op -•• ow. at a French school there. Her French is so impeccable, you would gues she had lived most of her life in chic Pari- sian society. Not so. Her fami- ly was part of the 150,000-strong Sephardic Jewish community before the expulsion of the Jews from Egypt in 1956. In that year, the Broudos came to the United States. "We went back about seven years ago," Broudo said sadly, "and there were less than 60 Jews — all old people." Rosh Hashanah begins on Friday evening, September 29 and Broudo has already started to prepare her grand- mother's traditional Sephar- dic menu. "Most of it will be cooked, wrapped and frozen ahead," she smiles, adding, "I have a full-time job outside my home and I take shortcuts like using frozen vegetables. It's not like my grandmother's house in Cairo, where she had many servants to send to the market, to cook and scrub. We didn't have freezers so the cooking was packed into two or three days." Forty years ago in Cairo, ovens were unheard of in private homes. Almost all cooking was done on a burner. On the rare occasion when a dish was to be baked or roasted, a servant carried it to the local bakery where, for a small fee, it was cooked in the big ovens used for baking bread. The Broudos hold fast to Sephardic traditions. Before the Rosh Hashanah meal begins, a blessing is said over a dish containing symbolic foods: the head of a fish for leadership; dates, which come from a tall tree, mean that the Jewish people should stand tall and unafraid; grapes or a pomegranate are symbols of fruitfulness. There is a sweet jelly made of gourds or coconut to ensure a sweet year and instead of dipping apples in honey, apples are clipped in a light sugar water. "Tomatoes in some form ap- peared in almost every savory dish," remembers Broudo, "and staple flavorings were allspice, fresh dill, celery and parsley." Chicken fat? It was never, ever seen in her grand- mother's kitchen. "We always cooked with oil," she says emphatically. Andree Broudo agreed to share her grandmother's menu with us "along with dishes my children like." You might want to incorporate some of them in a traditional Ashkenazi dinner or make a Sephardic dinner for one night of Rosh Hashanah. Whatever you decide, these Jamie Pollack Danny Danville David Dressler Scott Emmer Walled Lake Western-High West Bloomfield High Berkley High Southfield-Lathrup High 10th & 11th Grade Students FOLLOW US FOR A SEMESTER IN ISRAEL WITH PROJECT DISCOVERY — Spring 1990 — Detroit High School Program in Israel Daniel Chait Andover High "WE HAD THE TIME OF OUR LIVES IN JERUSALEM . . ." Benjamin Wilenken Southfield-Lathrup High Limited spots are available for students with above average scholastic standing. Informational Weekend Friday-Sunday, September 22-24 at Camp Tamarack To R.S.V.P. and for further information contact: Jodi Weiss West Bloomfield High JWF-Israel Program Center Yefet Ozery 661-5440, or United Hebrew Schools Ofra Fisher 354-1050 Leor Skocylas West Bloomfield High Jennifer Sima Erica Gottfried Sarah Poger Denise Siporin Gioves High Southfield High Churchill High Harrison High The naturally good taste of Sunsweet" prune juice tastes even richer with pulp. Made from sun-ripened prunes,100% natural Sunsweet with pulp also has more dietary fiber. And •with 15 off, the rich get richer Save 150 on any size bottle of Sunsweet. Retailer: This coupon is redeemable forl5c(plus 8c handling) when mailed to Sunsweet Prune Juice, Dept. 05902, El Paso, 7X 79966, provided it has been used fora purchase in accord- ance with this offer. Any other use constitutes fraud. Invoices proving purchase of sufficient stock to cover coupons pre- sented for redemption must be shown , upon request. Void if use is prohibited, taxed or otherwise restricted by law. Cash value 1/20c. Customer pays sales tax. LIMIT ONE COUPON PER PUR- CHASE. SUNSWEET GROWERS INC. 70450 803021 c 1989. Sunsweet Growers. Inc Mil EMI NM MEM MI MI Mill K Certified Kosher • ti THE DETROIT JEWISH NEWS 101