Men's ORT Group Organized Here
Detroit Men's ORT Chapter has
been formed here under the chair-
manship of Harry H. Platt.
More than 150 prominent De-
troiters responded to Platt's call
a few weeks ago to join the new
chapter.
Formation of the local chapter
resulted from a call by the world
president of ORT, Prof. William
Haber, for the enrollment of larger
numbers of men interested in the
program for rehabilitation through
training.
The ORT sponsoring committee
includes many of the most active
community leaders who head the
major Detroit Jewish movements.
ORT last year maintained 582 vo-
cational training units which of-
fered training to more than 40,000
Jewish boys, girls and adults in 22
countries in such courses as me-
chanics, electricity and motors, au-
tomation, computer repairs, tele-
communications, paper technology,
refrigeration. and in various non-
mechanical occupations,
FOR RELIABLE, COURTEOUS
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Invitations, Napkins,
Matches, Gift Items
SHOWN BY APPOINTMENT
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MAX HOROWITZ
Naturally good!
Tastiest snack with any dish ...
grand for canapes, dips, and munching!
"■ 1
Crackers
•
140,- iJ V
4 ,
I is
•
Horawitz-Margareten!
THE DETROIT JEWISH NEWS
Friday, December 4, 1964-23
lb.
75`
49°
4
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3
89c
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BLUE LABEL
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16 oz.
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10c
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23c
KRUN-CHEE
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pkg.
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• 27 `
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We carry the largest selection of
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Ina r
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•
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TOWN!
.1Iw MN I ■■
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THGran1
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y pe 1
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BOLOGNA
411.
♦ 4,1 ■
EXTRA SUPER
SPECIAL!
Chicago Brand
Strictly
f.
=
5 to 6.
1 shoulder lamb roast, about 3 lbs.
'2 teaspoon salt
1/16 teaspoon pepper
2 tablespoons vegetable oil
I 1-1b. can whole tomatoes
I cup tomato sauce
1 large onion, coarsely diced
1 green pepper
Other vegetables, as desired
Sprinkle the roast with the salt and
pepper. Put the oil in a heavy 4-quart
saucepan over medium heat. When it
is hot, add the meat and brown it on
all sides. Pour off all the fat in • the
pan. Drain the tomatoes, reserve the
liquid, and cut the tomatoes into
quarters. Put them into a measuring
cup and add enough of the liquid to
make 1 cup. Add to the meat, together
_
with the tomato sauce and onion. :AO
move the stem, seeds, and whit
branes of the green pepper and cut
into 1-inch pieces. Add these to the
meat. Bring to a boil, then lower the
heat, cover the saucepan, and simmer
Crackers...
naturally from
Egg .nnii°
about 2 hours. until the lamb is very
tender. There should he about 1 cup of
gravy in the pan at all times. If it
should cook down add more of the
tomato liquid. When the meat is tender,
it may be removed from the pan and
cut away from the bones, then cut
into neat portions. Skim off all fat
from the gravy, and return the meat.
Or the meat and gravy may be chilled
overnight and the cake of fat removed
before reheating. To complete the dish
add vegetables as desired, and simmer
until the vegetables are tender. Here
are two suggestions:
1. Before reheating the cooked meat.
add 1 partly thawed 10-oz. package of
frozen okra. and 1 partly thawed 10-oz.
package of frozen whole kernel corn.
Simmer 10 minutes. Serve with mashed
potatoes.
2. Add 1 cup each diced cooked car-
rots and potatoes, and 1 10-oz. package
frozen peas. Cook 5 minutes, until the
carrots and potatoes are hot and the
peas are tender. This recipe serves
(Copyright. 1964, JTA Agency, Inc.)
LAMB SHOULDER POT-ROASTED
WITH ORANGE-PINEAPPLE GRAVY
lbs. well-trimmed shoulder roast of
lamb
1 onion, minced
2 tablespoons vegetable oil
.-
3 /4 cup orange juice
1 tablespoon grated orange rind
cup pineapple juice
2 tablespoons honey
3/4 teaspoon ground ginger
"A teaspoon ground cinnamon
1/2 teaspoon salt
1 cup orange sections (optional)
Brown the lamb and onion slowly in
the oil in a heavy 4-quart saucepan.
Add the remaining ingredients except
orange sections. Bring to a boil, then
cover the saucepan, lower the heat, and
simmer about 21/2 hours. until the meat
is very tender. Skim off the fat from
the surface, add the orange sections if
you wish to use them, and serve very
hot. The lamb may be prepared in
advance, removed from the bones, and
refrigerated over night in the gravy.
Remove the cake of fat, cut the meat
into pieces, and reheat. This amount
serves 4 to 6.
LAMB SHOULDER POT-ROASTED
WITH VEGETABLES
Two wholesome
"naturals"
in a delicious
combination ...
the sensational
Egg-Onion
•1.• na••••••••••■•••
Jewish Meals
By Mildred Grosberg Benin
Yugoslavian Jewry
The Jewish community of Yugo-
slavia, which dates back to Roman
times, today numbers some 7,000
persons compared with a Jewish
population of some 70,000 persons
before the Second World War.
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on Prescriptions!