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Mfrsit 24, 1,72-31
TIE IMTRINT AMU, NEWS,
Sy SUTH
et- skiver
monis • -
Ise.)- -
Passover is a beiiiitifur holiday!
ancient
times
and
is
in.
Its origin
yet-do 'cOntemPorari:""Freedom"
is its main theme, and the cry of
"let my people go" is as-applicable
today as it was then. We remem-
ber our brothers who are not free,
by putting an.empty chair at our
seder table. We also celebrate on
Passover, life and hope. We never
forget to express our hope ' for
being "next year in Jerusalem,"
and seeing that beautiful Holy City
built! And then, there is Spring!
Passover always is perfumed by
the sweet smell of spring blossoms.
Passover also is a family holi-
day. In an age of loneliness and
alienation, what cOuld be more
heartwarming than- a family sitting
together at the seder. table. Not
just the immediate family but the
extended one. Grandfather conducts
the sedet;, and grandchiblien ask
the Kushiot (four questIons)-each
and everyone has his phice, and
there is plenty more-for friends
and relatives; and also for
strangers who are unfortunate not
to haVe a aedec of their own.. But
this does not:seem to be enough,
because , during. the course of the
seder we open- the door and invite
all the hungry and those in need
to come and join us. - -
For a seder that will stay in the
memory of all who attend, set a
beautiful table wth dishes, candles,
flowers and fruit Have the Pass-
over plate ready with piece of
roasted meat .(chicken or lamb),
an egg, greens, bitter herb and
haroseth. - Have three matzos,
wrapped separately and put near
the seder plate. Have hard boiled
eggs for all the guests; and salted
water. Don't forget to prepare the
wine for each guest. Put a Haga-
da before every guest so • each
can participate in the ceremonies.
When preparing the menu, try
to make it easy on yourself. Do
-things in advance, enlist help of
husband and kids, and try to have
a good rest before the seder. A
smiling and relaxed hostess is a
big asset to the seder's success.
OUP menu is billuiced so you will
serve some- traditional dishes to-
gether with fresh fruit and yeget-
- able dishes: ,1081 dittos- can be
_ prepared a day before the seder.
(Chopped liver, chicken Soup, airy
kneidlaldis beets and celery, and
macaroons.) The others will taste
better if done on the same day.
(Green salad, !rah fruit compote,
potato kugel and stuffed chicken.)
We wish you and your family a
happy holiday !
(Copyright. 1971, JTA.
,
Menu
celery
I. Chopped liver
5. Chicken soup
7. Glazed beets
3. Airy kneidlakh S. Green salad
4. Stuffed chicken 9. Fresh fruit
cote
mpo
Potato kugel
10. Maca roon.s with
5. POtato
black coffee
6. Sweet and sour
1 wry
.
- -
Airy gaieldialck
3 e ggs 1/2 cup elder= soup
-this. chicken fat
1 cup matzo meal
en the
1 tms.debydrated
1 tsp. salt
This Week's Ragie.aail
Television Progreso
1. Mix all ingredients well.. Chill '
lrigerator for two hours. During that
time. the mixture will set and become
manageable after liquids are abserb-
LURAVITCH JEWISH HOUR
Time: 8 a.m. Sunday.
Station: WKNR.
and
Time: 1 a.m. Monday.
Station: WKNR-FM (100).
Feature: The program is dedi-
cated to Rabbi Menachem M.
Schneerson, the Lubavitcher rebbe,
who is celebrating his 70th birth-
day. "Yud-Alef Nisan"-the im-
pact of a momentous day on world
Jewry; and "The Lubavitcher
Rebbe Today."
c * C
..
REFLECTIONS IN SOUND
Time: 9:30 a.m. Sunday.
Station: WCAR.
Feature: Rabbi Harold S. Loss
will explore some fundamental
Jewish themes present in today's
popular music.
* o *
HIGHLIGHTS
Time: 9:45 a.m. Sunday.
Station: Channel 2.
Feature: Rabbi Samuel Prero
will discuss "Symbols of Pass-
over."
2. Bring a big pot of salted water to a
boil. Moisten your hands with water
and make small balls, one Inch in
diameter. Drop into the boiling water
and cook for about 30 minutes.
Drain. Serve in -very hot soup. You
may reheat the kneidlakh In the s can
if you prepare both ahead of time.
Stuffed Chicken
The Stuffing
1 this. chicken fat
2 this. fried
or parve mar-
onions
garine
1 cup matzo meal
2 Ms. chopped
1 egg
Vs cup chicken soup
parsley
1/2 tsp. pepper
Cooking the Chicken
One big 5-pound chicken, or 2 medium
2 or2Vrpound chicken&
1 tsp. salt
2 this_ oil or
I tap. paprika
chicken fat
Dash pepper
I medium onion
I clove garlic .
