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BASH NEWS

Yummy, Low-Fat Kosher Recipes
in 'Low-Cholesterol Cook Book'

Jewry on the Air

This Week's Radio and
Television Programs

MESSAGE OF IS-
RAEL: 6:30 a.m. Sunday,
WXYZ (1270) and WRIF-
FM (101) and 10:30 p.m.

P. BRAUNSTEIN

Photography

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Sunday, WDEE (1500), a
message to the Jewish
community.
* s
RELIGION IN THE
NEWS: 6:30 a.m. Sunday,
CKWW (680).

JEWISH COMMU-
NITY HIGHLIGHTS: 9:45
a.m. Sunday, Channel 2, a
topic of interest to the
Jewish community.
5 5 *
DIRECTIONS: 12:30
p.m. Sunday, Channel 7,
"Theodore Hesburgh and
Elie Weisel: A Dialogue."
* s
IM-
INTERVIEW
PROMPTU: 11 p.m. Sun-
day, WDEE (1500) and
12:15 p.m. Wednesday,
WQRS-FM (101.5), a prog-
ram on a topic of Jewish in-
terest.

e-•

CATERING

FOR ALL OCCASIONS

Seating Up to 100 •

Call Our Banquet Mpriager
682-4300

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MOVING?

Priced Sale of Household Contents

Conducted In Your Home

Estates Liquidated

EDMUND FRANK & CO.

Liquidators and Appraisers
875-7650
368-4044

LUBAVITCH JEWISH
HOUR: 11 p.m. Sunday,

WWKR. (1300) and WNIC-
FM (100), Rabbi Yitzchok
M. Kagan hosts a program
of Jewish music and stories.
*

9

YIDDISHE SHTUNDE:

a.m. Monday, WIID
(1090), an all Yiddish prog-
ram of music, news, inter-
views, and other features,
with Lou Levine. Diane
Levine presents a Jewish
community calendar.
* * *

SHIDUREI YISRAEL

BE-DETROIT: 9 a.m.
Tuesday, WEED (1090), an
all-Hebrew program of Is-
raeli music, news and fea-
tures from Israel, with Uri
Segal.
* 5 5
COFFEE WITH HY:
9:30 a.m. Tuesday, WIID
(1090), interviews and fea-
tures of Jewish interest,
with Hy Shenkman.
* 5 *
IF NOT NOW: 7:30 p.m.
Tuesday, WDET-FM
(101.9), 7:10 a.m. every sec-
ond and fifth Sunday WJR
(760), issues of interest to
the Jewish community.
* 5 *
MOTIF: 9 a.m. Friday,
WEED (1090), Jewish news,
entertainment, community
calendar and "Spotlight" on
the community with Bar-
bara Katchke and Rachel
Jacobs.

The setting of healthy
eating patterns for children
is another feature in the au-
thor's guidelines.
An introductory chapter
by Dr. Alan Leviton pre-
sents the reasons for low
cholesterol diets. Dr. Levi-
ton, husband of the author,
is a member of the Harvard
Medical School faculty.
• An appropriate introduc-
tory chapter was written by
Rabbi Meyer J. Strassfeld.
Here is a selection of re-
cig.es from Mrs. Leviton's

M.E. Peace Group
Plans Program

1

The local chapter of the
Youth Institute for Peace in
the Middle East will con-
duct a program 8 p.m. today
in the institute offices, 215
S. Gratiot, Mt. Clemens.
The program will feature
a filmstrip, "Labor's Stake
in International Affairs". A
social hour will follow.
For housing arrange-
ments or information, call
Jan K. Heller, Michigan di-
rector, 463-7989.

REAR ENDS

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"The
Jewish Low-
Cholesterol Cook Book"
(Paul S. Eriksson) features
more than 200 recipes of
Middle Eastern, European,
Asian old American dishes.
This kosher cook book em-
phasizes the fact that tradi-
tional Jewish cooking need
not involve saturated fats
and cholesterol with their
attendant risk of heart at-
tacks.
The housewife is guided
in this well-prepared book,
authored by Roberta Levi-
ton, in the preparation of
foods that are low in choles-
terol.
The charts in this book
indicate the cholesterol and
fat contents of the various
foods. The cook is guided in
the ways of adapting recipes
to low cholesterol needs.

40% OFF

29919 Northwestern at Inkster
Applegate Square
Southfield
353.4353

Both for home cooking
and how to be guided in
choosing foods while
away from home are the
factors of importance re-
lated in the Leviton book.

Chinese
Pepper Steak

pound leen beef, Le., shoul-
der steak or eye roast

2 tbsps. soy sauce

1 tbsp. sherry
14 tsp. salt
Vs tsp. sugar
1 tsp. cornstarch
3 tbsps. oil
1 pound green peppers (2
large or 3 medium) cut into
1-Inch cubes
1 clove garlic, crushed or
minced.
Trim off any fat from the
meat. Slice Into thin strips.
Slicing is somewhat easier if
the meat is partially frozen.
Combine the meat with the soy
sauce, sherry, 14 tsp. salt,
sugar, and cornstarch. Let
stand for 30 minutes, turning
occasionally. Warm 2 tbsps.
of oil In a wok or large pan over
medium-high heat Add the
green peppers. Sprinkle with
the remaining 14 tsp. of salt.
Fry and stir constantly for 2
minutes. Remove the green
poppers, leaving as much oil In
the wok or pan as possible.
Add the remaining 1 tbsp. of
oil and the garlic to the pan or
wok. Add the beef slices. Fry
and stir constantly until the
beef slices lose almost all of
their redness. Add the green
peppers and heat through for
about a minute or two. Same at
once with hot rice. Makes four
servings.
•• •

