GARDEN TREATS page 126

Aish
HaTorah

Mrs. Dorene Weisberg,
MSW, is an experienced
psychotherapist as well as
a dedicated wife, mother
and daughter. She is a
dynamic speaker with
keen insight.

Mrs. Weisberg's lectures
will be at the
Young Israel of West
Bloom field,
6450 Farmington Rd.
(corner of Farmington
and Maple, near the
Orchard's Restaurant.)
Class Fee: $5.00 per
session or $ I 0.00 for the
series.

It is our pleasure to present
Rabbi Shmuel Irons, Dean
of the Kollel Institute of
Metro Detroit and founder
of the Heritage Foundation.
Rabbi Irons is one of the
foremost scholars of Jewish
history today. He is the
author of numerous works
dealing with Jewish history
and is a speaker in high
demand throughout North
America.

Rabbi Irons' lectures will
be held at the West
Bloomfield Public Library,
4600 Walnut Lake Road
(between Orchard Lake
Road and Farmington
Road). There is a $10.00
cost per lecture.

Lect re Series

Series I

MOTHERS, DAUGHTERS & GRANDDAUGHTERS

A Jewish Learning Program for Women and their Generations

Presented by Mrs. Dorene Weisberg

WHERE HAVE ALL THE CHILDREN GONE?
Monday, September 18th, 8:00-9:30Pm
The culture we are living in has led to a
deprivation of childhood innocence. Judaism
offers an attractive alternative.

Monday, October 23rd, 8:00-9:30Pm
How do Jewish values free women to maximize
their potential?

TO HOLD YOUR HAND

Monday, November 20th, 8:00-9:30Pm
An exploration into the power of touch.

Series 2

TOPICS IN JEWISH HISTORY AND LAW

In a blender or food processor,
blend all ingredients except olive
oil and salt. Add olive oil in a steady
stream, blending until thoroughly
combined. Add salt to taste. Makes
about 2/3 cup.

JEWISH LAW AND THE RIGHT TO PRIVACY
Monday, November 27th, 8:00 9:00Pm

LEMON HONEY RADISH
SALAD

-

The Cover-Up is now carrying

BOY'S SUITS & SPORT COATS
for Bar Mitzvahs and Other Occasions

118

clove garlic, minced
1 shallot or 1 scallion, cut in thirds
6 Greek olives, pitted
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 small tomato, quartered
3 tablespoons chopped fresh basil
1/4 teaspoon freshly ground
pepper
114 cup olive oil
salt to taste

THE CYCLICAL PATTERN WITHIN JEWISH HISTORY
Monday, September I lth, 8:00-9:00pm
Examine the reoccurring themes in Jewish History.
Among the topics covered will be exile and
redemption, splinter groups and assimilation
DYNAMIC DEVELOPMENTS
Monday, October 2nd, 8:00-9:00Pm
Was there an evolution from "Priestly" to "Rabbinic"
Judaism?

By PoplarDegfalia7

ORCHARD MALL

GREEK BASIL DRESSING

with Rabbi Shmuel Irons

(810) 855-4585

Orchard Lake Road, North of Maple

If you are not wearing it...
sell it!...
or BORROW on it!

1 tablespoon butter
2 teaspoon olive oil
1 large shallot, minced
1 medium onion, finely chopped
2 tablespoons chopped sundried
tomatoes
1 pound Brussels sprouts, trimmed
and halved
3/4 cup apple cider
3/4 cup water
1 tablespoon chopped lemon
thyme
2 tablespoons fresh lemon juice
salt and pepper to taste

In a medium skillet, heat butter
and oil, add shallot, onions, and
sundried tomatoes and saute un-
til softened. Add Brussels sprouts
and cook for 3 minutes longer, stir-
ring. Add apple cider and water.
Bring to a boil, reduce heat, cover
and simmer for 10 to 15 minutes,
or until Brussels sprouts are ten-
der. With a slotted spoon remove
Brussels sprouts to a warm serv-
ing dish. Cook liquid in skillet over
medium-high heat until it is re-
duced by half. Add lemon thyme
and lemon juice and cook, stirring,
for 1 more minute.
Pour sauce over Brussels
sprouts. Add salt and pepper to
taste.
Serves 4.

BEHIND THE LACE CURTAIN: OPPRESSED
OR LIBERATED?

I WANT

BRUSSELS SPROUTS
WITH APPLE CIDER AND
LEMON THYME

4011 111 8k,

You can't enjoy jewelry if it's sitting
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row on it for immediate cash. We deal
in jewelry, watches & gemstones.

A Service to Private
Owners, Banks &
Estates

Gem/Diamond Specialists

Fine Jewelers

AWARDED CERTIFICATE BY GIA
IN GRADING & EVALUATION

Lawrence M. Allan, President

30400 Telegraph Rd. • Suite 134
Bingham Farms 642-5575

Daily `Til 5:30
Sat. - Til 3

EST. 1919

2 big bunches red radishes (about
20 to 24 radishes
5 scallions
1 teaspoon salt
Dressing:
1/4 cup rice vinegar
1 teaspoon grated lemon zest
1 tablespoon lemon juice
2 tablespoons honey
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
4 large lettuce leaves
Garnish:
one green apple, thinly sliced
2 tablespoons chopped roasted
peanuts

Thinly slice radishes and scal-
lions and combine with salt. Set
aside. Combine dressing ingredi-
ents in a small saucepan. Bring to
a boil, stirring until just combined.
Remove from heat and cool slight-
ly. Combine sliced radishes and
scallions with dressing. Mound
mixture on 4 lettuce-lined plates.
Garnish with an overlapping ring
of apple slices and top each plate
with a sprinkle of chopped peanuts.
Serves 4.

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