The Art of Jewish Cooking (12 page)

Combine all the ingredients in a saucepan. Cover and cook over low heat 25 minutes or until prunes are tender. Delicious when served as an accompaniment to roast meat or poultry. Serves 4–6.

Cook the beets, lemon juice and water for 15 minutes or until the beets are tender. Drain.

Mix the potato flour and cream in a saucepan. Cook over low heat for 5 minutes, stirring constantly. Stir in the beets, salt and butter. Cook 5 minutes. Serves 6.

Pour boiling water over the cabbage and let it soak 10 minutes. Remove the top 18 leaves (if not large enough use 24).

Beat the eggs and gradually add the grated onion, rice, 1 teaspoon salt and half the raisins. Place a heaping tablespoon of the mixture on each leaf. Carefully roll up.

Melt the butter in a casserole. Lightly brown the onions and cabbage rolls in it. Sprinkle with the potato flour, then add the boiling water, lemon juice, sugar, cinnamon and the remaining salt and raisins. Bake in a 350° oven 1¼ hours, basting frequently. Stir in the sour cream just before serving. Serves 6–8.

Cook the cabbage in the butter over low heat for 45 minutes, stirring frequently. Stir in the salt, lemon juice and sugar. Cook 5 minutes longer.

Beat the egg and sour cream together and add to the cabbage, mixing steadily until it begins to thicken. Serves 4–6.

Cook the cabbage, apple, water and salt over low heat 15 minutes. Mix the flour and vinegar until smooth and add to the cabbage with the sugar and butter or fat. Cook 15 minutes longer. Serves 6.

Combine all the ingredients in a saucepan. Cover and cook over low heat 25 minutes, stirring occasionally. Serves 6.

Peel the eggplant and slice thin. Sprinkle with the lemon juice and 1½ teaspoons salt. Let stand 30 minutes. Rinse with cold water. Drain.

Beat the egg, pepper and remaining salt together. Dip the eggplant slices in the egg mixture and then in the bread crumbs. Brown on both sides in hot fat or butter. Serves 4–6.

You can buy fine, medium or coarse groats; use whichever type you prefer. Mix the groats and egg in a saucepan over low heat until the grains separate. Add the water and salt. Cover and cook over low heat 15 minutes. All the water should be absorbed; if not, drain thoroughly.

Serve with melted fat or butter or use in other recipes. Serves 6.

Soak the beans overnight in water to cover. Drain. Add fresh water to cover.

Cover and bring to a boil; cook over low heat 1½ hours, adding the salt after 1 hour of cooking. Drain.

Combine the beans, butter or fat and honey in a baking dish. Bake in a 350° oven 1 hour, stirring frequently. Serves 6–8.

Soak the beans overnight in water to cover. Drain. Add fresh water to cover, and bring to a boil. Add the salt and sugar. Cook over low heat 1½ hours. Drain.

Combine the beans, chili sauce, butter or fat and bay leaf in a baking dish. Bake in a 350° oven 1 hour. Remove bay leaf. Serves 6.

Wash the chickpeas and soak overnight in water to cover. Drain. Cover with fresh water; bring to a boil and cook over medium heat 1½ hours. Drain.

Mix the chickpeas, salt, fat or butter, ½ cup water and the honey in a baking dish.

Bake in a 350° oven 30 minutes. Serves 6.

Wash the chickpeas and soak overnight in water to cover. Cover with fresh water; bring to a boil and cook over low heat 2 hours. Drain.

Stir the rice and salt into the 2 cups boiling water. Cover and cook over low heat 15 minutes. Turn the undrained rice into a casserole and stir in the honey and chickpeas.

Bake in a 350° oven for 35 minutes. Serves 4–6.

Cut a 1-inch piece from the stem ends of the peppers. Scoop out the seeds and fibers carefully. Cook the peppers in boiling water for 5 minutes, then drain.

Melt half the butter in a skillet and brown half the onions and all the mushrooms in it. Stir in the rice, 1½ teaspoons salt, the pepper and the egg. Stuff the peppers with the mixture.

Mix the potato flour and water in a saucepan. Stir in the tomatoes, remaining salt and onions. Arrange the peppers in it, open end up. Cover and cook over low heat 1 hour, basting frequently. Stir in the sour cream a few minutes before serving. Serves 6.

Melt the fat in a saucepan and brown the onions lightly. Add the sauerkraut, pepper, paprika, sugar and water. Cover loosely and cook over low heat 1 hour. Serves 4–6.

Cut the squash in half lengthwise and scoop out the seeds and fibers. Prick the flesh in several places with a fork. Place in a baking pan cut side down. Bake in a 375° oven 30 minutes. Mix together the butter or fat, corn syrup and salt. Turn the squash over and divide the mixture among the four halves. Bake 30 minutes longer, basting frequently. Serves 4.

Peel the squash and slice it very thin. Cook the squash in a saucepan over low heat until the liquid from the squash covers the bottom of pan. Add the salt and rice.
Cover loosely and cook over low heat 50 minutes. Watch carefully while cooking and add a little water if necessary. Mash the squash and stir in the sugar, butter and cream. Taste for seasoning. Serves 6.

Cook the unpeeled potatoes in boiling water for 15 minutes. Peel and cut in half lengthwise. Heat the butter or fat in a baking dish and add the corn syrup, orange juice, sugar and sweet potatoes.

Bake in a 350° oven 45 minutes or until tender, basting frequently. Serves 6–8.

Wash the apricots and soak in 2 cups of water for 2 hours. Bring to a boil and cook over low heat 20 minutes or until tender. Stir in the sugar.

Slice the potatoes ½ inch thick. Arrange layers of the potatoes and undrained apricots in a casserole. Pour the butter or fat over the top.

Bake in 375° oven 35 minutes, basting twice. Sprinkle with the almonds and bake 10 minutes longer. Serves 8.

Melt the butter or fat in a skillet; brown the potatoes in it. Add the brown sugar and pineapple. Cook over low heat 45 minutes or until tender. Turn the potatoes frequently. Serves 6–8.

A
tzimmes
means a fuss or excitement. But making a
tzimmes
does not mean a great deal of work; most
tzimmes
dishes are easily prepared. Actually, it’s almost any combination of meat or vegetables or fruits, limited only by the imagination of the cook.
Tzimmes
is usually served with the main course instead of green vegetables or potatoes. In many families, they serve vegetables, potatoes and
tzimmes,
because what does one have to do with the other?

An important thing to remember about
tzimmes
cookery is that it should be cooked as long as possible in order to blend the various flavors of the ingredients. A quick
tzimmes
is possible and it won’t be bad, but for the real thing, cook your
tzimmes
slowly and gently over low heat.

Wash the prunes and soak in the water for 1 hour. Bring to a boil and add the farfel, salt, lemon juice, honey and butter.

Place mixture in baking dish. Cover and bake in a 375° oven 45 minutes, removing the cover for the last 15 minutes. Serves 6.

Combine all the ingredients in a saucepan. Cover and cook over low heat 2 hours, or until the barley is soft. Watch carefully while cooking and add more water if necessary. Serves 6.