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