DisH it Up
O
A Jewish
Thanksgiving
make a triangle. Press edges togeth-
n America, we think of giving
er
to seal tightly. To cook, boil in salt-
thanks in November with roast
ed water for about five minutes or
turkey, cranberry sauce and
heat in the soup. Makes 30-
pumpkin pie.
40 kreplach.
Sukkot, which began last
week, is much like a Jewish
,-----Thanksgiving. It's a seven-
Cornbread
day period for giving
Corn is sweet and nutty fl
thanks for the harvest.
vored at the same time.
The sukkah, with a roof
This is an easy recipe
that's covered, but open
because you just mix all the
enough to see the stars,
Annabe I Cohen ingredients together, pour
often is decorated with trea-
them into a pan and bake.
Appl eTree
Staff Writer
sures of the harvest —
The whole thing doesn't
apples, gourds, corn,
take more than five minutes
plus baking time.
grapes and pomegranates — any-
thing fresh from the earth. To cele-
brate, we eat foods that are sweet,
1-1/2 cups cornmeal
(—stuffed or full of fresh vegetables or
1/2 cup flour
fruits.
1 Tbsp. sugar
Try some of these recipes to serve
1 Tbsp. baking powder
L, in your sukkah.
1 tsp. baking soda
2 eggs
1/4 cup vegetable oil
Shortcut Kreplach
1 3/4 cups milk or water
Eat these in (what else?) chicken
2 cups fresh or frozen corn ker-
soup! This recipe is a family affair —
nels
(defrosted)
Mom or Dad can make the filling
I
)
and the children can fold 'em up.
, r o 1 pound lean ground beef
1/2 cup fine chopped onion,
sauteed
1 tsp. granulated garlic
1 egg
Salt and pepper to taste
1 package won-ton skins (you
need 30-40)
1 bowl of water, for moistening
the edges of dough
Combine beef, onion, garlic, egg,
salt and pepper. Put a teaspoon of
the mixture in the center of each
square. With your fingers, moisten
the edges of the dough and fold to
Preheat oven to 400 degrees.
Spray a 9x9-inch baking pan with
non-stick cooking spray. Put corn-
meal, flour, sugar, baking powder
and baking soda in a large bowl.
Stir to combine. Add eggs, oil, milk
and corn. Stir well to combine. Pour
mixture into prepared pan and
bake for 20 25 minutes until the top
is golden and the bread is firm to
touch. Let cool for 5-10 minutes
and cut into squares.
Makes 12-16 squares.
-
Stuffed Baked Apples,
or Pears in Pastry
These apples are fancy enough
for company. Plus they're easy and
yummy enough for everyone to
enjoy ... often.
1 pkg. frozen puff pastry (avail-
able at in the freezer section of
your supermarket), thawed
8 golden delicious apples or 8
bosc pears, peeled, stems left on
1-2 Tbsp. butter or margarine
4 Tbsp. brown sugar
1-2 tsp. cinnamon
3 Tbsp. golden raisins or dried
cherries
4 Tbsp. chopped walnuts or
pecans
Preheat oven to 350 degrees.
Core apples from bottom, almost to
the top, but leaving stem. Cut each
piece of thawed puff pastry into
four pieces to make eight pieces
total. Roll one of the pastry pieces
out slightly. Place apple, stem side
down, on dough. Fill the empty
.
core space with a little butter,
brown sugar, cinnamon, raisins and
nuts.
Fold dough over apple, pressing
to seal dough well. Turn over and
press wrapped apple down so that
the bottom of the apple is flat.
Poke the stem though top of
dough.
Press dough around the apple to
keep apple shape. Place
wrapped apple on a cookie sheet
that has been sprayed with non-
stick spray. Repeat with remaining
apples and dough. Bake for 30-
40 minutes, until dough is golden.
The apples won't be mushy. Serve
hot with vanilla ice-cream or
chocolate or caramel topping.
Makes 8 apples. ❑
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Il i SOGIEIY '
AMERKJv
10/24
1997
77