m 'JEWISH NEWS oyee OF THE MONTH Food BOBBI= CHARNAS Congratulations to Bobbi Charnas on being named the JN October employee of the month! Bobbi, working in tandem with Keri Cohen and Debbie Schultz, worked long, hard and passionately, to produce this year's SourceBook while maintaining her normal thorough standards for our other publications: According to Editor Bob Sklar, " the diligent, exacting work of Bobbi was an essential element in the SourceBook's production. In addition to what she did above and beyond, she didn't waver on her other responsibilities." "Not only are we appreciative of Bobbi's efforts, but are proud that she has carved our niche for herself at the JN," Publisher Arthur Horwitz said. ,g2t.ucatatiEof,VNit'gatt2:;:;:::.: , Ruth Marcus of Beth Shalom listens as Rena Spolter of Young Israel of Oak Park talks about memories of her mother's kitchen. gives her a wonderful feeling. "With all that's happened in the past six weeks, it feels even more special to be able to come together like this," she said. ❑ 248.932.5252 Exceptional Living in West Bloomfield Luxury 2 Bedroom Apartments from $1145/mo! CliimNLy • Private Entrances • Outdoor Pool • Fireplaces ONE MONTH FREE! • Attached Garages • 24 Hour Fitness Center • Fully Furnished Apts. Available • Cathedral Ceilings • Concierge Services • Pet Friendly • Complimentary Continental Breakfast 6834 Chimney Hill Drive • 248-737-4510 Open 7 days • chimneyhill@marqnet.com Now You Can Have A Beaumont OB/GYN! Visit our office in the Birmingham/Troy area. Specialists in: • Obstetrics • Menopause Alternatives • Female Medicine • Epidurals • Natural Hormone Therapy • GYN Laser Surgery • Infertility/Prepared Childbirth • Breast Cancer Education • Family Planning 1777 Axtell, Ste. 102 141 11/9 2001 116 Dr. Ira H. Mickelson, M.D. & Dr. Robin M. Moherek, M.D. Obstetrics & Gynecology (one block east of Coolidge, just north of Maple) 1-248-822-6200 Accepting Most Insurances VEGETARIAN CHOPPED LIVER 2 T. vegetable oil 2 cups chopped onion 1 t. brown sugar 4 cups walnuts (halves or chopped) 2 cans (14-16 oz.) green beans, drained 6 hardboiled eggs (optional) Salt and pepper to taste Heat oil in a pot over medium-high heat. Add the onions and saute for about five minutes until golden, adding sugar at the last minute. Add nuts and cook another three minutes, stirring. Add the green beans, salt and pepper and stir to combine. Let it cool a bit before chopping or processing until smooth. Add eggs, if using, and pulse until just combined (you'll want- to see bits of egg in the mixture). Adjust seasonings and chill, covered with plastic wrap, until ready to serve. Serve with raw vegetables or crackers. Makes 12 or more servings. SOPA DA DONA TERESA (This recipe makes a dark, golden- color soup. With the rice, beans and added chicken, it's a meal in itself.) 4 quarts water 1 large chicken, cut in 8 pieces 2 whole small onions, unpeeled (leav- ing the peel on gives the soup a golden color) 2 cups parsnips, peeled and cut into chunks 1/2 cup chopped celery, including leaves 1 large turnip, peeled and quartered 3 cups carrots, peeled and cut into chunks 1/2 bunch parsley, washed, but not cut 1 T. kosher salt 2 t. whole black peppercorns 1 bay leaf 2 cups long-grain rice, cooked with 6 cups water until soft and drained (don't let all water get absorbed) 1 can (14-15 oz.) white beans, such as cannellini or great northern, drained Ground white or black pepper to taste Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth. Add the remaining ingredients, except the rice and beans. Bring to a boil, reduce heat, cover and boil gently for 2'/2 hours. Strain the broth, saving the chicken and the carrots, if desired. Place the broth in the refrigerator until the fat rises to the surface; skim off the fat. After the chicken cools, remove the skin and shred it or cut it into chunks to add to the soup or to use for chick- en salad or another purpose. To serve, heat the chicken soup, adding the chicken and the carrots, if desired, the drained rice and the beans. Adjust seasonings to taste.