Texas Jewish Post (Fort Worth, Tex.), Vol. 18, No. 14, Ed. 1 Thursday, April 2, 1964 Page: 10 of 20
twenty pages : ill. ; page 22 x 16 in. Scanned from physical pages.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
Page 10-Dallas Texas Jewish Post Thursday, April 2, 1964 or chuck, but for finest results
PASSOVER ISSUE — IN OUR EIGHTEENTH YEAR
My Flavorite Recipe
BY MILDRED G. BELLIN
(Copyright 1964—by JTA)
BOILED BEEF DISHES
One easy way to fiiul out;
which foods the men
boiled beef and we find similar
favorites in the traditions of
other people. Such dishes are
in our
j considered family rather than
lives really like is to notice, party (ood_ but fttr informal
what they order in restaurants j orUest dinners beef simmered to
succulent tenderness is as ac-
ceptable as much more elaborate
fare. Usually brust and flanken
and hotels. Whenever there are
various dishes made with boil
ed beef you will probably ob
serve that these are great fav-l are the cuts"selected!
®rites with the masculine pa-
trons, and that Boiled Flanken j Our recipes today include one
Dinners and Boiled Brisket are! from our own tradition and one
as popular as the more highly
seasoned Corned Beef, Beef
with Sauerkraut, and Essec
Flash.
Boiled Beef is an old-fashion-
which was selected to demon-
strate how fine-flavored a low-
in-calo.rie dish of boiled beef
can be. The first is a Boiled
Flanken Dinner, a close second
, , „ ,in popularity to the beloved
ed term we still use to describe chicken in the Pot which is pre-
a less tender cut which has been
simmered gently in liquid until
fork - tender. The long, slow
cooking in a liquid which bare-
ly bubbles is necessary for juici-
ness and tenderness. Hard boil-
ing toughens meat and makes it
stringy. Pot roasts require sim-
mering also, but are first
browned in fat. Many of our tra-
ditional dishes are cooked as
pared in much the same manner.
For best results select lean,
meaty pieces of brust flanken.
After the meat and liquid have
come to a boil, be sure to lower
the heat enough so that the
meat just simmers.
Our second dish is called
Spicy Beef, and can be made
end of steak is suggested. It has
the required leanness, and be-
cause it is solid meat, slices
evenly and attractively. The
rich flavor of the meat is equal-
ly good hot with gravy or slic-
ed cold. If any left-over meat
is to be frozen, remove it from
the gravy, and wrap the meat
in foil. Place the gravy in a
separate container to freeze.
With Spicy Beef dessert should
be fresh or canned fruit as a
refreshing contrast in taste.
BOILED FLANKEN DINNER
214 to 3 lbs. well-trimmed
brust flanken
5 cups water
Salt and pepper to taste
Vi teaspoon ginger
M cup minced parsley
5 tender young carrots,
scraped
5 small onions, peeled
3 stalks celery, sliced
1 package frozen peas (10 oz.
size)
21/’ cups cooked V\ inch
noodles
Have the flanken cut into
Place in a soup kettle, add the
water, salt, pepper, and ginger.
Bring to a boil, then simmer,
covered, for about 114 hours,
until the meat is almost tender.
Add carrots, celery, onions and
cook gently about 30 minutes
longer, until meat and vegeta-
bles are tender. Add the peas,
noodles, and parsley, and sim-
mer for 5 minutes. Slip the
bones out of the meat, skim off
any surface fat, and serve in
soup dishes. This makes 5 por-
tions.
SPICY BEEF
214 lbs. lean, boneless beef
1 8-oz can tomato sauce
14 cup soy sauce
14 cup white vinegar
14 cup water
14 teaspoon pepper
14 teaspoon garlic powder
94 teaspoon paprika
the sauce. Cover the bowl, and
marinate overnight in the re-
frigerator. Remove the meat
from the marinade, and put the
marinade and water in a heavy
4-quart saucepan. Bring to a
boil and add the meat. Bring
to a boil once more, lower the
heat, cover the saucepan, and
simmer about 214 hours, until
the meat is tender. Skim off any
surface fat. Slice the meat, ar-
range on a platter, and pass the
gravy separately. The gravy is
delicious with noodles, rice, or
mashed potatoes. Any not eaten
may be cooked with diced egg-
plant for a fine vegetable dish.
This amount of meat and gravy
serves 7 to 8.
Kravitz B.B.G.
By KAY KAUFMAN
Usually this article tells about
the activities of the girls of
Kravitz. This week, however,
we would like to dedicate our
article to one of the people who
make Kravitz activities possi-
ble — our advisor, Gail Gold-
strich.
1/16 teaspoon ground cinna-
mon |
Gail became an active part of
Kravitz last September. She is
Select a chunky piece of meat j familar with the problems of a
with any chunky piece of brustpieces about 3 inches long.
about 3 inches thick. End of
steak is a good choice. Com-
bine the tomato sauce, soy
sauce, vinegar, pepper, garlic
powder, paprika, and cinnamon
in a deep bowl. Add the meat
and turn to coat completely with
A Word From Topple:
%
Everyone Is Headed
For Wyatt’s Where
You Can Redeem Valuable Cupons In Your Mailer
For Vacron Ware And Extra Top Value Stamps
Take Advantage Of Wyatt’s Tenderay Beef Sale
You Can Buy Your Tastiest Foods
For Your Flavorite Recipe
Tenderay Beef Seven Roast lb 35c
U. S. No. 1 Ail Purpose Red Potatoes ># lb. bag 39c
Kroger Sweet Peas 303 CAN 5 For 89c
Domino or Imperial Sugar wi* 2.5# Purchase or More 5 lb. bag 39c
AndRemember: It’s Wyatt’s For Nationally Known Passover Foods
PRICES GOOD THRU APRIL 4—QUANTITY RIGHTS RESERVED
• MAY WE SUGGEST THAT YOU ALSO SHOP WYATT’S FOE
THE BEST COCKTAIL FOODS AND PARTY SNACKS TO
“TASTE-UP" YOUR HOLIDAY PARTIES AND FAMILY FUN
PLUS TOP VALUE STAMPS
young BBG Chapter because 10
years ago, she was a charter
member of Schepps BBG and
later, its third president.
Gail attended Hillcrest High
School and the University of
Texas, where she was a member
of Delta Phi Epsilon Sorority.
She graduated from SMU in
1982, and looks forward t®
graduating from law school in
1965.
Gail is married to Joe O. Gold-
i strich, who will soon begin his
| internship at the Veterans Aid-
ministration Hospital.
Certainly Gail is a wonder-
1 ful addition to Kravitz, and all
the girls profit by her advice
and friendship. Thank yon, Gail,
for being such a wonderful
j advisor. We hope you will be
with us for a long time.
A
Better Homes
& Gardens
Idea Book...
FREE ...with
Mercantile Home
Improvement Loan
Low-cost Mercantile home im-1
provement loans are arranged
fast and easy with up to three
years to pay. Low rates tailored'
to your budget.
Choose from these
5 Idea Books
DECORATING BOOK
COOK BOOK-GARDEN BOOK
HANDYMAN’S BOOK
LANDSCAPING
PLANNING BOOK
See the Big Friendly Banfc for
Everybody for a loan to I turn
your home improvement ideas
into action,
MERCANTILE
National Bank RX 1-4181
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Wisch, J. A. Texas Jewish Post (Fort Worth, Tex.), Vol. 18, No. 14, Ed. 1 Thursday, April 2, 1964, newspaper, April 2, 1964; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth755658/m1/10/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .