BBS:      TELESC.NET.BR
Assunto:  3/29 Lemon Chiffon 5
De:       Ben Collver
Data:     Fri, 10 Apr 2026 07:10:07 -0700
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  Re: 3/29 Lemon Chiffon 5
  By: Ruth Haffly to Ben Collver on Tue Apr 07 2026 01:36 pm

Hi Ruth,

RH> We made a trip to Israel in 2009; the meals there reminded me of the camp.
RH> It was all good eating but some of the younger folks on the trip were
RH> fussing that they missed American fast food. That night in our hotel in
RH> Jerusalem, the head cook brought out a plate of french fries; it made the
RH> kids (young adults) happy but we were just as happy eating what was
RH> available for everybody.

It sounds as though you have more experience with Jewish food than i do.
My grandfather kept kosher as part of his unique spiritual practices,
but my grandmother didn't.  If i travelled all the way to Israel, i'd
want to eat something i couldn't get here.  I don't know what that is,
but i know what it isn't: French fries.  :P

RH> It is a bit of a fuss but the taste is worth it.

There's always Stouffer's...

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Grape Leaves Soup
 Categories: Soups, Vegetables, Israeli
      Yield: 4 Servings

     15    Grape leaves
      4 tb Olive oil
      1 lg Onion
      1 lg Red bell pepper
      5 c  Vegetable stock
    1/2 c  Dry white wine
    1/2    Cauliflower head
      1 sm Eggplant
    2/3 c  Rice; uncooked
      1 ts Salt
    1/2 ts Black pepper
    1/2 ts Ground coriander

MMMMM--------------------------GARNISH:-------------------------------
      1 tb Extra Virgin Olive Oil
    1/2 c  Fresh parsley; chopped fine

  A colorful soup, delicately tart, and simply delicious. An easy
  alternative to Greek-style stuffed grape leaves.

  Soak the grape leaves in water for 30 minutes, then drain. Transfer
  to food processor, and pulse until chopped but not pureed.

  Peel the red bell pepper using a vegetable peeler, then chop.
  Finely chop the onion. Heat the olive oil in a large pan, add the
  chopped onion and red pepper, and fry until soft.

  Add stock, white wine, and grape leaves, and bring to a boil.

  Meanwhile, cut the cauliflower to flowerettes, and peel and cube
  the eggplant. Add the cauliflower, eggplant and rice to the boiling
  stock, along with the salt, pepper, and coriander.

  Lower the heat, cover partially, and simmer for 1/2 to 3/4 hour,
  until the vegetables are soft and the rice is cooked.

  Just before serving, sprinkle each serving with olive oil, and
  garnish with chopped parsley.

  This soup is best prepared a day ahead and then reheated gently.

  Proudly created by Gabi Shahar, Mar 1996

MMMMM
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