R oth-Seriing Vows
Set for February
R ichard Miller to Take
8ng agements
Jane Cohen as Bride
Obie Malorius of
Mr. and IV
University City, Mo., announce the
engagement of their daughter
Vivian to Harvey A. Rubenstein,
son of Mr. and Mrs. Nathan Ruben-
stein, of Santa Barbara Ave.,
Southfield. Miss Malorius grad-
uated from Washington University,
St. Louis, Mo. Her fiance graduated
from Wayne State University
where he also received a master's
degree. Mr. Rubenstein was affili-
ated with Alpha Epsilon Pi Frater-
nity. The couple both of whom live
in Los Angeles, plan to make it
their home. The wedding will take
place Oct. 23 in Sinai Temple.
*
*
Mr. and Mrs. Harry Samuel,
former Detroiters of Miami, an-
nounce the engagement of their
daughter Lois Gail to Eric Alan
Abrams, son of Mrs. Mildred Ab-
rams and the late Mr. William
Abrams of Pittsburgh. Miss Samuel
attends the University of Miami,
where she will receive her bache-
lors degree in education in Janu-
ary. She is president of Sigma
Delta Tau Sorority. Mr. Abrams is
vice president of Zeta Beta Tau
Fraternity and a member of Omega
honorary at the University of
Miami, where he will continue
studies in law following his June
graduation. A June 19 wedding is
planned.
MISS HALLIE ROTH
Mr. and Mrs. Edwin S. Roth of
Hartwell Ave. announce the en-
gagement of their daughter Hallie
to Jack Serling, son of Mr. and
Mrs. Reuben Serling of Balfour
Ave., Oak Park.
A Feb. 17 wedding is planned.
Yiddish Books for Israel
Yiddish books for use by ref-
ugees in Israel are being sought
by Isidor M. Becker, 24417 Rens-
selaer, Oak Park, who sends
parcels of these books regularly
to the Pensioners Club, Haifa. For
Opinions cannot survive if one
information or pick-up, call Becker, has no chance to fight for them.—
LI. 8-0115.
Thomas Mann.
Jewish Meals
LAMB WITH SWEET AND SOUR
RAISLN SAUCE
11/2 lbs. lean, boneless shoulder lamb
1 tablespoon all-purpose flour
1 teaspoon salt
2 tablespoons vegetable oil
1 cup chicken soup
1 /2 cup seedless raisins
1 4-o
pi ezc.escan mushrooM stems and
2 tablespoons currant jelly
2 tablespoons lemon juice
1 tablespoon dark brown sugar
1 bay leaf
Have the lamb cut into pieces about
11/2 inches square. Blend the flour and
salt and coat each piece of lamb with
the mixture. Place the oil in a heavy
2-quart saucepan over medium heat,
and when it is hot, brown the meat
evenly on all sides in the oil. Add all
remaining ingredients, bring to a boil,
then simmer, covered, from 1 to Dr;
hours, until the meat is tender. Re-
move the bay leaf. Lamb with Sweet
and Sour Raisin Sauce is very good
with mashed potatoes and crisp French
style green beans. This serves 4 to 5.
By
MILDRED GROSBERG BELLIN
(Copyright, 1964, JTA, Inc.)
Bring to a boil, then lower the heat ,
cover the pan, and simmer about 11/
hours, until the meat is tender. Taste,
and add a little brown sugar if desired.
Dissolve the flour in a little cold water.
Stir into the gravy, then stir for 3
minutes, until the taste of the flour
disappears. If you wish to vary this
dish, simmer the meat, the pineapple
syrup and seasonings for 1 hour, then
add the carrots, green peper, pineapple
tidbits, and onion. The taste and tex-
ture will be a little different. Lamb
Sweet and Sour is delicious with rice,
sweet pickles, and a salad of raw vege-
tables. This amount serves 5-6.
T HGrant
INCORPORATED
aelvti
4
+ .4f
LAMB SWEET AND SOUR
MISS JANE COHEN
Mr. and Mrs. Harry Cohen of
Wisconsin Ave. announce the en-
gagement of their daughter Jane
Sharon to Richard Earl Miller, son
of Mr. and Mrs. Albert Miller of
Woodingham Dr.
Miss Cohen is a graduate of the
University of Michigan. Her fiance
is a Phi Beta Kappa graduate of
the same university and is a senior
in the U. of M. medical school,
where he is affiliated with Phi
Delta Epsilon Fraternity and presi-
dent of Alpha Omega medical
honorary society.
A Dec. 19 wedding is planned.
2 lbs. lean, boneless shoulder lamb
2 tablespoons vegetable oil
2 large carrots, cut into 1/2-inch dice
1 large green pepper, cut into 1-inch
squares
1 cup well-drained pineapple tidbits
1
syrup drained from pineapple
teiudpb ts
1 /4 cup diced onion
1 /2 cup water
1/4 cup vinegar
1 /2 teaspoon salt
2 tablespoons soy sauce
2 tablespoons brown sugar
1/16 teaspoon garlic powder
1 tablespoon all-purpose flour
Have the meat cut into 2-inch pieces.
In a heavy 4-quart saucepan slowly
brown the meat on all sides in the oil.
Drain off any fat which accumulates in
the pan. Add all the remaining ingredi-
ents except the flour to the meat.
20010 James Couze.nsDrive
Detroit 35, Michigan
a/it/pate eteif/Artea..,
Phone: 342-5666
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