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March 02, 1984 - Image 54

Resource type:
Text
Publication:
The Detroit Jewish News, 1984-03-02

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

THE DETROIT JEWISH NEWS

54 Friday, March 2, 1984

Serve Sanka
on Holiday

Sanka® Brand Decaf-
feinated Coffee is 97 percent
caffeine free. Kosher - for -
Passover Sanka® comes
ground, instant or freeze-
dried.

BILL
MEYER
MUSIC
355-2721

PEOPLE'S
CHOICE

459-7287

INNO-
VATIONS
589-2478

Judge Cohn Chairs Membership
for Jewish Lawyers Association

A membership drive is
under way for the newly-
formed American Section of
the International Associa-
tion of Jewish Lawyers and
Jurists. Judge Avern Cohn
of the U.S. District Court for
the Eastern District of
Michigan is serving as na-
tional membership chair-
man.
The drive is in advance of
the association's triennial
International Congress in
Jerusalem, Aug. 27-30,
which will bring together
1,000 members from 30
countries. International
president is Justice Haim
Cohn, formerly of the Israeli
Supreme Court.
The theme of the Sixth In-
ternational Congress is
"Good Faith in National
and International Law- and
in Personal and Interstate
Relations." Keynote

411*

JUDGE COHN

speaker will be Chief Jus-
tice Samuel Roberts of the
Supreme Court of Pennsyl-
vania. Other participants
will include Judge Wade
McCree, former Solicitor
General of the United
States, and Judge Dorothy
Nelson of the U.S. Court of
Appeals for the Ninth Cir-
cuit.
Membership is open to

SAVE UP TO 60% ON
DIAMONDS

Norma Goldman to Direct
Classical Lectures Project

,

• We Sell Diamonds Onl ∎
• B ∎ Appointment

The Michigan Council for
the Humanities announces
the award of a $1,500 grant
to Wayne State University
for the implementation of a
titled,
project
Humanities Lectures in the
Ancient Classical World."
Dr. Norma Goldman, ad-
junct assistant professor of
Greek and Latin at Wayne
State University, will serve
as project director. This
project consists of 10 lec-
tures to Detroit area audi-
ences dealing with Ancient
Rome and the people who
lived in its empire. The sub-

TM

Call Jerry Turken at
The New York
Diamond Cutting
Company

lawyers and jurists, law
students and students of
Jewish law with an inter-
est in legal issues of spe-
cial concern to the
American, Israeli and
world Jewish com-
munities.
The organization esti-
mates there are 60,000-
80,000 Jewish lawyers in
the U.S. and the group
works with Jewish law stu-
dent associations on 27 col-
lege campuses.
Detroit attorney Lawr-
ence S. Jackier serves on the
American Section's board of
governors.
For membership or in-
formation on the triennial
congress in Jerusalem,
write the American Section,
International Association of
Jewish Lawyers and
Jurists, 600 New Jersey
Ave. N.W., Washington,
D.C. 20001.

"The Diamond Cutters"
3000 TON+n Center,
Southfield, Michigan

355-2300

••••

-------

Jewish Commitment in Law
Profession Topic of Parley



Discussing "Jewish Commitment in the Legal
Profession" at a conference in Ann Arbor recently
sponsored by the Jewish Law Students Union, were,
from left: Michael Rosenzweig and Yale Kamisar,
professors of law at the University of Michigan;
Judge Avern Cohn; and attorney Daniel Levitt of New
York. The conference was made possible by the Bnai
Brith Hillel Foundation at U-M and funded by a grant
from the Max M. Fisher Jewish Community Founda-
tion of the Jewish Welfare Federation.

I

Singles Events

JEWISH SINGLES I
PARENTS NETWORK
OF ANN ARBOR will
attend the community-wide
Russian Jewish Festival at
Beth Israel Congregation
Sunday. There will be a
piano recital at 4:30 p.m.,
followed at 5:45 p.m. by
dinner. There is a charge,
and reservations are
limited. For details and
reservations, call festival
reservation chairman,
Claire Bernstein, 971-8152.
The group will have a pot-
luck luncheon 1 p.m. March
11 in the home of Naome
Gottlieb, 3946 Pemberton.
NORMA GOLDMAN
Representatives from
jects include ancient trade Lo-La, a Jewish dating serv-
and commerce, entertain- ice, will speak. Guests
ment, mythology, the Col- should bring a vegetarian
dish to pass. For reserva-
osseum and banqueting.
tions, call Ms. Gottlieb,
663-7025. There is an ad-
mission charge.
* * *
1 cup Diamond Walnuts
BNAI BRITH SIN-
8 eggs
GLES have a Purim party
1/2 tsp. salt _
7:30 p.m. March 18 in the
1/2 tsp. cream of tartar
Bnai Brith Building. The
11/2 cups granulated sugar
evening will include a talk
1 tbsp. orange rind
by CPA Lawrence Hyman
1 /3 cup orange juice
1/2 cup matza cake meal
on "Income Tax Planning
1/2 cup potato starch for
for Singles — Widowed and
Passover
Divorced." Ethnic foods will
A combination of half matza
be served. Persons who
cake meal and Passover
bring a dish to pass will be
potato starch is used in mak-
admitted at a discounted
ing this cake. Be sure to sift
fee.
There is an admission
them together twice before
charge. Call Shirley Gen-
folding into the light egg bat-
dler, 546-6521, or Lore
ter.
Cohn, 356-3251, to let them
Place walnuts on flat baking
sheet and toast at 325 degrees
know what food items will
for 15 minutes. Chop finely or
be brought.