-diced
1/2 cup chicken soup
1 carrot
1. Prepare the stuffing. If you have 2
the quan-
medium chickens-enlarge
.
tities by 164-
2. Stuff the chicken and truss. Brown
the chicken In 2 /Ms. fat In a large
skillet or dutch oven. Also brown the
sliced onion. Pour off some of the fat.
Put the browned thicken in a large
pot or leave It in the dutch oven.
Sprinkle with the seasoning, add
sliced carrot. garlic and chicken soup.
Cover the pot and bring to a bal.
Reduce heat till the liquids simmer.
Let simmer for 2 hours. Check occa-
sionally to see if there is a simmer
and if there are enough liquids.
PHOTOGRAPHY
Specializing in
Weddings, Bar Mitzvas, etc.
The executive committee of the
Jewish Community Council has
endorsed a statement issued by
the World Zionist Organization
which urges that financial as-
sistance on behalf of Soviet Jews
be funneled through the United
Jewish Appeal (in Detroit, the
Allied Jewish Campaign).
The Joint Distribution Commit-
tee, a recipient of USA funds,
plays the major role in providing
assistance and financial aid to
Soviet Jews. The major source of
funds for visa and exit fees which
Soviet Jews must pay before they
are permitted to leave the USSR,
the JDC also assists in transpor-
tation costs from the Soviet Union
to Israel. Once the Soviet Jew
arrives in Israel, USA-supported
efforts aid the immigrant with re-
settlement expenses.
If you would rule the world
quietly, you must keep it amused.
-Ralph Waldo Emerson.
342-2287
TUES. & WED.
SPECIAL!
TINT
$6.95
COMPUTE WITH SET
PERMS. $9.95
ALL THE NEWEST I
i.
IN HAIR CUTTING
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29505 Northwestern Hwy.
Southfield, Mich.
1/2 Mile N. of 12 Mile Rd.
Call 357-0470
- Thomas J. Hatch
Style Director'
't• .0'
Time: 10:30 p.m. Sunday.
Station: WWJ.
Feature: Rabbi Wolfe Kelman,
executive vice president of the
Rabbinical Assembly, continues
his talk with theologian and reli-
gious leader Dr. Abraham Joshua
Heschel.
Sweet and Sour Celery
2 tsp. sugar
2 bunches celery
Vs mashed garlic
2 cups water
clove
2 tsp. salt
Juice of 2 lemons 2 tbls. salad oil
1. Clean the celery and use only the
stalks. Cut them diagonally into
1-inch
2. Sal the water in a pot and drop the
Cook for 10 minutes. The
cely
er
uld be tender, and -yet hold
cele rja toot.
3. Combine tbe sat. sugar, lemon Juice.
salad oil and garlic. Stir or shake
well.--Drain the celery and pour the
dressing on it Toss sad leave the
celery in the marinade till serving
time- You may serve it hot or cold.
Glazed Beets
starch
2 pounds small
ts p. salt
beets
1,1
4 cup lemon juice
1/2 cup parve
Vs
cup sugar
margarine
1 this. potato
1. Peel beets and cook In water till
tender-about 30 minutes. Drain and
save the liquid. You can use some of
it for Preparing borsht-
2. Slice the beets.
3. In a saucepan, combine potato starch,
sugar and salt, add Vs cup of the beet
liquids and stir well. Heat and stir
till the mixture is thick. Add mar-
garine. and lemon Juice.
4. Add the sliced beets and heat, stir-
ring till the beets are covered with
the sauce and completely heated.
BNAI SHLOM
Time: 10 p.m. Sunday.
Station: WBRB-FM (102.7).
Feature: Phil Blazer provides a
contemporary potpourri of Jewish •
culture, humor, music and litera-
JEWISH WORLD
Time: 7 p.m. Sunday.
Station: WMZK-F• (98).
Feature: Jan Peerce will present
a Passover concert,
o o
SPECIAL
Time: 10' a.m. Sunday.
Station: Channel 2.
-Feature: "A Wall in Jerusa-
lem," an hour-long excerpt from
the French documentary of the
same name, is a montage of his-
torical moments in the 20th Cen-
tury evolution of Israel from idea
to reality. -Richard Burton narrates
the film.
Narman.Allan& Ca.
