MICHIGAN

American Red Magen David For Israel
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Supporting Israel's National Emergency Medical Service

invites the community to attend the

ANNUAL DINNER

1/3 cup sugar
6 whole peeled garlic cloves
1 large fresh tarragon sprig
or 1 tsp. dried
1 tsp. mustard seed
1 tsp. pickling salt
1 tsp. red pepper flakes
2 pounds zucchini or yellow
squash, unpeeled, sliced into
1/2-inch rounds

honoring

ANN and RUDY NEWMAN

Bring vinegar, water, sugar, garlic,
tarragon, mustard seed, salt and pep-
per flakes to a boil in a medium
saucepan. Place sliced zucchini in a
large glass or plastic bowl. Pour the
hot liquid over the zucchini and toss
well. Cover the vegetables with a
tight-fitting lid or plastic wrap and let
cool to room temperature. Refrigerate
for 3-5 days before eating.

Recipients of the Distinguished Humanitarian Service Award

SUNDAY, THE TENTH OF SEPTEMBER, TWO THOUSAND
Adat Shalom Synagogue

SILENT AUCTION AND COCKTAILS 5:30 - 7:00** DINNER TO FOLLOW

Cocktail Attire ** Couvert $75.00 per person

MANNY CHARACH DR. ROBERT M. KATZ JUDITH GRANT GRANADER SHARI FERBER KAUFMAN

Chairman,
Michigan Region

Chairman,
Medical Dental Council

Dinner Chairperson

Dinner Co-Chairperson

SHERI LEVENSON STAY

Auction/Rafe Chairperson

SHARI AND ALON KAUFMAN

Advanced Gifts and Leadership Chairmen

For reservations and information, please call ARMDI 248-353-0434 or 248-851-6575 by September 1st.

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Let us lend a hand

Farmington Hills

Select from one of
our great Certificate of
Deposits designed to fit
your financial needs!

28300 Orchard Lake Rd.
1 /4 Mile N. of 12 Mile Rd.

800.914-3524

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21211 Haggerty Rd.
North of 8 Mile Rd.
Next to the Novi Hilton

888.437-8243

8/25

2000

108

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1917 East Big Beaver Rd.
At John R. Rd.
Next to Starbucks Coffee

248.619-0264

PICKLED SLAW
1 Tbsp. kosher salt
1 cup white vinegar
1/4 cup sugar
1 Tbsp. celery seed
1 Tsp. coarse ground black pepper
2 cups shredded green cabbage
2 cups shredded celeriac
or celery root
2 cups shredded carrots
1 cup slivered red bell pepper

Bring salt, vinegar, sugar, celery
seed and pepper to a boil in a large
pot over high heat. Add the cabbage,
celeriac or celery root, carrots, bell
pepper, reduce heat and cook for 3-5
minutes, stirring frequently until the
cabbage is wilted. Allow the mixture
to cool and transfer to a large glass or
plastic bowl with a tightly fitting lid
or plastic wrap.

KOREAN PICKLED CABBAGE
1 pound Napa or Chinese cabbage,
leaves separated and cleaned
2 scallions, chopped
1 Tbsp. chopped garlic
2 tsp. fresh minced gingerroot
1/2 cup red pepper sauce
(such as Tabasco)
1 Tbsp. soy sauce
3 Tbsp. sugar
1 Tbsp. Asian sesame oil
3 Tbsp. salt

Cut cabbage leaves into 2-inch
pieces and place in a large microwave-
safe bawl. Cover and microwave on
high for 5 minutes. Allow to cool 10
minutes.
Combine scallions, garlic and gin-
gerroot in a large bowl. Add the cab-
bage and remaining ingredients and
toss well to combine. Cover and
chill overnight or up to 3 days.
Serve cold.

❑