Fr dbjl,
16, 1971—
Chef Aldo Na hou m Shares H is
"ke—cipe TH"'"'"'"
JVS Seeks Employers for Collegians
Treasures With American Readers in New Book The Jewish Vocational Service is asked to call Sy Simons at the
Aldo Nahoum is the owner and
manager of two very popular res-
taurants in Tel Aviv. He is a mas-
ter chef and is a member of the
international "Chaine des Rotis-
seurs."
With two other leading chefs
and 10 good cooks, he has gathered
recipes that make up an unusual
volume entitled "The Art of Israeli
Cooking" which has just been pub-
lished by Holt, 'Rinehart and Win-
ston.
All the recipes are kosher. We
are assured that none has been
published before. All are tradi-
tional dishes. The title is intri-
ging and the contents are cer-
tain to draw wider attention.
It is a very unique volume, this
work selected and edited by Chef
Aldo Nahoum, and it could well
become a best seller.
Note some of the titles of the
delicacies:
Avocado Pri-Artzenu, Salat
HaStav, Prasah Leak Balls,
Zeitim Mevushalim, Pilpel Hak-
far Hayarok Rotev Agvaniot
Turkv, Shakshukah, Latkes, Aley
Kruv Meinula'im, Patshidat Chat-
silirn, and scores of others—all
with Hebrew designations.
These are in the vegetable and
salad section. Then there are the
fish, soups, meats, poultry, sweets,
pastries and other items.
The combined effort displayed
in this interesting book, whose
typographical beauty also deserves
commendation, is the result of 20
years of labor by a distinguished
chef. Whether they are dolmades
or gefillte fish or stuffed chicken
in orange sauce, the contents lend
themselves to great attraction for
gourmets.
side dish to a main course, with white
wine or rose.
• • •
GEFILTE FISH BALLS
(Kudoorei Gefilte Fish)
Whole whitefish (3 lbs.)
2 eggs
2 onions, chopped
3 carrots, sliced lengthwise
2 tbs. matzo meal
Lemon
Parsley
1 /2 tsp. sugar
1 /2 cup ice water
11/2 qts. water
Pepper
Salt
Place bones and head of fish in a
pot with 3 pints of water, salt and
pepper to taste, and boil over medium
heat. Prepare remainder of fish, grind
it and add chopped onion. Carefully
add eggs, sugar, matzo meal, ice water,
salt and pepper. Chop the mixture very
finely. Shape into balls.
Reduce to low heat the pot contain-
ing bones and head, gradually put in
the fish balls, add the carrots, and
cook for two hours. Season to taste,
and cook for another 1/2 hour. Discard
head, bones and water. Cool fish balls
and arrange on a serving dish. Garnish
with lemon and parsley.
Dolmades—a favorite Nahoum
recipe.
DOLMADES or Grape Leaves,
Stuffed with Rice
(Alleh Gefen Memulaim)
Preparing time: 20 minutes. Cooking
time: 60-90 minutes. Serves 5.
24 large grape leaves
2 heaping cups (20 tbs.) uncooked
rice
1 1/2 cups oil
Juice of 2 lemons
2 tbs. parsley. chopped
1 tsp. anise
3 ozs. fresh mint, chopped
1 large onion
Salt
Pepper
Wash the grape leaves, and place in
bowl. Pour boiling water over, and let
stand covered for 10 minutes before
draining. Place rice in a strainer, and
wash under running water. Fry onion
in 1/2 cup oil, until golden. Add the
rice and spices. and fry for 10 minutes.
Remove from heat, add all the other
ingredients except lemon juice, and
remainder of oil, and mix.
On inside of each of 20 grape leaves
place 1 tbs. of the mixture, fold each
leaf tightly (like a small parcel), and
squeeze in the palm of hand. This will
remove excess liquids, and also ensure
the grape leaves will stay rolled up
during cooking, and they need not be
tied. Pour the remainder of the oil
in a shallow saucepan. Spread remain-
ing four grape leaves flat at the bot-
...tom•of •pan, and on •them tightly pack
the stuffed grape leaves. Pour over
lemim juice, and water to cover.
