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And More!
The New Complete Interna-
tional Jewish Cookbook by
Evelyn Rose celebrates the
best of Jewish home cooking,
with tested recipes for every-
day family meals and for en-
tertaining. Evelyn Rose has
expanded and revised her
classic cookbook, which has
been the kitchen "bible" of
Jewish cookery for 16 years.
There are sections on the
Jewish festivals, with menu
suggestions that include
dishes from a wide variety of
Jewish cultures, both Ashke-
nazi and Sephardi, as well as
insight into their symbolism
and history. In the Passover
section there is a complete
guide to preparing for this
festival, and also many new
dishes for the special Seder
meals. There is also a special
selection of vegetarian recipes
and hints and tips for both
the experienced cook and the
newcomer alike.
Evelyn Rose is the cookery
editor of the Jewish Chronicle
and was, until recently, the
commissioner representing
consumer interests on the
Meat and Livestock Commis-
sion in Great Britain. She
lives in Manchester, England.
Following are recipes from
the 736-page New Complete
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HOLISHKES
(Meat-stuffed Cabbage Leaves,
Braised in a Sweet-and-Sour
Sauce) Serves 6 for an entree, 4
for a main course.
The holishkes wig` ~ aste
better if they can be kept in
the refrigerator for 2-3 days
before using. Freeze leftovers
for up to 3 months.
• 1 firm head of white
cabbage
• 1 onion
• 2 tbsp. chicken-
flavored fat, sunflower
oil or margarine
• 4 tbsp. long-grain rice
• 4 fl. oz. (125 ml/ 1/2 cup)
chicken stock
• 1 lb. (450 g) lean
minced (ground) beef
• 1 tsp. salt
• 10 grinds of black
pepper
For the sauce
• 5 oz. (150 g/ 2/3 cup)
tomato puree
• 1/2 tsp. salt
• black pepper
• 4 tbsp. brown sugar
• juice of 1 large lemon
• 10 fl. oz. (275 m1/21/4
cups) water
Freeze and defrost cabbage.
Use a knife to detach at least
12 leaves from the defrosted
cabbage stalk. Cook the fine-
ly chopped onion in the oil or
fat until golden and tender,
then add the rice and cook for
3 minutes, until opaque. Add
the stock and cook gently un-
til absorbed, then stir into the
meat together with the sea-
sonings.
Lay the cabbage leaves on a
board. Put 1 tablespoon of fill-
ing on each and fold in the
edges to enclose the filling.
Roll up to make parcels, then
squeeze gently between the
palms to seal. Pack closely in r=\
a large casserole dish.
Preheat the oven to 300
degrees. Mix the sauce ingre-
dients together with the
water and pour over the cab-
bage parcels. Cover the
casserole and cook the
holishkes for 2 1/2 hours, then
uncover, baste well and turn
up the oven to 350 degrees for
a further 30 minutes to brown
the holishkes and thicken the
sauce.
BEEFSTEAK PIE
Serves 6. Keeps 2 days under re-
frigeration. Meat will freeze 3
months.
An enriched mashed-potato
topping makes this a perfect
mid-week Passover main dish.
• 2 lb. (900 g) braising or
stewing steak
• 2 tbsp. oil
• 2 large onions, finely
sliced (preferably in a
food processor)
• 1 tsp. brown sugar
• approx. 15 fl. oz. (2
cups) hot beef stock to
cover the meat
• 1 1/2 level tsp. salt
• 15 grinds of black
pepper
For the topping
• 2 1/2 lb. mashing
potatoes, peeled and
cut in chunks
• I tbsp. margarine
MEALS page 88