Thoughts From Lubavltcher Rebbe By Rabbi Yossi Groner There is no doubt that one of he most important holidays ve celebrate is the festival of jhavuoth. We recount the jreat event when we stood at i^t. Sinai and G-d gave us the Porah. King Solomon in his writing haracterizes the holiday as >ur wedding day. The children if Israel being the bride and j-d the groom. When study- ng G-d’s Torah and observing he commandments we are inked and united with G-d. When G-d was ready to give IS the Torah, he asked the ews who will guarantee that he Torah will be kept. To this hey replied that our fore- athers will be our guarantors, i-d was not satisfied so they aid our prophets will be our :uarantors. G-d was still not atisfied so finally the Jews aid our children will be our varantors. When G-d heard his he said now I will give you he Toreih. This teaches us the trength of the Jewish child- en during the giving of the 'orah and also for generations 0 come. When we celebrate our wed- ing anniversary we remem- er that this m£u*riage can on- 1 last if we continue to honor ur part of the agreement with r-d. We must take care of our hildren’s education and also ur own. When we celebrate a holiday , is not only to commemorate n event of the past but more nportant to celebrate the pre- ent. The festival is actually ^curing with us right now!!! Page 13-THE NEWS-June-July, 1984 Meichels By Norma Barach (Copyright 1984, JTA, Inc.) Ratatouille 1 large eggplant, peeled and diced 2 medium zucchinis, diced 2 green peppers, diced 2 red peppers, diced 1 large onion, diced y2 cup fresh mushrooms, diced ^/4 cup oil 2 bay leaves 5 cloves garlic, minced 4 large tomatoes, cut in eights 2 tblsps. fresh parsley, chopped salt, pepper to taste Soak eggplemt in salted water for 1 hour; drain. Saute eg gplant, zucchinis, peppers, onion and mushrooms in salad oil. Transfer to a 4-qt. casserole. Add remaining ingredients except parsley to sauteed vegetables. Bake uncovered at 300 degrees for about 2 hours. Stir occasionally while baking. Remove from oven: sprinkle parsley on top. Serves 8. Hamburger, Rice & Herbs 1 lb. chopped meat 2 tblsps. margarine V2 cup chopped celery 14 cup chopped parsley 1^2 tsp. salt, pepper 1V2 cups chicken soup 2 cups pre-cooked rice 1/8 tsp. oregano pinch thyme, rosemary, margarine Saute hamburger with margarine until lightly browned. Add onion, celery, parsley and cook for 5 more minutes. Add rest of ingredients. Cook over very low heat, covered, for 15 minutes. Serves 4-5. PAPERTOWN Distributors —J OPEN TO THE PUBLIC 10% discount on all Bar/Bat MItzvah supplies NO MINIMUMS • FREE DELIVERY COMMERCIAL ACCOUNTS INVITED Paper Plastics, Allied Products and Supplies Food arid Beverage Service Disposables Janitorial and Maintenance Supplies Chariott* Wilmington Ralaigh 4426 E. Indepandtnca 4209 Oleander Dr. 6612 Old Waka Forast Rd. 668-6663 395-1639 676-0216 PEARL ROHDE, M.S. 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