Celeb ate With Us!
Dill us as we recognize eight
special senior adults for
t ir years of community
volunteerism and dedication.
Ie
The Fifth Annual
Installation
into the
Senior
Adult
Jewish
Hall Of
Fame
To purchase tickets or make a
donation please respond by April 20.
For details call, Marketing and
Development Director, Damon J. Bradley
(248) 661-0123, ext. 231.
1998 HONOREES
Sponsors include:
Wayne State University
MORRISON HEALTH CARE, INC.
Food and Nutrition Specialists
from page 132
EASY FOOD PROCESSOR
GEFILTE FISH
Tickets are $50 per person and
includes brunch.
The Detroit
Medical Center
PASSOVER FIXES
Here are some recipes for
Passover:
proceeds from this event
support JFA's mission of
providing a conununity of
caring people and inventive
programs to promote active,
independent lives for JFA
residents.
AUTO... APARTMENT
UUNOMES. INC
Food
Jerry Bielfield
Walter L. Field
Dr. Leon Lucas
Ann Rubin
Jeanette Serling
Max Sosin
Edith Wyman
Sunday, April 26, 1998
11:00 a.m. — Brunch
Noon Community Induction Ceremony
Lillian and Samuel Hechtman Federation Apartments
6700 West Maple Road
Jewish Federation Apartments also thanks all the other organizations who have contributed to the success of "Eight Over Eighty."
Broth:
Boiling salted water (10-12 cups)
with 1 sliced onion (skin on), 2
celery stalks, 2 sliced carrots, 1 C'
Tbsp. salt and 12 peppercorns
Fish:
2 pounds boned whitefish, cut into
pieces
2 pounds boned pickerel, cut into
pieces
1 cup carrots, shredded
3 cups chopped onions
4 large eggs
1-2 Tbsp. sugar
2 tsp. salt
1 tsp. pepper
Combine all broth ingredients in a
large pot over high heat. Bring to a boil
and cook for 15 minutes.
While the broth is cooking, place
the whitefish and pickerel in the bowl
of a food processor fitted with a steel
blade. Pulse process the fish until it is
in small pieces; do not process until r'1\—\
pureed. Add remaining ingredients and
pulse until well combined. With wet
hands, shape the balls into half-cup
egg-shaped portions. Drop them into
the boiling broth, cover and cook for
20-30 minutes. Remove the fish with a
slotted spoon and chill until ready to
serve. Makes about 18 gefilte fish.
MY MOTHER'S
FAVORITE BRISKET
This recipe was given to my mother
by a dear Hungarian friend. Because
this recipe calls for shortcut ingredients,
it's quick to make.
1 5-8 pound brisket of beef, well
trimmed of fat
Sauce:
1 package onion soup mix (not
prepared) or 2 cups sliced onions
1/4 cup vegetable oil
1 heaping tsp. ground black pepper
1 tsp. garlic salt
1 small onion, chopped fine
1/4 cup barbecue sauce or ketchup
1/2 cup dry red wine
1/4 tsp. ground ginger
1 tsp. margarine
1 tsp. instant beef bouillon, or 1
cube, crushed (optional)
1 tsp. sugar
PHILArgiStli
Preheat oven to 350. Place brisket in
a large baking pan. Mix together all the
sauce ingredients and pour over the
brisket (if not using soup mix, slice the
PASSOVER FIXES
on page 140
O
3/27
1998
138
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