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.