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Beyond the cute title, this is a good
compilation of 350 donated recipes
that may surprise Easterners who
don't give much thought to
substantial Jewish communities in
the western states. The subtitle
is "A Roundup of Recipes and
Jewish Traditions from Colorado
Kitchens.'' It was put together by
an organization raising funds for
a Denver-area Jewish
continuum-of-care organization for
the elderly.
The spiral-bound,
sepia-toned book opens with an introduction to
Jewish dietary laws, along with suggested menus for
major holidays, but that doesn't limit the potential
enjoyment. Many of the dishes are for any palate.
The gamut of
recipes runs from an excellent section on breads to
some regionally popular dishes (Copper Mountain
turkey chili, Telluride apple pie), a host of
seafood dishes heavily dominated by salmon, and
homey little anecdotes dropped in here and there.
The type face is clear and legible, each recipe
boxed by a shaded area for quick reference, and the
index is well-thought-out.
PUEBLO PECAN
BREAD
Three eggs, lightly
beaten
One cup light or dark corn syrup
One cup sugar
Two tablespoons pareve margarine, melted
One teaspoon vanilla
One-eighth teaspoon salt
One cup pecans
One unbaked 9-inch deep dish or 10-inch regular pie
crust
Preheat oven to 450.
Combine eggs,
syrup, sugar, margarine, vanilla and salt in a
medium bowl. Fold in pecans. Pour into pie crust and
bake for 10 minutes.
Reduce temperature
to 350 and continue baking until knife inserted in
center comes out clean (about 45 minutes). Cool and
service.
-- From "Shalom
On the Range'' |
