Presidents, Priests, Pro fits
& Prime Ministers
A Jewish Perspective on Political Leadership
Temple Kol Ami and Midrasha Center for Adult Jewish Learning
present:—
Rabbi Rachel Sabath
CLAL Scholar - in - Residence
November 22 - 23, 1996
Temple Kol Ami
5085 Walnut lake Rd., West Bloomfield
Friday, November 22, 8:00 pm
Torah - Principled Leadership in Times of Transformation:
An American Jewish Response to the 1996 Election
Saturday, November 23, 9:30 am
Qualifications of Leadership in Biblical and Rabbinic Texts
Saturday, November 23, 5:00 pm
with Havdalah Service
Lessons From the Hasidim
You're invited.
All lectures are open to the Detroit area Jewish community. This event is also
co-sponsored by Temple Kol Ami's Chevrat Torah Study Group.
No Charge
Midrasha Center for Adult Jewish Learning
tido World
RENTAL & SALES
❖
Rabbi Rachel Sabath is Senior
CIA., a Wexner
Foundation Graduate Fellow, and
has studied at the Drisha Institute,
the Jewish Theological Seminary,
Hebrew University, Pardes
Institute, and the Women's Torah
Institute in Jerusalem. Rabbi
Sabath was ordained at Hebrew
Union College-Jewish Institute of
Religion in New York City, received
her MA in Hebrew Literature, and
is currently pursuing a PhD in
Rabbinic Literature at New York
University. She has co-authored
two books: Preparing your Heart
and Striving for Virtue.
Loching Follow at
Agency for Jewish Education
Clubs, Groups & Organizations Welcome!
FoRMALWEA
SALE
UPDATE YOUR OLD TUX!
For further
information,
please contact
Naomi Blumenberg
at the Midrasha
(810) 354-1050
or
Rabbi Norman Roman
at Temple Kol Ami
(810) 661-0040
sxiar
CI 30x_
Men's furnishings and accessories
19011 West Ten Mile Road
Southfield, Michigan 48075
(Between Southfield and Evergreen)
352-1080
Hours: Mon.-Sat. 9:30 a.m.-6 p.m.
Thursday 9:30 a.m.-7 p.m.
PARKING AND ENTRANCE IN REAR
Cummerbund Sets
& Vest Sets
Formal Shirts
& Jewelry
25%
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studs & links set.
22 LOCATIONS ACROSS MICHIGAN
Beverly Hills
THE DETRO
13 Mile & Southfield (810) 642-2161
Troy
Oakland Plaza (810) 616-3027
Roseville
Gratiot at Utica (810) 774-4940
Dearborn
Fairlane Town Center (313) 240-8948
Ann Arbor
118
Colonnade Plaza (313) 663-5780
See store for details. Some restrictions may apply.
24999
Price
(Was $329.99!)
Mill Floor
CO V ER 1 N G S
VISIT OUR NEW STORE
Mon., Thurs., Fri. 9-9
Tues., Wed. 9-6
Sat. 9-5
Sun. 12-5
(810) 738-6554
2380 Orchard Lake Road
just E of Loading Dock Plaza, Sylvan Lake
g-6iits6picbe
ANTIQUE MALL
Your Complete,Antique Resource-
S.E. Michigan's Largest
The place to go when you are
looking for real antiques.
10% Discount on Antique
Reference Books and Price Guides.
Open 7 Days 11 a.m.-6 p.m.
Wed. 8 p.m.
(810) 344-7200
42305 W. Seven Mile Rd.. Northville
2 Miles W. of l-275, Exit #169
Several Easy -Pieces
For Thanksgiving
ETHEL HOFMAN
SPECIAL TO THE JEWISH NEWS
o"0
n response to numerous re- Heat through in preheated 325F
ne hour.
quests for quick and easy oven for 45
te; Do not s a ookedc:
recipes, I decided to focus in on
g -parately.
