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NEBGENCV CflNP flIGN

This summer OUR CHILDREN cannot go
to Israel, so we will bring THE CHILDREN

OF ISRAEL to us.

And you can help.

We will bring HUNDREDS of Israeli
children from our Partnership 2000 region
in the Galilee to Camp Tamarack for the
summer. Imagine the bonds and connections
our children will build together. Sponsor a
child's summer for $2,000.

Please call David Contorer at (248) 203-1490
to indicate your interest or if you have
any questions.

A designated fund of the Israel Emergency Campaign

packet method above to cool).
Dice the pepper and set aside.
Meanwhile, heat oil in a large
saucepan over medium-high heat.
Add the onions and garlic and saute
until the onions are golden. Add the
celery and couscous and cook for 3-4
minutes more, stirring frequently,
until the couscous'is lightly colored.
Add the boiling water, chickpeas and
parsley and stir well. Cover and cook
the couscous for 8-12 minutes, until -
the water is absorbed. Stir in the red
bell pepper, season to taste with salt
and pepper and serve hot as a side
dish: Makes 8 servings.

MEATBALLS IN LEMON SAUCE

4 cups Swiss chard leaves, chopped
(discard the thick ribs)
3 T. olive oil
2 cups fine chopped onions
1 t. minced garlic
1 pound lean ground beef
2 large eggs
1/2 cup plain breadcrumbs
kosher salt and pepper to taste
1/4 cup vegetable oil
1/2 cup flour
juice of 2 lemons
2 cups chicken broth or stock
minced parsley, garnish
Place the chopped Swiss chard in a
large microwave-safe bowl and cover
with plastic Wrap. Cook on high for 5
minutes and cool, covered, for 5 min-
utes more. (You may also steam the
Swiss chard). Grab handfuls of the
cooled chard and squeeze to remove
excess water if necessary.
Heat olive oil in a large skillet over
medium-high heat. Add the onions,
garlic and cooked Swiss chard and
saute for 3 minutes. Remove from
heat and cool the vegetables slightly. -
Transfer the vegetables to a large bowl
and add beef, eggs, breadcrumbs, salt
and pepper.
Mix well with a wooden spoon or
your hands. Use your hands to shape
the mixture into meatballs, about 1
1/2-inches in diameter. Roll the
meatballs in flour.
Heat vegetable oil in the skillet over
medium-high heat and cook the
meatballs, browning on all sides. Pour
the broth over the meatballs and
bring to a boil. Reduce heat and sim-
mer the meatballs_until the liquid is
reduced by half. Add the lemon juice
and cook for 1 minute more. Serve
hot, with sauce spooned over and
sprinkled with minced parsley. Makes
6 servings. ❑

T his is -r-ecieration

5/3
2002

Visit us online: www.thisisfederation.org

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