I COOKING
41
Timo Old-Fashioned
Soups To Make
GLORIA KAUFER GREENE
Special to The Jewish News
H
ow did life get so complex? Hectic
schedules, quick notes, fast food, so much to
do and not enough time to do it.
But occasionally, we slow down, take time
out. That's when we sit down as a family to a
cooked meal, not a reheated one.
It's an important meal. And we make sure
everything counts. In an imperfect world,
we can always depend on an Empire Kosher
roaster to make the meal perfect.
Empire Kosher still takes the extra time
and care to produce a superior quality
product. Naturally grown, without artificial
ingredients, growth stimulants or hormones,
it's good to
know that
when the
time comes,
Eu -s pi re
with Empire
we can cherish
the moment.
KOSHER
For information on Empire's unique kosher poultry or product availability,
call our toll free Consumer Hotline Monday-Friday 8 a.m. to 5 p.m. EST.
POULTRY
1-800-EMPIRE-4
FREE DOLLHOUSE
-' ii . .i - -4 4 .
Do You or Any of
Your Clients Have
Overfunded Defined
Benefit Pension Plans?
ilr4:
'
.n.rrigt.
Kanter Associates/American Benefits Group
AIII&.
I Since 1925
100 Galleria Officentre, Suite 401
Southfield, Michigan 48034
(313) 357-2424
Insurance, Employee Benefit Plans, Estate Planning
104 FRIDAY, NOVEMBER 2, 1990
*
.
Er
4,
ki -4
'-'!-- •
Liman'
ib
Buy One . . . Get One Free
Bring A Friend .. .
Split The Cost
Offer Ends Nov. 10!
($59.95 Value)
7ie Dea 24,4fterai &
'4 Seteizet Sigoft
Mon.•Sat. 10-5 • Friday 10 - S
,
Call 357-2424 for more information.
3. i
**'....
1.:.'..:, ,,,
4~.'
We have a simple solution to this complex
problem. We resurrected IRC Section 412(i)
and have created the Guaranteed Pension
Account (GPA). This allows for a fully
insured pension plan exempt from OBRA 87
funding changes.
de
"
3947 W. 12 Mile Rd. ' Berklev
543.3115
Barry's
Let's Rent It
PARTIES EXCLUSIVELY
• Tents • Tables • Chairs
• China • Paper Goods
4393 ORCHARD LAKE RD., N. OF LONE PINE
IN CROSSWINDS
855-0480
he Jewish Holiday
Cookbook, by Gloria
Kaufer Greene, is filled
with traditional Shabbat and
holiday recipes according to
the various "ethnic groups"
that make up the Jewish peo-
ple. The cookbook also makes
interesting reading, with ex-
planatory background mater-
ial on the origins of the
various recipes. Following is
an "old-world" one-dish recipe
from the book, a meaty, split-
pea, bean and barley soup:
BEAN AND BARLEY
SOUP
12 cups water
2 to 3 lbs. soup meat, cut
into large chunks and
trimmed of all
surface fat
1 medium-sized onion,
halved through root
end
4 to 5 medium sized
carrots, cut into
1/2-inch chunks
2 celery stalks, thinly
sliced
1% cups dry green split
peas, sorted and
rinsed
1 cup dry baby lima
beans, sorted and
rinsed
% cup pearl barley,
rinsed
1 tsp. salt
1/4 tsp. black pepper,
preferably freshly
ground
In a 6-qt. pot over high heat,
bring the water to a boil. Add
the meat and lower the heat
so the water simmers. Gent-
ly cook the meat for 30
minutes, skimming off and
discarding all the foam that
rises to the surface. Mean-
while, prepare the remaining
ingredients. Add the remain-
ing ingredients, cover the pot,
and simmer the soup, stirring
occasionally (especially dur-
ing the end of the cooking
period), for about 3 hours
longer, or until the split peas
have disintegrated, the meat
is very tender, and the soup is
thick. If it becomes too thick,
stir in some hot water. Re-
move and discard the onion
before serving. Adjust the
seasonings to taste, if desired.
Makes 8 to 10 servings. Can
be frozen and reheated.
CELERY BARLEY SOUP
This delicious, heartwarm-
ing chicken broth is flavored
with barley and fresh celery.
The American Celery Council
suggests trimming the base of
the celery stalk (bunch) as
soon as you bring it home.
Rinse and refrigerate in a
plastic bag until ready to use.
6 cups chicken broth
3 cups celery, thinly
sliced
1 small onion, chopped
1/2 cup chopped celery
leaves
1 teaspoon thyme leaves,
crushed
1/16 teaspoon ground
black pepper
I bay leaf
1 /3 cup pearl barley
(uncooked)
2 cups celery, thinly
sliced
In a large saucepan bring
broth to a boil. Add 3 cups
sliced celery, onion, celery
leaves, thyme, black pepper
and bay leaf. Bring to a boil;
reduce heat and simmer, cov-
ered, for 30 minutes. Remove
bay leaf. Place half of the
vegetables with some of the
liquid in an electric blender
or food processor; puree.
Return to the saucepan.
Bring to a boil. Add barley;
simmer, covered, until barley
is almost tender, about 25
minutes. Add 2 cups sliced
celery; simmer, covered, until
celery and barley are tender,
about 3 minutes. If reheating
at a later time, add more
water if needed. 0
Immll LOCAL NEWS Imam
Cub Scouts
At Beth Achim
Congregation Beth Achim
will form a Cub Scout pack.
Interested boys and parents
are invited to attend the kick-
off meeting 7 p.m. Nov. 7 at
the synagogue.
The Cub Scout program is
open to boys in 1st through
5th grades. The Tiger scout
program is for 1st grade boys.
The Wolf and Bear dens pro-
vide programming for 2nd
and 3rd grade boys. Fourth
and 5th grade boys will be in
the Webelos den.
Rabbi Martin Berman of
Congregation Beth Achim
will serve as the pack's coor-
dinator. Cheryl Reid will act
as Cubmaster. Leaders in-
clude Ken Reid, Les Kannon,
and Donna Feldman. Leaders
are being sought for the Wolf
and Bear dens.
The pack is open for boys of
all affiliations. To provide for
the needs of all Jewish boys,
strict observance of Shabbat
and kashrut will be maintain-
ed for all pack activities. For
information, call Beth Achim,
352-8670.