Mon. i Thins. 9:349:00
Tues.. Wed. & Fri. 9:30-6:00
Sat. 10-5:30
. •
17540 WYOMING • TEL 341-1330 •
PASSOVER SEDERS
ON
WED.,
MARCH 29 & THURS., MAR. 30
IN THE SOCIAL HALL OF THE. NEW
BETH ABRAHAM-HILLEL SYNAGOGUE
5075 W. MAPLE RD., Between Inkster and Middlebett
W. Bloomfield Township
CANTOR SHABTAI ACKERMAN WILL
CHANT THE HAGADAH
KOZIN CATERERS
FOR RESERVATIONS CALL
626-0242
or
8514880
KASHRUTti SUPERVISION BY THE COUNCIL OF ORTHODOX RABBIS
CHOICE DATES AVAILABLE FOR
• WEDDINGS • BAR MITZVAHS • PARTIES
• BANQUETS • SHOWERS • ALL OCCASIONS
ROBERT R. BLOCK. JR.,23, has
been -named by the Southfield
Planning Department as a new
assistant city planner. He replaces
Wayne Pyden, who resigned as
assistant pladner last November.
FROM SO TO 500
IN THE BETH-ABRAHAM SYNAGOGUE SOCIAL HALL
OR THE HOME, HALL OR• SYNAGOGUE OF YOUR CHOICE
boa
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NEW THINGS
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m
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Fresh Pratt
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watenoeion - berries
2 oranges' -- •
1 rap grapes
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COMPLETE WITH KAMM' & SET
O 0
ETERNAL LIGHT
Potato Kugel
2 pounds-potatoes Vt MP. Pepper
2 eggs
1 medium onion
3 Lois_ oil or
1 big carrot
chicken fat
V4 cup matzo meal
1 tsp. salt _
1. Peel the vegetables. Cut them into
small pieces and grind in a meat
grinder. You can also grate them, but
then you don't have to cut them in
small pieces.
2. Add to the ground or grated veget-
ables the eggs, matzo meal, salt, pep-
per and -fat. Mix well.
3. Grease well a 9x5x2 baking dish. Pat
the mixture in 'and bake, uncovered,
for 90 minutes at 350'F. The kugel is
done when it Is nicely browned and
its edges look crisp.
4. Prepare this dish as it will be ready
before serving. If you prepare it some
hours in advance-keep in a very
slow oven.
Chopped Liver -
Macaroons
1 tsp. salt
1/2 ;sound chicken
1 cup sugar -
3 egg whited
liver
Li tsp. pepper
7 oz. pkg. shredded 1 this.-lemon juice
2 big onions
2 hard boiled
coconut
3 tbls. oil or
eggs
chicken fat
Heat oven to 400'F. •
•
I. Broil the chicken livers under hot 1. One hour before preparing the maca-
broiler for about seven minutes on
roons-take the eggs out from the
• each side. There should be no trace
refrigerator. The whites will be easier
of blood.
to beat.
2. Chop the onions and brown them in 2. In a clean bowl, start, beating the
the oil or chicken_ fat. The onions
whites. Beat until they start to hold
should be golden brown, so don't al-
their shape. Add the sugar, 2 table-
' low them to get too brown, because
spoons at a time, and beat 2 minutes ,
they win_then turn bitter.
after each addition. When all the
3. Grind the livers, onions :End eggs In
sugar Is incorporated, beat another 5
a meat grinder. Add salt and pepper.
Ali sugar should- be com-
If You want a very smooth texture
_
pletely dissolved.
use your blender; or - grind twice in -3. Add the coconut by tossing a part of
the Meat grinder. If you like a coarse
it and then sprinkling It on the top
texture, where the eggs, onions and
of the meringue, and then fold gently
liver are Identthable-chop with a
into it, Repeat till all the coconut is
knife on a breadboard.
mixed with the meringue.
4. To serve-arrange nicely on a green 4.--„Line a cookie sheet with plain brown
lettuce- leaf, or fill half of a tomato.
paper. With a spoon, or through a
pastry- bag, form tittle mounds on the
Chicken Soup
lined cookie sheet- Hake for 1012
1 3-pound chicken 2 big carrots-
minutes, till the macaroons are of
peeled
-cutup
ivory color. Take out of the oven- and
64 celery root-
12 eupswater
cool. Separate them gently -from the
peeled and
- -1 this. salt -
_paw (you may use • aPatula)= Cool
cleaned well
1 big onion-;
them on • radk, se the air atm will
10 paraely sprig,
peeled
-
dry them from underneath.. ,
'1:Clean and cut the thicken into four
parts. Pat together with all the erg.
-
' stabler and water In w tag map pot.
Brfag.to &hell 'and reduce heat. The
- - -neon *Dui& hog en low heat for
abwt -she
and-the
& Whew the eldeloants•tender
eseiveleay - straia. Mir map luta a .
easen,41.14- se yolt will have n dear
- mew -Mae,. cooked- Adana can be
immeed at it areal the day after the
anise hat cr cold.
• •4L At- grie-estler-darve the map hat,
intItt.lateldlatth.
STU RABEN
JCCouncil Urges Support
of UJA as First Source
of Aid to Soviet Jewry
MR
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