TUE: KIM JEWISK MIS
Pesach Classes
at Hillel HoUse
The Oakland Community
College Jewish Student As-
sociation will sponsor clas-
ses on Passover beginning 9'
p.m. Tuesday at Hillel
House.
Rabbi Shmuel Irons, dean
of the Kollel, will teach the
classes, which will focus on
the liturgical texts dealing
with Passover and the
seder.
The public is invited at no
charge. For information,
call' the Hillel Foundation
on the Wayne State Univer-
sity campus, 577-3459.
SAM
BARNETT
ORCHESTRA
968-2563
AND HIS
DISCO FEVER?
small classes for
singles & couples
Ballet-Tap
preschool to advanced
Harriet Vickery
851-4422
Chabad Lubavitch Women's Notable Achievement:
Impressive Cook Book as Guide for Jewish Home
To the Lubavitch
(Chabad) movement goes
the credit for another in-
teresting achievement —
publication of a very un-
usual book — a cook book
for the observant Jewish
home.
"The Spice and Spirit of
Kosher Jewish Cooking" is,
in fact, more than a cook
book. It is a manual for the
building of a Jewish kitchen
and for elevation of the
spirit of the Jewish home all
made possible by the strict
observance of Jewish laws
and pursuance of Jewish ob-
servances in the home.
- There are many recipes
in this impressive 81/23E11
384-page book. Accom-
panying them are expla-
nations of the rituals.
The immense, impre-
ssively printed volume
could be labeled as a teacher
for the Jewish housewife.
While the emphasis is on
"the kosher home," the
many essays therein con-
tain explanations of "kas-
hrut as the key to holiness"
and rabbinic guidelines for
observance of the dietary
laws in this age.
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Thus, laws for cooking
become as important as
the foods themselves in
this volume, which was
created by the Lubavitch
Women's Organization
Junior Division and co-
published and distri-
buted by Bloch Publish-
ing Co.
Supplementary as a
guideline is an explanation
of the Jewish calendar.
In addition to helpful
hints for the housewife
there is advice for the nam-
ing of children, Brit Mila
and Pidyan HaBen essays,
haircutting ceremony regu-
lations, the urgency of early
start for child to begin to
learn in a Jewish school,
Bar and Bat Mitzva,
Tenayim, Aufruf for the
bridegroom, rejoicing with
the kalla and other impor-
tant items in Jewish experi-
ence. Thus the book is more
than a cook book: it is a
ritualistic volume that de-
fines the way of life for
Jews.
Exemplary in it as a cook
book are the recipes, of
which the following may
serve as typical:
stuffing on oiled baking pan.
Cover each with one portion of
chicken, skin side up. Bake at
375° for one hour.
Carrot
Brownies
Y2 cup margarine
11/2 cups light brown sugar
2 eggs
2 cups flour
2 taps. baking powder
14 tsp. salt
2 cups finely grated carrots
Y2 cup chopped walnuts
Preheat oven to 350°. In a
saucepan, melt margarine.
Add sugar, blend. Remove
from heat and allow to cool.
Beat in eggs, followed by re-
maining ingredients, except
the nuts. Pour into two
8"x8"x2" greased pans.
Sprinkle with nuts. Bake at
350° for 30 minutes.
• •
Matza Brei
2 whole pieces maize
water
Legg
salt and pepper to taste
oil for frying
Soak matza in enough water
to cover for 2-3 minutes. Drain
and squeeze out water very
well. Mash maize. Add egg and
seasoning and mix well. Heat
oil in frying pan. Then add
maize mixture and fry on both
sides until crispy.
A women's editorial
board supervised the
!athenng of ma ria I f
MEMORIES
AT THEIR BEST
Joe Kash
Photography
968-8542
this book and they had the
guidance of a rabbinical ad-
visory board. There is a
message from the
Lubavitcher Rebbe, Rabbi
Menahem M. Schneerson
commending the undertak-
ing.
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2 chickens (cut in halves or
quarters)
Stuffing:
1/2 box tea maize
orange Juice
2 eggs, beaten
salt
pepper
2 onions, diced and sauteed
14 cup spinach or cabbage,
cooked and chopped
2 stalks celery, finely chopped
2 sprigs parsley, finely chop-
Pad
V: orange, finely cut
14 cup nuts, coarsely chopped
Soak tea matte In orange
Juice until soggy. Mix together
with ell other Ingredients.
Place separate portions of
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4 medium slices fillet of floun-
der
1 cup matza meal
1 tsp. salt
1 tsp. onion flakes
1 egg
oil for frying
Season maize meal with salt
and onion flakes. Beat egg. Dip
flounder slices into egg and
then Into seasoned maize
meal. Fry both sides In oil on
medium high flame until
brown. Drain on paper towels
and serve hot. Variation: In-
stead of thawing flounder
completely, leave partially fro-
zen and cut 5-6 slices across
the width. Dip In mixture of egg
and seasoned maize meal.
Note: Paprika in the egg mix-
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color as well as adding flavor.
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The housewife who reads
this book will attain a full
understanding of milhig,
fleishig and pareve. She will
know what is meant by sep-
aration of meat and dairy
foods, the waiting time bet-
ween meat and dairy.
Not only are the holidays
explained but their impor-
tance and the manner of
their observance are de-
fined while the traditional
foods are listed with ap-
propriate recipes as aids in
preparing for Sabbath and
festival.
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