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D ETR O IT J EWIS H N EWS
The #1
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Manufacturer's Coupon Expires 11/1/96
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Save 55
Best's
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When you buy
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Best's Kosher Beef Franks
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redemption policy. Copy available upon request. Cash value .001c. To receive face
value plus 8c handling. send coupons to BESSIN CORP. PO Box 880945, El Paso, TX
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One-Pot Cooking
And Vegetarian, Too
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
E
ating vegetarian isn't just
for vegetarians anymore.
Presently half of all Amer-
ican households eat at least
two vegetarian dinners a week
and more than 20 percent eat
four or more meatless meals.
It's easy to know the reason!
Vegetables are practically fat-
free, contain no cholesterol, are
colorful, tasty, easy to prepare
and a relative bargain at the su-
permarket.
Cooking teacher Amy Cotler
has just written her first book,
One-Pot Vegetarian Dishes, pub-
lished by HarperCollins. This
cookbook is a wonderful intro-
duction to easy vegetarian cook-
ing.
Cotler combines the virtues of
vegetables with the convenience
of preparation in one pot.
Her idea is simple: Cook a com-
plete meal in one pot with less
shopping,less clean-up and more
fun.
COLD GINGERED
CANTALOUPE SOUP
1 cantaloupe
1 cup fresh or canned
unsweetened pineapple chunks
1/2 cup orange juice, preferably
fresh
1/4 cup fresh lime juice
3 tablespoons shredded fresh
ginger
1 kiwi, peeled, halved, and thinly
sliced
1. Cut the cantaloupe in half
and scoop out the seeds with a
spoon. Quarter the melon halves.
Cut off the rind with a sharp
knife and cut each piece of mel-
on into large chunks.
2. In a food processor, combine
the melon, pineapple, orange
juice, and lime juice. Puree until
very smooth.
3. Place the shredded ginger
in the center of a piece of cheese-
cloth, gather up the ends, and
twist to squeeze out as much
ginger juice as possible into a
small bowl or measuring cup.
Stir 1 1/2 teaspoons of this juice
into the soup. Cover and refrig-
erate until well chilled, at least
2 hours.
4. To serve, ladle the soup into
3 or 4 small bowls. Garnish each
bowl with the kiwi arranged in a
pinwheel design on top.
3-4 servings
BUTTERNUT SQUASH
SOUP WITH FRESH
GINGER
1 large butternut squash (about 3
pounds)
2 teaspoons vegetable oil
1 medium onion, sliced
21/2 teaspoons grated fresh
ginger
3 garlic cloves, minced
1 (14 1/2-ounce) can vegetable
broth
21/2 cups milk
1/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon butter
Pinch of allspice
1/4 cup sour cream
1. With a sharp knife, cut the
stem off the squash; then cut the
squash lengthwise in half. With
a spoon, scoop out the seeds. Cut
each half in half again to facili-
tate peeling. Peel the squash
pieces carefully with a small
sharp knife and cut them into 2-
inch chunks.
2. In a medium soup pot, heat
the oil over medium heat. Add
the onion and cook, stirring oc-
casionally, until it is softened and
translucent, 3 to 5 minutes.
3. Add the ginger, garlic,
squash, broth, milk, salt and
cayenne.
Bring to a boil over high heat,
then reduce the heat to medium.
Cook until the squash is very
soft, 10 to 15 minutes.
4. Puree the soup, in batches
if necessary, in a food processor
until very smooth. Pour the soup
back into the pot. Add the butter
and allspice. Reduce the heat to
medium-low, cover, and cook for
15 minutes. Season with addi-
tional salt and cayenne to taste.
Serve hot, topped with a dollop
of sour cream.
4 servings
BEANS PUTTANESCA ON
POLENTA
1 (28-ounce) can crushed
tomatoes
1 tablespoon drained capers
12 Greek black olives, pitted and
chopped
1/2 teaspoon crushed hot red
pepper
1 (14 1/2-ounce) can black beans,
rinsed and drained
1 1/2 cups yellow cornmeal,
preferably stone-ground
3/4 teaspoon salt
1 1/2 tablespoons butter
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
1. Preheat the oven to 200 de-
grees. In a medium, preferably
nonstick, stew pot, combine the
tomatoes, capers, olives, hot pep-
per and beans. Cook over medi-
um heat for 8 minutes, stirring
occasionally. Remove to a covered