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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