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From: susan@sftig.UUCP (S.Eisen)
Newsgroups: net.cooks
Subject: Re: Authentic Jewish recipes?
Message-ID: <592@sftig.UUCP>
Date: Wed, 18-Sep-85 14:04:43 EDT
Article-I.D.: sftig.592
Posted: Wed Sep 18 14:04:43 1985
Date-Received: Thu, 19-Sep-85 06:50:16 EDT
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> 
> Stop being disappointed, I think if you re-read my note you will see
> I said this at the end almost to the word, it sounds like you quoted me.
> 
> 	-Barry Shein, Boston University


Barry's flame at me is quite correct -- I mailed him an apology and wish
to post a public one.  The requester was indeed probably looking for 
Eastern European Jewish cooking, and after having several local friends
of Ashkenazic background (including my husband) call me to task on my
statement, I admit I was wrong.  An entire wealth of Jewish cooking,
in fact, is very specific to the Passover holiday, and that is what brought
about things like gefilte fish (much better homemade than from the jar
or can) and matzoh balls (kneidlach, pronounce the "k").

Sorry, Barry.  You score on this one.

So, no one has posted a recipe for tzimmes yet.  Here's mine (I just made
it for Rosh Hashanah, the Jewish New Year, and it got rave reviews)

	Susan's Carrot/Sweet Potato Tzimmes (No meat, no prunes)
	
	two large sweet potatoes
	five large carrots
	one can of unsweetened pineapple chunks
	one cup of raisins
	orange juice (about 1/2 cup)

Slice the potatoes and carrots.  Put everything into a pot, about 4 quart size.
Bring to a boil, then turn on a very low light and simmer until carrots and
sweet potatoes are tender, and raisins are plump.

No extra sweetening is needed.  This recipe is also best made in advance and
refrigerated so all the flavors blend together.  Reheat on a very low light
or in a warm oven.  This is one of those "it tastes better than it sounds"
recipes.