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November 18, 1983 - Image 66

Resource type:
Text
Publication:
The Detroit Jewish News, 1983-11-18

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

66 Friday, November 18, 1983

THE DETROIT JEWISH NEWS

Jabotinsky Society Plans Hanuka Fete

To love and be loved —
this on earth is the highest
bliss.

The Jabotinsky Society of
Herut Zionists of America
will present a musical and
Hanuka program 8 p.m.
Dec. 3 in the Jimmy Prentis
Morris Branch of the Jewish
Community Center.
Comedy and Yiddish, Is-

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raeli and English songs will
be presented. There will be
a Hanuka candlelighting
ceremony. A traditional
supper of latkes and bagels
will be served.
There is a charge. The
community is invited. For

Gifts

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WE CLEAN ON SATURDAY

Community Council Events

tickets, call Sam Horning
557-1847; or Simon Cieck
548-3073.

Braised Turkey
with Lemon
and Cinnamon

4 to 6 tbsps. olive oil
1/2 cup flour
2 to 21/2 lbs. boned and skinned
turkey, cut into 1-inch
chunks
3 tbsps. olive oil
3 medium onions, chopped
1 garlic clove, minced
2 /3 cup undrained tanned to-
matoes
3 tbsps. tomato paste
2 cinnamon sticks, broken in
half
2 lemons (or more to taste)
1 1h tsps. crumbled oregano
1 /a tsp. ground allspice
2 to 3 cups rich turkey or chic-
ken stock
Salt and freshly ground pep-
per
1 lb. zits pasta in a hollow rod
shape
4 tbsps. (Y2 stick) pareve mar-
garine
Heat 4 tablespoons oil in
wok or large skillet over high
heat. Place flour in bag, add
turkey pieces and shake until
well coated. Shake off excess
flour. Stir-fry turkey in small
batches until lightly browned,
adding oil as needed. Remove
from heat and set aside.
Heat 3 tablespoons oil in
heavy 4- to 5-quart saucepan
over high heat. Add onion and
cook until golden brown. Stir
in garlic and cook another 30
seconds. Reduce heat and stir
in tomatoes, tomato paste,
cinnamon, lemon juice, pulp
and skin of squeezed lemons,
oregano and allspice and
simmer 5 minutes. Add stock
and turkey. Bring to gentle
simmer, cover partially and
cook 1 1/2 to 2 hours, or until
turkey is tender. Braised Tur-
key can be prepared to this
point up to 4 days ahead and
refrigerated or frozen up to 2
months.
Taste and adjust lemon
juice, cinnamon, oregano
and/or salt and pepper. Re-
move lemon pieces and cin-
namon sticks. Skim off excess
fat and keep sauce warm while
cooking pasta. Bring 8 quarts
of water to boil with 2 table-
spoons salt. Break pasta into
pieces about 3 inches long.
Add to pot and boil, stirring
frequently to prevent sticking,
until pasta is tender but not
mushy. Taste dictates that
pasta be cooked a little beyond
the al dente stage. Turn into
colander and toss to drain
thoroughly. Turn pasta out
onto heated large serving plat-
ter. Dot with margarine and
toss to coat. Spoon turkey and

sauce over pasta. Serve im-
mediately. Yield: 4 6 servings.

-

r

Men'sClubs

BETH ACHIM MEN'S
CLUB will meet 10 a.m.
Nov. 27 in the synagogue.
Attorney David Ruskin will
speak on "How to Avoid
Bankruptcy." Continental
breakfast will be served.
Admission is free to mem-
bers.

* * *

BNAI MOSHE Men's
Club will have a movie
night 8 p.m. Dec. 10 in the
synagogue social hall. "The
Frisco Kid" will be featured.
There is a charge for tickets,
and they will be available in
advance at the synagogue
office and at the door. Free
popcorn will be served. •

Irwin I. Cohn, accepts a "certificate of honor for
dedicated service to the metropolitan Detroit com-
munity" from Jewish Community Council Vice
President Esther Fealk. This is the first in a series of
tributes to be made by the council showing apprecia-
tion to area leaders for their involvement in civic af-
fairs.

* * *

Cantor Samuel Greenbaum, left, Zelda Robinson

and Rabbi Max Kapustin led a recent commemora-

tion of the 45th anniversary of Kristallnacht spon-
sored by the Jewish Community Council of Met-
ropolitan Detroit as part of the Council Delegate As-
sembly.

Midrasha/Touro Program
Offers Special Seminars

The Midrasha College of
Jewish Studies, in coopera-
tion with the Allan/Touro
College, is offering a special
seminar as part of its MA
program in interdiscipli-
nary Jewish studies.

George M. Zeltzer, Dr.
Gerald A. Teller and Dr.
Allen Juris are the in-
structors. Dr. Teller will
speak on Dec. 1. Dr. Juris'
lectures will be presented
on Jan. 12 and 19.
The course is held at the
Midrasha, 21550 W. 12
Mile, Southfield. There is a
tuition charge. For informa-
tion, call the Midrasha,
352-7117.

The seminar, "The
Jewish Community: A His-
torical and Practical
Perspective" is offered on
Thursdays at 8:15 p.m.
* * *

Midrasha Planning Memorial
for Ex-UHS Teacher Nobel

Rose Kaye, chairman of
the Midrasha College of
Jewish Studies, announced
that a program is being
planned as a memorial to
Morris Nobel. Mr. Nobel
was affiliated with the
United Hebrew Schools and
Midrasha for 30 years. He
taught Yiddish language
and literature and Hebrew
for Midrasha students for
the past 10 years.
The chairman of the
memorial committee is Alex
Roberg, former UHS princi-
pal. The committee also in-
cludes: Renah Bardenstein,
Sarah Friedman, Morris
Friedman, Norma Gorosh,
Rose Kaye, Nira Lev, Ann
Mickel, Helen Rodin, use
Roberg, Judith Slain, Nor-
val Slobin, Wolfe Snyder,
Dr. Gerald A. Teller, Emily
Tukel, Dr. Max Weine,
Renee Wohl and Rabbi Ab-

raham Zentman.
In addition to a program,
a publication of Mr. Nobel's
writings is being completed
under the direction of Rabbi
Weine, Ms. Lev and Dr. Tel-
ler. A fund is also being es-
tablished in conjunction
with the Woman's Auxil-
iary of the United Hebrew
Schools.
To participate in the
planning, call the Midrasha
office, 352-7117.

Espresso-Type
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97% Caffein Free Coffee
2 cups hot brewed Sanka®
Brand 97% Caffein Free
Coffee
4 tsps. sugar
1 tsp. brandy extract
Dissolve instant coffee in
the brewed coffee. Serve hot in
demitasse cups. Makes 6 de-
mitasse servings.

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