Walnut-Orange
Sponge Cake

REPEATED BY
POPULAR DEMAND!

QUANTITIES LIMITED!
CANDIES SLIDE
reg. $28 NOW $7.00
ALTA VISTA Multi Slide
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9 WEST "Melissa"
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ALL BANDOLINO SHOES
values to $68 NOW $18.88

*GREEN DOT IN-STORE SPECIAL .

30% OFF s rm

SOUTHFIELD

New Orleans Mall
10 Mile at Greenfield
Mon.-Sat. 10-6, Sun. 12-5

WEST BLOOMFIELD

:: :•Orchard Mall
Orchard Lake Rd., just North of Maple
Mon.-Wed., Frl. & Sat. 10-6
::.Thurs. till 8:30, Closed Sunday

a cesgoae

. • • • .4••••••
'.e..:::::t•:;::;:::;:•':•:••::::;V::;::
d44

••:•:••••

txottgmi- cew

1101

grind. Separate 7 eggs. Add
remaining egg to yolks. Beat
egg whites with salt and cream
of tartar until foamy. Gradually
beat in 3/4 cup sugar and con-
tinue beating until stiff. Beat
egg yolks and egg until light
and lemon colored. Gradually
add remaining 3/4 cup sugar.
Stir in orange rind and juice.
Fold yolk mixture into beaten
whites.
Sift cake meal and potato
starch together twice and
gradually fold into egg mix-
ture. Fold in prepared walnuts.
Turn into ungreased 10-inch
spring form tube pan. Bake at
350 degrees for one hour. Turn
pan upside down until cake is
cold. Remove from pan. Gar-
nish as desired with sprinkling
of sugar and walnut halves.
Makes one 10-inch cake.

Flutist Appears
in Arts Series

Detroit Symphony Or-
chestra flutist Shaul
Ben-Meir will be the fea-
tured artist in the next pro-
gram of the Midrasha Col-
lege of Jewish Studies'
Jewish Contribution to the
Performing Arts series at
1:30 p.m. Tuesday in the
LaMed Auditorium of the
main United Hebrew
Schools building.
Luncheon will be served
at noon. There is an admis-
sion charge. For informa-
tion, call the Midrasha,
352-7117 or 354-1050.

YOUNG JEWISH
ADULT ASSOCIATION
will go to a Detroit Panther
game Saturday, meeting for
carpools at 7 p.m. at the
Jimmy Prentis Morris
Branch of the Jewish Com-
munity Center. Only per-
sons who have made ad-
vance reservations are elig-
ible to attend.
For information about the
group, call Jane Sklar,
552-0265; or Vicki Utch-
enik, 968-6260.

* * *

Pre-Purim Party
for Orthodox

A pre-Purim party for Or-
thodox singles age 27-50
will be held 3 p.m. Sunday
at Young Israel of Oak-
Woods.
For information, call
Judy Kahan, 476-9936.

Kreplach

By NORMA BARACH

(Copyright 1984, JTA, Inc.)

A sample Purim seudah
menu:
Fresh fruit cup
Chicken soup with kreplach
Roast turkey with stuffing
Three-bean salad
Cranberry relish
Hamantashen
Coffee, Tea
The kreplach recipe:
2 large eggs
1 /2 tsp. salt
2 cups flour
1-2 tsps. water
Beat eggs, water and salt
lightly. Add flour. Make a stiff
dough. Knead about 5 minutes
until dough is soft and elastic.
Roll out very thin on a lightly
floured board. Cut into 2-inch
squares. Place 1 tbsp. filling
on each square. Fold
crosswise into triangles,
pressing edges together se-
curely. Drop into boiling chic-
ken soup. Cook 15-20 minutes.
(It can also be cooked in boil-
ing salt water and then frozen.)
Reheat in soup.
FILLING:
1 lb. ground beef
1 small onion, grated
1 /4 tsp. garlic
1 /2 tsp. salt
pepper to taste
1 egg
Lightly brown meat and
onion in a little oil. Remove
from stove. Add egg and
spices.

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