Kam

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Southern
Recipes

PHYLLIS STEINBERG
SPECIAL TO THE JEWISH NEWS

WHAT IS

A MEDITERRANEAN
BREAK THE FAST?

Mediterranean Pell

In the days before food processors
and microwave ovens, Southern
cooking was not just a feast of fla-
vors, it was a craft of artisans.
Old-Time Southern Cooking, a
new cookbook written by Laurie
Strickland and Elizabeth Dunn
and published by Pelican Press,
attempts to recapture the tradi-
tional manner of cooking and eat-
ing in the South from the late
1800s until World War II.
For flavors of the South of years
past, try a few of these tasty trea-
sures.

PEANUT BRITTLE

2 cups sugar
1 cup light corn syrup
1/2 cup water
2 tbsp. butter
2 cups raw peanuts
1 tsp. vanilla
2 tsp. soda
1/2 tsp. salt

- homemade hummus, tabouli, zahra-bhe-tahini

- the most variety of cheeses,
vegetables and condiments

- Fresh bagels and twice baked bread

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Combine the sugar, corn syrup,
and water and cook to a soft-ball
stage (235 degrees). Then add the
butter and peanuts. Cook, stirring
constantly, until it reaches a hard-
crack stage (300 degrees). Remove
from fire and stir in the vanilla,
soda, and salt. Stir until dissolved
and mixed well. Spread as thinly
as possible on a buttered cookie
sheet. When cool enough to work
with, pull to a thin sheet and
break it up. Makes about 20
pieces.

LACY OATMEAL
COOKIES

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1/2 cup flour
1/4 tsp. baking powder
1/2 cup sugar
1/2 cup rolled oats
2 tbsp. heavy cream
3 tbsp. light corn syrup
1/2 cup butter, melted
1 tbsp vanilla
Sift together the flour, baking

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powder, and sugar. Add the rolled
oats, heavy cream, corn syrup,
melted butter, and vanilla, mix-
ing thoroughly after each addition.
Drop by a spoon on a baking
sheet and bake in a moderate oven
(375 degrees) until golden brown
(about 6-8 minutes). Makes ap-
proximately 1 1/2 dozen cookies.

RAISIN PIE

2 cups raisins
Juice of oranges to make 1 cup
1 cup water
3/4 cup sugar
2 tbsp. cornstarch
3/4 tsp. allspice
1/8 tsp. nutmeg
1 tbsp. lemon juice
1/2 cup nuts, chopped (pecans or
walnuts)
2 pie crusts, unbaked

Combine the raisins, orange
juice, and water in a pot and boil
for 5 minutes.
Combine sugar, cornstarch, and
the spices and stir into the raisin
mixture. Cook until thickened

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