m
'JEWISH NEWS
oyee
OF THE MONTH
Food
BOBBI= CHARNAS
Congratulations to Bobbi Charnas on being
named the JN October employee of the
month!
Bobbi, working in tandem with Keri Cohen
and Debbie Schultz, worked long, hard and
passionately, to produce this year's
SourceBook while maintaining her normal
thorough standards for our other publications:
According to Editor Bob Sklar, " the diligent,
exacting work of Bobbi was an essential
element in the SourceBook's production. In
addition to what she did above and beyond,
she didn't waver on her other
responsibilities."
"Not only are we appreciative of Bobbi's
efforts, but are proud that she has carved our
niche for herself at the JN," Publisher Arthur
Horwitz said.
,g2t.ucatatiEof,VNit'gatt2:;:;:::.:
,
Ruth Marcus of Beth Shalom listens as Rena Spolter of Young Israel of Oak Park talks
about memories of her mother's kitchen.
gives her a wonderful feeling.
"With all that's happened in the past
six weeks, it feels even more special to
be able to come together like this," she
said.
❑
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VEGETARIAN CHOPPED LIVER
2 T. vegetable oil
2 cups chopped onion
1 t. brown sugar
4 cups walnuts (halves or chopped)
2 cans (14-16 oz.) green beans,
drained
6 hardboiled eggs (optional)
Salt and pepper to taste
Heat oil in a pot over medium-high
heat. Add the onions and saute for
about five minutes until golden,
adding sugar at the last minute. Add
nuts and cook another three minutes,
stirring. Add the green beans, salt and
pepper and stir to combine. Let it cool
a bit before chopping or processing
until smooth. Add eggs, if using, and
pulse until just combined (you'll want-
to see bits of egg in the mixture).
Adjust seasonings and chill, covered
with plastic wrap, until ready to serve.
Serve with raw vegetables or crackers.
Makes 12 or more servings.
SOPA DA DONA TERESA
(This recipe makes a dark, golden-
color soup. With the rice, beans and
added chicken, it's a meal in itself.)
4 quarts water
1 large chicken, cut in 8 pieces
2 whole small onions, unpeeled (leav-
ing the peel on gives the soup a golden
color)
2 cups parsnips, peeled and cut into
chunks
1/2 cup chopped celery, including
leaves
1 large turnip, peeled and quartered
3 cups carrots, peeled and cut into
chunks
1/2 bunch parsley, washed,
but not cut
1 T. kosher salt
2 t. whole black peppercorns
1 bay leaf
2 cups long-grain rice, cooked with 6
cups water until soft and drained
(don't let all water get absorbed)
1 can (14-15 oz.) white beans, such as
cannellini or great northern, drained
Ground white or black pepper to taste
Put the water and the chicken in a
large pot and bring the water to a boil.
Skim off the froth. Add the remaining
ingredients, except the rice and beans.
Bring to a boil, reduce heat, cover and
boil gently for 2'/2 hours.
Strain the broth, saving the chicken
and the carrots, if desired. Place the
broth in the refrigerator until the fat
rises to the surface; skim off the fat.
After the chicken cools, remove the
skin and shred it or cut it into chunks
to add to the soup or to use for chick-
en salad or another purpose.
To serve, heat the chicken soup,
adding the chicken and the carrots, if
desired, the drained rice and the
beans. Adjust seasonings to taste.