JEWISH NATIONAL FUND
congratulates and thanks the
2007 Tribute & Farewell Pinner honorees
R EC1 E S
Hannan & Lisa Lis, Bruce Israel & Lisa Pernick and
Col. (Res.) Kami & Vardina Robinson
for their professional and philanthropic contributions
to the community and to JNF
Thanks to the generous dinner sponsors, whose
donations will help rebuild northern Israel
All dinnerproceeds will help construct The Robinson-Hiller
Family Center in the Hula Valley that will provide
economic development opportunities for Israelis who fled
from their homes and jobs during the Second Lebanon War.
The Center will exemplify JNF's mission...
to be caretakers of the land and people of Israel.
Gold Sponsor
Glavin & Company, Inc.
Silver Sponsor
Homedics
Sronze Sponsors
Lighting Supply Company
Asphalt Specialist, Inc
Hannan & Lisa Lis
ATMF Realty & Equity Corp.
L5G Insurance Partners
Drs. Leora Bar-Levav & Gary Edelson
Mark-Lis Family
Beaumont Hospitals
Philanthropic Fund
Mr. & Mrs. Jim Bellinson
MSU Jewish Studies Program
R.H. Bluestein & Company
M5U College of Arts & Letters
Coca-Cola Enterprises
MSU College of Agriculture &
Mr. & Mrs. Louis Glazier
Natural Resources
Nancy & James Grosfeld
Linda Hiller Novak & Eric Novak
Hiller's Markets
James & Catherine
Jim & Marge Hiller
Rosenthal Foundation
Bruce Israel & Lisa Pernick
Mr. & Mrs. Steve Rosenthal
Dan Israel
Ben B. Schwartz & Sons
Harriet Israel
Michael & Elaine Serling
Marc Israel
Shelby Tauber
Marcie & Ashley Israel
A. Alfred Taubman
Jaffe, Raitt, Heuer & Weiss
Telemus Capital Partners
James A. Jacob - Ajax Paving Industries.
UHY Advisors
Jewish Federation of Metropolitan Detroit
David & Kelly Victor
Jewish Studies Program, Kalamazoo College
Lisa & Marc Weinbaum
The Kahan Family
Fran & Phil Wolok
Special Thanks
Mr. Yaacov Agam, Pinner Advertisers & Guests,
Pastor Kenneth Flowers, Ambassador Pore Gold, Hiller's Markets,
The Mighty Voices of Thunder Choir, Park West Gallery,
Sussman/Sikes, Rabbi Daniel Syme and Volunteers
Pinner Chairs
Jim & Marge Hiller
Event Chair
Dr. Leora Bar-Levav
Pinner Committee
Mr. Thomas August
Dr. Leora Bar-Levav
Mr. Donald Benyas
Mr. Joshua Berkovitz
Mr. Don Cohen
Mr. & Mrs. Michael Curhan
Mr. Chuck Domstein
Dr. Gary Edelson
Dr. & Mrs. Scott Eisenberg
Mr. & Mrs. Neal Elyakin
Ms. Helen Etkin
Mr. & Mrs. Steve Feldman
Mr. Ron Ferber
Mr. Allan Gale
Dr. Iry Gastman
Mr. & Mrs. Louis Glazier
Mr. & Mrs. Michael Goldenberg
Mr. Jason Gordon
Ms. Charlene Green
Mrs. Linda Hayman
Mr. & Mrs. Jim Hiller
Mr. Ashley Israel
Mr. Bruce Israel
Mr. David Kahan
Dr. & Mrs. Joel Kahn
Mr. Alon Kaufman
Mr. Andrew Klein
thC,
lions Kk+nee• kind
Rabbi Joseph Krakoff
Mr. Daniel Labes
Mr. Michael Levin
Dr. Zvi Levran
Dr. & Mrs. Lawrence Lipnik
Mr. Hannan Lis
Mr. & Mrs. Arthur Liss
Mrs. Esther Liwazer
Mrs. Florine Mark
Mr. Jeff Mark
Mr. & Mrs. Larry Nemer
Mr. Robert Orley
Mr. & Mrs. Norman Pappas
Mr. Dany Saar
Dr. Hershel Sandberg
Mr. & Mrs. Steven 5chlafer
Mr. Robert Schwartz
Mrs. Donna Sklar
Mr. Benny 5pielmann
Rabbi Daniel Syme
Mr. Michael Traison
Mr. & Mrs. Nathan Upfal
Mr. Marc Wander
Dr. & Mrs. Philip Wolok
Rabbi Paul Yedwab
Mr. Neal Zalenko
Mr. & Mrs. Michael Zeid
Forestry • Water • Community Development
• Security • Education • Research
• Tourism & Recreation • Ecology
1292770
38 September 27 • 2007
JNF, for
_WISH
NATIONAL FUND
www.jnf.org
Spirituality
ISRAEL
forever.
