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February 23, 1996 - Image 108

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-02-23

Disclaimer: Computer generated plain text may have errors. Read more about this.

THE MACCABI CLUB OF DETROIT
AND
THE JEWISH COMMUNITY CENTER

announce

TRYOUTS

for boys and girls ages 7 3-1 6 (as of 8/1 /96)
interested in participating in the

JCC'S. MACCABI YOUTH GAMES

in Metrowest New Jersey

AUGUST 18-23,1996

TRYOUT SCHEDULE

Boys Soccer
Girls Soccer
Boys Baseball
Girls Softball
Boys Volleyball
Girls Volleyball
Swimming
Track/Field
Gymnastics
Golf
Boys Basketball
Table Tennis
Tennis

4:30 P.M.
Sunday, February 25
4:30 P.M.
Sunday, February 25
6:30 P.M.
Sunday, February 25
6:00 P.M.
Sunday, February 25
6:00 P.M.
Thursday, March 7
6:00 P.M.
Thursday, March 7
7:30 P.M.
Tuesday, March 12, Meeting Only
7:30 P.M.
Tuesday, March 12, Meeting Only
7:30 P.M.
Tuesday, March 12, Meeting Only
7:30 P.M.
Tuesday, March 12, Meeting Only
6:30 P.M.
Sunday, March 12
4:30 P.M.
Sunday, March 17
Call 683-2848 for a tennis tryout application (also available
at JCC). Completed applications must be received by
Thursday, March 14.

All TRYOUTS Wlll BE AT THE MAPLE/DRAKE JEWISH COMMUNITY CENTER

For further information, call Alan Horowitz at 737-0639 evenings.

HARVARD ROW

KOSHE it MEATS

Is Now Open For
Business!!

Come visit us in our new location
at
Sugar nee Shopping Center
Orchard Lake Road, North of Maple
539-8806 539-8807

Under the supervision of
The Council of Orthodox Rabbis

118

Soups And Stews
Are Hearty Fare

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

here is nothing more ap-
pealing and comforting than
the smell of a wonderful
soup or stew gently sim-
mering away on the back burner
of the kitchen stove.
Most of us have memories of sa-
vory aromas wafting through the
house while our mothers or grand-
mothers stood over the pot, stir-
ring patiently, throwing in a pinch
of this, a dash of that, to make it
taste just right.
365 Great Soups & Stews by
Georgia Chan Downard and Jean
Galton can help you recapture
some of the joys of these perenni-
al favorite recipes.

LENTIL AND
BUTTERNUT SQUASH
STEW
(This simple soup can be made
with any variety of other winter
squash, such as acorn, pumpkin,
calabaza, or delicata.)

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
3 (2 x 1-inch) pieces of orange zest
1 (14 1/2 ounce) can diced peeled
tomatoes, juices reserved
1 cup dried lentils, rinsed and
picked over
1/2 pound butternut or acorn
squash, peeled and cut into 1/2
inch
chunks (about 11/2 cups)
3/4 teaspoon salt
1/2 teaspoon pepper

In a large nonreactive flameproof
casserole, heat oil over medium-
high heat. Add onion and cook,
stirring occasionally, until soft-
ened, 2 to 3 minutes. Stir in gar-
lic, cumin, and orange zest.
Add tomatoes with their juices,
lentils, and 3 cups water. Cover
and bring to a boil. Reduce heat
to medium-low and simmer 25
minutes.
Add squash, salt, and pepper.
Simmer until squash is softened,
about 15 minutes and serve.
Serves 4 to 6.

BASIC VEGETABLE
STOCK

3 tablespoons vegetable oil
2 large onions, chopped
2 large leeks (white part only),
well rinsed and chopped
2 medium carrots, peeled and
chopped
2 medium celery ribs, sliced
1 large red potato, cubed
1/2 pound mushrooms, sliced
8 garlic cloves
12 c water
1 teaspoon dried thyme leaves
8 black peppercorns
1 bay leaf
12 stems of fresh parsley

In a soup pot, heat oil over medi-
um heat. Add onions, leeks, car-
rots, celery, potato, mushrooms,

and garlic. Cook, stirring fre-
quently, until vegetables are very
soft, about 10 minutes. Add 12
cups cold water, thyme, pepper-
corns, bay leaf, and parsley.
Bring to a boil, reduce heat to
medium-low, and cook until stock
is reduced to 8 cups, about 2
hours.
Strain stock through a fine
sieve into a large bowl, pressing
hard on solids. Let stock cool, then
cover and refrigerate.
Makes 8 cups.

QUICK BROWN CHICKEN
STOCK

2 tablespoons vegetable oil
2 medium onions, chopped
2 celery ribs, chopped
1 medium carrot, peeled and
minced
4 garlic cloves, chopped
1/2 cup dry white wine
5 cups reduced-sodium canned
chicken broth
1 tablespoon tomato paste
12 stems of fresh parsley
1 teaspoon dried thyme leaves
12 black peppercorns
3 whole cloves
1 bay leaf

In a large nonreactive saucepan,
heat oil over medium heat. Add
onions, celery, carrot, and garlic
and cook, stirring frequently, un-
til golden brown, 10 to 12 minutes.
Stir in wine, chicken broth, toma-
to paste, parsley, thyme, pepper-
corns, cloves, and bay leaf.
Bring to a boil. Reduce heat to
medium-low, cover and simmer
30 minutes.
Strain stock through a fine
sieve into a medium bowl, press-
ing hard on solids. Let stock cool,
then cover and refrigerate.
Makes 4 cups.

CURRIED KASHA AND
MUSHROOM STEW
(Kasha and toasted buckwheat
gmats are the same thing. Look for
them in your local health food
store.)

1/2 cup toasted buckwheat groats
1 egg, lightly beaten
1 teaspoon salt
6 cups Chicken stock or reduced-
sodium canned chicken broth
1 tablespoon vegetable oil
1 large onion, chopped
1 medium carrot, peeled and
chopped
1 medium celery rib, chopped
1/2 pound fresh mushrooms,
chopped
2 teaspoons curry powder
1/2 teaspoon ground cumin
Pinch of cayenne

In a large saucepan, combine
groats and egg. Stir over medium
heat until dry, 3 to 5 minutes. Add
112 teaspoon salt and 1 cup chick-
en stock and bring to a boil. Re-

SOUPS page 120

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