Texas Jewish Post (Fort Worth, Tex.), Vol. 41, No. 41, Ed. 1 Thursday, October 8, 1987 Page: 15 of 20
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Food
Arms Package
Continued From Page 7
sultations with
Congress," Phyllis
Oakley, A State Depar-
tment spokesperson,
said Tuesday. "We in-
tend to continue to con-
sult fully with Congress
on this important issue.
We urge all Senators to
keep an open mind on
this issue during the
consultation process."
But at a press confer-
ence Broomfield, the
ranking Republican on
the House Foreign Af-
fairs Committee, said
House members had not
been consulted. "I think
it's important if the
Administration wants to
get an arms package
through it's going to —
require partnership on
the part of Congress and
the Administration
working together." He
said the Administration
can not just decide on
what will be sold and
then submit it to
Congress.
Smith noted that last
August, just before
Congress took a sum-
mer break, State Depar-
tment and Pentagon of-
ficials told the House
Foreign Affairs sub-
committee on Furope
and the Middle East
that a package had not
yet been agreed upon
But a week after
Congress adjourned,
The Washington Post
gave details of a $1
billion arms sale
package the Administra-
tion was planning to
submit, Smith said.
Smith said he
believes the Ad-
ministration is con-
sulting with members of
the Senate and with
House Speaker Jim
Wright (D.-Tx.) and
other House leaders but
not with the members of
the House Foreign Af-
fairs Committee which
will be the first to deal
with any arms proposal.
The Administration may
be concentrating on the
Senate since House
rejection is a certainty
and the fate of arms
proposals usually lies in
the Senate.
Smith noted that the
Administration has to
submit the proposal to
Congress this week or
next since it must give
Congress the required
50 days to consider an
arms proposal before its
expected adjournment
in November.
Another reason may
be the scheduled visit to
Washington in mid-Oc-
tober of Saudi Crown
Prince Abdullah. This
was denied by Oakley,
who said the Adminis-
See Arms Page 77
Holocaust Center Dinner
Continued From Page 7
Jacobs, this institution
stands to commemor-
ate, educate and help
the general public to
grasp not only that the
Holocaust occured, but
the significance of not
allowing such a human
debacle to happen
again. Located on the
lower level of the
Jewish Community Cen-
ter, it offers a complete
library, memorial room
and museum of artifacts
both pre-Holocaust and
Holocaust. It also ser-
ves as an educational
tour facility for the
Dallas I ndependent
School District, in ad-
dition to all outlying
school districts. Since
1984, more than 13,000
students have stepped
through the doors and
learned what the
Holocaust means to the
human population as a
whole.
Dr. Norman Kaplan is
president of the Dallas
Memorial Center for
Holocaust Studies.
Other officers include
Ann Sikora, Martin
Donald, vice-presidents;
Esther Szor, secretary;
Ronald S. Fidelman,
treasurer and Michael
Jacobs, Honorary
Chairman.
Directors are Jack
Altman, Osias Blum,
Lawrence Cohen, Otto
Fridia, Max Glauben,
Roslyn Goldstein, Steve
Gutow, Jeremy
Halbreich Bishop Mark
Herbener, Michael
Hopkovitz, Mark
Jacobs, Walter Levy,
Sarah Mendel, Dr.
Gloria Price, Gussie
Rosenberg, Michael
Schiff, Marge Schafer,
Donald Schaffer, Martin
Sher, Sam Szor, Rev.
Bruce Theunissen,
Thelma Vogel and Leon
Zetley.
Proceeds from the
dinner will assist the
Center in developing
educational materials,
outreach programming,
video tape testimonies
of Holocaust survivors
and liberators, exhibits,
an expanded film
library, video room,
operational funding and
the expansion of the
library.
Information regar-
ding the Dinner of
Holocaust Memorial
Center is available from
Sue Kollinger, Executive
Director, (214) 750-4654.
Sukkot is a time for entertaining
guests in the sukkah. When preparing
foods to serve in the sukkah, give con-
sideration to distance from the kitchen.
You may want to use a hot plate or war-
ming tray in the sukkah to keep food
warm. Or minimize the amount of hot
foods served. For large crowds, finger
foods are your best bet.
Here are some Sukkot dishes.
nj.mtuffs.cl datjtjcigE.
2 lbs. sauerkraut
1 can (25 oz.) tomato puree
Vi cup dark brown sugar
2 cups beef broth or bouillon
V* cup raisins
Salt and Pepper to taste
2Vi lbs. ground beef
Vi cup raw rice
onion slices (optional)
caraway seeds (optional)
Drain sauerkraut (rinse if very sour) and combine
with tomato puree, brown sugar, broth, raisins, salt
and pepper in a large pot. Mix well and bring to a
simmer over moderate heat. Combine beef, rice,
salt and pepper in a mixing bowl. Form into meat-
balls (about the size of golf balls) and add to sauce.
