Sheila Ann Horwitz
Mr. Randel to Wed
Champion Israel Soccer Team to Play
Here; Preceded by ZOD Reception
MILDRED GROSBERG BELLIN
(Copyright, 1965, JTA, Inc.)
Kishke and Stuffed Helzel
No list of traditional Jewish
dishes would be complete, just
as no traditional Jewish meal is
complet e, without Kishke or
Stuffed Helzel. These heart y,
savory morsels are always greeted
with expressions of rapture. To
prepare Stuffed Helzel (it is also
called "Elzel") at home takes
just a few extra minutes, but it
must be admitted that preparing
the Kishke is a labor of love.
However, like all labors of love,
the satisfaction gained more than
repays the effort.
Directions for preparing Kishke
are detailed, and each part must
be carefully followed, so let's
proceed at once to the recipe for
MISS SHEILA HORWITZ
Mr. and Mrs. Nathan Horwitz of
Blackstone Ave., Oak Park, an-
nounce the forthcoming marriage
of their daughter Sheila Ann to
Raymond C. Randel, son of Mr. and
Mrs. Max Randel of Indiana Ave.
The bride-elect is a graduate of
Monteith College, Wayne State
University. Mr. Randel is a grad-
uate of the college of engineering
of Wayne State.
An Oct. 24 wedding is planned.
in Sixth Edition
KISHKE— STUFFED DERMA
3 feet of narrow, or 1 foot of large
7 /8 cup sifted all-purpose flour
4 tablespoons farina
1 teaspoon paprika
2 /4 teaspoon salt, to taste
1 /8 teaspoon black pepper
2 /3 cup finely ground raw chicken fat
or beef suet
1 1/2 tablespoons grated onion
1/2 teaspoon garlic powder
For easier handling, cut the narrow
casings into 12-inch lengths. On the
outside you will find bits of fat. Remove
all of them very carefully without
tearing the casings. Then wash the
outsides thoroughly. Now turn the cas-
ings inside-out. A helpful suggestion for
doing this is to start by folding one
end inside. Then let water from the
faucet run into this end of the casing.
At the same time gently keep turning
in the sides. Now gently but thoroughly
scrape and clean the inside of the
casing, which has become the outer
side. Sew up one end of each piece.
Mix all the remaining ingredients to-
gether until well-blended to use as the
filling. Lightly fill each piece of casing.
If you use your hands, flour them lightly
before handling the filling. Do not
pack tightly as the filling swells as it
cooks. Sew up the open end of each
casing. Place in boiling water to cover,
and simmer for 45 minutes. Drain off
the liquid, and examine the casings
again to be sure that they are absolutely
clean. If any spots do show, remove
them gently. At this point the kishke
may be completed, or it may be cooled
and frozen for future use.
To complete the kishke, if it has
been frozen, thaw it completely at room
temperature. Whether it was frozen and
thawed, or completed at the time of
preparation, prick the outside all over
with a needle to permit excess melted
fat to escape and prevent greasiness.
The Kishke may be placed in a pan
of roasting chicken or meat, and cooked
with it for 11/2 hours at 325° F., or it
may be cooked by itself. To roast it
alone, melt 1/4 cup of chicken fat in a
shallow roasting pan and arrange 2
large, sliced, peeled onions evenly hi
the fat. Place the Kishke on the onions.
Roast uncovered at 350° F. for 1 hour,
until the casing is well-browned. Baste
twice with the fat in the pan. Cut
narrow casings into pieces about 1 1/2
inches long, and the large ones into
pieces about 3/4 inches long. Serve very
hot with the main course. Slices of
large kishke topped with tomato sauce
are also served as an appetizer. This
amount makes 5 to 6 portions. The
recipe may be increased as desired.
With illustrations specially
drawn for it by Mrs. Edward D.
(Frances) Quint, past president of
the Council of Jewish Women and
an active mem-
ber of Temple
Beth El, "My He-
("Hakoreh H al -
vri") by Shlomo
and Martha Mar-
enof has just
been issued in a
for this "Text to
Master Reading Mrs. Marenof
of Hebrew" is by Samuel Simson
of Tel Aviv, and the printing was
done in this country, with DOT
Publications, 20330 Murray Hill,
Detroit, as the publishers.
Mrs. Marenof states, releasing
this new edition, that she and Mrs.
Quint, together with her husband,
STUFFED HELZEL (ELZEL)
Helzel is the skin of the neck of all
Prof. Marenof, are working on a types
of poultry stuffed with a filling
new series of children's Hebrew similar to that used for kishke. The
be carefully cleaned, and
all pinfeathers removed. The inside is
cleaned, but the neck
"My Hebrew Reader" teaches is not turned inside
out to be stuffed.
the Hebrew alphabet, encourages The amount of filling needed depends
on the number and length of necks to
learning a new vocabulary, con- be
stuffed. Measure with a ruler and
tains a list of the basic 100 Hebrew prepare the proportion of filling needed
similar length of narrow casings.
words that lead to conversational Sew a up
one end of each neck, fill %
full, then sew the other end. It is
not necessary to pre-boil the helzel, but
There are oral and written ex- many cooks like to rinse them first with
cold water then with boiling water.
ercises that assist the student and Prick
over with a needle, and cook
(---- - 1:orovide a basis for study, and the with a all
roasting fowl, in a tzimmas, or
alone. The time and method are the
Jules are given for both the Ashke- same
as for kishke. Cut the helzel
n— nazi and Sephardi pronunciations into as many pieces as there are people
If several necks are pre-
of the Hebrew language.
pared, cut each into 1 1/2-inch pieces.
