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BETH ABRAHAM HILLEL MOSES

Rabbi Aaron Bergman
Cantor Ben-Zion Lanxner

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Sliced Gouda Cheese (sandwich
thickness)

Saute all ingredients together
with the fish of choice. Add curry,
paprika, soy sauce, garlic and a
little tabasco if spicy is desired.
Grease crock of choice and line
with sliced Dutch cheese (gouda).
Pack filling into mold and top with
cheese. You may put a garnish
into the bottom of the crock before
lining with cheese such as fresh
herbs, roasted peppers or veg-
etable cut-outs.
Bake keshiyena in a water bath
until done. (Just until the filling
is hot and the cheese is melted
depending on the size of the crock)
Turn out to serve.
Serve with any Curacao
favorites, fried plantains, fried-
potatoes, or salad of choice.
Serves 4.

SEVICHE (PICKLED RAW
FISH)

Congregation Beth Abraham Hillel Moses
13uilding Fund Waived
5075 West Maple Road
For All New Members Who Join
West Bloomfield, MI 48322
By September 2E3,1997
(248) 8.51-68,50

1 pound fish, red snapper or sea
bass
1 stalk of finely chopped celery
1 crushed garlic clove
Salt, pepper and hot pepper or
Tabasco to taste
1 1/2 cups lime juice
1 finely chopped onion
1 bunch of finely chopped parsley
1 bunch of finely chopped
coriander (cilantro)
Lettuce leaves
Sweet potatoes (cooked)
Corn on the cob (cooked)

Skin and debone the fish, Cut into
bite-size pieces. Add celery.
Then mix garlic and seasonings
with lime juice and pour over fish,
mixing well. Juice should cover
fish completely. Marinate for 1 to
2 hours.
Just before serving, add onion,
parsley and coriander. Serve on-
lettuce leaves with thickly sliced
sweet potatoes and corn on
the cob cut into one inch pieces.
Serves 6.

PLEASE JOIN

CONGREGATION BETH SHALOM

IN CELEBRATING OUR

EDUCATIONAL CENTER
GROUND13REAKING

WITH A

BAKIOU (CREOLE STYLE
CODFISH)

1 pound salted cod fish
2 tablespoons salad oil
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon chopped parsley
2 garlic cloves, minced
2 tablespoons tomato paste
1 medium tomato
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 sliver hot pepper or 2 drops of
Tabasco

* Please do not bring any
food to the synagogue

SUNDAY, SEPTEMBER 14TH

6°2:AVIN

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SINGY...;5

12:00 3:30

P.M.

CONG. BETH SHALOM - 14601 W. LINCOLN - OAK PARK

MEMBERS, PROSPECTIVE MEMBERS AND THE ENTIRE COMMUNITY ARE WELCOME

FOR MORE INFORMATION CALL THE SYNAGOGUE OFFICE (248) 547-7970

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Soak the codfish overnight or for
several hours, changing the wa-
ter once. Cover the fish with fresh
water and bring to a boil. Cool.
Remove bones and skin, then
flake.
Saute the vegetables in oils un-
til all are transparent, add toma-
to paste, 2 tablespoons water,
Worcestershire sauce and pepper.
Add the codfish and simmer for
15 minutes until heated through