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SPECIAL "VICTORIA FANTASY
DECEMBER 1st-8th, 1

FROM: $799.O2, Par Penn
lad:
is Sas Jamo
SAIL TO: $t. Tawas, Martha's'', armada,
La Osaka, ad Comae

seeded and cut into 1-inch
cubes
2 to 3 just-ripe bananas, peeled
and cut into 1-inch sections
1 small pineapple, peeled,
cored and cut into 1-inch
cubes
About 16 strawberries or large
seedless grapes
About 16 1-inch cubes of
pound cake
1/2 cup butter or margarine
1 /4 cup packed light or dark
brown sugar
Pinch of ground cinnamon

/2 tsp. ground ginger
1 1 /4 lbs. boneless chicken (or
turkey) breast meat, cut into
1-inch cubes
1 large green bell pepper,
seeded and cut into 1-inch
squares
8. to 12 canned litchi (or lichee)
nuts, drained
8 to 12 cherry tomatoes
To Serve: (optional)
Hot, cooked white or brown
rice

1

In a non-corrosive bowl, com-
bine the juice from the pineapple
chunks (reserve the chunks), soy
sauce, sherry, oil, honey, garlic
and ginger. Add the chicken, and
stir to mix well. Cover, and mari-
nate in the refrigerator for 3 hours
up to overnight.
Mix occasionally to make sure
all cubes are evenly coated with
marinade. (Note: If desired, the
chicken and marinade mixture
may be transferred to a strong
plastic bag that is tightly sealed
with a twist-tie. To mix, simply
turn over the bag occasionally.)
To assemble the kebabs, drain
the chicken, but reserve the
marinade. Thread the chicken
cubes on skewers, alternating
them with green pepper squares,
litchi nuts, and tomatoes, so each
skewer has approximately the
same amount of each food.
Grill the kebabs about 4 to 5
inches above hot coals (or under a
preheated broiler element) for
about 10 minutes or until the
chicken is cooked through. Turn
the kebabs frequently during gril-
ling, and baste them with the re-
served marinade. If desired, serve
over hot, cooked rice.
Makes 4 to 6 servings.

MOROCCAN-STYLE
LAMB OR BEEF KEBABS

This uses seasonings and in-
gredients similar to a classic
Moroccan stew. The lemons on the
skewers are included for flavor
and color, and do not have to be
eaten.

1/2 cup lemon juice
1 /4 cup olive (or vegetable) oil
1 small onion, grated
2 tbsps. finely chopped fresh
parsley
1 tsp. dried coriander (cilan-
tro) leaves

'

/2 tsp. ground ginger

1

1 /4 tsp. ground cumin
% tsp. salt (or to taste)
Vs tsp. ground black pepper
1% pounds lean, trimmed
boneless lamb or beef, cut
into 1-inch cubes
12 small white onions
12 to 18 large stuffed green
olives
3 lemons, each cut into fourths
and seeded
To Serve: (optional)

In a non-corrosive bowl, com-
bine the lemon juice, oil, onion,
parsley, coriander, ginger, cumin,
salt and pepper. Add the lamb or
beef, and stir to mix well. Cover,
and marinate in the refrigerator
for 6 hours up to overnight. Mix
occasionally to make sure all
cubes are evenly coated with
marinade.
(Note: if desired, the meat and
marinade mixture may be trans-
ferred to a strong plastic bag that
is tightly sealed with a twist-tie.
To mix, simply turn over the bag
occasionally.) Remove from the
refrigerator 30 minutes to 1 hour
before using.
To partook the onions, boil
them for about 3 minutes to loosen
the skins. Remove the onion with
a slotted spoon, and peel off the
skins. Cut a small "X" in the stem
end of each onion, and boil them
for about 10 minutes or just until
crisp-tender.
To assemble the kebabs, drain
the meat, but reserve the
marinade. Thread the meat on
skewers, alternating them with
parcooked onions, olives (skewer
across each one), and lemon
wedges (skewer through the
skin), so each skewer has approx-
imately the same amount of each
food.
Grill the kebabs about 4 to 5
inches above hot coals (or under a
preheated broiler element) for
about 15 minutes or until the
meat is cooked to the desired
doneness. Turn the kebabs fre-
quently during grilling, and baste
them with the reserved marinade.
If desired, serve over hot, cooked
rice. Makes 4 to 6 servings.

