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.