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The Jewish News
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LUBAVITCH WORLD HEADQUARTERS
770 Eastern Parkway • Brooklyn, New York 11213
(718) 774-4000 • Fax: 774-2718
1 tablespoon vegetable oil
1- 3 to 4 pound lean brisket
2 large onions, peeled and sliced
3 cloves of garlic, peeled and
sliced
1 teaspoon freshly ground black
pepper
1 tablespoon paprika
The right names
n the right place!
STATEMENT BY AGUDAS CHASSIDEI CHABAD-LUBAVITCH
NEWS
H
IT JEWIS
DETRO
THE
130
January 30, 1996
Shevat 9, 5756
LUBAVITCH FOUNDATION OF MICHIGAN
810-737-7000 • Fax: 810-737-4808
ka and pepper. Place garlic all over
the turkey, as well as under the
skin. Roast the meat, uncovered
for one hour.
When the meat is done, allow
it to cool, then refrigerate until
thoroughly chilled. Slice thinly,
serve plain or with coarse-
grained mustard, and enjoy.
Great for sandwiches!
Four servings.
BRAISED BRISKET
The Umbrella Organization of the Worldwide Lubavitch Movement
With regard to some recent statements and declarations
by individuals and groups concerning the matter of Moshiach
and the Lubavitcher Rebbe, Rabbi Menachem M. Schneerson,
of sainted memory, let it be known that the views expressed in
these notices are in no way a reflection of the movement's posi-
tion. While we do not intend to preclude expressions of indi-
vidual opinion, they are, in fact, misleading and a grave offense
to the dignity and expressed desire of the Rebbe.
The Rebbe clearly inspired a heightened consciousness of
Moshiach, one of Judaism's principles of faith, and towards this
end,\ encouraged the study of the traditional sources concerning
belief in Moshiach, the Redemption and its imminent fulfill-
ment, as well as an increase in activities of goodness and kind-
ness. This should be perpetuated by all, as we strive for a more
perfect world and the fulfillment of the Rebbe's vision.
Unfortunately, the Rebbe's words are now being distorted
and quoted out of context by a numbered few. This behavior,
even if well intended, is antithetical in the extreme to all that
Lubavitch represents as defined by the Rebbe. The Rebbe
explicitly and emphatically advocated a thoughtful, respectful
and responsible approach in this and related matters, and res-
olutely opposed such distorted pronouncements time after time,
both publicly and privately.
Agudas Chassidei Chabad, established by the Rebbe as the
representative body of the Lubavitch movements, is the only
entity authorized to issue policy statements on behalf of the
movement. We advise the public to exercise discretion when
confronted with unauthorized public statements in the media
or otherwise, concerning the Rebbe and his teachings.
Agudas Chassidei Chabad and the world Lubavitch move-
ment is, as always, steadfastly dedicated to all the teachings of the
Rebbe, to the strengthening of Torah study and the observance of
Mitzvot, and to his legacy of active Jewish and universal outreach,
in a spirit of love and respect, pleasantness and peace.
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Heat oil in a Dutch oven over
medium-to-high flame. Sear the
meat for 4 to 5 minutes on each
side, then add onions and gar-
lic to the pot. Sprinkle the meat
on both sides with pepper and
paprika.
Turn the temperature down
to a low-to-medium setting and
cook for 2 to 2 and 1/4 hours, un-
til the meat is tender.
Allow the brisket to cool thor-
oughly before slicing (chilling is
even better). Cut into thin slices
against or across the grain. If you
plan to serve it hot, return the
meat to the pot and warm over
low heat for 15 to 20 minutes.
Eight servings.
POT ROAST WITH
DRIED FRUIT
2 tablespoons vegetable oil
1 3 to 4 pound pot roast
1 large onion, peeled and thinly
sliced
1 teaspoon salt
1 teaspoon freshly ground black
pepper
1/2 cup firmly packed brown
sugar
1/2 cup semidry white wine
2 cups water
1/2 cup apple juice
1/2 pound dried apricots
1/2 pound pitted prunes,
chopped
In a 5 or 6 quart Dutch oven,
heat oil over a medium-to-high
flame and sear the roast on all
sides.
Mix the remaining ingredients
together, except for the dried
fruit, and pour over the meat.
Bring to a boil, then lower the
temperature and simmer for 2
1/2 to 3 hours, until the meat is
nice and soft. Add the fruit to the
meat about 45 minutes before
the end of the cooking time.
Once the meat is done, remove
the pot onto a platter. After let-
ting it cool for about 15 to 20 min-
utes, slice the roast and spoon
the fruit and defatted "pot juices"
(use your fat-separating mea-
suring cup if you have one, or
skim off the fat with a spoon)
over the meat before serving.
Serves 6 to 8.
DAVID'S TUNA PATTIES
1 6 ounce can tuna, preferably
packed in water, drained
1/2 cup low-fat cottage cheese
2 scallions (green onions),
chopped
1 teaspoon lemon juice
1/4 teaspoon paprika
114 teaspoon freshly ground black
pepper
1/4 teaspoon garlic powder
2eggs
1/3 cup cornflake crumbs
1 medium potato, peeled (don't
use Idaho potatoes; use the ones
with red skins or thin, white
skins)
vegetable oil for frying
Flake tuna into a bowl and mash.
Add the rest of the ingredients, ex-
cept the potato and oil, and mix
well. Using a hand-held grater,
grate the potato directly into the
"fish mish." @Regular Copy:Mix
well once again. Divide the mix-
ture into 3 or 4 equal-sized patties.
Over a medium flame, heat just
enough oil to cover the bottom of
a skillet. When the oil is hot, place
the patties in the pan and fry for
5 to 8 minutes on each side, until
browned. Drain on a paper towel
and serve.
Three to Four servings.
PASTA WITH GARLIC
AND OLIVE OIL
1 pound spaghetti or fettucini
1/2 pound sun-dried tomatoes,
chopped
1/4 cup olive oil
4 large cloves garlic, peeled and
finely minced
1/2 teaspoon freshly ground black
pepper
freshly grated Parmesan cheese
Cook spaghetti or fettucini until
just tender, then drain.
Meanwhile, place tomatoes in
a mesh sieve and pour boiling wa-
ter over them. Allow to drain for
several minutes.
Next, heat olive oil in a large
skillet over a medium flame and
cook garlic and tomatoes slightly.
As soon as the pasta is drained,
add it to the skillet and toss with
the garlic-tomato oil. Warm thor-
oughly and serve with your fa-
vorite tossed salad. Pass the
cheese separately.
Three to four servings.
APPLE KUGEL
1 cup plus 3 tablespoons finely
ground bread crumbs
7 large apples, peeled, cored, and
sliced
5 eggs
1 scant cup sugar(somewhere
between 3/4 and 1 cup)
1/2 cup vegetable oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Grease a 9 inch by 13 inch pan
with enough oil to lightly cover the
bottom and sides. Sprinkle 1 and
1/2 tablespoons of bread crumbs
on the bottom of the pan and set
aside.
Mix 1 cup of bread crumbs with
the rest of the ingredients in a
large bowl. Pour the mixture into
the prepared pan and sprinkle the
remaining 1 and 1/2 tablespoons
of bread crumbs on top.
Bake in the oven for one hour
or until the apples are bubbly and
the crust is golden. Serve warm.