I FOOD

Erev Yom Kippur Meal
Emphasizes 'Light'

ETHEL G. HOFMAN

Special to The Jewish News

om Kippur is a day of
sober reflection and
fasting. But in prepa-
ration for fasting, should we
make the erev Yom Kippur
meal, seudah ha-mafseket, a
feast, with enough food pre-
sumably to hold each person
over the next 25 years?
Not so. In fact, in the in-
terests of comfort and good
health, the family should be
encouraged to eat lightly.
Rich and spicy foods tend to
work up a thirst and en-
courage stomach "rumbling."
Caffeine-containing bever-
ages such as coffee may bring
on headaches. To help with
fasting, several days before
Yom Kippur increase your li-
quid intake, cut down on or
eliminate coffee and, in cook-
ing, go easy on fats, salt and
spices.
Since the High Holidays are
early this year, a warm
weather menu as well as a
traditional menu are includ-
ed below. All recipes are for
four unless otherwise
indicated.
The more traditional Menu
One includes flavorful chick-
en broth, Honey Ginger
Chicken, and simple potatoes.
For dessert, Italian Plum
Crisp is easy enough to make
and bake just before needed.
Menu Two is a collection of
warm weather dishes. Israeli-
inspired cool, chunky soup
may incorporate any seasonal
or preferred fruits. For
dessert, a jello mold studded
with bing cherries along with
a plateful of beautiful Tea-
room "Peaches" make a spec-
tacular end. Honey is promi-
nent in both menus, in keep-
ing with the symbolism of a
sweet year.

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11/2 cups chopped onion
1 /4 teaspoon white pepper
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Menu One
Chicken Vegetable Soup
Honey Ginger Chicken
Breasts
Baked Potato
Minted Zucchini and
Cherry Tomatoes
Italian Plum Crisp

CHICKEN VEGETABLE
SOUP
34 pound chicken, cut
up (if available, add
neck, heart and
gizzard)
2 large carrots, sliced
4 stalks celery, including
leaves, sliced
1 /4 head (about 1 cup)
fennel, sliced
2 cups rutabagas, diced
2 bay leaves, crushed

4-6 peppercorns
1 teaspoon salt
3-4 quarts cold water
1 /4 cup chopped fresh
parsley

Wash chicken parts well.
Place in large pot and add
carrots, celery, fennel,
rutabagas, bay leaves, pepper-
corns, salt and water. Bring
quickly to boil, removing all
scum with a large metal
spoon. Cover and simmer over
lowest heat for at least 3
hours. Remove chicken *and
parts and save for salads or
chopped as addition to soups.
Cool liquid completely. Skim
off all fat from surface.
To serve: Reheat and spoon
into bowls making sure some

vegetables are in each serv-
ing. Sprinkle with chopped
parsley. Serves 8 to 10.
Pressure cooker method:
Place all ingredients in
pressure cooker. According to
manufacturer's directions,
cook under pressure for 25
minutes. Remove chicken and
refrigerate or freeze to use as
needed. Cool liquid. Puree li-
quid and vegetables in
blender. Heat through and
serve.
Note: Extra soup may be
frozen.

HONEY GINGER
CHICKEN BREASTS
4 chicken breasts
3 green onions, coarsely
cut up
1 /2 cup fresh parsley,
chopped
1 /4 cup honey
2 tablespoons orange
juice
1 tablespoon grated fresh
ginger

Preheat oven to 350
degrees. Wash chicken in cold
water and wipe dry with
paper towels. Remove skin if
desired. Spread green onions
and parsley over bottom of
shallow baking dish. Arrange
chicken, bone side down, on
onion mixture. Measure
honey and orange juice into a
cup. Heat in microwave for 30
seconds at High to melt
honey. Stir in ginger. Brush
honey mixture over chicken
breasts and bake in preheated
Continued on Page 82

