Asti ofivw•s0 An Unforgettable Birthday Present Each month in this space, L'Chayim will present a Yiddish lesson entitled, "Du Redst Yiddish? (Do You Speak Yiddish?)," whose aim is to encourage further study of Yiddish. The lesson will include a brief story 'utilizing the Yiddish words to be studied, a vocabulary list with English translations and a family activity which involves using the new words. Two books which may be helpful for beginning Yiddish students are Yiddish for Beginners by Dr. Joffen and Der Yiddisher Lerer by Goldin. Weinreich's English-Yiddish Dictionary also may be useful. At the conclusion of each lesson will be a suggested list of books for persons who wish to further their knowledge. The lessons were prepared by Mary Koretz of Oak Park. She has taught both children's and adult classes in Yiddish at the Workmen's Circle. Following is this month's lesson: My birthday is May 14. I zog that, at the outset, veil the date is important. In our family, we never celebrated geburtsteg. My father saw no saychl in being rewarded for breathing for "x" number of yorn. It was noch all an automatic act requiring kein effort; hardly a dergraychung. There was no disputing the logic chotsh I longed for some recognition afile celebration of my birth. On May 14, 1948, fate intervened and hot gegebn me a birthday present beyond compare. Israel was derkont as a medina. The party that followed on May zechtsin was breathtakingly yom- tovdik. It was held at the Central High Athletic Field and 22,000 mentshn were in attendance. Congressman Coffin and Pat MacNamara of the American Federation of Labor hobn geredt tsu the group. I felt such exhiliration as if I were floating above the oylm in a hot luft balloon. My children, Julie who was finf years of age and Guy, who was drei, were floating with me. I was delighted to have them be aydes to this historic event. Imagine 2,000 years of "Next year in Yerusholeim!" and I lived to see the nes. Surely, dos more than made up for fir un dreisik years of no birthday simches. It never occurred to me that there were toyznter of people born on Mei 14. Efsher some were present in the crowd. It was my birthday, my Israel, my party. None has ever matched it, kein ever will. Vocabulary zog veil geburtsteg saychl yorn noch kein dergraychung chotsh afile say because birthdays reason years after none achievement although even hot gegebn derkont medina zechtsin yom-tovdik mentshn hobn geredt tsu oylm luft finf drei aydes Yerusholeim nes dos gave recognized state 16 festive people addressed (talked to) crowd air five three witness Jerusalem miracle this fir un dreisik simches toyznter Mei efsher four and 30 celebrations thousands May (the month) maybe Family Activity Join in with some community activity celebrating Israel Independence Day or have an Israel birthday party at home. „0,00:1/1/14 :14 Dishes For An Israeli Dinner C Do you have a favorite kosher recipe? Each month in this space, L'Chayim will print kosher recipes that the whole family can prepare together. To contribute to the column, type your recipe on 8 1 /2x11" paper and send it to L'Chayim, c/o The Jewish News, 20300 Civic Center Dr., Southfield 48076. This month's recipes were contributed by Norma Schonwetter, cooking columnist and microwave cooking teacher. Israeli cuisine is marked by the multitude of ethnic cultures brought by the immigrants from other parts of the world. It is made up of spicy Hungarian dishes, delicate Viennese pastries, Greek appetizers and Middle East dishes, among others. Our Israeli menu consists of Herbed Pita Appetizer, which can also be served as a bread substitute with a main dish; followed by Jaffa Chicken, Bulgar Pilaf, a finely chopped vegetable salad and a fresh fruit dessert. Herbed Pita Appetizer 1 (8-inch) pita bread 1 tbsp. margarine 1/8 tsp. garlic powder 1/2 tsp. leaf oregano or marjoram 1 tbsp. grated parmesan cheese In a microproof custard cup or small bowl microwave margarine on high for 30 seconds or until melted. Stir in garlic powder. Split pita in half to form two rounds. Brush the insides and melted margarine mixture. Sprinkle with oregano and grated cheese. Place on paper towels and microwave on high 1 1/2 minutes. Cut each circle into 6 wedges; let cool to crisp. Can be reheated, if desired. Makes 12 wedges. Jaffa Chicken 1/2 cup chopped onion 1 lb. boneless chicken breasts, skinned 1/4 tsp. seasoned salt 1/4 tsp. paprika 1/8 tsp. pepper 3/4 cup orange juice 1 tbsp. brown sugar 2 tbsps. honey 1 tsp. orange zest or grated orange rind 1 tbsp. cornstarch 1 cup orange sections Place onion in an 8-inch microproof square baking dish. Microwave, covered, on high 2 minutes or until soft. Top onions with chicken breasts. Combine salt, paprika and pepper, sprinkle over chicken pieces. In a 2-cup microproof measure or bowl, combine orange juice, brown sugar, honey, orange zest and cornstarch. Whisk together to dissolve cornstarch. Microwave, uncovered, on high 2 minutes or until boiling, stirring once. Pour over chicken. Cover, microwave 5 minutes. Add orange sections. Microwave, covered, on high for 1 1/2 to 2 minutes or until chicken is cooked through. Serve on rice or bulghur, garnished with toasted sliced almonds. Serves 4. Bulghur Pilaf Bulghur Pilaf is an excellent accompaniment for meat and poultry. Try it instead of rice or stuffing for a new taste sensation. Bulghur is cracked wheat, high in fiber and nutrients with a delicious nutty flavor. It can be found in health food stores or the health food department of your supermarket. 2 tbsps. pareve margarine 1/3 cup crushed fine egg noodles 1 cup course bulghur 2 cups hot tap water 2 tsps. instant low sodium chicken bouillon granules dash salt, optional pepper to taste In a 1 1/2-quart microproof casserole, microwave margarine and noodles, covered, on high until noodles are a light, golden brown, about 3 minutes; stir halfway through cooking. Add bulghur to browned noodles; mix well to coat each grain with margarirne. Add water, bouillon, salt and dash of pepper; stir and cover. Microwave on high 3 minutes or until mixture boils. Microwave on medium low (30 percent) for 6-7 minutes or until broth is absorbed. With fork, lightly stir and add salt to taste; let stand. Serves 5-6. Tip: To double this recipe, use a 3-quart casserole and increase all microwave cooking time by 1 1/2. THE DETROIT JEWISH NEWS L-5