Pumpkin
Spice Cake

3 cups flour or 2 cups flour
plus 1 cup whole-bran cereal
2 taps. baking powder
2 taps. baking soda
YI tsp. salt
114 taps. cinnamon
1/2 tap. nutmeg
Y. tsp. ginger

Y. tsp. cloves
1 cup oil
1 1414-ounce can pumpkin (13/4
cups)
114 cups brown sugar, firmly
packed
6 egg whites or 1 cup Egg
Beaters
raisins, chopped walnuts (op-
tional)
Stir together the flour, bak-
ing powder, baking soda, nail
and spices. In a large bowl
beat. the oil, pumpkin, and
sugar together with an electric
mixer. Beat in the egg whites
gradually. Stir In the flour mix-
ture and beat until smooth. Stir
In the raisins and nuts if de-
sired. Bake at 350 degrees In a
greased 9- by 13-Inch baking
pan for about 45 minutes or in
a greased 10-Inch tube pan for
about 55 minutes. Makes 12-16
servings.
. . .

Fillet of Sole
With Salmon Stuffing

Stuffing
1 314 oz. can salmon
1 egg white
1 tbsp. bread crumbs
1 tbsp. chopped fresh parsley
1 pound (4) fillets of sole
salt and pepper
1/2 cup white vermouth or dry
white wine
3 tbsps. margarine
4 tbsps. flour
1 cup 'skimmed milk
3 . tsp. salt
.

Empty the salmon can with
its liquid Into a bowl. Remove
the skin and banes. Add the
egg white and mash until very
smooth. Stir in the bread
crumbs and parsley. Sprinkle
the fillets lightly on both sides
with salt and pepper. Place a
few tablespoons of the salmon
mixture at the broad end of
each fillet and roll up. Place
seam-side-down In a 10-inch
frying pan. Pour the white wine
or white vermouth over the
fish and bring to the simmer-
ing point. Simmer covered
over low heat until the fish Is

opaque and flakes when
pricked with a fork — about
5-10 minutes. While the fish is
cooking, begin to prepare the
sauce. Melt the margarine In a
small saucepan. Stir In the
flour and cook for a minute or
two. Gradually add the milk,
stirring constantly with a wisk
and bring to the simmering
point. When the fish is cooked,
pour Its cooking liquid into the
sauce, holding the rolled fillets
back with your hand or a
spatula. Heat the sauce, stir-
ring, until it Is smooth and
thick. Add the salt and adjust
the seasonings to taste. tf the
fish Is to be prepared in ad-
vance, stop here. Shortly be-
fore serving, reheat the sauce
and drain off any more liquid
which may have accumulated
In the pan holding the fish.
Spoon the sauce over the fish
and reheat over a low flame for
about five minutes. Makes four
servings.

•• •
CARROT KUGEL

114 cup flour
34 tsp. salt
114 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Y. tsp. ginger
Y. tsp. nutmeg
Y. tsp. cloves
34 cup oil
14 cup brown sugar
2 egg whites
1 tbsp. water
1 tbsp. lemon juice
o• grated carrots (about
girdi um sized carrots)
Stir together all the dry in-
gredients except the sugar.
Beat the oil, brown sugar and
egg whites. Stir in the flour
mixture. Stir in the water,
lemon juice and grated car-
rots. Carrots can be grated in
water on high speed in an elec-
tric blender. Drain before In-
corporating Into the batter.
Bake at 350 degrees in a
greased 8-inch baking dish for
45 minutes. Makes 6-8 serv-
ings.

Windsor JNF Honors Goldin
at July 19 Tribute Dinner

The Jewish National
Fund of Windsor will honor
Eli C. Goldin on the occa-
sion of his 80th birthday
and "in recognition of his
outstanding record of public
service over almost five de-
cades, July 19 at Shaar
Hashomayim Synagogue,
Windsor.
Goldin was president of
Bnai Brith, the Windsor Re-
tail Merchants Association,
the Windsor and District
Boy Scouts Association, the
Windsor Branch of the
Canadian Red Cross Soci-
ety, the Windsor Jewish
Community Council,
Goodwill Industries of
Windsor, the Rotary Club of
Windsor, the Goodfellows
Club of Windsor and the
Windsor Chapter of the
Canadian Council of Christ-
ians and Jews.
He was a member of the
board of regents of Assump-
tion University and of the
board of governors of the
University of Windsor and
was a founder of the
Windsor Foundation.

How can you expect your
youngsters to get an educa-
tion in college if they can't
find a place to park their

cars.

ELI C. GOLDEN

He is a director of the
Windsor Symphony, the
Cancer Society and the
Windsor Light Opera. He
received an honorary
LLD degree from As-
sumption University and
was accorded a special
honor by Pope John
XXIII.

Proceeds from the tribute
dinner will be used to estab-
lish a project in Goldin's
name in the Canada Park
recreational complex under
development in Israel.
Dinner chairman will be
communal leader William
Hurwitz.

