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 . 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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.