American Red Magen David for Israel
Dr. John J. Mames Chapter-Michigan Region
Soups And Stews
To Make And Savor
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
F
ollowing are some tasty
soup and stew recipes from
The World of Jewish Cook-
ing.
HUNGARIAN CHERRY
SOUP
2 pounds fresh or 40 ounces
canned tart red cherries,
pitted
4 cups water
1/2 to 1 cup sugar
1 (2-inch) cinnamon stick
Slice of lemon peel
Pinch of salt
1 cup dry red wine
About 2 tablespoons lemon juice
Sour cream or lemon slices for
garnish
Bring the cherries, water, sug-
ar, cinnamon, lemon peel and
salt to a boil. Cover, reduce the
heat to low, and simmer until the
cherries are tender, about 15
minutes for canned cherries,
about 30 min-
utes for fresh.
Strain the
soup, discard-
ing the cinna-
mon stick and
lemon peel. Re-
turn the liquid
to the pot. Re-
serve 1 cup of
the cherries
and puree the
remaining
cherries. Stir the pureed cher-
ries into the cooking liquid. Add
the wine and lemon juice and re-
turn to a simmer. Stir in the re-
served whole cherries. Let cool,
then refrigerate for at least 4
hours. Spoon into soup bowls
and garnish with dollops of sour
cream or lemon slices. 6 to 8
servings.
CALCUTTA CHICKEN
CURRY
1 (3- to 4-pound) chicken, cut
into 8 to 10 pieces
3 tablespoons vegetable oil
2 medium yellow onions,
chopped (about 1 cup)
2 large garlic cloves, minced
1 teaspoon minced fresh ginger
1/2 teaspoon ground turmeric
1 cup water
1 (3-inch) cinnamon stick
2 to 3 cracked green cardamom
pods or 2 to 3 whole cloves
About 1 teaspoon salt
Ground black pepper to taste
Pat the chicken dry. Heat the oil
in a large saucepan or Dutch
oven over medium-high heat.
Add the chicken and brown on
all sides, about 5 minutes per
side. Remove the chicken.
Add the onions and saute un-
til soft and translucent, 5 to 10
minutes. Add the garlic, ginger,
and turmeric and saute for 2
minutes. Add the water, cinna-
mon, cardamom or cloves, salt,
and pepper. Return the chick-
en to the pot. Bring to a boil, cov-
er, reduce the heat to low, and
simmer until tender, about 50
minutes.
Serve with rice. 4 to 5 serv-
ings.
ISRAEL'S NATIONAL EMERGENCY MEDICAL SERVICE
Provides Blood, Medical Supplies and Scientific Equipment, Paramedic
paining Scholarships, and Ambulances throughout the State of Israel
Pays Tribute to The
PERSIAN BEEF SAUCE-
STEW
CHARTER MEMBERS
3 tablespoons vegetable oil
1 pound boneless beef or lamb
chuck, cut into 1-inch cubes
1 large leek or large yellow
onion, chopped (about 3/4 cup)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/4 teaspoon grated nutmeg
2 cups water
Juice of 1 lemon or lime
About 1 teaspoon salt
1/4 teaspoon ground black
pepper
Heat the oil in a 4-quart
saucepan or
Dutch oven
over medium
heat. Add the
meat, leek or
onion, cinna-
mon, turmeric,
and nutmeg
and saute un-
til the meat is
browned, 5 to
10 minutes.
Add the wa-
ter, lemon or lime juice, salt, and
pepper. Bring to a boil, reduce
the heat to low, and simmer,
adding a little more water if too
much liquid evaporates, until the
meat is tender and the sauce is
thick, about 1 1/4 hours. Serve
with steamed rice. 3 to 4 serv-
ings.
EGGPLANT WALNUT
SAUCE
8 small (3 to 4 inches long)
eggplants
About 3 tablespoons kosher salt
For Walnut Sauce:
1 cup walnuts
2 to 3 cloves garlic
1 teaspoon ground coriander
1 small yellow onion, finely
chopped (about 1/4 cup)
1/4 cup chopped fresh coriander
1/4 cup chopped fresh parsley
2 small stalks celery, finely
chopped
1 to 3 tablespoons red wine
vinegar
2 tablespoons fresh
pomegranate seeds
1 teaspoon paprika or 1/2
teaspoon hot red pepper flakes
Salt to taste
Ground black pepper to taste
3 tablespoons vegetable or olive
oil
Trim the ends of the eggplants
and cut in half lengthwise.
Sprinkle with the kosher salt,
SOUPS page 131
at their
ANNIVERSARY DINNER DANCE
On September 17th 1997
American Red Magen David for Israel (ARMDI) is forever indebted to the following Charter
Members to whom we will pay tribute at our special recognition dinner. Over the past 30
years these altruistic and dedicated individuals have continued to strengthen a dynamic
lifeline between the Michigan Region ARMDI and the people of Israel.
DR. ELIE D. AND EILEEN ABOULAFIA
SAM AND HYLA OFFEN
NORMAN AND FANI ADELSBERG
HARRY AND ESTHER PRAW
DR. JULES AND DEBORAH ALTMAN
RADOMER AID SOCIETY
DR. HARVEY BEAVER
FELIX * AND FRANCES ROSENZWEIG
DR. PHYLLIS BEAVER
DR. GEORGE * AND RHODA ROSIN
LARRY * AND BELLE BRENNERS
MORRIS * AND EMMA LAZARUS SCHAVER
BESSIE CHASE
SIMON AND EVELYN * SCHWARZBERG
MAX AND SALLY DREW
DR. NORMAN * AND BARBARA SEGAL
ARNOLD * AND PHYLLIS EINHORN
SHAARIT HAPLAYTAH ORGANIZATION
ISIDOR AND BELLE EISENBERG
DR. LEO * AND ROSLYN SHIPKO
EINSTEIN CHAPTER, B'NAI B'RITH
DR. DAVID * AND GERTRUDE SILVER
GEDALE AND * LUBA ELBAUM
JOSEF* AND MIRIAM SLAIM
DR. ELMER P. AND PEGGY ELLIAS
CARMI AND SHARRON SLOMOVITZ
FRED AND MIRIAM FERBER
MAX AND RUTH * SOSIN
LEON AND ESTHER HALPERN
JULIUS AND ANNA SPIELBERG
SAMUEL * AND MIRIAM HAMBURGER
DR. MORRIS * AND BETTY STARKMAN
HORODOKER WOMEN'S ORGANIZATION
DR. WARREN AND CHARLOTTE TESSLER
SOL AND ANN KLEINMAN
BENESCH AND RIVA THATCH
JACK AND ESTHER * LIPTON
OSCAR AND CHARLOTTE * TUTTLEMAN
DR. JOHN * AND EVA MAMES
JACK * AND IDA WAKSBERG
DR. HAROLD * AND ETHEL MAXMEN
MARTIN AND SABINA WATER
DR. SHELDON AND SYBIL MINTZ
ABRAHAM AND LOTKA WEBERMAN
DR. LAWRENCE D. AND LIBBY NEWMAN
DR. ROBERT AND MARY JO WOLFE
*Deceased
DR. ARNOLD AND JOANN ZUROFF
Proceeds from the dinner will go towards the purchase
of an Ambulance in honor of the Charter Members.
For further information about the upcoming Dinner Dance
please call ARMDI 353-0434 or 661-2519.