FRUITY DESSERT KEBABS

1 cantaloupe, peeled, seeded
and cut into 1-inch cubes
1 small honeydew, peeled,

Thread all the fruit and cake
on skewers, so that there is about
the same amount of each food on
each skewer. Shortly before gril-
ling, combine the butter (or mar-
garine), brown sugar, and cin-
namon in a saucepan, and heat,
stirring until the butter and
sugar are melted into a sauce.
Brush the sauce over the kebabs,
and grill them about 5 minutes or
until they are glazed and golden,
turning them frequently and
basting them with any remaining
sauce. Serve warm. Makes about
8 servings.

Copyright 1986 Gloria Kaufer Greene

call:

569-7333

THIS SPACE CONTRIBUTED By THE PUBLISHER

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% HOMERIC

New York (JTA) — One of the
nation's major Reform congrega-
tions has adopted a resolution
affirming its support for gay and
lesbian Jews and inviting them
to become congregants. The ac-
tion by the congregation of
Stephen Wise Free Synagogue
in New York City was reported
by its rabbi, Balfour Brickner.
He reported that the resolu-
tion in support of such Jews was
adopted unanimously by the
board of trustees on June 17,
and that the board planned to
bring the proclamation before
the next General Assembly of
the Union of American Hebrew
Congregations (UAHC) in 1987.
Brickner declared he believed
"this is the first time a non-gay
synagogue had adopted such a
stance" of strong support for
such Jews. The resolution as-
serted that "to exclude any Jew
from the community" lessens
the chance of achieving the goal
of "the perfection of our world."
"Mindful of this, the Stephen
Wise Free Synagogue hereby
welcomes into its house of wor-
ship all Jews, regardless of sex-
ual orientation," the resolution
declared. "We make this dec-
laration from our synagogue's
traditional position: in the foref-
ront of defending human and
civil rights; and in consonance
with the position adopted earlier
by our national parent body,"
the UAHC.
According to the resolution,
"while strongly affirming
Judaism's historic commitment
to the traditional Jewish family,
we recognize the reality of non-
traditional familial relationship.
The word 'family' today defies
simple definition."

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Dec. 20-27 and Doc. 27-Jan. 3

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CHICAGO SHOPPING SPREE!

SEPT 19-21, 1986

$135

P.P. DBL.

• R. T. MOTORCOACH
• 2 NIGHTS DAYS INN LAKESHORE
DRIVE
• CITY TOUR
• ALL TAXES & BAGGAGE HANDLING

$33

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GRAND HOTEL Ur*

MACKINAC ISLAND

SEPT. 1-3 or 2-4 1986 $165
P.P. DBL

SPECIAL SENIOR DISCOUNT SAVE 5%

• R.T. MOTOR COACH • 3 DAYS, 2 NIGHTS AT
GRAND HOTEL • FERRY RIDE TO MACKINAC ISLAND
• 2 COMPLETE BREAKFASTS • GUIDED HORSE &
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BAGGAGE HANDLING

CRUISES--CRUISES-
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• 2 1/2 hr. luncheon cruise on "STAR OF DE-
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• ALL TAXES AND TIPS

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$33.00

Based on double
occupancy including
airfare & transfers

$46500 P.P. DBL.

In the Catskill Mountains
Aug. 2-9, Aug. 23-30

• R.T. Mororcooch • 8 Days - 7 Nires
• 5 nights or Stevensville including 3 KOSHER
meals o day and entertainment each evening
• all taxes, rips and baggage hondling

TRAVERSE. CITY

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SEPT
26-28 TOUR

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$160

•P.P. Dbi.
R. T. MOTORCOACH
2 NITES PARK PLACE HOTEL
2 COMPLETE BREAKFASTS
2 COMPLETE DINNERS
GUIDED TOUR OF TRAVERSE BAY AREA
ALL TAXES, TIPS & BAGGAGE HANDUNG

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