COOKING 1
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All About Konkel Monekl,
Other Cold Comforts
ETHEL G. HOFMAN
Special to The Jewish News
•
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CHEESE
6 BUNTZES
MIMED KOSH
F or a new twist on atrad tlonaifavorite
lintz Delight. Made With FIeisehmann . s Margar i ne .
Bran d
Fleischmann's Egg Beaters .
eCtameal
and G° or :ide
CheeseBlintzes.-1- t's aperf
A nd. simply wonderful for brunch Golden an d
Fleischtnann's....together waVe got - lathe blintz one
BLINTZ DELIGHT
Makes 6 servings
2 — packages of 6 Golden Cheese Blintzes
•
) or 1/2 cup) Fleischmann's Margarine
(defrosted
1/4 lb. stick
• 1 —8 oz. Package Fleischmann's Egg Beaters
•
11/2 cup light sour cream
• 1 teaspoon vanilla
•
• 1/4 cup sugar
Place blintzes with f old down in one
layer and
in a
arine
2 quart casserole dish. Melt marg
blend with 0 ingredients and pour
over
at 350 ° .
blintzes. Bake 45
minutes
t's 198.8 Nabisco Braiids.
1 5C ,,,,,,
:
Fleischmann,
Fleischmaaa
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When you buy any package of
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Good only in U.S.A.. A.P.O.s and F.P.O.s. We
will reimburse you for face value plus 8e han-
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complied with the offer terms. Cash value
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FRIDAY, NOVEMBER 17, 1989
964-0339
cratchy throat, stuffy
nose and teary eyes.
Sound familiar?
This year, a virulent virus
has overtaken us unsuspect-
ing mortals even earlier than
usual. The cure is the same as
last year, and all the years
before — rest, aspirin, liquids
and "call me in the morning."
The problem is that with
almost everybody working
outside the home, the recom-
mended wonderful body-and
soul-warming liquids are apt
to be the canned kind.
Thus, my last bout of the
"crud," I discovered that for
the same amount of time it
takes to open a can, dilute
and heat, it's just as fast to
mix three or four simple in-
_ gredients for "homemade."
For example, while you're
tucked in bed sipping on that
old Russian cure, Konkel
Monkel (made in 3 minutes or
less, in the microwave), a big
pot of chicken broth can be
simmering on the stove. The
whole - procedure, Konkel
Monkel and chicken broth,
should take no more than 15
minutes.
Ingredients for chicken
broth are versatile, and
should be dictated by what
the refrigerator and freezer
can produce at a moment's
notice. Ingredients really
don't have to be measured
and you shouldn't have to
make a trip to the super-
market. At this time of year,
though, it's a good idea to
keep a few chickens or
chicken parts in the freezer. If
you have to use frozen
chickens — no problem; and if
there's only one carrot and a
rib of celery on hand, that's
okay, too.
Mass them all into a big pot,
cover with plenty of cold
water and a dash of salt.
Bring to simmer over med-
ium heat, skim and, the most
important part, let it cook
and draw the strength from
the meat and bones for 3-4
hours. Any chicken parts may
be used and just about any
flavorful root vegetable. If
you're ambitious, add a bay-
leaf and a few black pepper-
corns, or 1/2 teaspoon pickling
spice, if you have it.
Prepartation time for this
broth is less than 10 minutes
(most of that time is taken up
with removing wrappings),
and it cooks while you rest.
Any leftover broth may be
frozen in family-sized con-
tainers, or for one or two
servings.
Soups are not the only li-
quid comfort that can be fast-
- prepared at home. Hot drinks
and toddies use simple and
.basic ingredients. Make a
night's supply and keep in a
thermos container by the bed-
side to sip as needed;Alcohol
is used in toddies so check
with your doctor before imbib-
ing; alcohol does not mix well
with some medications.
The recipes below are mere-
ly a guide. It's important that
the final result tastes so
delicious that you feel the
goodness permeating body
and soul. So if you prefer a lit-
tle more brandy, honey or
seasonings, go ahead — add
it.
VERY EASY CHICKEN
BROTH _
3-3% pounds chicken,
frozen or thawed,
roaster, broiler or parts
8-10 cups cold water
1 tablespoon salt
1 large carrot, scraped and
cut coarsely
1 rib celery, scraped and
cut coarsely
1 onion, peeled and cut in
chunks
Bay leaf, peppercorns
(optional)
chopped fresh parsley
(optional)
Place all ingredients in a
large, heavy saucepan. Bring
to boil over medium heat.
Skim off any foam and
discard. Cover and simmer
slowly for 3 to 4 hours. Cool.
Remove chicken meat from
bones and shred with fingers.
Reheat as needed. Season to
taste and serve by the cupful
garnished with parsley (op-
tional). Makes about 10 cups.
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