IT IS WITH EXTREME PLEASURE TO ANNOUNCE MY ASSOCIATION WITH TU B'SHEVAT page 112 JAMES D. RELLE, 1/4 cup apple juice 1 large onion, finely chopped 2 cloves garlic, pressed 2 pounds fresh beets, scrubbed and diced (about 4 cups diced) 4 cups vegetable stock 11/3 cups freshly squeezed orange juice 2 tablespoons honey 1 teaspoon apple cider vinegar White pepper to taste Nonfat plain yogurt and grated orange peel for garnish In a large soup pot, heat oil and apple juice until bub- bling. Add onion and garlic and saute until soft but not browned, about 3 to 5 min- utes. Add beets and stock. Bring to a boil, then lower heat to simmer. Cover and cook 30 minutes or until beets are tender. Let cool, then puree in batches in a food processor or blender. Return pureed soup to pot; add or- ange juice, honey and vine- gar, and heat through. Season with pepper. If de- sired, garnish with a dollop of yogurt and a sprinkle of or- ange peel. Serves 4 to 6. 1 gram of fat per serving UROLOGICAL SURGEON SPECIALIZING IN: UROLOGICAL ONCOLOGY FEMALE UROLOGY STONE DISEASE MALE INFERTILITY Michael D. Lutz, M.D. 29201 Telegraph Road Suite 460 Southfield, MI 48034 (810) 353-3060 Group Apartments for the Elderly A Jewish Family Service Program Since 1979 • Luxurious apartments, with private bedrooms, for shared living. • Supportive care provided by Geriatric Care Workers and Social Workers. If someone you know desires a family-like setting, please call Jan Bayer at 559-1500. JEWISH FAMILY SERVICE Limited subsidies available. Endowed by the Coville-Triest Family Foundations. BAGEL DELI & PRODUCE CO. 6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666 KOSHER SMOKED SABLE NOSH o TAILS 114 $2 •49 • • • • • LB. EAT SMOKED FISH-LIVE BETTER SUNDAY 8-3 OPEN MON. THRU SAT. 9-6 CHEWY CAROB APPLESAUCE BARS V2 cup unbleached white flour '/2 to 1 teaspoon salt 1/3 cup roasted carob powder or cocoa 1/2 cup date sugar or white sugar 1/2 cup brown sugar 1/2 cup raisins 1 teaspoon vanilla extract 3 large egg whites 1/2 cup applesauce Preheat oven to 350 de- grees. Lightly coat a 9-inch square baking pan with cook- ing spray. Set aside. In a large bowl, stir together flour, salt, carob powder or cocoa, date sugar or white sugar, and brown sugar. Add raisins; toss to coat. In an- other bowl, whisk together vanilla, egg whites and ap- plesauce. Add to dry mixture and mix well. Spread in pre- pared pan. Bake 30 minutes or until springy when pressed in center. Cool 10 minutes. Cut into squares. Makes 11/2 dozen. 0 fat grams per serving. Note: Some of these recipes much higher in fat than nor- mally recommended. Nuts, seeds and olives drive up the fat content although very nu- tritious. If you were to eat a flesh-free food plan, the addi- tional fat in these dishes would not be as detrimental. Recipes are from John Rob- bins' May All Be Fed and Veg- etarian Times with slight adaptations. Rabbi Leads Torah Study The Conservative Movement Torah Study 12:30 p.m. Jan. 22 will be with Rabbi Harvey Meirowich, director of the rab- binics program at the Seminary of Judaic Studies (Bet Midrash) in Jerusalem, at the Max M. Fisher Building. Rabbi Meirowich served as congregational rabbi from 1975 to 1989 in Canada. He received a doctorate of Hebrew letters from the Jewish Theological Seminary in 1986. The lunch and learn Torah study group is sponsored joint- ly by the Jewish Theological Seminary, Michigan Region United Synagogue and the Michigan Region Rabbinical As- sembly. There is no charge for the class and lunch is available at a charge starting at noon. No prior background is re- quired and each study session is self contained. For informa- tion, call the Detroit office of the Jewish Theological Seminary, 258-0055; or the United Syna- gogue, 642-4890. Tu B'Shevat Fruit Sale To celebrate Tu B'Shevat, the Jewish Arbor Day Jan. 27, an assortment of dried fruit and nuts will be available from the PTA of Yeshivas Darchei Torah. Orders should be placed by Jan. 19 and may be picked up from the Darchei Torah office, located at the Agency for Jew- ish Education, or from desig- nated pick-up points in Oak Park and Southfield. For information or to order, call Suzy Tawil, at 967-1010.