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. ❑