Besides, some of the lessons and Serve with the main course, and be
exercises are in the form of stories, sure the helzel is very hot.
adding interest to the text.
The Israelis say that
the Sheraton-Tel Aviv
is their favorite hotel.
Make it yours!
For insured Reserva-
tions at Guaranteed
Rates see your Travel
Tel Aviv, Israel
to Perform in Israel
TEL AVIV (JTA) — The cele-
brated Leningrad-Kirov Ballet
company arrived in Israel for three
weeks of performances with the
Israel Philharmonic. The gala
premiere, a full-length performance
of Tchaikovsky's Swan Lake, was
held at the Mann Auditorium here
The Israel Communist news-
paper, Kol Haam, reported that
an expansion of Israeli-Soviet cul-
tural relations had been approved
in talks in Moscow between Soviet
officials and Mrs. Margot Klaus-
ner, a film producer active in the
Israel-Soviet Friendship League.
The agreement reportedly in-
cludes plans for a joint Soviet-
Israel medical symposium, an ex-
change of art materials and an
exhibit of Soviet graphic arts at
the Tel Aviv Museum.
While we have prisons it matters
little which of us occupy the cells.
—George Bernard Shaw.
A B R OM SALOMON, veteran
Zionist and journalist, was elected
president of the Manhattan region
of the Zionist Organization of
Americoa at the region's 22nd an-
nual convention here, succeeding
Julius Rosbach. The region com-
prises 16 chapters in New York
Weddings j Bar Mitzvahs • Socials
Available on 2 Weeks Notice
JEFFREY DUNN, Manager
PHONE: LI 8-7864
Music the Stein-Way
The Israel soccer team is from right, standing: Vissoker, Razabi,
Rosenthal, Druker, Sharabi, Kashtan and Shmilovitz, the trainer;
seated: Bolbol, Markus, Kaufman, Stelmach and Bechar.
* * *
Israel's Hapoel Petah-T i k v a
When you care enough to remember . .
football team, having won all
games played thus far in this coun-
try, will wind up its American
tour with a game against Detroit
Carpathia Kickers 8 p.m. Sept.
25 at U. of D. Stadium.
Tickets for the game are avail-
by HERMAN JAFFEE
able at the Jewish Center and at
the U. of D. box office.
Weddings • Bar Mitzvahs • Home Portraits
A reception for the team mem-
bers and the wives of several
of them, as well as the man-
agers and coaches, will be given
by the Zionist Organization of
Detroit, at the ZOD House,
18501 W. 10 Mile Rd., South-
field, 8:30 p.m. Thursday. All are
Founded in 1935, the Israel
team played in the Third League.
After a few years they were pro-
moted to the National Football
League, where they made impres-
sive achievements, especially dur-
ing the last few years.
In 1955-56, they became the Na-
tional League Champions, for the
first time in Hapoel Petah-Tik-
In 1956-57, they were the run-
ners-up in the League, while win-
ning the State Cup for that year.
In the following year, they were
once again runners-up to the
During the years from 1958-59
to 1962-63, they were the National
League Champions for 5 consecu-
They finished in third place
last year and this year they will
finish among the first three teams;
the final placing will be known
only after the last game of the
"All the players grew up and re-
ceived their sporting education in
our club, and we feel that this is
the main secret of our success,"
the trainer, M. Shmilovitz, stated.
photography of distinction
Mon Levinson Show Due
at Franklin Siden Gallery
The 1965-66 art season will open
at the Franklin Siden Gallery, 213
David Whitney Building, Monday
with an exhibition of new works
by Mon Levinson.
This newcomer is honored with
his first one-man show since repre-
sentation in the Museum of Mod-
ern Art's "The Responsive Eye"
exhibition last spring in which sev-
eral young and unheralded artists
gained world-wide recognition.
While several examples in Levin-
son's exhibit relate directly to the
Optical Art movement, other works
are uninfluenced by any specific
art trends of the recent past. His
medium is paper, vinyl acetate and
plexiglas. Almost all of the works
are small in scale, yet bear great
Although the exhibit at the
Franklin Siden Gallery is his first
in Detroit, this New York-born
artist has been represented in num-
erous museum exhibitions, includ-
ing the Houston Contemporary Art
Museum, Chicago Art Institute and
The exhibit will continue until
THE DETROIT JEWISH NEWS
Friday, September 17, 1965-31
BIG BAND CONCERT
S E PT. 2 3
4:00 PM and 9:15 PM
On The Main Terrace
INVIMSIM7.„ „ ....7tMnAfgAtifsWaritS.
There is the finest entertainment
money can buy
yet it's all FREE!
Bring the whole family .... shop
early.... then stay for a concert
CHAMBER OF COMMERCE.
LOCATION: NORTHWESTERN, EIGHT MILE AND GREENFIELD ROADS