In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review May 31, 2007 / 14 Sivan, 5767

Fish, friends and fun

By Joe Stumpe

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http://www.JewishWorldReview.com | (MCT) If the grease is poppin', don't bother knockin'.

Chances are, we're out back frying up another batch of fish for friends. So just come on around.

Old-fashioned fish fries are definitely casual outdoor affairs, perfect for serving during warm-weather occasions.

For one thing, the combination of fish and hot oil can leave a house smelling like a fast-food restaurant the morning after.

But even more importantly, a backyard, deck or patio provides the perfect setting for this most laid-back of affairs. Think Jimmy Buffett, without the ocean.

When everything is right, your guests will be fighting over the fish as it comes out of the fryer, blowing on it between bites to avoid burning their tongues and rewarding your efforts with big greasy smiles.

To produce a scene something like this, keep these pointers in mind:

  • The best fish for deep-frying are mild, white, skinless, boneless fillets. Think pollock, tilapia, or flounder rather than salmon or tuna. You'll probably spend between $3 and $5 a pound for it, although you can sometimes find it on special. Don't be afraid to look in the freezer case as long as you have time to thaw it slowly in the refrigerator.

  • There are basically two ways to fry fish_battered or breaded. Batters are combinations of flour, eggs, seasonings and liquid (often beer) that produce a crunchy, golden-brown crust.

    Breadings are dry mixtures of cornmeal, flour and spices that lightly coat the fish.

    Although batters are messier and require a little more work, neither approach is complicated. Consider offering your guests some of each kind.

  • The vegetable oil (or shortening) needs to be hot enough that the batter or breading fries quickly, without absorbing too much oil, but not so hot that it burns before the fish cooks.

    Many recipes call for heating the oil to 350-375 degrees. If not using a thermometer, heat the oil until it bubbles and pops a little when the fish is placed in it. When the fish looks golden brown, remove a piece and taste it. If it isn't done, it probably won't kill you. Put it back in the oil.

    After the oil reaches the proper temperature, you may need to reduce the heat source to keep it there.

  • Cooking time will depend on the size and shape of the fish filets, and how many you cook at once. Three to five minutes is average; the fillets should be turned once while cooking.

  • Fish is best battered or breaded just before frying otherwise it can get gummy or soggy and served piping hot (although we must confess to a weakness for cold leftover fish sandwiches). Unless you have a really big fryer, diners will probably be eating the fish in batches.

    So, make your side dishes the kind that can be prepared ahead of time and that guests can serve themselves, as you'll be busy with the fish.

  • Remember that hot oil is dangerous. Set up the frying station away from your guests and make sure no children get near it. A grease cover - sort of a round mesh lid - will reduce the chances of you getting stung by popping oil.


This recipe makes enough batter to fry up to 10 lbs. of fish. It is best made, up to the point of adding the beaten egg whites, at least an hour in advance. It's also great for making onion rings.

  • 4 cups flour

  • 4 teaspoons salt

  • 1 teaspoon pepper

  • 4 tablespoons vegetable oil

  • 8 egg yolks, lightly beaten

  • 3 cups beer

  • 8 egg whites, beaten until stiff peaks form

  • 8 to 10 lbs. boneless white fish fillets

Combine flour, salt, pepper, oil, egg yolks and beer in a large bowl. Let rest at least an hour or up to 12 hours, refrigerated.

Just before frying fish, fold in beaten egg whites.

When ready to fry, heat about 2 inches of vegetable oil in a cast-iron skillet or other suitable fryer.

Dip fish fillets in batter and let excess batter drip off. Place in hot oil, not crowding skillet, and fry until coating is golden brown and fish is done.

Drain on paper towels and serve with ketchup, tartar sauce, hot sauce, malt vinegar and salt.


Combine 2 pkgs. Cornbread mix, 2 teaspoons salt and 1 teaspoon cayenne pepper. Dredge fish fillets in mixture and fry as above.


  • 1 cup corn meal

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 tablespoon minced onions

  • 1 tablespoon minced jalapeno

  • 1 egg

  • 1/4 cup milk

Mix dry ingredients, onions and jalapenos together. Whisk egg and milk together and combine with dry mixture. Form into balls or finger-size patties and fry in oil used to fry fish until golden brown. Drain on paper towels and serve.


  • 1 head red or green cabbage (2 lbs.), or combination of both, cored and shredded

  • 1/2 cup sugar

  • 2 teaspoons salt

  • 1/2 cup vegetable oil

  • 3 tablespoons lemon juice

  • 1/2 teaspoon poppy seeds

  • Pepper, to taste

  • 2 carrots, peeled and grated

Toss cabbage with sugar and 1 teaspoon of salt and allow to sit in a colander for at least 1 hour. Whisk oil, lemon juice, poppy seeds, remaining salt and 1/4 teaspoon pepper together in a bowl large enough to hold the salad. Add wilted cabbage and carrots and toss. Season with salt and pepper to taste.

Source: "The America's Test Kitchen Family Cookbook"


  • 1 can pinto beans

  • 1 can black beans

  • 1 can butter beans

  • 1 can northern beans

  • 1 can red beans

  • 1 1/2 cups favorite store-bought barbecue sauce

  • 1 1/2 cups water

Drain the canned beans and combine in a bowl with the barbecue sauce and water. Pour into a 13x9-inch pan. Bake at 350 degrees about 1 hour or until beans are bubbly.


It's not really a party without deviled eggs. The mayo-based sandwich spread in this recipe is the kind that contains pickle relish and other seasonings. It's sold in supermarkets near the regular mayonnaise.

  • 1 dozen hard-cooked eggs

  • 1/2 cup mayo-based sandwich spread

Optional garnish: paprika, sliced olives, pickles or jalapenos, rinsed anchovy filets, shredded cheese, roasted red bell pepper, Peel eggs and slice in half lengthwise. Remove yolks and mash in bowl with sandwich spread. Refill egg halves with yolk mixture. Top with optional garnishes, if desired.

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© 2007, The Wichita Eagle Distributed by McClatchy-Tribune Information Services