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November 19, 1971 - Image 32

Resource type:
Text
Publication:
The Detroit Jewish News, 1971-11-19

Disclaimer: Computer generated plain text may have errors. Read more about this.

Local Solrietlewry °Action Committee Sends Petitions to Sen. Kennedy

THE DETROIT JEWISH NEWS
Penrickton Nursery
Friday, November 19, 1971-33
Receives $3,000 Gift .-..:-7.. .,.-.-.-.-.,...x.:.;.: .:.:.:„:...:.:.:.;::7
. , : .!.::
.. : .. 1 . -

Thie -Detroit
Caininittee. ;aignaiiiresoa itertitiOns for
ugees to hold oPen hearings -
n
on Soviet JOwry,
ae cause -of Soviet Jeiviy.
the 'plight of Soviet Jewry:
teens, young adults and -
adults Addressed to Sen. Edward Ken- , For copies, call Fred Rose in
who sponsor study sessions and nedy, the petitions call for the the Jevlish Center group services
Mrs. Emmanuel Shapiro, presi-
other programs, is collecting U.S. Senate subcOmittee on ref division, DI 1-4200.
dent of Infants Service Group, and
Mrs. David Riseman donated
$3,000 to Penrickton Nursery on
behalf of ISG at Penrickton's an-
`final._ fund raiser. The event was
held at the Armenian Cultural
Center in Southfield.
Infants Service• Group is an or-
ganization.-that for 38 years •has
raised funds for -young children
of indigent families and has sup-
ported the Detroit Association for
Retarded Children and Penrickton
Nursery for visually handicaped
youngsters.
Mrs. Riseman was given a cer-
tificate of merit for her efforts on
behalf of Penrickton Nursery. She
also made a personal cash contri-
bution in honor of her husband's
birthday.
-11.S 110
Penrickton School is a non-sec-
tarian, nonprofit institution which
prepares its youngsters to enter
the Michigan School for the Blind
in Lansing. The nursery is located
in Taylor.

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Marriages

LEWIS-ERMAN: Mein? Erman,
daughter of Mr. and Mrs. Jack
Erman of Bergman Ave., Hunting-
ton Woods, , became the bride of
Milford T. Lewis, son of Mr. and
Mrs. Max Blumberg of North
Park Dr.; Southfield, and the late
Samuel Lewis. The couple is
residing in Southfield.

er the last hand...

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ookng .

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11*

.o..-

-

By
Ruth
Sirkis

(Copyright
1071,
.ITA, Inc.)

STUFFED Rossi' TURKEY
Rnisting .a .'turkey can be easier
than you think. By putting the bird
into a hot oven rather than a slow -t=
one, roasting time is cut almost
in half and the results are supreme.
Stuffing the .turkey with home
made stuffing will give it a familiar
Jewish taste. Our stuffing makes
use of the giblets, regular bread,
and basic seasonings. Combined,
they make all the difference. The
whole roasted brown turkey is
most appropriate for a festive meal
to be eaten leisurely. For 6-8 serv-
ings:

Whole turkey-8-10 pounds
2 oz. margarine
2 teaspoons salt
34 tsp. pepper
I. Heat the oven to 450 degrees F.
2. Rub the bird with salt and pepper on
the akin and in the caviety. Stuff with
the giblet stuffing and sew or skewer
the opening. Place it on its back on
a large aluminum foil. Brush with
melted margarine. Fold the aluminum
to cover the bird. Fold the two ends
up so the juice will not run out. Place
in a Shallow open roasting pan.
S. Put the turkey in the oven and roast
at 450 degrees F. for one hour and
45 minutes. Openup the aluminum
and fold it down so the turkey will be
able to get browned. Brown for about
30 minutes or tin brown enough to
your liking. Baste occasionally with
the dripping s.
4.Remove to a serving platter and let
rest for 20 minutes before carving.
Garnish the platter with
ingrsi0E-
a medium
5.Put all the pan juices
saucepan and boil down the amount
to a half. This will make a delicious
and easy sauce. Serve it warm in a
sauce-boat.
S TUFFING
the skin and in the cavity. Stuff with
Turkey giblets
4 slices toasted bread
I onion
4 tablespoons oil
2 e ggs
1 ,4 cup bouillon
1A teaspoon salt
Dash pepper
I. Chop and fry onion in on in a skillet.
Cut up the giblets Into very Man
pieces. (If you are using the liver.
broil it before.) Fry the giblets to-
gether with the onions for ten min-
utes, stirring occasionally.
2. Cut the toasted bread into small cubes
and put into a bowl Add the fried
onions and giblets together with the
juices that have accumulated in the
skillet.. Add the bouilion, eggs. salt
and pepper. Mix well and stuff the
bird.

Empire Adds New
Turkey Roasts, and
Pre-Cooked Products

.

e spot like bagels & plenty of
BRAND CREAM CHEESE

made
to
e tastiest
intown

Purr, trt, r

n

loWt AO" La).•

MET tit 8 OlS

■ C..e-_,
• .••••-•1110

and
fresher
there
isn't!

CER11PIEEPROSHEFF-

Empire Kosher Poultry, Inc.,
has added two new items to its
selection of convenient aluminum-
pan turkey roasts.
Newly available are boneless
white and dark meat turkey roast,
featuring a combination of both
meats to please all tastes in one
preparation, and boneless all dark
meat turkey roast, in a Chinese-
style fruit sauce marinade.
Empire also has introduced a
broad selection of convenient,
pre-cooked, ready-to-serve turkey
and chicken products.
Other Empire pan roasts are
Cancer Foundation, accepted a
breast roast and boneless all white
meat turkey breast roast with
Chinese-style fruit sauce marinade.
All four turkey roasts are ready
to roast in aluminum pan; each net
weighs at 2 pounds. Produced in
Empire's all-Kosher plant in Mir-
flintown, Pa., the poultry is U.S.
government-inspected as well as
rabbinically inspected.
The pre-cooked products are
boneless turkey breast; two
"midget" one-pound turkey rolls
(all-white-meat, all-dark- meat);
and two three-ounce-size packages by
of slices (all-white-meat turkey
breast, dark meat turkey). A
large-size boneless all-white-meat
chicken roll completes the list of

btzotjtems

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