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TSIMESS

(Vegetables) - (The International Jewish Cook Book)







Take equal portions of parboiled spinach and sorrel, season to taste
with ground nutmeg, pepper and salt, and add sufficient drippings to
make all moist enough. Place in a covered dish in a slow oven.
This is prepared on Friday and left in the oven to keep hot until needed
for Shabbas dinner. All green vegetables may be prepared in the same
way.











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