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! 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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