Norman Allans Mrs. Meir, Israel's Ambassadors
Host Yacht Party Chart Political, Diplomatic Course
(Direct
tervention toward the release
for Seminary
News)
JTA Teletype Wire to
The Jewish
These officers of Bnai Brith Pisgah and Israel Lodges
were the first to receive redemption checks on Israel Bonds
purchased by the lodges in 1951. Pisgah Lodge used their
$1,500 check towards purchase of a $2,000 State of Israel Bond.
From the left are Robert Berman, bond chairman; Harry A.
Kahn, president of Israel Lodge; Elias Goldberg, Bond chair-
man; Burton Guttman, president of Pisgah Lodge. Presenting
the checks is Harry Weinberger, Israel Bonds Council chair-
man.
Jewish Meals
By Mildred Grosberg Bellin
(Copyright, 1963,
Jewish Telegraphic Agency, Inc.)
If the discovery of America
had given us nothing more than
corn on the cob, we might al-
most be able to say, "Dayenu,"
it would have been sufficient.
No other food occupies the
special place in our affections
held by hot buttered ears of
corn. They seem to symbolize
both the blessings of an abun-
dant harvest and all the fun of
informal summer living.
However, much as we enjoy
eating fresh corn, sometimes
we find ourselves with left-over
cooked ears. When we try to
reheat the corn on the cob, it
never tastes quite right. For
real enjoyment, the cooked corn
must be prepared in other
ways. First of all, it should be
removed from the water in
which it cooked as soon as it
is tender, and allowed to cool
until it can be handled. Stand
the ear on end, and cut length-
wise from top to bottom. De-
pending on the recipe in which
the corn is to be used, the
kernels are cut from the cob in
either of two ways. For whole
kernels the knife is held close
to the cob. For cream style
corn in recipes such as fritters,
pancakes, and puddings, the
corn is cut with the knife held
so that first the upper half of
the kernels are cut away. Then,
with the dull edge of the knife
blade, press down through the
remaining half of the kernels
to expel the pulp which is left.
Either style, the corn may be
frozen for later use by simply
sealing it in freezer containers.
Today's recipes both make
use of the whole kernels. Our
first is for a salad with an un-
usually good dressing. The
over
49
years of
salad is most attractive when
it is used to fill a hollowed-out
tomato or a shell made of half
a large green pepper. The
amount of turmeric and chili
powder used in the dressing
gives a mild taste. More may
be added if a highly seasoned
dressing is preferred. The sec-
ond recipe is delicious enough
to warrant cooking extra ears,
just to have them for this
use. Combining old-world sour
cream and sauteed onions with
the green pepper and corn of
the new, shows with what de-
licious results two traditions of
cooking can be blended. Both
these recipes may be used
later in the year with cooked,
frozen, or canned whole kernel
corn, and will be almost as
good.
CORN WITH SOUR CREAM
2 cups cooked corn cut from the
cob
1 /2 cup finely diced celery
3 tablespoons finely diced green
pepper
3 tablespoons finely diced
-
scallion
2 tablespoons finely diced ripe
olives
1/16 teaspoon turmeric
3 tablespoons white vinegar
• 3 tablespoons salad oil
1 tablespoon light brown sugar
1/16 teaspoon chili powder
Salt and pepper to taste
Lettuce cups, hollowed-out to-
matoes, or green pepper halves
Cut the corn close to the cob to
keep the kernels whole. Combine
with celery, green pepper, scal-
lions, and olives. Combine the tur-
meric, vinegar, oil, brown sugar,
chili powder, and salt and pepper
to taste. Pour over the corn mix-
ture. Stir to blend, then chill for
several hours. Drain off any excess
dressing and serve the salad in
lettuce cups, hollowed out small
tomatoes, or green pepper halves.
Garnish with additional olives, to-
mato wedges, and green pepper
strips. This amount serves 4 to 5.
For variation, pimento or green
olives stuffed with pimento may be
substituted for the ripe olives.
3 tablespoons butter
cup diced onion
2 tablespoons diced green pepper
1/2 cup dairy sour cream
Salt, pepper, and paprika to
taste
Cut the corn close to the cob to
keep the kernels whole. Melt the
butter in a large skillet, add the
onion and green pepper, and cook
over medium heat until the onion
is soft and light -brown. Add the
corn and sour cream and heat
thoroughly. Season to taste with
salt, pepper, and paprika, and
serve at once. This amount makes
4 to 5 portions.
1 /4
The annual summer party of
Branch Seven, Labor Zionist
Organization, will be held 7 p.m.
Sunday at the home of Mr. and
Mrs. Irving Greenberg.
Guest speaker Dr. Norval Slo-
bin will address the group on
"Impressions of a Trip to Ger-
many and Russia."
For reservations and infor-
mation, call 537-7497.
Leader's experts profession-
ally clean your carpets in
your home with Bigelow's ex-
clusive Karpet-Kare method.
•
Turkish Community
in Cyprus to Send 100
Students to Israel
Repairing • Relaying
Ortai
Activities
OAK WOOD'S CHAPTER will
hold a backyard bar-b-que for
paid-up and prospective mem-
bers Aug. 6 at the home of Mrs
Sylvia Ross, 13110 Vernon,
Huntington Woods. For infor-
mation call Chairman Hallie
Roth, 341-6806.
* *
SHOLE1VI ALEICHEM LODGE
invites wives and friends to a
picnic, noon Sunday at Palmer
Park. Soda pop and water-
melon will be furnished.
60 East African
Cadets Graduate in
Israel as Officers
taking the salute, 60 East Afri-
can cadet officers trained in Is-
rael were formally graduated.
Each graduate will be awarded
the emblem of an Israeli army
officer.
