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

February 19, 1993 - Image 92

Resource type:
Text
Publication:
The Detroit Jewish News, 1993-02-19

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

Metropolitan Detroit Maccabi Club

Aramr

liv

VEGETARIAN

page

90

Invites ALL Boys and Girls
Ages 12-16 (as of August 1, 1993)

To TRY-OUT

For Teams Participating In The JCC's
Invitational Maccabi Games
to be held in
Pittsburgh August 22-26 and St. Louis August 15-19

We will be sending different teams to each city. At time of publication
we were unsure which of our sports teams we will be sending to each Games.

SPORT
Boys Soccer
Girls Soccer
Girls Basketball
Boys Basketball
Boys Softball
Girls Softball
Boys & Girls Tennis
Table Tennis
Racquetball
Coed Volleyball

DATE
Sunday, February 28
Sunday, February 28
Sunday, February 28
Sunday, March 21
Sunday, March 21
Sunday, March 21
Sunday, March 14
Sunday, March 28
Sunday, March 14
Thursday, March 4

TIME
4:00 p.m.
4:00 p.m.
5:30 p.m.
5:30 p.m.
4:00 p.m.
4:00 p.m.
3:30 p.m.
6:00 p.m.
2:00 p.m.
6:00 p.m.

Track • Swimming • Gymnastics • Golf • Chess
— MEETING ONLY —
Thursday, March 11th 7:30 p.m.

There will be separate boys and girls teams for the team sports.
Individual sports will be competed separately for boys and girls and by age.

Everyone is encouraged to TRY-OUT for multiple teams to enhance
your chances of participating.

ALL TRY-OUTS/MEETINGS WILL BE HELD AT THE MAPLE/DRAKE JCC

For further information, contact Alan Horowitz at 737-0639 (evenings)

is estimated there are
120,000 vegetarians."
Jews in particular seem to
be focusing on natural foods.
At the Natural Products Expo
held in Baltimore last 1992,
many new kosher-certified
food items were introduced,
making keeping 'kosher-
vegetarian' easier. These in-
cluded Tofu Steaks by White
Wave, Inc.; Potato Pockets by
Legume, which come in four
varieties; Smart Dogs by
Lightlife, which are fat-free
frankfurters; and Land of the
Free, by Tofutti, a fat-free
frozen dessert sweetened with
fruit juices.
Vegetarianism is the absti-
nence from meat, fish and
poultry. A vegan attempts not
to use any animal products
such as eggs, dairy items and
wool.
Ms. Wasserman suggests
that singles and couples cook
for 4 to 6 and freeze the extras
in individual containers for
future meals. Following are
some resources and delicious
recipes for kosher vegetar-
ians.
To receive information for
Jewish Vegetarian Magazine
call 410-366-VEGE or write
Israel Mossman, 6938 Reli-
ance Rd., Federalsburg, Md.
21632.
Recommended books are
Yamuna's Table by Yamuna
Devi (Dutton, 1992), $23.00.
Jewish Vegetarian Cooking
by Rosa Friedman, $11.50.
Meatless Meals for Working
People by Debra Wasserman
and Charles Stahler, $6.
The New Laurel's Kitchen
by Robertson, Flinders and
Ruppenthal, $24.
No Cholesterol Passover
Recipes, $5.
All the above available from
VRG, PO Box 1463, Balti-
more 21203.

BROCCOLI RABE SOUP

111D UK %

FULL SERVICE GLATT KOSHER BUTCHER AND CARRY-OUT DELICATESSEN

CHICKEN BREAST
WITH BONE

$2.99

Ab.

while supplies last

PESACH BEGINS
SPECIALIZING IN
CATERING FOR
MONDAY NIGHT
ALL OCCASIONS FOR
APRIL 5T11
GROUPS OF 10 TO 50 PLACE YOUR ORDERS EARLY

WE Wilt "MEAT" ALL COMPETITORS'S PRICES ON FRESH KOSHER MEATS & POULTRY!

HOURS: SUN. II -6, MON./TUE. 9-5, WED. 9-7, TH. 9-8:30, FRI. 9-2
32839 NORTHWESTERN HIGHWAY, FARMINGTON HILLS, MI 48344

92

(313) 855-8830

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060

WITH FRESH GINGER

A Hofman favorite. Wilted
spinach or even lettuce may be
substituted for broccoli rabe.
1 tablespoon olive oil
1 large onion, thinly
sliced
2 teaspoons chopped
garlic
5 cups vegetable broth
1 teaspoon grated fresh
ginger
1 bunch broccoli rabe,
trimmed and shredded
Salt and pepper to taste
Heat oil in large pot. Add
onion and saute over medium
heat until wilted, about 5
minutes. Stir in garlic and
broth and bring to boil. Add
ginger and broccoli rabe and
cook for 1 minute. Broccoli
rabe should be bright green.
Season with salt and pepper.
Serves 6.

FRESH PEA SOUP
WITH PISTACHIO-MINT
CREAM

The following two recipes
are from "Yamuna's Table"
11/2 tablespoons corn oil
1 small jalapeno chili,
seeded
1 cup diced zucchini
21/2 cups fresh shelled peas
or frozen petite peas
1 baking potato, peeled
and coarsely chopped
6 cups vegetable stock
1 /2 teaspoon curry powder
salt and freshly ground
pepper
Pistachio-Mint Cream

In large saucepan, warm oil
over low heat. Stir in jala-
peno, zucchini, peas and po-
tato and without browning,
slowly cook 5 to 7 minutes.
Add stock and curry powder
and bring to boil. Reduce
heat, cover and simmer until
vegetables are tender. Puree
in blender or food processor,
in batches if necessary. Strain
through fine-mesh sieve to re-
move roughage and return to
pan. Reheat and season with
salt and pepper. Serve with a
dollop of Pistachio-Mint
Cream.

GRILLED EGGPLANT
FANS WITH
CASHEW CHUTNEY

6 Japanese eggplants, 2-4

oz. each or small globe
eggplants cut in
3/8-inch thick slices
Virgin olive-oil spray
Herb salt
cayenne pepper
Chutney:
1 /4 cup dry-roasted
cashews
1 jalapeno chili, seeded
and chopped
1 /4 cup cilantro leaves
salt and freshly ground
pepper
1 cup plain nonfat yogurt
Cut off stems and 1/4-inch
from bottoms of eggplants.
Slice lengthwise, making cuts
1 /4 to 1/3-inch apart, leaving
slices securely attached at
stem end. With palm, gently
press on eggplants to flatten
into fans. Spray entire
surfaces with oil. Grill over
moderate heat, adjusting
heat as needed, until egg-
plant is tender and richly
browned on both sides, 10 to
15 minutes total time. Do not
allow to blacken. Lightly
season with herb salt and
cayenne. To make chutney:
Place cashews in processor
and pulse to mince. Add
remaining chutney ingredi-
ents and puree until smooth.
Serve eggplant fans hot or
at room temperature, topped
with a spoonful of chutney.
Serves 6.

© Ethel Hofman 1993.

Back to Top

© 2020 Regents of the University of Michigan