100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

September 11, 1987 - Image 76

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-09-11

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

COOKING

'PASSPORT
PHOTOS

SIEVES' CARPET CLEANING

COLOR — B & W
[WHILE YOU WAIT'
• IMMIGRATION
• VISA
• LICENSE
• APPLICATION

Let Us Get the Schmutz Out!

—senior discount—
FREE ESTIMATES

Steve Helfman
Steve Herskovits

LEO KNIGHT
PHOTOGRAPHY

26571 W. 12 MILE RD.

Corner Northwestern Hwy.

V

Best Job for the Best Price

UTHFIELD, MI 4803y

Appy nEw
YEA

SEND TREES AS NEW YEAR GREETINGS

Jewish National Fund will imprint your special New Year Greeting
on a Tree Certificate and address and forward them for you to
all your friends and relatives. What a wonderful way to help the
Jewish National Fund continue its vital work for the People and
the Land of Israel The Detroit JNF Council wishes all of its friends
and supporters a most healthy and happy New Year.

For further information, kindly contact:

JEWISH NATIONAL FUND

18877 W. Ten Mile Rd.
Southfield, Mich. 48075
(313) 557-6644

Franklin J. Ellias

Edward Rosenthal

President

Executive Director

College of
Jewish Studie
fall semester

This Year the College
Announces the Opening
of an Expanded Program

Classes will be held Monday night at Temple Emanu-El and Wednesday night at Temple Beth El.

Monday Night 7-9: Sept. 14, 21, 28; Oct. 5, 12, 19, 26; Nov. 2, 9, 16, 23, 30
MITZVOT FOR MODERNS - RABBI LANE STEINGER
TORAH AND HAFTORAH CANTILLATION — CANTOR NORMAN ROSE
THE HEART SMART WAY TO JEWISH COOKING - DR. MARGARET EICHNER

Wednesday Night 7:30-9:15:Sept. 16, 30; Oct. 21, 28; Nov. 4, 11, 18, Dec. 2, 9; Jan. 6, 13, 20
INTRODUCTION TO JUDAISM - RABBI HAROLD LOSS OR RABBI MARK BLUMENTHAL
CONVERSATIONAL HEBREW - ELIEZER MEISLER
TEACHERS CAN MAKE A DIFFERENCE - MS. SHERRY ABRAMS
THE ISRAEL I KNOW - RABBI NORMAN ROMAN

The College offers many more courses, the above are only a few of your choices. Teacher Certification is available for
teachers interested in the program. Please Call 851-1100 for a catalogue covering all of our course offerings.

REGISTRATION: Monday, Sept. 14, 7:00 p.m. Temple Emanu-El
Tuesday, Sept. 15, 7:30 p.m. Temple Beth El
Wednesday, Sept. 16, 7:30 p.m. Temple Beth El

76

FRIDAY, SEPT. 11, 1987

Continued from Page 74

1352-7030

547-2254

131 13
01;
.0

Celebrating

fewer crafts. Several pages are
completely taken up by
photographs, with the text
playing a somewhat minor
role. Nonetheless, this attrac-
tive book could serve to entice
young children (who love to
look at pictures) to become
more interested in Jewish
holiday celebration.
I found it an interesting
commentary on the editorial
staff that the largest chapter
in this book is about
Chanukah, a relatively minor
holiday that is often given
relatively major attention in
this country.
The recipes, for the most
part, are standard
Ashkenazic fare. In providing
complete menus, the book
sometimes gets "carried
away" with actual recipes
and color photographs for
such simple basics as plain
boiled green beans topped
with margarine and lemon
juice.
Following are some recipes
from The Complete Family
Guide to Jewish Holidays
(Adama Books, 306 West 38th
Street, New York, NY 10018)
and Celebration: The Book of
Jewish Festivals (E.P. Dutton,
2 Park Avenue, New York, NY
10016) that would be suitable
for Rosh Hashanah and the
other fall holidays.

While most of the recipes in
The Complete Family Guide to
Jewish Holidays are for stan-
dard Ashkenazic fare, a few
are for unusual dishes such as
the following two from Moroc-
can cuisine.

HONEYED CHICKEN
WITH ALMONDS
"This tasty and elegant
dish, appropriate for the sec-
ond night of Rosh Hashanah,
is popular among Moroccan
Jews. It can be partially
prepared in advance. The
chicken can be cleaned and
ready, or even partially cook-
ed, and the sauce can be made
before Rosh Hashanah, and
both can then be refrigerated.

• 1 chicken, cut into serving
pieces
• 3 tablespoons margarine
• 3 tablespoons honey
• Salt and pepper to taste
• Ginger to taste
• Saffron (optional)
• 5 ounces (half pack) whole

blanched almonds
• 1h lemon
• Cinnamon to taste
• Cardamom to taste

1. Melt margarine and
honey on low heat.
2. Rub chicken with lemon
3. Brush chicken pieces all
around with honey mixture
4. Sprinkle with salt, pep-
per, ginger, saffron and very
little cinnamon.
5. Bake in 350 degree oven
for 30 minutes, turn, brush
with more honey mixture,
and bake for another 30
minutes.
6. Just before chicken is
ready, roast the almonds in
some margarine. When they
begin to look golden brown,
add remaining honey mix-
ture. If you want more sauce,
add equal amounts of honey
and margarine to the
almonds.
7. Arrange chicken pieces
on a platter and pour the
almonds and sauce over them.
Serve with cumin rice.
Makes 4 servings.

CUMIN RICE

• 11/2 cups (uncooked white) rice
• 3 tablespoons margarine
• 1 medium onion, chopped
• salt and pepper to taste
• 31/2 cups chicken broth
(diluted canned broth can be
used)
• 1 teaspoon cumin
• 1 clove minced garlic
(optional)

1. Fry chopped onion, and
optional garlic, in fat until
golden.
2. Add rice and stir to blend
3. Add broth and remaining
ingredients. Stir and make
sure there are no lumps in the
rice.
4. Cover with lid and bring
to a boil. Either way, cook for
17 minutes.

The following recipes are
from Celebration: The Book of
Jewish Festivals.

TZIMMES

• 1 onion
• 3 to 4 pounds boneless brisket
• 2 tablespoons schmaltz or
vegetable oil
• 4 large carrots
• 1 lemon
• 4 medium sweet potatoes
• 3 large new potatoes
• 16 dried prunes
• Boiling water
• 3 tablespoons juice from fresh
orange

Continued on Page 78

Back to Top

© 2020 Regents of the University of Michigan