Cook s
America's favorite celebration
— Thanksgiving. For isn't this
when the broad-breasted roast SU OTASH-SAGE
turkey is carried aloft into the STUFFING
1/4 cup garlic flavored oil*
dining room, followed by a parade 12 oz. pac
• n diced
of side dishes, hot and fragrant
onions
1 cup frozen
but, oh so very time-consuming?
per, diced
The traditional menu hasn't 1 large red bell
lespoons sage leaves,
changed much. Besides the
opped or
turkey, which through super-feed- 14;easpoon dried
ing and better breeding is meati- 8 oz. herb seasoned stuffing mix
er and bigger than the wild varie
1 1/4 cups chicken broth
*Note: Instead of garlic flavored
enjoyed by the Pilgrims,
oil, use 1/4 cup oil plus 1 teaspoon
copia of stuffings, vegetabl
and pies also are essential to 0
c.
ven to 375F. Spray 2-
feast. Never mind the leftovers.
It's what we all expect, and noth- quart baking dish with non-stick
spray. In large saucepan, heat oil.
ing less will do.
Add onions and succotash and
Whether you're care
home
cook over medium heat 10 min-
or a
an be a fussl
utes until vegetables are thawed
Thanks
and onions are transparent. Stir
feast.
The trick is to order the "star," in red pepper, sage, stuffing mix
namely, the turkey, which should and chicken broth. Mix well.
•utcher, Transfer to prepared baking dish. '
be preroasted,
oid that ute fren- Bake in preheated oven 30 min-
cking it up a> ay or so utes until heated through and
eab Empire Kosher Poultry's crisp on top. Serves 8-10.
ready-cooked barbecued turkeys,
SWEET POTATOES
10-14 pounds, are available in su- SILKY
16 oz. can pineapple chunks
permarkets. Drain off the barbe- 32 oz. can sweet potatoes, vacuum
cue sauce . turkey, then
packed
'th your own 114 cup non-dairy creamer
refresh by ba
ce during re- 1/4 cup confectioner's sugar
Orange-Honey
I
is year's cranberry crop
ms less tart than in previous
years, so note the reduced sugar
in the no-cook Cranberry-Apricot
Salsa. Add more if you like. Deli-
ciou" ' with the turkey or
spoon o f cake or compote, it's
a zesty burst of fall flavors.
Note: If you want to cook a fresh
or frozen turkey, the Empire
Kosher Poultry Inc. Web site
offers everything you want to
know about defrosting, cooking
and carving. They're at
http://www.empirekosher.com.
SMART HONEY
ROASTED TURKEY
Orange-Honey Basting Sauce:
1/4 cup honey
1/2 cup orange marmalade
1/4 cup white wine or orange juice
2 tablespoons soy sauce
1 oven-roasted turkey (10-14
pounds)
In small saucepan or in mi-
crowave, mix honey, marmalade,
wine (or orange juice) and soy
sauce. Cook over low heat, stirring
often, until combined. Place
turkey in roasting pan lined with
aluminum foil (to speed clean up).
Pour on honey mixture, brushing
over all surfaces. Make a tent with
aluminum foil and cover loosely.
1 teaspoon salt
1 cup miniature marshmallows
Preheat oven to 375F. Spray 2-
quart baking dish with non-stick
spray. Drain pineapple, reserving
1/4 cup juice. Spread pineapple
chunks over bottom of dish. In
processor, blend sweet potatoes
with reserved juice, non-dairy
creamer, sugar and salt. Spoon
over pineapple. Bake 20 minutes(,
in preheated oven to heat through.
Spread marshmallows over. Re-
turn to oven until marshmallows
are puffed and golden (3-4 min-
utes). Watch carefully to avoid
scorching. Serves 8-10.
WHIPPED POTATOES
AND SQUASH
6 cups mashed potatoes
2 packages (12 oz. each) frozen
pureed squash, thawed
1 tablespoon grated fresh ginger
1/4 cup brown sugar
salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 375F. Whip
potatoes, squash and ginger. Stir
in half the brown sugar. Season
to taste with salt and pepper. Turn
into 2-quart baking dish. Rough
up surface with a fork. Drizzle
olive oil over and sprinkle with
maining sugar. Heat through in
THANKSGIVING page 120