The cookbook titled A Cook’s Tour of Shalom was given to me in 1978. I possibly have no idea who gave it to me and I have no idea what the gift-giving occasion might have been. Our son was born in 1978, but I would not have received a grownup type cookbook at a baby shower. No, surely not! Actually, it probably could be that I gave it to myself…I am known for that sort of gift-giving! It is a very, very real pattern with me!
I might say to myself: “I took my car to get a car wash and vacuumed all of the inside! I deserve to buy myself a little present!” or “I read all of my current emails today! So really exhausting! I certainly deserve to buy myself a little present!” or “I remembered that I had an important dentist appointment today and I almost arrived on time! I deserve to buy myself a little present!”…such a pattern of self-centered thinking. Not a good idea at all. Yes, I imagine that I bought the cookbook for myself!
This particular and most likely gift from me and to me turned out to be one of the most interesting and amazing cookbooks in my collection. My close friend in high school and also close friend today is Jewish. I loved to go to her house for special celebrations and to her sorority house for dinner when we were in college!
There are so many typically Jewish foods in this cookbook that my Methodist family never fixed…such as Passover Blintzes, Matzo Balls, Farfel Apple Pudding, Wine and Nut Cake, Pickled Mushrooms and Smokey Salmon Spread.
A Cook’s Tour of Shalom was put together by the Temple Shalom Sisterhood in Dallas, Texas. My most favorite recipe in this cookbook is a truly delicious and unusual (at least…to me!) Meat Loaf Recipe…
Fantastic Meat Loaf
2 pounds ground chuck
1/2 cup cottage cheese
3 tablespoons applesauce
1 tablespoon finely chopped onion
2 eggs, lightly beaten
salt and pepper to taste
Mix together well and form into a loaf in a loaf pan. Bake at 350 degrees for one hour. Pour sauce over the top. Sauce recipes follows below.
3/4 cup ketchup
1/3 cup firmly packed brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon prepared mustard