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From the Jewish HeartlandTwo Centuries of Midwest Foodways$
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Ellen F. Steinberg and Jack H. Prost

Print publication date: 2011

Print ISBN-13: 9780252036200

Published to Illinois Scholarship Online: April 2017

DOI: 10.5406/illinois/9780252036200.001.0001

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When to Cook …

When to Cook …

Chapter:
(p.104) 6 When to Cook …
Source:
From the Jewish Heartland
Author(s):

Ellen F. Steinberg

Jack H. Prost

Publisher:
University of Illinois Press
DOI:10.5406/illinois/9780252036200.003.0007

This chapter presents several recipes along with anecdotes about them. These include legendary cook, Etheldoris Grais' recipe for “Gefilte Fish ‘Minnesota Style’” and her version of a Sephardic Passover dish called “Persian Charoset”; Judy Dworkin' matzo pop-overs recipe, which she said she typically served with stuffed veal breast; and Ruth Dunie's recipes for matzo-balls and lemon-flavored cake. All these recipes represent the mosaic that is the Midwest Jewish community. They are distinctly and firmly grounded in cultural and religious traditions, both Ashkenazic and Sephardic, yet show a great deal of creativity and individuality. They also demonstrate how adaptable the cuisine really is to local conditions, available produce, and resources.

Keywords:   Jewish food, Jewish recipes, Midwest Jewish community, Etheldoris Grais, Judy Dworkin, Ruth Dunie

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