Food A Favorite Photo? Do you have a favorite picture from a recent family celebration? Please share it with us in our new CELEBRATE! supplement that will be published March 15. Please clearly label the photograph on the back with your name, address, daytime phone number and a brief description of the event and who is in the photo. Although we can't guarantee that all photographs will be published, we will make sure to return all. By Feb. 21, send your photos to CELEBRATE! The Jewish News 27676 Franklin Road Southfield, MI 48034 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. MENUS page 135 Orchard Lake Rd. • North of Maple • WEST BLOOMFIELD • G.w. likgtagnOir WIN: Send Someone Special A Gift 52 Weeks a Year. Send a gift subscription to THE JEWISH NEWS (810) 354-6620 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.