Place small plate over leaves, to pre-
vent them moving dcring cooking. Cov-
er saucepan with lid; and bring to boil.
Reduce heat, and let simmer for 1-11/2
hours. Serve cold, as first course or
Corrective Law on Olim
Rights Urged by Dultzin
TEL AVIV (ZINS) — Jewish
Agency Treasurer Leon Dultzin,
replying to a reporter's query, said
he supports legislative action by
the Knesset to give all immigrants,
regardless of age, "equality not
-only, in civil rights but in social
benefits as well."
He stated: "It is true- there are
many instances involving •liscrimi-
nation against newcomers; as they
chicken in orange , concern the status of 'permanent
sauce among Chef Nahoum
employee.' The fact is that an in-
recipes.
dividual 45 years or older, having
no profession of his own, and no
STUFFED CHICKEN IN
entitlement to the rank of `perma-
ORANGE. SAUCE
nent employe' reflects a condition
(Off Memulah Brotev Tapoozim)
Preparing time: 30 minutes. Cooking which must he corrected.
time: 30-40 minutes. Serves 4..
"In the first place it is detri-
mental to the state. Secondly. we
2 lbs. chicken, whole
1 cup dry white wine
ought not tolerate a situation
5 cloves garlic, minced
where a Jewish oleh, receiving full
11/2 cups water
Pinch of nutmeg
political and civil rights, fails to
1 carrot, peeled and sliced
obtain the social benefits connect-
1 tsp. flour
Oil for frying
ed with permanent employment
1 orange, sliced into moons
merely because he is 45 years or
Salt
Pepper
older."
2 celery leaves, chapped
STUFFING
2 chicken livers
1 egg
3 tbs. oil for frying
3 tbs. matzo meal
1 small onion, chopped
1 tbs. parsley, chopped
Salt
Pepper
To make stuffing, fry livers and
onion in oil over low heat. Mince the
fried liver and onion together, place
in a bowl with matzo meal, parsley,
egg, salt and pepper, and mix well.
Stuff chicken with this mixture.
In a shallow saucepan fry chicken
on all sides. Rub mixture of minced
garlic, salt and pepper over chicken.
Place in a baking dish, add water and
wine, top with carrots, celery, nutmeg
and hay leaves. Bake in a moderate
oven for 30 minutes, basting occasion-
ally.
Remove chicken from oven. Blend
flour and orange juice, pour into bak-
ing dish, return chicken to oven, and
continue to bake for another 10 min-
utes. Cut into four portions and deco-
rate each with an orange slice. Serve
as -main course, with white wine or
Jewish, Catholic Groups
to Use Facility Jointly
PHILADELPHIA (JTA)—A 22-
acre tract of land in Lower Merion
Township, now occupied by the
Country Day School of the Sacred
Heart, has been purchased by the
Federation of Jewish Agencies of
Greater Philadelphia in an unusual
agreement under which both groups
will be able to serve their respec-
tive communities at the same loca-
tion.
The agreement ensures the per-
manent continuation of the Catholic
girls' school at the site, and at the
same time allows for the immedi-
ate establishment of a western
branch of Jewish Ys and Centers
on the property. The location is
in the center of a large and grow-
ing Jewish population. ,`
is seeking employers who can use Jewish Vocational
college and high school students 8570.
in summer jobs.
Many college students are al-
ready out of school seeking work,
and additional ones will be finish-
ing the school year within the next
two or three weeks.
A great many are dependent on
summer employment to enable
them to return to college in the
fall, and some high school students
must work during the summer so
that they can earn enough to begin
their college education.
Anyone who has or can create
a job for a student for the summer
HAL
GORDON
MUSIC
0
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Mrs. R. Leibick
Faxon Seeks Library Aid
State Sen. Jack Faxon announ-
ced the introduction of legislation
to "declare the main library of
the Detroit Public library a state
resource" and to provide an ap-
propriation for this purpose. The
bill was prepared with the assis-
tance of staff members of the
Detroit Public Library.
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