Borscht
Yudel the waggoner, having banished the bad taste of a long journey with a dose of brandy, was immersed in a plate of borscht.
"Yudel," his neighbor Yankel yelled into the kitchen, "something terrible has happened!"
The waggoner continued to eat with intense concentration.
"Yudel, you idiot," cried Yankel, "prepare yourself for bad news. Something terrible, I tell you, has happened!"
Still Yudel ate, unperturbed.
"Yudel," Yankel persisted, "you poor man. Your wife has just died."
The news had no apparent effect.
"How can you eat so calmly?" Yankel rebuked him. "It isn't natural."
"Make no mistake!" The wagonner looked up from his plate for a moment. "When I finish this borscht, will I give a yell!"
Undoubtedly, Yudel must have been eating a nice hot bowl of borscht made from one of our choice recipes!
Beet Borscht I
2 lb. boiling beef (flanken or brisket)
1 large bunch beets
2 medium sized onions
2 Tbsp. sugar
1 large clove garlic
2 medium size nuggets sour salt or 1 large lemon (juice of)
salt and pepper to taste
Simmer beef in water to cover generously. Skim to clear. Add sour salt (or lemon juice), sliced and peeled onions and beets, sugar, and seasoning. Mince garlic fine, add to broth. Cook until meat is tender (about 3 hours). Correct Seasonings. Serve hot.
Borscht II
Lois Levenson
1 lb. lean beef and bones
1 bunch peeled beets and greens
1 whole onion
1 #2 can tomatoes
2 Tb. sugar
1 Tb. Or more salt
Juice of 1 lemon
Put pot of water on to boil with meat. Cover. When boiling, remove scum. Add beets, greens, salt, and onion. After ½ hour, add tomatoes, lemon juice, sugar, and more salt if necessary. Cook 1-½ to 2 hours.
Borscht III
Anya Finkel
1 to 1-½ lb. soup beef
1 C. large lima beans
1 medium onion
2-½ qts. Water
1 can tomatoes (1 lb. 4 oz).
1 can beets (1 lb. 4 oz.)
Salt to taste
Juice of 1 lemon
Sugar to taste
Cook first four ingredients for about 1-½ hours or until meat is tender. Add tomatoes, beets, and salt and cook 20 minutes more. Add lemon juice and sugar and cook about five minutes more.
The Braille and Talking Book Library is a Michigan State Service through the Michigan Department of Labor and Economic Opportunity. The library operates through the United States Postal Service as well as digitally, supplying readers with braille e-readers, digital players, and supplemental cartridges loaded with requested material(s) to either be mailed or delivered to users digital devices.
The poster for the documentary film about Emily Ford's completion of the Ice Age Trail, Breaking Trail by Jesse Roesler, pictures Emily and Diggins overlooking a snowy river.
Broccoli Tofu with Peanut Sauce
16 oz. pkg. extra firm tofu, cubed
1 T. vegetable oil
1 T. garlic, minced
1/2 onion, julienned
1/2 green pepper, julienned
1/2 red pepper, julienned
1/4 c. carrots, shredded
1 c. broccoli florets
1-1/2 T. soy sauce
1 green onion
Peanut Sauce:
1/3 c. water
2 T. apple cider vinegar
1-1/2 T. soy sauce
1/3 c. smooth peanut butter
1 t. crushed red pepper
1 t. ground ginger
Combine water, vinegar, soy sauce, peanut butter, red pepper flakes and ginger; heat until well blended and set aside. Place tofu on lined sheet tray and bake at 350 degrees until tofu is lightly borwned, approximately 20 minutes. Heat vegetable oil in a pan and add garlic, onions, red peppers and green peppers and saute until onions are lightly cooked. Add carrots and broccoli and saute until broccoli is bright green. Gently toss in baked tofu. Add in second 1-1/2 tablespoons soy sauce and the peanut sauce. Blend to coat and top with chopped green oninos.
Buckeyes
3 lbs. powdered sugar
2 lbs. chuck-style peanut butter
3 Tbsp. vanilla
1 lb. butter, softened
2 (12-oz.) pkgs. chocolate chips
1/4 to 1/2 bar paraffin
Combine sugar, peanut butter, vanilla and butter with a pastry cutter. Form into 1-inch balls. Put on waxed paper and freeze 1 hour. In a double boiler, melt chocolate chips and paraffin. Put toothpick in top of ball and dip in chocolate mixture almost to top. Put on cookie sheet until firm. Store in tin boxes and freeze.
Makes 100 buckeyes
This was a recipe given to me by Elsie White. I make it for friends when Michigan plays Ohio State.
Cambios is a state-wide Michigan Hispanic Business Directory which features ads of Latinx owned businesses. or aimed to the Michigan's Latinx communities.
Cambios is a state-wide Michigan Hispanic Business Directory which features ads of Latinx owned businesses. or aimed to the Michigan's Latinx communities. This page features Mexican and Puerto Rican food markets mostly located in Detroit with the exception of "Del Pueblo Tortillas & Groceries" located in Pontiac, Michigan.
Cover of A CANDLE IN THE DARK, Edward A. Jones's history of Morehouse College. Word of achievements of Morehouse College transcended national borders with the debut of A Candle in the Dark, the college’s first written history authored by Dr. Edward A. Jones, Morehouse College French Professor from 1927 to 1977 and Chairman of the Department of Foreign Languages from 1930-1977 and 1926 alumnus, in 1967. The “Candle in the Dark” slogan was adapted as the name for the College’s annual awards ceremony and fundraising gala with the progress of the college living up to its motto “et facta est lux” which means “and there is light”.
A storefront in Escanaba, Michigan with four posters advertising the Carl Hagenbeck Circus coming to town on July 29th. Two of the advertisements are primarily typed information, one shows performers doing tricks, and one features a clown.