The men, ranging in ages
from 20 to 35, have undergone
a training course begun in this
country last January. They are
from Uganda and Tanganyika.
Originally, they were selected
from among several hundred
applicants by an Israeli team
comprised of an army officer,
an air force officer and a medi-
cal officer. All are expected to
return to their homes to assume
officer status in the future
army of the East African Fed-
eration. During their training
course, they were taught, among
other subjects, army organiza-
tion, logistics and staff work.
They were also taught English.
Another group of trainees
from Uganda and Tanganyika
is still receiving training as air
force officers, and will be
graduated as officers soon. Next
month, 250 Congolese soldiers
will start training in this coun-
try for paratroop duty. That
program is being initiated at
the request of Prime Minister
Cyrille Adoula, Prime Minister
of the Republic of the Congo
(Leopoldville).
NICOSIA, Cyprus (JTA) —
The Turkish communal cham-
ber announced here that it will
send 100 secondary school
graduates to Israel for agricul-
tural training, after which the
students will be given capital,
Kennedy is the first Presi-
land and animals to engage in dent of Irish extraction to shake
farming in Cyprus.
hands with Ben-Gurion.
t
.
t - i
t
t
•t
, t
J
t
of three Israelis abducted by
the Syrians when Syrians seized
a boat on Lake Tiberias with
three Israelis and three Belgian
citizens. The Belgians have
been released but the Israelis
are still being held in Syria.
Music the Stein-Way
DICK STEIN
& ORCHESTRA
LI 7-2770
PHOTOGRAPHY by
BERNARD H.
INER
KE 1-8196
O
•
Bar Mitzvahs — Weddings
Want The Best?
Ask the Folks Who've Had
Israel Is Invited
to Pan-Am Conference
RIO DE JANERIO, Brazil,
(JTA)—Israel is the only non-
American country invited to the
Pan-American Educational Con-
ference, to be held in Bogota,
Colombia. from Apr'. 4 to 10,
it 'was announced here.
SAM BARNETT
and His Orchestra
LI 1-2563
MON. and TUES. ONLY
HAIRCUT, SHAMPOO
AND SET
Plus Condition
TEL AVIV (JTA)—With
Prime Minister Levi Eshkol and
CORN SALAD
Brig. Gen. Tzvi Tzur, chief of
2 cups cooked corn cut from the
staff of Israel's defense forces,
cob
Dr. Slobin to Speak
at Branch 7 Party
WALL-TO-WALL
CARPET CLEANING
Mr. and Mrs. Norman Alan
(above) will host a luncheon
and cruise aboard their yacht,
"My Honey II," 12:30 p.m.
Tuesday for benefactors of
the Jewish Theological Sem-
inary. Sponsors of the cruise,
on behalf of the Michigan
Br ant h, National Women's
League of the United Syna-
gogue of America, are Mes-
dames Allan, Reuben Adel-
man of Bay City, Davis Ben-
son, Docks, Abe Katzman and
Jack Shenkman. The yacht-
ing party is for "Cha'yay
Olam" ($100) benefactors, ac-
cording to President Mrs.
Isadore Leeman.
JERUSALEM — Mrs. Golda
Meir, Israel's Foreign Minister,
and her top aides opened a
series of discussions and poli-
tico-diplomatic evaluations here
Tuesday with Israel's ambassa-
dors in the principal western
capitals.
On hand were Ambassador
Avram Harman from Wash-
ington and Ambassador Walter
Eytan from Paris. They will be
joined before the consultations
are conducted by Ambassador
Michael S. Comay, Israel's
permanent representative at the
UN.
Principal items on the agenda
are Israel-USA relations, rela-
tions with France and other
western governments and
Israel's role in the next session
of the UN General Assembly.
to be covered in September.
Comay, who had been expect-
ed here last week, is still at UN
headquarters in New York. He
is attempting to obtain UN in-
1 7 - THE DETROIT JEWISH NEWS -- Frid ay, August 2, 1963
Bnai Brith Lodges' Officers
Get Bond Redemption Checks
MUSIC I ENTERTAINMENT !
Treatment
Limited Time
$26
HAIR DESIGN
STUDIO
SAINUIAY
WOOLF
and his orchestra
Look for the Green Canopy
10615 W. 7 Mile at Pinehurst
UN 3-6501
UN 4-3004 — UN 4-1411
objets d'art • UPHOLSTERING • DRAPERIES
INTERIORS
by Phil Morganroth
Residential and Commercial
Professional Member N.S.I.D.
(National Society of Interior Designers)
Lincoln 1-1953
RESIDENCE
14520 ROSEMARY
Lincoln 7-8858
OAK PARK, MICH.
DO YOU KNOW .
About the new store that
sells everything for less?
• BEDDING
• LINENS
• TOWELS
• GIFT ITEMS
IF NOT ... ask your neighbor or friend—
BETTER YET . . . visit the store and be convinced!
I ASSURE YOU . . . it will be worth your while.
Quality is of the finest — and prices the lowest!
I. WOODROW, DRY GOODS & HOUSEWARES
18410 WYOMING, 1 block North of Curtis
To The Parents
of the
BAR MITZVAH BOY
Let us help you plan your
Bar Mitzvah Reception-Dinner
You con be confident that our well
trained staff will put forth every effort
to make this memorable occasion
a very happy one.
For the convenience of your out-of-town guests, we also hove
available comfortable air-conditioned rooms and suites . . . for
their dining pleasure, our beautiful Sapphire Dining Room . . .
and ample parking in our underground garage.
Plese call our catering manager, Mr. Sned-
don, who will gladly make an appointment
with you and show you our fine facilities.
Phone TR S-9500
I Inquire About Our
Holiday "Week-End
Plan."
WOODWARD AT EAST KIRBY
William A. Dunn, Manager
a