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August 27, 1993 - Image 132

Resource type:
Text
Publication:
The Detroit Jewish News, 1993-08-27

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

L132

ANNUAL MEETING OF THE
JEWISH FEDERATION
OF METROPOLITAN DETROIT

COOL DESSERTS page 130

Nominees to the Board of Governors

Pursuant to the bylaws of the JEWISH FEDERATION OF METROPOLITAN DETROIT, the
following list of nominees, selected from the membership of the Federation, eligible for election to
the Board of Governors of the Federation, has been presented to the Executive Vice-President not
less than 30 days prior to the Annual Meeting, to take place on Tuesday, September 28 at Temple
Beth El at 7:15 p.m.

FOR RE-ELECTION
3-Year Term Ending in 1996

Susan Citrin
Rabbi Elimelech Goldberg
Stephen Grand

David Lebenbom

Lauren Liss
Rabbi Harold S. Loss
Jerome L. Schostak

FOR ELECTION
3-Year Term Ending in 1996

Kenneth A. Eisenberg

Michael P. Horowitz

Diane Klein
Ira Mondry

Other persons may be nominated by petition or petitions signed by not fewer than 25 members of
the Federation and filed with the Executive Vice-President of the Federation not lessthan ten days
prior to the date of the Annual Meeting. Only one person may be nominated ineach petition and
no nomination shall be valid unless the nominees have consented to be a candidate.

1993 NOMINATING COMMITTEE

Conrad L. Giles, M.D.
Chairman

Ellen Labes
Hannan Lis

Note: A ripe mango has a thin
tough yellow skin with red mot-
tling. The brilliant orange, fra-
grant flesh must be carefully
removed from the large flat seed
with a sharp knife.

Allan Nachman
Norman A. Pappas

JEWISH FEDERATION OF METROPOLITAN DETROIT
Robert P. Aronson, Executive Vice-President
P. 0. Box 2030 • Bloomfield Hills MI 48303-2030 • (313) 642-4260

1 ripe mango, peeled and
stone removed
1 cut ripe cantaloupe,
peeled and cut into
chunks
1 tablespoon honey
1 12 cup vanilla yogurt
Garnish: slivers ripe
mango or mint leaf
1. Prepare vanilla pudding
according to package direction,
using 1 /2 cup less milk than di-
rected. Refrigerate to cool thor-
oughly.
2. Peel and remove seed from
mango. Cut 6 thin slivers for
garnish and set aside. Cut re-
mainder into chunks.
3. Place mango and melon in
food processor and puree. Set
aside.
4. Mix yogurt with cooled
pudding and gently fold in
pureed fruits.
5. Spoon into dessert cups.
Chill. Garnish with reserved
mango. Serves 6.

Allied Jewish Campaign

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
OPEN MON. THRU SAT. 9 TO 6
SUNDAY 8 TO 3

THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS

HANDOUT NOVA LOX

N

SPERBER'S KOSHER CATERING

SIZZLED PECANS AND
PLUMS
Shopping list: pecans, black
plums, raspberry vinegar
1 tablespoon sweet butter
1 tablespoon brown sugar
1 /2 teaspoon cinnamon
1 /4 cup pecan halves
8 large black plums, seeds
removed and quartered
1 tablespoon raspberry or
other fruit infused
vinegar
1.In 9-10 inch non-stick skil-
let, melt butter over medium
heat.
2. Add sugar and cinnamon
and stir until mixture is bubbly,
about 1 minute.
3. Quickly stir in pecans and
plums. Saute over high heat 2-
3 minutes, until plum skin is
slightly blistered.
4. Pour vinegar over and stir.
5. Remove from heat. Trans-
fer to serving bowl or dishes.
Serve at room temperature or
chilled.

NOW ACCEPTING ORDERS FOR THE HOLIDAY
FULL DINNERS & A LA CARTE

Orders Taken By September 7, 1993

PICK UP ORDERS AT

CONGREGATION BETH ACHIM

21100 W. 12 MILE ROAD

Southfield

357,2910

FLUFFY CITRUS
FONDUE

Shopping list: lime, light
cream
grated rind and juice of 1
lime

3 tablespoons frozen
orange juice concentrate
3 eggs
3 /4 cup sugar
4 tablespoons butter,
melted
k cup light cream
1. Place lime rind and juice
in blender jar with orange juice
concentrate, eggs and sugar.
Cover and whirl at High for 15
seconds
2. With motor at Low, slow-
ly pour in melted butter
through center of lid.
3. Transfer to 2 1/2 quart,
heavy bottomed saucepan.
4. Cook over medium heat,
stirring constantly, for 5 min-
utes or until thickened (mixture
coats back of wooden spoon).
DO NOT BOIL.
5. Cool 15 minutes and whisk
in cream.
6. Pour into fondue pot or
bowl.
7. To serve: Place bowl in cen-
ter of table with a tray of bite-
sized chunks of pound cake or
fruits for dipping. Serves 4-6.

SILK SLIPPER
Shopping List: white
chocolate bar eg. Alpine,
heavy cream, raspberries
6 oz. bar white chocolate
OR
1 cup white chocolate
morsels
'/4 cup milk
1 tablespoon sweet butter
1 cup heavy cream,
whipped
2 cup fresh raspberries
1.Break chocolate into 1/2-inch
pieces
2. Place in 2h/2 quart saucepan
with milk and butter
3. Heat over medium heat,
stirring often, until chocolate
begins to melt. Reduce to low
and stir until smooth.
4. Cool to room temperature
7-8 minutes in refrigerator or
15 minutes at room tempera-
tare. Do not allow to harden.
5. Gently fold inwhipped
cream.
7. Spoon into small dessert
dishes or demitasse cups and
chill.
8. Before serving, divide rasp-
berries over each portion.
Serves 6.

BUBBLY PEARS AND
PISTACHIOS UNDER
PRALINE
Shopping List: apricot pre-
serves, pears, pistachios, sliv-
ered almonds
1 /2 cup apricot preserves
2 tablespoons fresh lemon
juice
2 tablespoons apple juice
3 ripe pears, unpeeled,
cored and quartered
4 cup pistachio halves

COOL DESSERTS page 134

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