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April 29, 1977 - Image 36

Resource type:
Text
Publication:
The Detroit Jewish News, 1977-04-29

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



36 Friday, April 29, 1917

IBM

Typewriters Selectric etc.

$400

Add 'n Type

342-7800 399-8333 342-1221.

TIE DETROIT JEWISH NEWS

Lubavitch Worn en Plan Forum

The Lubavitch Women's
Organization will have a
day-long forum on being a
Jewish woman May 17 in

Good noshing
starts at A&P"

You heard right. At A&P, vee've got all
sorts of nosherai. And all you could want
for a good Jewish meal. Breakfast, lunch,
brunch, dinner. In fact, we have more than
450 Ann Page and A&P products Certified
© Kosher. Not to mention all the other
brands of kosher food that we carry.

the Labor Zionist Institute
beginning at 9:30 a.m.
Registration and a conti-
nental breakfast will be fol-
lowed by "Art for Life's
Sake, - a display and sale of
arts and crafts and Judaic
items.
Chairman Jocelyn Krie-
ger will welcome guests at
10:30, and a panel , dis-
cussion on "In Search of
Roots," will follow. Moder-
ator will be Chana
Sharfstein, a New York
educator. Panelists include
Leah Block of Canada, Ar-
lene Geist of New York and
Chaya Silberberg.
Luncheon will be served
at noon and entertainment
will be provided. Ms. Geist
will speak on "Seek and
You Shall Find" following
the luncheon.
Three workshops on the
theme, "Today's
(Sophisticated, Intelligent,
Modern, Liberated) Woman
Demands . . ." will take
place. Workshop topics in-
clude "Continued Growth in
Intelligent Judaism." "A
Leadership Role" and "A
Meaningful Relationship
With Her Husband."
There is a charge and a
babysitting service will be
available for children age 2
1 /2 and older. For informa-
tion, call Leah Lipszyc, 968-
2445, or Mrs. Silberberg,
626-1807.

Right In tie
Own DrivewaY!\
-
,

So come in for treats like our bagels and
blintzes, cream cheese and lox, sour
cream and borscht, gefilte fish, salami
and pickles—and all the other good things
your family enjoys.

THE
Ni

If you don't see what you want, speak to
the manager. If he doesn't have it, he'll try
to get it.

At A&P, we care for our kosher
customers.

comes. to

Your home or office with

the "garage-on- wheels.' 1
,
Valet service that doesn't
cost one penny extra!
■ Expert diagnostic tune-up
■ Electronic analyzer — all
engine systems
■ Professionifly trained
mechanics
■ Perfect results assured

Expanded Services
'Call Sanford Rosenberg
for your car problems

398-3605

6-cyl. cars $31.50 includes
EVERYTHING: Labor AND Parts.
4 and 8 cyl. comparatively low.
Mastercharge and BankAmericard

I

53 — ENTERTAINMENT

FOR FUR BEAUTY

Cleaning &

Glazing
Remodeling


NEV) '77 Fashions
Pre-Season Prices

M LTER

OF HARVARD ROW
. DESIGNERS OF FINE FURS

A ki

PHONE :358-0850

• oupon Ns

Shish-Ka-Bob Marinade Sauce

By NORMA BA RACH

(Copyright 1977,JTA. Inc.)

As the weather turns warmer,
our attention focuses on wider
use of the outdoor barbecue grill.
Try this marinade for shish-ka-
bob on your grill using 1 1/2 to 2
lbs. of meat cubes.
1/2 cup olive oil

• She/lie

gern3tein

Mr. and Mrs. Ralph Bern-
stein of Bradford Ln., South-
field, announce the engage-
ment of their daughter,
Shellie Beth, to Warren
Bergman, son of Mr. and
Mrs. Jack Bergman of Oak
Park.
Miss Bernstein was gradu-
ated from Wayne State Uni-
versity with a bachelor's de-
gree in special education.
A summer wedding is
planned.

'.. 2 \(- 0Vcf:_filop

/4 cup soy sauce
1/2 cup semi-dry wine
2 tbsps. catsup
2 tsps. curry powder
1 /2 tsp. black pepper
1 h tsp. garlic powder

1

I 29901 Northwestern Hwy. I

I Between 12 & 13 Mile Rd. IN

1\ilix all ingredients of mari-
nade together. Marinade the
meat cubes at least 12 hours in
the refrigerator before broiling.

W ech in Summer

MISS ROSMAN

BORSCHT

2 bunches beets, scraped
and sliced
1 onion, peeled and sliced
2 qts. water
1 tsp. salt
3 tbsps. sugar
2 tbsps. cider vinegar
Juice of 1 lemon
Place beets and onion in
a large saucepan. Add wa-
ter, salt, sugar, vinegar,
and lemon juice. Bring to a
boil, then simmer until
beets are tender. Put beets
and onion through a sieve
or food mill and return to
the soup. Chill. Serve with
dollops of sour cream and
hoi boiled potatoes, if de-
sired. Make 8 servings.

***

2 1 /scups water
1 cup white vinegar
4 onions, sliced
2 tsps. salt
2 tbsps. sugar
1 tbsp• pickling spices

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Mr. and Mrs. Morris
Rosman of Southfield an-
nounce the engagement of
their daughter, Joanne
Ellen, to Dr. Jeffrey B. Lis-
sauer, son of Mr. and Mrs.
Sylvan Lissauer of Long Is-
land, N.Y.
Miss Rosman is a mas-
ter's degree candidate in
art therapy at Lesley Col-
lege in Boston. Her fiance
was graduated from Tufts
School of Dental Medicine.
A June wedding is
planned.

Think Dairy for Summer Meals

Dairy meals come to the
rescue when lagging appe-
tites need a pick-me-up. Try
these recipes, from "Tradi-
tional Jewish Recipes," a leaf-
let published by the Con-
sumer Affairs Department of
The Great Atlantic and Pacif-
ic Tea Co. Inc., as the basis
for a cooling summer dinner.
Copies of "Traditional
Jewish Recipes" are available
free at all A&P Food Stores.


I

to Days Only

I

)oanne Roimun to Wed in fiune

PICKLED SALMON

44 LI I I IC

imum•m•••••7



2 pounds fresh salmon
steaks, cubed into 1-inch
chunks

In a medium saucepan,
combine water, vinegar
and half of the sliced on-
ions. Boil for 15 minutes/
Add salt, sugar, pickling
spices and salmon chunks.
Simmer for 10 minutes, or
until salmon is tender. Re-
move fish with a slotted
spoon into a deep bowl,
layering remaining onion
slices between chunks of
salmon. Pour unstrained
cooking liquid over fish
and cover tightly. Store in
refrigerator. Makes 4 to 6
servings.

***

APPLE-NOODLE
PUDDING

1 8-ounce package Ann
Page broad noodles
1 tbsp. sugar
1 tsp. ground cinnamon
3 eggs, separated
1 tbsp. sweet butter
3 apples, peeled and
sliced thin

Boil and drain noodles
as directed on the pack-
age. Add sugar and cinna-
mon to drained noodles.
Add slightly beaten egg
yolks. Break butter into
bits and stir through. Stir
in apple slices. Beat egg
whites until stiff and fold
into noodle mixture. Pour
into a 1 1 /2-quart greased
casserole. Bake in a
350 degree oven for 1 hour.
Makes 4 to 6 servings.

5

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