Cover; simmer gently stirring occasionally, for
about 1 'A hours. Add sliced onion and caraway
seeds to sauce if desire.
<SggfiCant <Sa[a.d
1 large eggplant
1 small onion
1 small dill pickle
2 hard-cooked eggs
2 garlic cloves
V4 cup mayonnaise
3 Tbsp. olive oil
2 Tbsp. lemon juice
salt and pepper to taste
chopped parsley
toasted sesame seeds
Prick skin of eggplant; cook until soft, about 30
minutes in a 400 degree oven. Cool, drain off excess
moisture and remove skin.
Using food processor, insert metal blade. Cut
onion into quarters and cut pickle in half; place in
work bowl with eggs and garlic and pulse several
times to chop. Remove. Place eggplant, mayon-
naise, olive oil and lemon juice in work bowl and
process into a smooth puree. Fold this mixture into
onion-egg mixture. Adjust seasoning.
Chill several hours. Garnish with chopped par-
sley and tasted sesame seeds. Serve with thin slices
of toasted rye bread.
Sa’i/kiy cJfnd J^zLzd
^dn.uit
Vi lb. coarse barley
salt to taste
1 Vi lbs. mixed dried fruits (prunes) apricots, pears,
peaches, apples)
Vi cup white raisins
Vi cup currants
Vi tsp. cinnamon
Vi tsp. powdered ginger
Vi cup brown sugar
3 Tbsp. margarine
Soak barley in cold water for a few hours. Cook
in same water, adding salt, for one hour. Strain off
water.
Cook dried fruits in water to cover for 15
minutes. Do not overcook. When removing fruit,
reserve one cup of fruit juice.
In a large greased casserole or glass baking dish,
place a layer of barley, then dried cooked fruits,
raisins and currants. Mix cinnamon, ginger and
brown sugar and sprinkle over fruits and barley.
Cut margarine in pieces and scatter over casserole.
Add one cup of reserved juice in which dried fruits
were cooked.
Bake in a 350 degree oven for one hour. If barley
starts to become dry, cover with foil. Yield: 12 ser-
vings.
cJ~ff1f2.Cz <Stzudz£
2 cooking apples
'A cup sugar
V* cup raisins
2 Tbsp. chopped nuts
'A tsp. cinnamon
rind of one lemon
4 sheets phyllo dough
'A cup butter or margarine, melted
'A cup fine dry breadcrumbs
confectioners' sugar
Preheat oven to 375 degrees. Peel and core ap-
ples. Combine, with sugar, raisins, nuts, cinnamon
and lemon rind.
Take one sheet of phyllo spread out on a dry
board. Brush with melted butter and sprinkle with 1
tablespoon of breadcrumbs. Place a second sheet
of phyllo on top. Brush with butter and sprinkle
with breadcrumbs. Place half of apple mixture at
one end of phyllo sheets, leaving a one-inch border.
Starting with that end, carefully roll, jelly-roll
fashion, ending with seam on bottom. Brush top
with more butter and place in a greased jelly roll
pan. Repeat process with remaining filling and
phyllo dough.
Bake for 35 minutes or until golden brown. Just
before serving, sprinkle with confectioners' sugar.
Serve warm
— Meryl Ain
— long Island Jewish News
Shelved Lavi Leaves Defense Gap
Continued From I
ment of the Lavi can be
applied to the aircraft
that will replace it, the
final result will not be
as capable.
Israel's many friends
in the Congress repeat-
edly demonstrated their
support for the Lavi
project with their voices
and votes. Pentagon
pressure on Israel to
cancel the Lavi was
severe, as well as inter-
nal opposition from
Israelis who argued that
funds invested in the
Lavi should be spent on
other programs.
The LavTwas a grand
Israel project that such
a small nation with such
a small economic base
could not afford
without the additional
U.S. support that was
simply not forthcoming.
However, we can all be|
very proud' of what w,ast
~achieved by"TsraeT.~Af-
ter all, the Lavi was not
only a paper airline. It
flew and flew well — if
only in prototype form.
While it became ap-
parent that Israel on its
own did not have the
economic might to
carry a space-age jet
from conception
through production, the
Lavi program demon-
strated Israel could
challenge the rest of the
world with its in-
novation, and
willingness to challenge
the odds. No less
authority than the
h i gh J y respected
publication Aviation
Week and Space
Technology editorializ-
ed:
"If the Lavi with its
sophisticated avionics
suite, lives up to its
billing as a new-
generation ground air at-
tack, it should not be
overlooked as a can-
didate for the U.S. Air
Force's emerging Close
Air Support aircraft re-
quirement. "
Perhaps only time
Will tell how the final
chapter vNfill be writ-ten
on the Lavi.
FORT WORTH THURSDAY, OCTOBER 8, 1987 TEXAS IEWISH POST
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Wisch, J. A. & Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 41, No. 41, Ed. 1 Thursday, October 8, 1987, newspaper, October 8, 1987; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth755718/m1/15/: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; .