Cornucopia from page 37
Beef or Lamb Stuffed Grape
Leaves
Filling:
1 cup long grain rice
1 pound lean ground lamb or beef
1 cup finely chopped onions
1 tsp. minced garlic
1 tsp. dried oregano
1 /4 tsp. allspice
1/8 tsp. cinnamon
'A cup finely chopped fresh
parsley
'A cup fresh chopped dill
1 tsp. salt
1 /2 tsp. pepper
70 jarred grape leaves (about
16 oz.)
water
olive oil
juice of 1/2 lemon
fresh lemon wedges, garnish
Make the filling: Rinse rice in cold
water, drain. Add all filling ingredients
and mix well (you may wish to use
your clean hands to mash the mixture
together).
Have at the ready, a Dutch oven
or pot (or two pots) large enough to
accommodate the stuffed grape leaves
in two layers.
Place grape leaves in a large bowl.
Fill the bowl with warm water and let
stand for about 20 minutes. Rinse the
grape leaves in cool water and cut off
the stems. Lay about 6 leaves out on
clean surface, shiny side down. Place
about a heaping tablespoonful of the
filling at the stem end of each leaf. Fold
the stem end of a leaf over the filling,
then fold in the sides and roll up (like
a cigar). Roll tightly, but not too tightly,
as the rice will swell during cooking.
Place the finished grape leaves,
seam side down, in the pot (arrange
them right next to one another (they
should touch — this will keep the
rolls from moving and unrolling dur-
ing the cooking process). Repeat with
remaining leaves and filling.
Place a heavy plate (china or
ceramic) on top of the rolls (this also
helps to keep the leaves from unrolling
while cooking) then add enough boil-
ing water and 1/4 cup olive oil around
the leaves.
Over medium-high heat, bring the
liquid to a boil. Reduce heat immedi-
ately to low, cover the pot and simmer
gently until the rice and leaves are
tender, about 45-60 minutes. Remove
the pot from the heat to cool. Gently
remove the plate and squeeze the juice
of half a lemon over the stuffed leaves.
Cool, transfer the rolls to a large
glass or ceramic pan (discard juices).
Cover with plastic wrap and chill the
grape leaves until cold. Arrange the
cold leaves on a serving platter. Drizzle
with a little more olive oil and serve
the rolls cold or at room temperature
with thin lemon wedges as garnish.
Makes 50-70 leaves, depending on how
much stuffing you use in each roll.
Grown-Up Mac and Cheese
Add 2 cups total of your favorite
ingredients to make this dish fancier:
chopped broccoli or cut up asparagus
spears, chopped onions, roasted red
pepper, frozen chopped spinach or
peas (thawed), olives, smoked salmon,
cream cheese, poached salmon or tuna
or hard boiled egg, chopped green
onions, toasted slivered almonds
or pinenuts, toasted buttered bread
crumbs or crumbled potato chips on
top, capers, etc.
I use mostly cheddar and add some
goat cheese, Swiss and Parmesan
cheese for gourmet flavor. I also like
adding fresh chopped chives and but-
tered breadcrumbs just before serving
— and everybody loves it.
1 pound pasta shape, cooked
according to recipe directions
and drained, but not rinsed.
i/4 cup butter or margarine
1 /4 cup flour
21/2 cups hot milk or half and
half
salt and fresh ground pepper
to taste
1 /2 tsp. ground cayenne pepper,
or to taste
2 cups "add ins" (see above)
paprika to taste
2 cups grated cheddar cheese
or any combination of cheeses
for variation, use any
combination of cheeses you like
such as chevre (goat cheese),
blue cheese, Parmesan,
Fontina, Gouda, Muenster, Swiss,
Emmantaler, Brie, Romano, etc.)
Preheat the oven to 350F. Spray a
2-quart baking dish with non-stick
cooking spray. Set aside.
Melt the butter in medium saucepan
over medium-high heat. Stir in the
flour and cook, stirring, for about two
minutes, making sure the mixture
does not brown. Whisk in the hot milk
until the sauce is smooth and thick-
ened Add cheese and optional ingredi-
ents and season to taste with the salt,
pepper, cayenne pepper and paprika
(the sauce should be saucy — that
is not so thick that there is no extra
moisture — add more milk or water if
necessary). Bake, uncovered for about
30 minutes until the top is golden and
the sauce is bubbly. Serves 8.
❑