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