Texas Jewish Post (Fort Worth, Tex.), Vol. 47, No. 51, Ed. 1 Thursday, December 23, 1993 Page: 8 of 24
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TEXAS JEWISH POST, DALLAS, THURSDA Y, DECEMBER 23, 1993 - IN OUR 47TH YEAR!
Healthy Vegetable Cuisine Low in Calories, Fat
By Barbara Schultz
Faye Levy’s International Vegetable Cookbook is the
latest addition to her fabulous International series. As
Americans become more health conscious, they eat veg-
etables in greater quantities and constantly search for
yummy new dishes. Levy proves that healthful eating need
not be dull She demonstrates that one does not have to give
up heavenly tastes by eating vegetables that are high in
vitamins, minerals, and fiber, and low in calories, choles-
terol and fat.
Levy opens her cookbook by examining varied culinary
styles around the world. While many of the world’s cultures
have long embraced the vegetable as the mainstay of their
diet, in North America vegetables are now finally getting the
respect they deserve as something other than the obligatory
overcooked side dish.
Each chapter is devoted to an individual vegetable, giving
its essential information on basic preparation and several
unique recipes. The book should be an inspiration to use new
vegetables in your meal-planning.
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Our Sincere Best
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Wishes For A
Happy Holiday
Albertsons carries a wide
variety of Kosher Items for
your special occasion!
Albertsons
Its yoijr stone.
Matzo Ball Soup
Thin Tea Matzos
Jellied Gefiltefish
Potato Pancake Mix
Borscht w / Beets
Sweet White Pike
CARROTS WITH WILD RACE, MUSHROOMS
AND TARRAGON
Ingredients:
1/4 lb. slim carrots, peeled
1/2 lb. mushrooms
5 cups water
salt and freshly ground pepper
1 cup wild rice, rinsed and drained
2 Tbs. vegetable oil or butter
1 large onion, halved and sliced thin
3/4 cup thinly sliced celery
3 Tbs. chopped fresh tarragon
1/3 cup chopped fresh parsley
Preparation:
Cut carrots into 2-inch lengths; quarter each piece length-
wise. Quarter small mushrooms; cut larger ones into 6
pieces. Bring 4 cups water to a boil and add a pinch of salt
Add carrots and boil for 5 minutes or until crisp-tender.
Remove with a slotted spoon. Add 1 cup water to pot and
bring to boil. Add rice, return to boil, cover, and cook over
low heat 50-60 minutes or until kernels begin to puff open.
Meanwhile, heat oil in a large saute pan over medium-low
heat. Add onion and saute for 5 minutes. Add celery and
saute for 2 minutes. Add mushrooms, salt, and pepper and
saute over medium beat for 7 minutes or until tender.
Remove from heat, add carrots, and reserve. Reheat veg-
etables. Drain rice and add to pan of vegetables. Heat
together briefly. Add tarragon and all but 1 tablespoon
parsley. Taste and adjust seasoning. Serve hot, sprinkled
with remaining parsley. Makes 4 main-course or 6 side-dish
servings.
ROASTED EGGPLANT WITH
BASIL AND GARLIC
Ingredients:
6 Japanese eggplants, or 2 large Italian eggplants
salt and freshly ground pepper
2 large garlic doves, peeled
1/2 cup fresh basil leaves, medium packed
1/4 cup tomato paste
3/4 cup water
2 Tbs. olive oil
Preparation:
Preheat the oven to 400 degrees. Halve the eggplants
lengthwise and sprinkle with salt; set aside. Mince garlic in
a food processor. Add parsley and basil, and mince together.
Pat eggplants dry. With sharp knife make 4 lengthwise slits
in large eggplant or 2 each in Japanese eggplant; make cuts
deep but not to bottom of eggplant so you don’t pierce the
skin. Insert some of the herb mixture in each slit. Sprinkle
eggplants with pepper Put them in an oiled baking dish. Mix
tomato paste with all but 2 tablespoons of the water and
spoon over eggplants. Sprinkle with oil. Add remaining
water to pan. Bake small eggplants uncovered for about 30
minutes or until tender. Cover large eggplants and bake 30-
minutes, then uncover and bake 10 minutes or until tender.
Serve hot or at room temperature. Makes 4 side-dish
servings.
SAUTEED WILD MUSHROOMS WITH HERBS
Ingredients:
1/2 lb. wild mushrooms such as chanterelles, pore inis,
or shitakes
1 Tbs. vegetable oil
2 Tbs. (1/4 stick) butter
salt and freshly ground pepper
1 shallot, finely chopped
RECIPES p. 23
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Wisch, J. A. & Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 47, No. 51, Ed. 1 Thursday, December 23, 1993, newspaper, December 23, 1993; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth755302/m1/8/?rotate=180: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .