Living Well Food for the stuffing) 3-4 pounds potatoes, any variety, peeled or unpeeled, cut into large chunks 4 carrots, cut into 2-inch pieces 1 large onion, sliced thin 1 cup white wine 1 cup water 1 bay leaf Stuffing: 3 Tbsp. extra virgin olive oil 3/4 cup chopped onion 1 tsp. minced garlic 1/4 cup pine nuts 2 cups sliced mushrooms 1 10-ounce box frozen chopped spinach, thawed and drained well 3 cups cooked white rice Faye Schreiber's stuffed veal breast takes center stage. 1 tsp. dried, crumbled basil 1 large egg pan becomes dry. Make stuffing: Heat oil in a large Let the roast stand about 20 min- skillet or large saucepan over medi- utes before carving. Cut into 1/2- to um-high heat. Add the onions and 3/4-inch slices and arrange on a plat- garlic and the few slices of reserved ter. Serves 8 or more. turkey pastrami, chopped and saute until tender. Add the pine nuts and GRANDMA'S TZIMMES cook a few minutes more. Add the from Susie Rosenfeld, Oak Park mushroom and spinach and saute Cut ingredients round for Rosh until the mushrooms are tender and HaShana: most of the liquid is absorbed. Add 2 cups thinly sliced onions the rice and basil and cook for three 1 Tbsp. margarine or oil minutes more. Remove the mixture 6 medium sweet potatoes, peeled from the heat and stir in the egg. Set and thickly sliced aside until ready to use. 6 large carrots, peeled and Veal breast: Preheat oven to 325 F. sliced into thick rounds Arrange meat on work surface, boned 1 pound uncooked pitted prunes side up. Mix the garlic powder, papri- 1 Tbsp. lemon juice ka, pepper, rosemary and vinegar in a 1/2 cup honey small bowl. Stir well to combine. Rub 3 cups boiling water half this mixture over the meat. Lay 3-4 pounds beef brisket, the turkey pastrami slices over the "deckle" roast or French roast meat, overlapping slightly if necessary. salt and pepper to taste Spread the stuffing evenly over the 1 Tbsp. garlic powder, or to taste turkey pastrami. Begin rolling the Preheat the oven to 325F. Heat meat beginning with the thickest side, margarine in a large pot over medi- roll jellyroll style. Tie the rolled roast um-high heat. Add the onions and with kitchen string or twine at 1-inch saute until softened. Add the pota- intervals to hold the shape. Place the toes, carrots and the prunes. Add roll seam side down on a rack in a lemon juice, honey and boiling water. large roasting pan. Spread the remain- Bring to a boil, reduce heat and sim- ing seasoning mixture over the veal. mer the mixture, covered, for 20 min- Arrange vegetables around the utes. roasting the pan. Pour the wine and Pour the vegetables and fruit mix- water over the meat and vegetables. ture into a large roasting pan. Lay the Add the bay leaf to the vegetables. meat over the vegetables and season Roast until the meat is tender, until a with salt, pepper and garlic to taste. thermometer inserted into the thick- Cover the pan tightly with tin foil est part of the meat reads 150F. It and cook for 3 hours, until the meat should take about 1 1/2 hours or is very tender. Allow the roast to cool more, basting with pan juices every completely or chill up to one day 20 minutes, adding more liquid if the ahead. 1 9/15 2000 Slice the meat when cold, against the grain, into thin slices. Place the cut meat over the vegetables; cover well with foil, heat and serve. Serves 10 or more. Freezes well and leftovers are great. ISABELLE'S TZIMMES from Isabelle Mazor, as told to Lynne Deitch, Birmingham 3 pounds sliced carrots water juice of 1 lemon 1/4 cup sugar one 4-pound brisket salt and pepper to taste 2 cups grated onion 1/2 cup flour 5 cups grated Idaho or russet potatoes salt and pepper to taste 5 cups grated sweet potatoes Place the sliced carrots in a roast- ing pan; add enough water to cover the carrots. Sprinkle salt and lemon juice over the carrots and sprinkle the sugar over. Put the roasting pan over the burner of the stove set on medi- um-high and bring the liquid to a boil. Reduce heat slightly and cook the carrots for 15 minutes. Preheat the oven to 325F. Arrange the brisket over the carrots and season to taste with salt and pep- per. Cover the pan tightly with foil and cook for one hour. Remove the meat from the roast- ing pan, and let it chill completely before slicing. Slice the brisket into thin slices, against the grain. Return the slices to the pan, over- lapping them. Preheat the oven again to 325F. In a large bowl, combine the onion, flour and salt and pepper to taste. Spread this mixture over the meat and vegetables. Top the potato mix- ture with the grated sweet potatoes, cover well with foil and cook for 2-3 hours more. Adjust seasonings to taste and serve hot. Serves 12. HARRIET'S TZIMMES from Harriet Sklar, via daughter-in- law Julie Edgar, Oak Park 1/2 cup sugar one 3-4 pound beef brisket, cut into 2-inch pieces 8 large carrots, chopped large (food processor is fine) 2 medium sweet potatoes, peeled and cut into chunks 12-15 pitted prunes 1 cup chopped onions 2 cloves of garlic, chopped 1-2 tsp. kosher salt, to taste one 12-ounce can frozen orange juice concentrate, thawed water 1 splash (about 2 Tbsp.) Grand Marnier 1/2 tsp. cinnamon 1 box matza ball mix, prepared according to box directions into matza balls. Allow the matza balls to cool. Preheat oven to 350F. Start with a pot with a tight-fitting lid. Pour the sugar in the pot and heat over medium- high heat until it begins to melt and brown. Stir until the sugar is golden and a syrup, being very careful not to burn the sugar. Remove from heat to cool slightly before adding brisket. Add the brisket and top with the carrots, sweet potatoes, prunes, onions and salt. Pour in the juice concentrate and add enough water so that the ingredients are nearly cov- ered. Add the Grand Marnier and cinnamon. Cover the pot with the lid and cook for 4 1/2 hours. Add the cooled matza balls and serve. Makes 12 large servings. FOIL BAKED BRISKET IN A SAVORY SAUCE from Marcia Bass, via Debbie Colman, Bloomfield Hills 4 pounds beef brisket, flat cut, visible fat removed garlic powder to taste salt and pepper to taste Maggi seasoning to taste 1 Tbsp. Kitchen Bouquet 1 cup sliced onions 1 package onion soup mix 2 cups burgundy or other red wine 11 1/2 ounces (two 5 3/4-ounce cans) Cannel brown gravy, optional Lay the roast in the center of a large piece of heavy-duty foil, large enough to completely enclose meat. Rub with garlic powder, salt and pepper. Sprinkle Maggi seasoning over the entire top, sprinkle Kitchen Bouquet over the top, lay the onions over the meat and sprinkle soup mix on top. Pour the wine in the pan, around the roast, but not on top. Close the foil, sealing the edges with a fold to make airtight. Place the package in a roasting pan and cook at 325F for about 3 hours or until tender. Remove meat from sauce, cool to room temperature and chill well before slicing. Chill sauce and remove fat when it rises to top and cut meat in thin slices across the grain. Put the meat back in the pan and reheat it in the sauce.