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November 12, 1993 - Image 118

Resource type:
Text
Publication:
The Detroit Jewish News, 1993-11-12

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

THE WOMEN OF
JEWISH NATIONAL FUND

flA11011AL

invite you to attend their

64th
ANNUAL DONOR EVENT

(KEREN KAYEMETH
LEISRAEL) INC.

Please support the Women of JNF in their campaign to
complete the Home Site Project near Be'er Sheva.

Join us at 12:00 Noon
TUESDAY, NOVEMBER 16, 1993
CONGREGATION SHAAREY ZEDEK
27375 Bell Road, Southfield
Enjoy Program of "Musical Treasures"

BEVERLY PRICE SPECIAL TO THE JEWISH NEWS

A

Featuring

CANTOR EDWARD S. FEIGELMAN
Baritone

SADIE BRAVER
Violinist

For reservations call:
JEWISH NATIONAL FUND
17100 W. Ten Mile Rd.
Southfield, MI 48075
557-6644
Reservations must be
received by November 8
Luncheon tickets will
be at the door

LILLIAN ZELLMAN
Pianist

Shirley (Mrs. Jules) Kraft,
President

Bea (Mrs. Julius) Feigelman,
Chairman of Fund Raising

Bess (Mrs. Jacob) Axelrod,
Chairman of Programming

Ruth (Mrs. Morris) Kimmel,
Blue Box Chairman

ISRAEL NEEDS YOU NOW!

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666

SMOKED SABLE NOSH

TAILS .....$2.49.

KOSHER

NOV. 12 - THRU - NOV. 18

EAT SMOKED FISH-LIVE BETTER

OPEN MON. THRU SAT. 9-6

SUNDAY 8-3

IMPORTANT IMPROVEMENTS

Plumbing • Electrical • Carpentry

CUSTOM

Kitchens • Bathrooms • Basements and Decks

14

Jeff Collier

525-3733

Give Thanks
A Healthful Way

lthough Jewish indi-
cup whole wheat flour for 1
viduals can be traced
cup white flour or just in-
back to Columbus'
crease slightly the liquid in
time, no Jews are
the recipe. In yeast-leavened
recorded to have stepped off
products, extra yeast may be
the Mayflower. The Puritans,
used to increase leavening
however, were great studiers
since whole grain product s
of the Bible, had biblical
do not generally rise as high
names and were known to
as refined white flour prod-
celebrate all holidays, in-
ucts.
cluding the Jewish holidays.
9. If fruit is used, try to use
According to Rabbi Nelson, of
fresh fruit or fruit that has
Congregation Beth Shalom,
frozen or canned without
Thanksgiving was patterned
added sugar.
after Succot as they both are
10. Salt can often be left
fall festivals.
out of recipes, especially bak-
Thanksgiving, or any holi-
ery items (some salt is need-
day for that matter, need not
ed in yeast leavened bread).
be a feeding frenzy. Many fa-
In most cases, it can be de-
vorite recipes can be turned
creased by more than one-
into healthful dishes by uti-
half with no noticeable
lizing recipe
difference
substitu-
in taste.
tions.
11. Use
Look first
non-fat yo-
at the in-
gurt
or
gredients in
blender-
a recipe:
ized low-
1. Meat
fat cottage
cuts — are
cheese in
they lean or
place
of
should an-
mayon-
other cut be
naise in
substitut-
salad
ed?
dressings.
2.
Por-
1 2 .
tion size —
Blenderize
are
you
chunks of
making too
cooked
much or
potato and
enough ex-
onion as a
tra for another meal?
base for soups and stews.
3. Does the recipe call for
Next, what about the
high-fat dairy products —
preparation method:
butter, cream, whole milk,
1. Could chicken or fish be
sour cream, cheese? Lower fat
broiled or browned so extra
substitutes can easily be
fat is not added? Try no-stick
used.
skillets
or no-stick sprays for
4. Are there other sources
browning foods.
of fat or unneeded calories —
2. Remove extra fat and
hydrogenated vegetable fat,
skin from meat and poultry
chicken fat, gravies or sauces,
before cooking. Try wine or
a tablespoon or two of fat or
tomato sauces to keep poul-
oil just added in?
try moist while cooking or dip
5. Poultry, fish and veal are
in seasoned crumbs for a nice
lower in fat and calories and
taste change.
can often be substituted in
3. Prepare soups and stews
recipes for higher fat meals.
ahead of time, refrigerate and
6. In recipes for many
remove the extra fat that has
baked products, the sugar,
hardened on the top. You can
honey or other sweeteners
even do this with commercial
can be reduced 1/4 to 1/3
soups and main dishes.
without harming the final
4. Use seasoned meat
product.
stocks or tomato juice for
7. Fat in many recipes can
soup in place of cream.
also be reduced by 1/3 to 1/2,
5. Roast meats and poultry
especially in cookies, quick
on a rack to let all the fat drip
breads, stir-frying and
off.
casseroles.
6. Make full use of herbs,
8. Whole grain products
low calorie seasonings such
can usually be substituted for
as vinegar, mustard, hot pep-
white flour. Try slightly
per sauce, etc. to sharpen
smaller amounts, such as 7/8
HEALTHFUL THANKS page 116

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