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May 13, 1988 - Image 76

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-05-13

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

COOKING

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Continued from Page 74

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Alert to Parents!

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When we ask you to please
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3. Pneumonia more than once
4. Excessive appetite/poor weight gain
5. Clubbing (enlargement of fingertips)
Cystic fibrosis signs also may include:
salty taste of the skin; persistent, bulky
diarrhea; nasal polyps.

cr-

Cystic Fibrosis Foundation

Fighting Children's Lung Diseases

Fhis space contributed as a puhhc se!, ice.

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76

• I - •

FRIDAY, MAY 13, 1988



att

time, mixing well after each
addition.
Place 2 cups flour on a
pastry cloth. Remove the
dough from the bowl and
place on the floured cloth. To
aid kneading when the dough
is sticky at first, lift the edges
of the pastry cloth and knead
through the cloth. This way,
you will use less flour and
your bread will be light and
have a wonderful texture.
Knead for about 10 minutes,
until the dough is smooth and
elastic, adding more flour as
necessary.
Wash out the bowl you mix-
ed the dough in. Dry careful-
ly and spray the sides with
Pam or wipe with a paper
towel containing oil. Place
the kneaded dough into the
greased bowl. Cover with a
wet, clean towel and let rise
in a warm place, free of drafts,
for 1% hours or longer, until
doubled in size.
Punch the dough down and
turn out onto your pastry
cloth. Divide into two equal
parts. Put one half back into
the bowl and cover while you
are working with the other
half.
Divid this piece of dough in-
to two unequal parts, one
about % of the dough and the
other %. Cover the smaller
piece and set aside. Divide the
larger piece into three parts.
Roll each into a rope at least
16 inches long, or longer.
Spray a large cookie sheet
with Pam and braid the ropes
directly onto the sheet. Now
divide the smaller third into
3 parts. Roll each into a rope
about 8-10 inches long Braid
these together and place
them on top of the large braid
on the cookie sheet. Pinch in
several places to join the 2
braids. Cover. Repeat this pro-
cess with the other half of the
dough in the bowl.
Cover each challah with a
damp towel and place in a
warm spot free from drafts.
Let rise for about an hour, or
until doubled. Beat remain-
ing egg white with a little
water. Brush lightly on the
risen dough.
Bake at 350 degrees 30 to
40 minutes, or until golden
brown and a hollow sound is
made when you tap it with
your finger.

Serve both loaves at the
table but only cut into one
unless you are having a very
large party. After dinner,
wrap the uneaten loaf and
freeze for another occasion.
Do not serve this bread with
butter, and even omit eating
it with margarine if you can.
This way, you will truly enjoy
the benefits of all the effort
you went to prepare this
bread in a low-cholesterol
manner.
Makes 2 very large loaves.

VEGETABLE SOUP
WITH BARLEY
cups pearl barley,
h
washed
2 quarts water
1 onion, coarsely chopped
1 carrot, peeled and
coarsely chopped
1 stalk celery, chopped
sprigs of fresh parsley
1 t. leaf thyme
1 bay leaf
salt, if desired
many grinds of pepper
Place ingredients in a large
pot and bring to a boil. Add
salt and pepper to taste.
Reduce heat, cover and sim-
mer for about one hour, or un-
til barley is tender. Remove
parsley and bay leaf. Divide if
you are not going to use the
entire soup at one meal. Half
a batch should serve 4
generously after you add any
of the groups of vegetables
suggested below.

j

Green Bean Barley Soup
2 cups green beans, ends
removed
3 carrots, peeled and sliced
2 zucchini, sliced thickly

Broccoli, Barley Soup
2 cups broccoli
2
cups
cauliflower
flowerets

Mushroom Barley Soup
2 stalks celery, cut on the
diagonal
8 oz. fresh mushrooms,
washed and thinly
sliced
Add any of these groups of
vegetables to the soup base
and cook until the vegetables
are as tender as you want
them to be. Be careful not to
overcook or you will end up
with mushy vegetables in-

Continued on Page 78

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