Newspapers / The Charlotte Jewish News … / Sept. 1, 1983, edition 1 / Page 19
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Page 19-THE NEWS-Septembar. 1983 Federation & Center (Continued From Page 8) tivities and some of these concerns. If you lived in a closed society and never saw a non-Jew, it is unlikely that you would marry one. We live in an open society. Our kids go to school from nursery school through col lege usually with non-Jews. We have to find ways to convey the excitement, the romance, the uniqueness of Judaism and the Jewish peo ple from nursery school to the age of 90 to keep people in the heart of this open society committed to remain ing Jews. I think it can be done. I think Centers can play an important part in that pro cess. I don’t think it’s all go ing to happen at the snap of a finger, nor quickly, but I want to substitute joy for duty: I want at least to add joy to duty! Q: Do you see the Center as a setting for both informal and formal Jewish education experiences? ELR: I see the Center ab solutely as an educational setting. It’s an informal set ting for both formal and in formal education. I think Centers can deal more with experiential learning than with what we call didactic — that is the instructional— kind of learning. But, I think it is absolutely essential that Centers be in that business. Q: JWB is very much in terested in the connection between North America and Israel. How do you see the relationship between Israel and the Diaspora ? ELR: I believe most em phatically that a Jewish community will survive, not only survive but survive creatively, in the Diaspora and especially in North America. When we talk about the centrality of Israel as the Jewish People, the idea of a people who have persisted in many different places with the thought of returning to Jerusalem, then I’m very comfortable with it. I reject the notion that Jewish life can exist only within those parameters and perimeters which are the State and the Land and that all Jewish life outside will wither away. I have been to many Jewish communities in the world which acted on the assumption that Jewish life would exist only in Israel, and it become for them to some degree a self-fulfilling prophecy. They did not create institutions to strengthen their own com munities, and to guarantee their own Jewish survival. I don’t want to create that self- fulfilling prophecy for North American Jewry. Lionel Koppman is director of Public Information Ser- vices for JWB and executive editor of the agency's magazine, JWB Circle. Frank F. Wundohl is JWB’s director of Communications and Public Interpretation and publisher's represent tative of JWB Circle. Meichels for the Holidays By Norma Barach (Cop3rright 1983, JTA, Inc.) Rosh Hashanah Menu The High Holidays are almost upon us, even though the weather is quite warm, and summer is still here. Some sug gested Rosh Hashanah menus: Dinner: Vi cantaloupe filled with pineapple chunks Chicken soup with noodles Roast brisket with baby onions and mushrooms Tzimmes* Tossed salad Pareve ice cream Cookies Coffee, tea Lunch: Tomato juice Gefilte fish Mexican salad"* Carrot kugel Honey Cake Coffee, tea *Tzimmes 1 bunch medium carrots ‘A cup oil honey to taste cup white raisins salt 1-2 tblsps. flour cinnamon Cut carrots into thin slices: saute lightly in oil. Add ‘A cup of water. Let simmer until carrots are soft. Add rest of ingre dients. Add another cup water. Simmer and thicken by ad ding flour to a litte water and then to carrots. Sprinkle with cinnamon and simmer a few more minutes. *Mexican Salad 1 head lettuce, broken up 2 cans kidney beans 5 tomatoes, chopped 1 large avocado, thinly sliced 4 ozs. grated swiss cheese crushed corn chips thousand island dressing Mix all ingredients together, except corn chips. Top with corn chips when ready to serve. Old-Fashioned Chopped Herring Have the taste for some old-fashioned chopped herring? Try making it the modern way. Serve with a basket of assorted crackers. Great for your Break-the-Fast buffet. I 12-oz. jar of herring in wine sauce 4 hard-boiled eggs 1 green apple, unpeeled 1 medium onion (spanish is preferred) Sugar . j. Drain herring. Save juice. Grind or'chop all ingredients together. Add sugar to taste. If more liquid is required, use juice from the herring. Garnish top with grated egg, white at either end and yellow in the middle. Then put green pepper rings decoratively on top of the eggs. Garnish the platter with tomato wedges and cucumber rounds. GEORGE SCHMAREN IS BAKING! Orders being taken now for Rosh Hashanah & Yom Kippur Challahs • Bobkas • Honay A Sponga Cakaa, ate. Call: That*a-A-Plzza 847-7039 Succoth Specialties Stuffed Cabbage 1 ^ lb. lean raw beef, chopped cup raisins V4 cup dried apricots, washed 2 tbsp. lemon juice 2 tbsp. brown sugar 1 large can tomatoes 1 small onion, chopped salt and pepper to taste ^ cup cooked rice (optional) Prepare cabbage by soaking leaves in boiling water to make them less brittle. Season chopped meat highly with salt, pepper and onion. You may add rice. Roll a portion of the meat mixture in each leaf. Place in large pot or kettle. Add remaining ingredients and cover. Simmer for about 2 hours or until cabbage is tender. Place cabbage rolls and raisins in another pot and strain sauce (apricots and tomatoes). Pour strained sauce over cabbage balls and raisins. Before serving you may brown cabbage for an addi tional 15 minutes in the oven. Smaller portions can be made and served in a chafing dish for entertaining. Apricot Chantilly y2 lb. dried apricots V2 large orange V2 cup sugar Vi cup coarsely chopped walnuts 3 tbs. orange flavored liqueur 1 cup heavy cream, whipped stiffly shaved chocolate for garnish 1. Soak apricots in cold water to cover for several hours. 2. Finely shred the rind and pulp of the orange and add it to the apricots with V2 cup sugar. Cook mixture over low heat for about 15 minutes or until apricots are tender and most of the liquid is absorbed. 3. Let mixture cool and blend it in a blender or rub it through a sieve. 4. Stir in walnuts and liqueur. 5. Fold in cream and spoon into 6 individual pots de creme or a 1 quart mold. Garnish with chocolate and chill. Garrett and Apple Tzimmes Tzimmes — generally carrots with something else — is traditionally served during the Succot holiday as a side dish, 4 cups carrots 1 tblsp. barley 3/4 cup grated apple 3 tblsps. mayonnaise 2/3 cup water 1/2 tsp. salt 2tsps. brown sugar . Combine all ingredients in a saucepan. Cover and cook over low heat for 2 hours or until barley is soft. Watch carefully while cooking and add more water if necessary. Serves 6. tWUj (mL Bc/ Swimmer Insurance Agency, Inc. For All Of Your Insurance Needs Scott Swimmer David Swimmer Harry Swimmer 725 Providence Road Charlotte, NO 28207 704/333-6694 lariDn naiiD ANN LANGMAN Harrington/Dowd Realty Co. m 704/525-3266 (Office) 704/364-1691 or 1693 (Home)
The Charlotte Jewish News (Charlotte, N.C.)
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Sept. 1, 1983, edition 1
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