THE DETROIT JEWISH NEWS

Friday, December
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NEWS

Bar-Han U. starts
cancer research

Ramat Gan — Research proj-
ects in the areas of detection and
treatment of cancer and other
immunodeficient diseases are
being carried out by the Cancer
Research Unit of Bar-Ilan Uni-
versity's Health Sciences Re-
search Center in Ramat Gan, Is-
rael.
The development of the drug
AS101 by Prof. Michael Albeck
and Prof. Benjamin Swerdni is
one of the projects underway.
AS101 could increase the body's
supply of lymphokines, which
help the body fight off cancer cells.
"The trouble with many cancer
drugs," Prof. Albeck explains, "is
that they have many side effects
— sometimes even causing cancer
themselves — and are indiscrimi-
nate in killing both cancerous and
healthy cells. AS101 simply helps
the body defend itself."
Another cancer research project
in advanced stages at Bar-Ilan is
the development of a machine
which can analyze blood samples
and provide information about
whether or not the patient has
cancer, and if so, where.

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THINKING GOLD?

Caterer fined

Newark, N.J. (JTA)
Richfield Regency, a New Jersey
kosher caterer, has paid a $5,000
penalty and $1,000 in costs to the
state for possession and sale of
food containing pork, a violation
of New Jersey state law.

COOKING

MIXED-FRUIT SHERBET
The following recipe is adapted
from my cookbook, Don't Tell 'Em
It's Good for 'Em (Times Books).
11/2 cups fresh or fresh-frozen
("dry pack") unsweetened
raspberries, blackberries or
blueberries
2 ripe, medium bananas, sliced
1 cup juice-packed crushed
pineapple, including juice
1 can (6 ounces) frozen orange
juice concentrate
2% cups commercial butter-
milk or plain lowfat yogurt
1 /4 cup honey
Combine all ingredients in food
processor or blender (in batches
if necessary), and process until
smooth. (Combine batches.)
Pour into metal ice cube trays
which have had the dividers
removed, or shallow cake pans;
and freeze until firm but not
solid. Break into small pieces
with a spoon or fork, and return
to food processor, or place in
mixing bowl. Process in batches
or beat with mixer until smooth
and creamy.
Spoon mixture into individual
serving dishes or one large dish
and freeze, uncovered, until
firm, about 4 to 5 hours or
longer. (After sherbet has fro-
zen, it should be covered to help
prevent crystal formation on
surface.) Before serving, allow
sherbet to soften slightly in re-
frigerator or at room tempera-
ture. Sherbet keeps well at least
1 week. Makes 6 to 8 servings.

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