p

1/4 cup maple syrup
Brush melted butter over the bot-
tom of a 9x13-inch glass or ceramic
baking dish. Arrange challah slices
over the bottom of the dish, in two
rows, overlapping them to make them
fit. Sprinkle the pecans over the chal-
lah.
In a large bowl, whisk together the
eggs, sugar, milk, rum, vanilla and
cinnamon. Pour this mixture over the
bread slices. Allow the bread 30 min-
utes to soak up the liquid. Drizzle the
syrup over the bread, cover the dish
with plastic wrap and chill overnight
or more.
One hour before serving, place the
dish, uncovered, in a preheated 350F.
oven and bake for 45-60 minutes,
until bubbly and golden, sprinkled
generously with powdered sugar. You
may bake this ahead of time and serve
it warm or at room temperature sprin-
kled with powdered sugar. Serves 12-
16.

PHIL'S TOMATO SOUP
from Phillip and Elizabeth
Applebaum, Oak Park
About 1 dozen ripe tomatoes,
chopped (don't drain; you'll need
the juice)
1 1/2 cup chopped onions
1 1/2 cups chopped celery
salt, to taste
Variations: You can add chopped
potatoes, carrots, parsnips,
spinach, roasted red peppers and
a handful of wheatberries. Also,
oregano gives this an Italian
taste; pizza seasoning also adds a
nice flavor.
Place desired ingredients in a medi-
um-sized pot and bring to a boil over
medium-high heat. Reduce heat, cover
and let the soup simmer for 1 to 2
hours. Don't add water, either, unless
your tomatoes were extraordinarily
un-juicy. Serve with sour cream or
crumbled tortilla chips, if desired.
Serves two or more people, but you
can make it in much larger batches. ❑

A Continuous Celebration by the

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