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Food
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III
How many times have you felt that if you had the chance, you
could make a real difference in your community's political
process?
This workshop will give you the ins and outs of getting involved
in party politics and of working on a political campaign.
How To Beat
Breakfast Blahs
- IMPACT
-
CAMPAIGN '94
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
A Grassroots Political Action Workshop
O
oir Introduction by Jewish Community Council
Executive Director David Gad-Harf
Keynote Address by Jewish Freshman
Congressman Eric Fingerhut
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(or Taking that First Step
A panel of prominent Jewish activists from the Democratic
and Republican parties will outline the major avenues for
political involvement
or' Hitting Home
An informal discussion of local politics - from school boards
to city councils to municipal commissions and more
nce upon a time, long
long before MTV, break-
fast was a simple family
time. Bubbie would make
sure that no one left the house
without a hot meal loaded with
enough calories and cholesterol
to clog the Holland Tunnel. The
problem was there were only
two kinds of cereal, hot and cold.
Life was simple, but oh, so bor-
ing.
Breakfast is, by far, the most
challenging meal of the day.
Everything is justifiable. From
the truly gourmet eggs floren-
tine to lox and bagels to cold piz-
za. Every now and then we all
take the trip to the breakfast
bar in the Twilight Zone. We're
in a hurry and don't have time
- All candidates for US Senate, Governor and local offices have been invited -
Reservations Required
Call 642-5393 by February 25
Sponsors: Jewish Community Council, National Council of Jewish Women, Hadassah,
American Jewish Committee, American Jewish Congress, AIPAC, Jewish Federation Young
Adult Division, UJA Young Leadership Cabinet
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BAGEL DELI & PRO UCE C
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
OPEN MON. THRU SAT. 9-6
SUNDAY 8-3
EXTRA LARGE
$1.50 Each
ICELAND SCHMALTZ HERRING
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TRUST YOUR NEXT CATERED AFFAIR TO THE FINEST KOSHER CATERER
Specializing In:
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• All Occasions
From 51) to 2500
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JEWEL
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CATERERS
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We Cater At
Most
Synagogues,
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and the Halls
Of Yimr
Choice
CLASSIC CUISINE
Approved by Council of Orthodox Rabbis
PHILIP TEWEL
&rad and
Hewn*
Direch,r
(313) 661-4050
Farmington !tills, Michigan
Mack Pitt
AND HIS
ORCHESTRA
358-3642
Combo • Big Band
APPLE YOGURT BAGEL
TOPPER
1 c. chopped apple
2 T. chopped pecans
1 /2 c. lemon or vanilla
lowfat yogurt
4 cinnamon raisin bagels,
halved, toasted
hi a medium bowl, combine
all ingredients except the
bagels, blend well. To serve
spread 2 tablespoons of the ap-
ple mixture on each toasted
bagel half. 8 servings.
BANANA YOGURT
SMOOTHIE
1 medium banana
Y2 c. milk
18 oz. carton strawberry
yogurt
1 T. sugar
dash of nutmeg
In a blender or food proces-
sor, combine all the ingredients
and blend approx. 1 minute.
Serve immediately. Serves 2.
Sunday, February 27
9:15 - 11:45 AM
Max M. Fisher Building
6735 Telegraph Bloomfield Hills
No Charge
recipes for those movers and
shakers who pushed their
snooze bar one too many times.
to cook; we forgot to pick up the
milk; or my personal favorite
reason for having a weird
breakfast, you always wanted
to try something really bizarre
as a child but your mother
would never let you.
Somewhere along the line I
got lost. I confess, my breakfast
habits aren't really the best. I
get my morning caffeine from a
bottle of coke. I adore apple frit-
ters and the thought of a bowl-
of cereal before 10:30 a.m. is on
par with a trip to the Depart-
ment of Motor Vehicles to re-
new my license. In my wild and
crazy college days I remember
a finals week where chocolate
cake was truly the breakfast of
champions. This is not some-
thing that rm proud of and I am
getting help.
Welcome to the '90s where
you need a degree in chemical
engineering to read and under-
stand any and all breakfast ce-
real. We've been brainwashed
into thinking that unless it's
fast and fat free it's going to kill
us.
I say we need a return to the
breakfast basics. Nothing so
drastic as when we were chil-
dren but we've got to find a hap-
py medium between freeze-
dried oatmeal and Puffed Rice.
With this thought in mind,
I came up with some great
FRENCH TOAST
A LA ORANGE
2 eggs beaten
1 /2 c. orange juice
1 to 2 T. honey
1 /4 t. vanilla
4 slices of bread
butter or margarine for
greasing skillet
Mix together eggs, orange
juice, honey and vanilla. Dip
bread slices into mixture, mak-
ing sure both sides of the bread
are covered. Fry in a lightly
greased skillet for about 3 min-
utes on each side or until light-
ly browned. Serves 2.
BROILED GRAPEFRUIT
2 grapefruit
4 heaping teaspoons
honey
4 t. graham cracker
crumbs
Preheat broiler. Halve grape-
fruit. Remove core. Seed and
section with paring knife. Sprin-
kle 1 teaspoon of graham crack-
er crumbs on each grapefruit
half. Spoon 1 teaspoon of hon-
ey over each grapefruit half.
Place grapefruit halves under
direct flame. Broil for about 4
to 5 minutes or until edges
brown. Serve immediately.
Serves 4.
Eileen Goltz 01994