Congregation B'nai David...
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Adult Education VAj Kindergarten

BEETS WITH
RASPBERRY-MINT
VINAIGRETTE
1 and 1/2 pounds unpeeled beets

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Rosh Hashana begins Sunday Evening, September 24
Sunday Evening, Inaugural Rosh Hashana Service, 7:00pm
Monday, September 25, 8:00am and 7:15pm
Tuesday, September 26, 8:00am and 7:15pm
Sounding of the Shofar
Monday and Tuesday, September 25 & 26, 10:15am

Yom Kippur
Kol Nidre, Thesday, October 3, 6:55pm
Wednesday, October 4, 9:00am
Sermon, Yizkor (approx.) 11:45am
Musaf, 1:00pm
Mincha, 5:30pm
Ne'ilah, 6:45pm
Sounding of the Shofar, 8:00pm

Services will be held at our new location:
Congregation B'nai David
5642 Maple Road
West. Bloomfield, MI 48322
(Maple Road just east of Orchard Lake Rd.)

For ticket information, please call:

810-557-8210

OPEN HOUSE

September 17, 1995

11:00 a.m. - 2:00 p.m.

Please join us for the Holidays.

member:
Union for Traditional Judaism

BUILDING OUR FUTURE

CONGREGATION B'NAI DAVID

Sabbath Queen

How do you observe Shabbat?

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Sale Ends 9/18/95

Whether you are casual or strictly observant — or anything
in between — we would like to receive a brief note from
you describing your typical Jewish Sabbath experience or
something you do that's unique. Please include your name,
address and daytime telephone number and send to:

Sabbath Queen
News Department
The Jewish News
27676 Franklin Rd.
Southfield, MI 48034

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GARDEN TREATS page 124

in the

JEWISH NEWS

Call the Jewish News Advertising Department

354-6060

(around 6 medium)
2 large shallots, minced
3 tablespoons raspberry vinegar
1 tablespoon lemon juice
1 tablespoon grated orange zest
4 scallions, finely chopped
2 tablespoons chopped fresh mint
leaves
1/4 cup olive oil
salt and pepper
1 lime

Steam beets until tender. Cool,
peel, and cut into 1/4-inch slices.
In a mixing bowl combine shal-
lots, vinegar, lemon juice, orange
zest, scallions, and mint. Whisk
in olive oil, mixing until emulsi-
fied. Add beet slices and toss un-
til coated. Add salt and pepper to
taste. Squeeze lime juice over the
beets and toss lightly. Serve
warm.
Serves 4 to 6.

ROSY BEET NAPA
CABBAGE SLAW

6 cups thinly sliced Napa or
regular cabbage leaves
1 and 1/2 cups chopped red onion
2 medium beets, grated
1 cup chopped fresh parsley
1/4 cup red wine vinegar
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon salt
1/3 cup chopped fresh dill leaf
3 tablespoons chopped fresh
chives
1/2 cup low fat sour cream
salt and freshly ground pepper

Combine vegetables and pars-
ley in a large bowl. In a saucepan,
combine vinegar, water, sugar,
and salt. Bring to a boil, stirring
until sugar is dissolved. Pour over
vegetables and toss. Add dill and
chives and mix in well. Cover and
let marinate overnight. Stir well
once or twice. Just before serving,
drain of excess liquid.
Stir in sour cream and add salt
and pepper to taste.
Serves 4 to 6.

BROCCOLI WITH
REMOULADE SAUCE

1 large bunch broccoli (about 1
and 1/2 pounds)
1 tablespoon wine vinegar
2 teaspoons Dijon mustard
1 tablespoon capers, drained
1/8 teaspoon sugar
1 teaspoon chopped fresh
tarragon
2 tablespoons finely chopped
scallions
2 tablespoons low fat mayonnaise
1/3 cup low fat sour cream
Garnish:
2 tablespoons chopped chives

Remove and discard coarse
leaves of broccoli. Cut off the tough
bottoms of the stalks. Peel the
stems and split the large ones in
half lengthwise. Steam the broc-
coli, or cook covered in several
inches of lightly salted boiling wa-
ter until just tender-crisp.
Drain and transfer to a serving
platter. Thoroughly combine Re-
moulade sauce ingredients and
pour sauce over broccoli. Garnish
with chives and serve.
Serves 4 to 6.

GARDEN TREATS page 128