Jewish Meals By Mildred Grosberg Bellin (Copyright, 1963, Jewish Telegraphic Agency, Inc.) TURNIPS AND LAMB The Maimonides Medical Society Women's Auxiliary will hold its annual donor luncheon to benefit medical philanthro- pies, including scholarships and research, on March 26 at the Sheraton-Cadillac Hotel. Highlighting the affair will be a fashion show and prizes. Planning the event are, from left, (standing) Mesdames Irving Edgar, committee on committees; George Blum, telephone; Michael Levin, tributes; Murray Kling, tele- phone; (seated) Victor Horvitz, hospitality; and Jack Warner, constitution. Judges Kent and Pernick in Race for Re-Election Monday Keen interest is being shown in the campaign for re-election now being conducted by Common Pleas Court Judges George D. Kent and Joseph Pernick. The two judges are up for renomination at the Primaries on Monday. JUDGE GEORGE D. KENT Judges Kent and Pernick were honored at community " dinners by hosts of friends who are urg- ing their 're-election. Judge Kent, of 18047 Prest, was appointed to the Common Pleas Bench July 9, by Governor Swainson. . Prior to his appointment, Judge Kent was head of the prosecuting attorney's homicide division. He had been with the prosecuting attorney's office for 13 years. A native Detroiter, Judge Kent attended Northern High School, Wayne State University daughter at 18300 Greenlawn. He is a graduate of Highland Park High, Michigan State University County Prosecutor Samuel H. Olsen and -many of his assistant prosecuting attorneys. Also at- tending were Judges Charles S. Farmer and Pernick. The dinner was headlined by toastmaster Lou Gordon, a WXYZ news commentator who praised Judge Ken't judicial qualifications and discussed the questions of whether the pro- posed new state constitution is an improve 1. 1 - lent over Michi- gan current document. A7 throng of :nearly 300 per- sons paid tribute to Kent at a testimonial dinner held Satur- day. The guests -included -Wayne and the University of Wisconsin, where, tie eaped his law degree. He is a member of the law firm of Pernick, Dingell and Zemmol, w h is h includes Congressman John D. Dingell. He is a member of the Jewish War Veterans, Eddie Jacobson Bnai Brith Lodge, serves on the regional Bnai Brith Anti-Defa- mation League advisory board, is a member of Perfection Ma- sonic Lodge, is sovereign prince of Carson Council of Scottish Rites and is active in the Bagley Community Council. Blanche Parent Wise Candidate for Council Blanche Parent Wise again is a candidate in the Feb. 18 pri- mary for the Detroit Common Council on which she served two four-year terms beginning in 1953. Married to John A. Wise, the mother of five children and grandmother of seven, Mrs. Wise has served on a number .of im- portant Wayne County commit- tees as well as her service for the city. In addition, she has been a survey team member for the U. S. Government and served on a study tour of West Germany at the invitation of that country. Among her many affiliations is the Women's Committee of De- troit Round Table of Catholics, Protestants and Jews. John V. Healy in Race for Common Council JUDGE JOSEPH PERNICK and the Detroit College of Law. He is a member of Congrega- tion Ahavas Achim, Mosaic Lodge F. & A. M., Bnai Brith and the William. P. Tutro Post VFW. He is married and has two teen-age daughters. Judge Pernick, who was ap- pointed to the Bench by Gover- nor Swainson last November, re- sides with his wife and infant This article has a double pur- pose. The first is to show what lovely things happen when tur- nips • are wedded to lamb. By themselves turnips are scarcely the most popular of vegetables. but when simmered with .meat, they not only impart a fine flavor, but take on some of the meat's good taste. The complet- ed dish is delicious, whether it be a simple stew with a pretty name, such as the Navarin, or the more complicated Lamb Ragout which is an example of the cuisine introduced into _Is- rael from North Africa. The second purpose is to dis- cuss briefly coriander and cumin, seasonings used in the Ragout. Among the many bless- ings we are receiving from the creation of Israel is a reintro- duction to foods we stopped eat- ing during the centuries of our sojourn in the more northern countries of Europe. Ever so many good things we had con- sidered completely un - Jewish are really a part of our own early heritage, and among these are many of the spices. Cumin, native to the countries around the Mediterranean, is a corn monly used ingredient in Orien- tal Jewish cooking. Coriander, we are told, was eaten by the ancient Hebrews even in the. days of Moses. It has a pleasant taste, somewhat like a combin- ation of lemon and sage. Since in taste and appearance the Lamb Ragout is different from our usual way of cooking, it is a good dish to select on a day when we want to give our menus a touch of novelty. Only families with very adventurous tastes like this sort of