cloves. Mix this mixture
into melted butter in pan, and
cook, stirring until sauce thickens
and comes to a 'boil. Add cooked
beet slices, and cook; stirring,
until beets are heated through.
Makes about 6 servings.

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