I COOKING

CHICKEN
MECHAYEH!

Cold Soups Provide
Summer Heat Relief

ETHEL G. HOFMAN

Special to The Jewish News

N

•

Nothing works wonders like Miracle Whip salad
dressing from Kraft. Its unique combination of
vinegar, oil and spices gives food a delicious
tang that mayonnaise just can't match. Try it in
this recipe for crispy peppered chicken and
you'll find that Kosher-parve Miracle Whip adds
a wonderful flavor to food.

© 1987 Kraft, Inc.

CRISPY PEPPERED CHICKEN

With Kosher-parve Miracle Whip salad dressing

Brush chicken with combined salad
dressing and seasonings; coat with
crumbs. Place on rack of broiler pan.
Bake at 400'; 45 to 50 minutes or
until tender.
3 to 4 servings
Variation: Substitute Miracle Whip
Light reduced calorie salad dressing
for Miracle Whip salad dressing.

1 21/2 to 3-lb. broiler fryer, cut up, skin removed
1/2 cup MIRACLE WHIP Salad Dressing
1 teaspoon ground cumin
1 teaspoon onion powder
1 /2 teaspoon ground red pepper
1 /2 teaspoon garlic powder
1 1/2 cups crushed sesame crackers

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too long ago, the
only summer soups I
knew were prepared
from foil packages of dehy-
drated flakes exported from
Israel. Add water and/or fruit
juice, and presto — there was
a liquid which I thought re-
sembled the real thing.
Wrong. On many subse-
quent visits to Israeli kib-
butzim and restaurants, I dis-
covered that the real thing is
more like a compote with
chunks of fresh fruit floating
in lightly sweetened juice and
just barely cooked. Delicious!
Closer to home, borscht
served cold with a dollop of
sour cream (nowadays it's
more likely to be plain
yogurt) has always been a hot
weather cooler in Jewish
kitchens. It may not be
upscale fare, but the rich
ruby-red soup has survived
for centuries and certainly
deserves top honors as a
culinary classic.
There's no doubt that cold
soups are refreshing and,
with the appearance of at
least one on most restaurant
menus, we've added a new
dimension to summer eating.
But they're still not standard
fare on home-cooked summer
menus. Even though summer
soups are quick and easy to
make.
These soups are right in
step with today's healthy
recommendations. No fat is
needed (unless you desire to
top with sour cream or softly
whipped cream). And, since
natural flavors are relied on
for sweetness, little refined
sugars are needed. No fat and
little sugar means that calor-
ies are kept to a minimum.
At this time of year, when
local produce is cheap and at
its best, we may be tempted to
overbuy. But don't toss out
when they're not pretty
enough for a fruit bowl.
Slightly over-ripe fruits and
veggies are perfect for sum-
mer soups. Flavors are in-
tensified, and a dash of fresh
lemon or lime juice is all
that's needed to restore
natural zest.
Besides being served as a
traditional first course, sum-
mer soups make a satisfying
snack. Fruit soups may also
be served as a dessert with a
cookie on the side. And if
you're tired of cold salads in
an air-conditioned dining
room, and beet borscht
doesn't titillate the taste
buds, try a warm summer

0,

soup such as the Corn and
Spinach Broth below.

DOUBLE BERRY SOUP
1 pint blueberries, picked
over and washed.
1 pint strawberries,
hulled and sliced
1 cup white grape juice
juice of 1 large lemon
1/4 teaspoon cinnamon
1 tablespoon plus 1
teaspoon cornstarch
1/3 cup water
1/4 to 1/3 cup sugar to
taste
Place blueberries and
strawberries, grape juice,
lemon juice and cinnamon in
a medium saucepan. Bring to
brisk boil over high heat.
Remove from heat. Mix corn-
starch and water to a smooth
paste and stir into berry mix-
ture. Return to heat and
quickly bring to boil, stirring
constantly. Cook for 1 minute.
Sweeten to taste. Chill thor-
oughly, 4-6 hours, or serve
warm if desired. Serves 4 to 6.

.

(

HONEYDEW GAZPACHO
1/2 honeydew melon, skin
removed and cut in
chunks
juice of 1 lime
1/4 cup vinegar
1 greezi onion, cut in
pieces
1/4 cup fresh parsley,
tightly packed
1/8 teaspoon white
pepper
1/2 cup plain yogurt
1 cup celery, finely
chopped
1 sweet red pepper, diced
1/4 cup toasted walnuts
or pecans
Place half honeydew melon
in blender with lime juice,
vinegar, green onion, parsley,
pepper and yogurt. Whirl at
High speed for 20 seconds
until pureed (stop blender
and scrape down after 10 sec-

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