Food

EDUCATIONAL
EXCHANGE

experience a fun and

informal way to learn from

local Rabbis and educators,

meet new people, drink some java

and unwind....

Barnes & Noble

Booksellers

6800 Orchar • Lake Rd.

In a large, heavy pot, combine all
ingredients except kishka. Bring to a
boil and skim foam from surface.
Reduce heat to simmer and cook
uncovered about 4 hours or until the
meat falls apart and beans are tender.
Stir occasionally and add more hot
broth or water if stew seems to be dry-
ing out. About 30 minutes before
serving, slice well-chilled kishka no
thicker than 1 inch.
Carefully spoon cholent into an
oven-proof casserole. Place kishka
slices on top, spooning just a little
gravy over each slice. Place in a very
hot oven (500 degrees) or under broil-
er. Watch carefully to heat and brown
kishka. Serves 4.

West BI •omfield

Torah, Trees and Tu B'Shvat

Rabbi Daniel Nevins, Adat Shalom

Tuesday, February 10, 7:00 p.m. - 8:30 p.m.

FREE

Dating in the Bible and the
Nineties: Are They One in the
Same?

F

Rabbi Steve Burg, NCSY

Monday, February 23, 7:00 p.m. - 8:30 p.m.

HARGE

If you have any questions, please
contact Lainie Phillips at (248) 354-1050.

Valentine s
Day

Spring

Merchandise

.0000 000.°*

Blow
Out
Sale

Arriving
Daily!

Mon.-Sat. 10-6, Th 10-9
Sun. 12-5

k

(248) 358.5540

Discover the Difference

2/6
1998

140

Harvard Row Mall 21750 West 11 Mile Road • Southfield
Hours: Mon.-Wed. 10-6 • Thurs. 10-8 • Fri. 10-5 • Closed Sat. & Sun.

@ •
birtninghao

123 west maple
2 0.203.122 2

DETROIT
JEWISH NEWS

J

HEARTY CHOLENT STEW
(MEAT)
1 1/2 pounds lean, boneless chuck,
cut up
1 medium onion, chopped
1 large regular potato, peeled and
cut into large "dice"
1 carrot, peeled and chopped
3/4 cup dried white beans, rinsed
and cleaned
1/4 cup pearl barley, optional
4 cups chicken broth
4 cups beef broth
Salt and pepper to taste
1 roll kishka, optional

CLASSIFIEDS
GET
RESULTS;

Call

(248)354.5959

BEEF STEW WITH SHITAKE
MUSHROOMS AND BABY
VEGETABLES (MEAT)
Flour
6 tablespoons margarine
3 pounds boneless chuck, trimmed
and cut into 1 1/2-inch cubes
2 large onions, chopped
1/4 cup tomato paste
3 cups dry red wine
Two 14 1/2-ounce cans beef broth
1 tablespoon dark brown sugar
1 1/2 pounds baby red-skinned
potatoes, quartered
30 baby carrots, peeled
12-14 ounces baby squash, halved
1 pound fresh shitake mushrooms,
stemmed, caps thickly sliced
3 tablespoons chopped fresh
marjoram or 1 tablespoon dried

Place a few tablespoons of flour in a
shallow pan. Season with salt and pep-
per. Melt 4 tablespoons of margarine L\
in a heavy large Dutch oven over
medium-high heat.
Working in batches, coat meat with
flour mixture; add to the pot and
brown on all sides. Using a slotted
spoon, transfer to a plate. Melt 2
tablespoons margarine in same pot