-„! mr. Have you ever imagined a better life for your overweight teen? Secrets Revealed! OUR PROGRAMS FEATURE: • Michigan's largest established weight loss clinic Passover recipes to be shared at Aish/JCC event. • Medically supervised programs • Customized for your child's or teen's unique needs • • Regular grocery store food • Maintenance - on-going support to keep the weight off Kelsie lost 42 lbs. in 24 wee 1 PROGRAMS FOR MEN, WOMEN AND TEENS See our ad under Weight Control Services in the at&t Yellow Pages ! at&t --- Clinics in Southfield, Waterford, Novi and Farmington Hills/West Bloomfield with 26 additional locations in Michigan to serve you! Call for a FREE consultation • Open 6 days per week 1-800-GET SLIM • www.mwlc.com Dr. Jason Ellis •Palmer Graduate Special Rate •Activator Methods Instructor Children age 0-12 years old, $1 00/year •Michigan Pediatric Chiropractic Assoc. member (unlimited visits as necessary) *if no insurance available •Michigan Assoc. of Chiropractic member Chiropractic may help your child with: • asthma • allergies • autism • ear infections • ADHD • • • • • colic constipation bed wetting traumatic births scoliosis • common cold • flu • headaches • torticollis ...and many more. 28555 Orchard Lake Rd., Suite 106 (Between 12 & 13 mile, in the Weight Watchers Building) in Farmington Hills! Phone : (248) 489-4044 www.BeWellChiropractic.com Personalized & Gentle Care Free Consultations Newborns to Seniors C6 March 26 ^ 2009 A ish Huntington Woods and the Jewish Community Center are co-sponsoring a pre-Passover event March 29 that will bring together local lead- ers Doreen Hermelin, Beverly Liss and Florine Mark to share their secret Passover recipes. The story of Passover is the story of Jewish women showing absolute clarity in the vision of the Jewish People, so it is natural that a Passover event should feature our own community's great Jewish women who have shown clarity and leadership," said Rabbi Simcha Tolwin of Aish Huntington Woods. Each presenter will be demon- strating her own Passover recipes. Afterwards, there will be sampling of the recipes that have been pre- pared in advance by Matt Prentice Restaurant Group catering. "Jewish cooking, and especially Passover cooking, is a critical part of the holiday," said Aish's Estie Tolwin, who organized the event with Heidi Budaj of the JCC. "We bind and share our recipes, and get in touch with our heritage, and that is what this event is about." Participants are asked to register in advance and send in their favorite Passover recipes. A cookbook fea- turing the recipes will be given out at the event. "We will try to include every recipe we get, and even a picture and a story if you have one with the reci- pe," Tolwin said. The event is at 7:30 p.m. Sunday, March 29, at the JCC in West Bloomfield. Cost is $18. To register, go to www.aishinthewoods.com or call (248) 327-3579. Here are sample recipes: Naomi Margolik's Apricot Squares Crust: 2 cups matzah cake meal, sifted 1 /2 lb. butter or margarine 2 egg yolks pinch salt 1 cup sugar 1 cup ground walnuts 1 tsp. vanilla Filling: 1 jar (16 oz.) apricot preserves 2 Tbsp. lemon juice Cream butter and sugar, add eggs, vanilla, cake meal, nuts and salt. Mix. Grease disposable cookie sheet pan. Press 3/4 of the mixture into the pan. Bake for 20 minutes at 325F. Refrigerate remaining crust. Mix fill- ing and pour over crust. Crumble remaining crust over filling. Bake at 325F for 30 to 35 minutes. Florine Mark's Gefilte Fish My grandmother was "the best cook," and when I say best, I mean the best and she often would cook up this recipe. We were very poor when I was young, and every time I cook this recipe, I feel that nostalgia of the being back over on Elmhurst in Detroit on a Friday night with all my aunts, uncles, sisters enjoying each other and sharing laughs and love. 2 1/4 pounds whitefish 2 eggs 1 /2 cup cold water 2-3 Tbsp. matzah meal 2 Tbsp. sugar 2-3 onions 3 carrots Salt and ground black pepper Horseradish and beets, to serve Place the fish fillets on a plate and sprinkle with salt and chill for 1 hour, or until the flesh has firmed. Rinse the fish well, then put in a food pro- cessor or blender and process until minced or ground. Put the fish into a bowl, add the eggs, mix, then gradually add the water. Stir in the matzah meal, then the sugar and seasoning. Beat until light and aerated; cover and chill for 1 hour. Take 1-2 tablespoons of the mixture and, with wet hands, roll into a ball. Continue with the remaining mixture. Broth: Take approximately 1 1/2 quarts of water and combine with fishheads with bones, 1 medium onion, 1 medi- um carrot, pinch of salt and bring to a boil, then you add the fish balls. Cover and simmer for 40 minutes. (Fish stock can be used as a substi- tute). Let the fish cool slightly, then remove from the liquid. Serve warm or cold with horseradish and beets.