B'nai B'rith
Albert Einstein Lodge
and
M.C. Zeiger Lodge
in cooperation
NVIl
th
Over 45 years ago more than one million
Jewish men, women and children walked
from Auschwitz concentration camp to their
deaths at Birkenau.
In the 1994 "March of the Living," Jewish
youth from around the world walked those
same two miles, reaffirming the survival of
the Jewish people.
B.B.Y.O
invite the commtmity to hear
A FIRST HAND REPORT
ON THE
AIARCH OF THE LIVING
onday
October 17th, 7:30 p.m.
Shiffman Hall
West Bloomfield J.C.C.
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
MARCH OF THE LIVING BBYO DELEGATION
From L to R: Brian Kristall, Shoshana Kraus, Clara Stutz,
Erica Yelensky, Kim Weiss, Eric Adelman, Matt Giffin,
Jaime Cantor and Becky Strachan.
JOIN US
Refreshments • Limited Seating
R.S.V.P. (810) 855 8580
-
You are cordially invited to attend the
ANNUAL MEETING
of the
Detroit Committee for the Weizmann Institute of Science
MONDAY, OCTOBER 24, 1994
CRANBROOK INSTITUTE OF SCIENCE
1221 N. Woodward Avenue
Bloomfield Hills
Cocktails and Hors d'oeuvres at 5:30 p.m.
Professor MICHAEL FELDMAN
Philip M. and Ethel Klutznick Professional Chair in Developmental Biology
Weizmann Institute of Science
Reservations required
(810) 258 9890
-
PREFERRED . WELL QUALIFIED
TOP RATED BY CIVIC SEARCHLIGHT
RE-ELECT 11/115E
MICHAEL J. KELLY
MICHIGAN COURT OF APPEALS
• Paid for by the Committee to Elect Judge Mich a el J. Kelly Michigan Court of Appeals
SPERBER'S KOSHER CATERING
FOR ALL OCCASIONS ALL THE TIME
• B'NAI MOSHE
?•il • JEWISH COMMUNITY
CENTER
FOR THE VERY FINEST IN KOSHER CATERING
AT AFFORDABLE PRICES
357-2910
661-5151
Under The Supervision Of The Council Of Orthodox Rabbis
C
harlie the Tuna had to be
the dumbest fish on the
planet. The commercials
used to drive me nuts.
There he was at the bottom of the
sea desperately begging someone,
anyone to stick a big hook in his
mouth and catch him. I wanted to
scream at him "swim...swim the
other way, all they want to do is
chop you up, put you in a can, mix
you up with mayonnaise and
serve you for lunch on Shabbat!!"
I've finally passed the stage
where I worry that the next can
I open will have this cartoon fish
inside, grinning at me and thank-
ing me for choosing him.
Tuna is still my number one
choice for what to fix when I'm in
a hurry and just don't have the
time to mess around. The solid
white comes from the albacore
tuna and is frequently used as a
substitute for chicken. The light
tuna is either from the yellow fin
or skipjack tuna.
Anyway you look at it, tuna is
terrific and cheap and easy. Sor-
ry, Charlie, what more could you
ask for?
TUNA POTATO BOATS
Special Guest
• BETH ACHIM
• BETH ABRAHAM
HILLEL MOSES
Tempting, Tasty
Tuna Treats
, We'd like to
WELCOME
you HOME
Nvith a loan from the
.....0111111ft
■
EICI-11_301ZH001)
N
PROJEC
967-1112
4 russet potatoes baked and
halved lengthwise
1 can (12 oz.) tuna, drained and
flaked
3/4 c. shredded cheddar cheese
1/4 c. finely chopped green
onions
1/4 c. Bacos
1/4 c. sour cream
Scoop out the potato, leaving
1/4 in. shell. Place potato pulp in
bowl. Add tuna, cheese, onions,
bacos, and sour cream. Mix just
enough to blend together but still
remain chunky. Spoon in potato
shells. Bake at 375 for 15 min. or
until potato is hot and cheese is
bubbly. Serves 8. You can us the
microwave to cook potato and heat
in the oven to finish.
ALBACORE WITH WHITE
BEAN AND ORANGE
SALAD
2 cans (15 oz. each) great
northern beans, rinsed and
drained
3 hard cooked eggs, chopped
1/3 c. chopped green onions
1/3 c. chopped red onions
3/4 t. salt
1/3 c. bottled Italian dressing
1 T. frozen orange juice
concentrate, thawed
2 t. grated orange peel
1/2 to 1 t. crushed red pepper
1 can (6 oz.) tuna, drained and
flaked
2 chopped plum tomatoes,
drained
Quartered orange slices for
garnish
In a large bowl, combine beans,
eggs, onions, and salt. In a glass
measuring cup, blend dressing, or-
ange juice concentrate, orange peel
and crushed red pepper. Add
dressing to the bean mixture. Chill
several hours or overnight. Just
before serving, gently toss in tuna
and tomatoes. Garnish with or-
ange slices. Serves 6.
TUNA AND CELERY
STICKS
4 oz. cream cheese, softened
3 T. plain yogurt or mayonnaise
1 1/2 t. dried basil
1 12 oz. can tuna, flaked and
drained
1/2 c. finely grated carrot or
zucchini
1/2 c. shredded cheddar cheese
2 t. minced onions
10 to 12 celery stalks, cleaned,
strings, removed
TUNA SALSA
1 can (61/2 oz.) tuna, well drained
3/4 c. chopped red onions
1 large tomato, chopped
1 jalapeno chili, seeded and
chopped
1 T. lemon juice
chopped fresh cilantro
In a large bowl, mix together
cream cheese, yogurt and basil un-
Break up tuna with a fork.
til smooth. Add tuna, carrot, Carefully mix tuna and remain-
cheese and onion. Mix well. ing ingredients except cilantro.
Spread mixture in celery stalks Sprinkle top of salsa with cilantro.
and cut in half. Makes a great Serve with tortilla chips. Approx.
snack.
2 1/2 c. salsa.