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L
70
FRIDAY, FEBRUARY 14, 1992
Special to The Jewish News
R
emember Shabbat
dinners when aunts
and uncles and
cousins came from all corners
of the city to light the candles
and observe Shabbat
together? At those gather-
ings, food was the focus,
especially for bubbie who had
spent hours at the kitchen
stove in loving preparation.
Platters of glazed chicken and
sliced brisket, golden-crusted
kugels, and all the accom-
paniments for Friday night
feasting were served.
For traditional Shabbat din-
ners we began with soup — in
our house, thick mushroom
barley, not chicken soup. To-
day, just one sip jogs the
memory back to those days.
The sweet smell of roast
chicken crusty with apricot
preserves wafted in the
hallway before you reached
the apartment door. Salad
was always a wedge of iceberg
lettuce. Doused with thick,
orange-colored Russian dress-
ing, each mouthful was
mushy rather than crunchy.
The mashed potatoes were
creamy, lumpy and wonder-
ful. For dessert, those shim-
mering gelatin molds. To me,
the transparent, jewel-like
molds enfolding chunks of
juicy fruits are still the most
refreshing finish to any meal.
Recipes steeped in nostalgia
were also laden with today's
forbidden foods. But this old-
fashioned menu has been
adapted to preserve precious
taste and memories. However,
I have not lost sight of
original taste and textures,
for as the great culinary
maven, Julia Child, insists,
"There are no bad foods; it's
only how you use them."
MENU
Challah and Wine
Beef and Barley Soup with
Kale
Sweet and Sour Fish
Apricot Glazed Chicken
Home-style Mashed Potatoes
Savory Green Beans
Tzimmes without a Tzimmes
Lettuce Wedge with Lemon-
Mustard Vinaigrette
Cherry Gelatin Mold
Baked Pineapple Pudding
BEEF AND BARLEY
SOUP WITH KALE
1 1/2 pounds soup beef (top
rib or flanken)
2 quarts water
SAVE 25%
one per person please
excluding specially priced items, valid at Berkley location only
Make An Old-Fashioned
Friday Night Feast
ETHEL G. HOFMAN
SPA FOOD
4 FLUID OZ. PER SERVING , ITH PURoF
'iv' '
30 CALORIES
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41•1•111•1111
1992 Ethel G. Hofman. Ethel
Hofman is a syndicated
columnist from Pennsylvania.
2 teaspoons salt
V2 cup barley, washed
1 onion, diced
2 medium carrots, diced
1 small parsnip, diced
4-5 medium mushrooms,
sliced
3 sprigs parsley
pepper to taste
2 cups kale, finely
shredded
1 /4 cup chopped fresh
parsley
Cut beef in 1-inch pieces.
Place in 5-quart pot with
water and salt and bring to
boil. Remove any scum,-
reduce heat, cover and sim-
mer for 45 minutes. Add
barley, onion, carrots, parsnip,
mushrooms and parsley. Sim-
mer until meat and
vegetables are tender, about 2
hours. Stir in kale and cook
10 minutes longer. Sprinkle
with parsley before serving.
Serves 6 to 8.
SWEET AND SOUR FISH
Any fish fillets or steaks
may be used but should be at
least 1/2 inch thick.
juice of 2 large lemons
3 cups water
1 /2 cup raisins
1 /3 cup brown sugar
2 teaspoons salt
1 /4 teaspoon pepper
1 teaspoon ground
ginger
3 medium-sized onions,
sliced
2 pounds fillet salmon or
other fish
3-4 ginger snaps
lemon wedges for
garnish
In large skillet, mix
together lemon juice, water,
raisins, sugar, salt, pepper,
ginger, and onions. Bring to
boil and arrange fish in one
layer in mixture. Cover and
simmer for 30 minutes.
Remove fish onto warm plat-
ter. Crumble ginger snaps in-
to liquid in skillet and stir un-
til smooth. Adjust seasoning
to taste with salt and pepper.
Bring to boil and cook for 1
minute. Pour over fish. Serve
hot or cold. Serves 6 to 8.
APRICOT GLAZED
CHICKEN
2 chickens, quartered
Continued on Page 72