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EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

W

hen the weather
changes its mind
more often than a 3-
year-old in a toy
store, cold and flu season
can't be too far behind. It's
time to lay in a store of those
made with love, home reme-
dies before someone you
know comes down with some-
thing you can't pronounce.
Forget all this nonsense
about feed a cold and starve
a fever. When a body has a
bug, it needs all the help it
can get fighting it. Nutritious
fluids and carbohydrates will
give your system the strength
to do what it needs to get you
going. You need to keep the
diet light and easy to digest.
Small meals, frequently, will
give a body a constant source
of energy.
One of the oldest and best
known "home cures" for a cold
is chicken soup. Even the
Rambam was known to pre-
scribe it now and again. It
sounds crazy but scientists
have indeed researched this
and it's true! To get the max-
imum flavor in your soup I
suggest you use Empire
brand kosher chickens if
they're available. According
to a study done by Penn State
University, Empire kosher
chicken was the hands down
winner in the taste depart-
ment over the three other
brands tested.
If you're bitten by the flu
bug, life can be miserable. As
my doctor says, "You can let
it run its course and you'll be
better in two weeks or I can
give you something for it and
you'll feel better in 14 days."
Personally I recommend the
soup.

GRANDMA
CHARLOTTE'S
CHICKEN SOUP

'exc'uCing Kics
cnO cushions

r.
a /21325 Telegraph
c CIA 0 --, - _.7
(1 Mile West of Adamsr`\____
(Just North of 8 Mile)

Auburn Hills 853 7440

FOR HEALTHY
BABIES...

Home Remedies
From The Kitchen

THIS SPACE CONTRIBUTED BY THE PUBLISHER

4 to 5 lbs. cut up chicken,
skinned
3 1/2 quarts water
3 celery stalks chopped
2 large carrots, cut into
medium chunks
2 onions chopped
2 T. parsley
1 turnip, peeled but left
whole
2 t. dill
salt and pepper to taste
Put all the ingredients into
a stockpot. Heat until boiling
Reduce heat to simmer. Sim-
mer, partially covered, skim-
ming off the surface scum,
until liquid is reduced by

about t h. About 2 hours. Re-
move the turnip and chick-
en bones. You can serve the
soup at this point or refriger-
ate it, covered, and remove
the excess fat. This soup can
be stored in the refrigerator
for about a week or frozen for
up to three months.

BEEF BARLEY SOUP

2 T. oil
2 lbs. beef stew meat, cut
into cubes
1 can (16 oz.) whole
tomatoes, crushed
8 oz. mushrooms,
chopped
3 quarts water
4 medium carrots, grated
2 medium onions,
chopped
1 c. medium pearl barley
2 cloves garlic, minced
1 t. each; salt, paprika
'/2 t. each; thyme, ground
pepper
1 /4 t. each; basil, celery
salt
1 can (10i/2 oz.) beef broth
In a large stockpot brown
beef in oil. Add tomatoes,
mushrooms and water. Heat
to boil, reduce heat and sim-
mer covered for 30 minutes.
Stir in carrots, onions, barley,
garlic and seasonings. Sim-
mer covered, stirring occa-
sionally until beef is tender,
about 172 hour. You can add
the beef broth at this point
and serve or cool soup
overnight in the refrigerator
and skim off the excess fat. 6
to 8 servings.

FIX-ME-UP

1 c. plus 2 T. sugar
2 c. water
1 cinnamon stick
4 whole allspice berries
5 whole cloves
dash ginger
2 c. orange juice
1 c. lemon juice
1 quart apple cider or
juice
Combine sugar and water
and boil 5 minutes. Remove
from heat and add spices. Let
beverage stand, covered for 1
hour. Strain. Combine syrup
fruit juices and cider, bring to
a boil and remove from heat.
Serve at once. E

© Eileen Goltz 1993

Beautiful heights, joy of the
world, city of a great king.
For you my soul yearns from
the lands of the west .. .
—Yehuda Halevi