Question of the Week: William Penn, namesake of the
state of Pennsylvania, was among the many that believed
American Indians were descendants of one of the Lost Tribes of
Israel. Why?

•

-smar aq Isnw suo

-ipui ay JpGuosoal GH 'aJolaJGHi •uopuoi ui A4!unwwoD Hs!AnGls

ay Jo wiH papu!wai suopui ay pos uuad LIOAkSUV

Company's
Coming!

In Exodus 31 :1 7, God
tells the Jewish people
at Shabbat, the Sab-

bath, will serve as "a

sign between Me and
e children of Israel."

Shabbat begins Friday
evening at sundown
and ends Saturday aster
sundown. For many fam-

ilies in metro Detroit, it is
a very di==erent kind of

day — not just a day of
not doing (some fami-

lies don't watch televi-
sion, go shopping or
drive), but instead a day

at o"ers the privilege
of spending time toge

er. There's time for
games and conversa-

tion, rest and reading,
and, of course, eating.
As Shabbat begins,

Jews everywhere join
together for a favorite

meal. Applaree
invited three local Jew-
ish families to tell us
about their favorite Fri-

day-night dinners.

The Goldmeiers love serving
these delicious cishes to
company on Shaboat.

Elizabeth Applebaum
AppleTree Editor

1/2 c. ketchup
aurie and Phil Goldmeier of
I
2
cloves garlic, crushed
Southfield describe Friday
Combine sauce ingredients and
night as "our favorite time of
allow to marinate for 24 hours in
the week." But whatever Laurie pre-
refrigerator before using on meat.
pares, her children love best "rotis-
Cover meat with Liquid Smoke and
serie chicken from Unique Kosher
place in roasting pan that contains
Carryout in Oak Park, and the Bar-
water. Bake slowly at 250 degrees
ney frozen cocktail wieners in the
for four to five hours. Remove from
puff pastry," Laurie says.
oven and slice. Add sauce and cook
She adds that her daughter Ilana
an additional 30 minutes.
also "likes chicken soup, but only if
there are the Osem soup croutons
YERUSHALMI KUGEL
with it."
4-1/4 c. water
For company, Laurie often pre-
3/4 stick margarine
pares the three dishes below. They
1 c. sugar
are, she says, her most often-request-
2 t. salt
ed recipes.
1 t. pepper
3
T. oil
SMOKY BARBECUE BRISKET
3 T. brown sugar
1 brisket
1 bag of fine noodles
1 c. water
I 2 eggs
2 T. Liquid Smoke

L

Sauce:

3/4 c. sugar
1 t. ginger
1 /2 c. soy sauce
1 /2 c. sherry

Preheat oven to 350 degrees. In a
pot, bring water and margarine to a
I boil. Turn down heat to Low and
add sugar, salt, pepper, oil and
brown sugar.

Turn off stove and put noodles in a
pot. Cook according to directions
on bag. Beat eggs in a measuring
cup and stir into pot. Pour mixture
into a greased bundt pan and cook
in oven for one hour.

CAROLYN'S GRANDMA'S
PEA SOUP

16 oz. split peas
I 9 c. cold water
1 2 c. fine noodles
1 to 1 2/3 T. coarse salt
8 baby carrots
1 2 medium-large onions
2-3 celery stalks, with greenery
1 Pepper, to taste
meat bones or flanken (optional)

I Wash peas in strainer and set aside.
Boil water and add peas, onions,
1 carrots, celery and salt. Reduce to
simmer, stirring every 20 minutes for
iwo hours.
Remove onions and celery.
I Mash carrots in soup. Boil noo-
I dies. Add noodles to soup after
draining. El