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78
FRIDAY, JANUARY 18, 1991
Lean-Times Cooking:
Shabbat Dinner
ETHEL G. HOFMAN
Special to The Jewish News
y mother's favorite
quote about my
grandmother is "she
could make a meal from
nothing . . ."
A bit exaggerated perhaps,
but it is indeed a talented and
ingenious cook who can put
together a satisfying meal
when funds are limited.
The menu below is not ex-
travagant. Some prepared
foods are used because they
are cheaper than "from
scratch" and the ingredients
follow recommended nutri-
tional guidelines. Meat and
poultry are used sparingly,
rather than in excessive
amounts. Dishes are simple,
even for beginner cooks, but,
especially, the dishes in this
Shabbat dinner are focused
on the sophisticated tastes
and concerns of people today.
The emphasis on grains and
vegetables is for healthy
eating and the meal has a
decidedly Mediterranean
focus. A good substitute for
chopped liver is the Russian
"Forspeis," a vegetable pate.
The main ingredient? A can
of peas. Eggplant, tomatoes,
zucchini and black olives are
layered on a prepared pastry
sheet to make a Jerusalem
Tart which looks too good to
eat. For the main course, left-
over chicken or chicken pieces
are transformed into a deli-
cious Middle Eastern "ta-
gine" (stew), spooned over
traditional (and cheap) cous-
cous. The traditional hour-
glass shaped cooking pot is
called a "couscousier" but a
regular saucepan with lid
works just fine. Dessert may
be fresh fruit chunks, what-
ever is in season, or try the
Raspberry Chocolate Cake
with Tipsy Sauce. This is
pareve cake (for dairy or meat
meal), and is mixed in a
saucepan.
M
SHABBAT SUPPER
MENU
• Shabbat Vegetable
Broth* • Russian Forspeis*
with Peppered Pita Toast*
or Cucumber Rounds
• Chicken Tagine with
Cilantro Couscous*
• Lettuce Wedges, Black
Olive Spear or • Jerusalem
Tart* • Raspberry Fudge
Cake, Tipsy Sauce*
Note: Recipes given for
starred items only.
©1991 Ethel G. Hofman. Ethel
Hofman is a writer in
Philadelphia, PA.
SHABBAT VEGETABLE
BROTH
2 large onions, peeled
and quartered
2 carrots, peeled and cut
in chunks
2 tablespoons vegetable
oil
1-10 oz. package frozen
French-style green
beans
1 can (46 oz.) chicken
broth
Place onions and carrots in
food processor and chop
coarsely. Heat oil in large
saucepan, add chopped onions
and carrots and saute for 4 to
5 minutes. Add green beans
and chicken broth and bring
to simmer over medium heat.
Cover and simmer 10
minutes longer. Serves 6 to 8.
RUSSIAN TORSPEIS'
2-3 medium onions, thinly
sliced
2-3 tablespoons oil
1 /4 teaspoon salt
1 /4 teaspoon pepper
1 can (16 oz.) peas,
drained
1 /2 cup walnuts
Saute onions in hot oil un-
til limp. Do not brown. Trans-
fer to food processor. Add salt,
pepper, peas and walnuts.
Process to a coarse consisten-
cy using the pulse method.
Correct seasoning. Spoon in-
to serving dish and serve with
thickly sliced unpeeled
cucumber or Peppered Pita
Toast. Serves 6 to 8
Note: A total protein dish
when served with a glass of
milk.
PEPPERED PITA TOAST
4 pita bread
4 tablespoons margarine,
melted
freshly ground black
pepper
Split pita breads open and
brush inside surfaces with
melted margarine. Sprinkle
lightly with freshly ground
Continued on Page 80
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