food every day. However, it is also true that as we become accus- tomed to the newer flavors, we can use dishes- of this type more and more in our menus. NAVARTN 3 lbs. boneless shoulder of lamb 4 tablespoons vegetable oil 3 tablespoons all-purpose flour salt and pepper to taste 2 cups canned tomato sauce 2 medium cloves garlic, minced 1 bay leaf 4 medium turnips, peeled and quartered 14 teaspoon rosemary or thyme 3 medium onions, peeled and quartered 6 medium carrots, • peeled and quartered Have the meat cut into 2-inch cubes. Heat half the oil in a heavy 4-quart saucepan, and brown the meat in it over medium-high heat. Cook one layer of meat at a time, and brown well. Pour out any • fat remaining in the pan. Sprinkle the flour, salt and pepper over the meat, and stir to blend. Add the tomato sauce, garlic, bay leaf, and rosemary or thyme. Bring to a boil, then lower the heat to simmer, cover the pan, and cook for one hour. Stir occasionally to be sure the meat is not sticking. At the end of 45 min- utes, heat the remaining oil in a small saucepan, and in it brown the turnips, onions, and carrots, a few at a time. Add the vegetables to the meat and continue cooking until all are tender, about 30 minutes longer. Skim any fat from the sur- face. This amount serves 6 to 7. LAMB RAGOUT, ISRAELI STYLE 3 lbs. boneless shoulder of lamb 1 teaspoon salt -1 /4 teaspoon each saffron and paprika 11/2 tablespoons ground coriander 1 teaspoon sugar A pinch each of black and cayenne pepper 1 large clove garlic, minced 4 medium turnips, peeled and sliced 2 medium carrots, peeled and sliced 6 medium onions, peeled and sliced 1 green pepper, seeded and sliced 1 2-1b. 3-oz. can tomatoes 1 /4 cup seedless raisins 1 1-1b. 4-oz. can chick peas 1 /4 cup olive or vegetable oil Have the meat cut into 11/2-inch cubes. Combine the salt, saffron, paprika, coriander, cumin, and black and cayenne pepper. Roll each cube in this mixture. Heat the oil in a heavy 4-quart saucepan, and brown the meat well over medium heat. Remove the meat, and in the same oil brown the garlic, turnips, car- rots, onions, and green pepper for 5 minutes. Return the meat to the pan and add the tomatoes and raisins. Bring to a boil, lower the heat to simmer, cover the pan, and cook until the meat is very tender, about 1 1/2 hours. Drain the chick peas and add. Heat thoroughly, re- move any fat from the surface, and serve garnished with parsley. If de- sired, the gravy may be thickened with 2 tablespoons of flour mixed to a paste with a little -cold water. This amount serves 6-7. John V. Healy, native Detroit- er and general insurance agent for 15 years, seeks a seat on Detroit's Common Council. His school affiliations include University of Detroit High School and Michigan State University. He is a past president of the Old Corktown Club, a board member of the University of De- troit High School Alumni, a member of the Knights of Co- lumbus and a past director of Share in America—buy U.S. the North End Businessmen's Savings Bonds. Association. Vaughn Seeks Seat on Common Council • Jackie Vaughn III seeks elec-ICouncil and a former aide to tion to Detroit's Common Coun- State Chairman Neil Staebler cil. He is a past president and and Highway Commissioner John president emeritus of State C. Mackie. He was also appoint- Young Democrats, a precinct ed by the Governor as executive delegate and past president of secretary of the Michigan State the 15th Congressional District Athletic Commission. Young Dems. One may sometimes acquire Vaughn is a graduate of Hills- dale College, Oberlin College and eternal life in an hour. — Abodah Zarah 17. Oxford University, E n g 1 a n d, where he was president of the Oxford University American Stu- dents Association. He was a Ful- bright scholar and fellow and Agency taught social science at Wayne 20 ORCHESTRAS State University. One to Suit Every Occasion Vaughn is a past president of WO UN 4-4346 2-4814 the Trade Union Leadership Fox Bldg. Dave Diamond Panackia Is Candidate for Common Council Joseph Panackia, Jr., a Detroit builder for 18 years and secre- tary-treasurer of Thomas Built Homes, is a candidate for a Com- mon Council seat on the non- partisan ballot. The father of four children, he attended Walsh Institute and Wayne State University. He also is Navy veteran of World War II. Panackia, 19201 Greydale, has pledged to combat juvenile delinquency through youth ac- tivity programs. rfx.xx.x:x.x:, ,K.xywKx4cx.e 1.7i PLASTIC FURNITURE 0 <1 COVERS ,.•4 fr: . . f$ -.,. MADE TO ORDER or READY MADE PRINCETON SHOP SEVEN MILE at EVERGREEN KE 3-4310 Elegant Bar Mitzvah Suits With The ROYAL Fit • and ENTERTAINMENT BY HAL GORDON UN 3-5730 UN 3-8982 '.... 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HARRY BOESKY Your Host AmPle Free Paiking BR 2-0644 MAIN ENTRANCE ION GREENFIELD, • 25 -- THE DETROIT JEWISH NEWS — Friday, February 15, 1963 Medical Philanthropies Will Benefit from Maimonides Auxiliary Donor