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76
Friday, January 9, 1987
THE DETROIT JEWISH NEWS
KAREN A. KATZ
Among the promises you
made to yourself for 1987 is
there one to fuss over yourself
in the kitchen a little more?
There should be. Nowhere is it
written that you must eat tuna
sandwiches or grab just a can of
soup because you're single.
Most main dish recipes
which usually serve four
adults can be easily halved to
serve you and a friend. Or you
can prepare half the recipe and
either refrigerate the other
portion for later in the week, or
freeze it to serve some upcom-
ing evening when you are hun-
gry for a good meal but don't
have time to cook.
Better yet, you could cook
twice a week, preparing a full
recipe for four, eat one serving
and freeze the other three as
gourmet TV dinners. Imagine
opening your freezer to a pack-
age of Moussaka, Beef Curry,
Stuffed Eggplant, Hunan
Chicken, Hungarian Goulash,
Cheesy Bean and Rice Cas-
ser6le, Greek Lemon Chicken
or Manicotti!
Let's take that can of chicken
soup you might have had by
itself and use it in the first
course of an Italian dinner. The
following recipes will serve
two. (They can also be doubled
to serve four.)
MENU
Stracciatella Soup
Italian Baked Vegetables
Tossed Salad
Veal Piccata
Italian Baked Apples
This complete menu would
make for fine company fare. If
you feel like fussing a little
less, substitute fresh fruit for
dessert and eliminate the
baked vegetables. A glass of
wine and some strong coffee
would be perfect accompani-
ments.
Stracciatella Soup (Meat)
Literally translated, strac-
ciatella means "torn to rags,"
because the beaten eggs drop-
ped into the boiling broth shred
as they cook. Stracciatella is an
Italian version of Chinese Egg
Drop Soup.
1 10 1/2 oz. soupcan of water
1 101/2 oz. can clear chicken
broth
1 egg
dash of nutmeg
1 tsp. flour
Beat the eggs well, adding
the flour and nutmeg as you
beat. Bring the soup and water
to boil over medium heat in a
medium saucepan and add the
Karen Katz is a free-lance
writer, artist and kosher
gourmet cook living in West
Bloomfield.
beaten eggs stirring constantly
with a wire whisk for half a
minute or so to be sure all the
eggs have been cooked in the
broth. Remove from the heat
and stir again before serving.
(This can be prepared right be-
fore serving.)
(NOTE: The authentic re-
cipe for stracciatella includes
parmesan cheese. For a mil-
chig version, prepare with
pareve soup mix as noted above
and add 2 tbsps. parmesan
cheese to the eggs, flour and
nutmeg. If you wish, pass more
parmesan on the side. Serve
with milchig meals.)
Italian Baked Vegetables
(Pareve)
1 large potato
1 large onion
1 large green pepper
1 large tomato
1 /2 tsp. salt
1 /4 tsp. pepper
1 tbsp. olive oil
Preheat oven to 350 degrees.
Peel potato and cut into quar-
ters. Peel onion and slice
thinly. Core and seed green
pepper and slice into strips.
Slice tomato into Y2 inch slices.
Toss vegetables with salt, pep-
per and olive oil and transfer to
a covered baking dish. Bake at
350 degrees for 45 minutes to
one hour, until potato is fork
tender, stirring once or twice.
Tossed Salad (Pareve)
While you can prepare a tos-
sed salad mixing vegetables to
taste with a pareve dressing,
here is an authentic everyday
insalata.
1 small bunch washed salad
greens
2 tbsps. olive oil
salt to taste
freshly ground black pep-
per to taste
2 tbsps. vinegar
Break washed and drained
greens into bite sized pieces.
Put in a salad bowl and add the
oil. Toss well so that leaves are
coated with oil. Add salt and
pepper to taste and toss again.
Finally add the vinegar, toss
again and taste. Correct sea-
sonings if necessary and toss a
final time.
Veal Piccata (Meat)
While this dish is tradi-
tionally made with veal, you
can substitute raw turkey
breast sliced Vs inch. The veal
or turkey should be placed be-
tween pieces of waxed paper
and pounded with the flat side
of a big butcher knife or a meat
pounder to make them thin
and even. Pound just hard
enough to flatten a bit without
tearing the meat and waxed
paper. A little practice will
N