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Page II — THE SOUTHERN ISRAELITE, August 10, 1973
MEICHELS
By Norma Barach
Barbecued Kish
The nine days before the fast of
Tisha B’Av (which fell this year
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on Aug 7) comprise a period in
which traditional Jews generally
abstain from meat meals. Since
many dairy meals often are based
around fish, I am passing along
some general facts to keep in mind
about preparing this low
cholesterol, high protein food.
In buying fish, keep in mind that
about one-third of a pound of fillet
or fish steak makes one serving.
Because fish is highly perishable, it
should be tightly wrapped in foil,
plastic bag or sealed container in
the refrigerator. Never keep fresh
fish or fish taken from the freezer
more than one or two days under
refrigeration You should never
keep fish, by the way, for more
than two months in the freezer;
otherwise it will lose its taste and
quality.
Frozen fish should be thawed
overnight in the refrigerator. For
faster thawing, place in a closed
plastic bag under running cold
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ogj
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water Never thaw at room
temperature, in warm water, or
immersed in standing cold water,
or the flavor will be impaired Fish
should be handled as little as possi
ble when cooking; lurn fish only
once.
Now for a recipe:
Fish, either fillet, steaks or whole
(as preferred)
Seasoning salt
Pepper
Butter or oil
Barbecue sauce
Season fish with salt and pepper
to taste. Place on broiler pan or
grill. Brush with butter or oil and
barbecue sauce. Broil 4 to 6 inches
from heat until lightly brown and
tender. (It should flake easily with
a fork.) Cook fillets 4 to 6 minutes;
steaks 6 to 12 minutes, and whole
fish (depending on size) 8 to 20
minutes. Fillets seldom need tur
ning. Steaks and whole fish need
turning and to be brushed with
butter or oil and barbecue sauce
during broiling.
Abrams—
Continued from Page 5
problem. Put an end to harassment
and intimidation and propaganda.
Stop the trials. Open the doors
wide for those who wish to leave.
This would be an act of historic
justice for the last remnant of east
European Jewry.!”
Mr. Abram might have added
that it also would have been within
the scope of a UN convention
which decrees the right of all per
sons to leave a country and return
thereunto if they so desire.
Yeshiva High
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Adds to Staff
HARBOUR HOUSE
Yeshiva High School has this
week announced two additions to
its teaching staff to meet the “ever
growing influx of new students,”
according to Dr. Edwin J. Galler,
school president.
Rabbi Shimon Lawrence has
been engaged to serve as instructor
in the Judaic department. Rabbi
Lawrence was raised in Atlanta,
studied at Talmudical Academy of
Baltimore and is a graduate of
Yeshiva University. In addition to
his ordination, he holds the B.A.
degree in history. Rabbi Lawrence,
who is twenty-seven years of age, is
the father of one child, and has
served for the past two years as a
member of the faculty of the
Miami Beach Hebrew fligh Schol.
In addition to Rabbi Lawrence,
Yeshiva announced the engage
ment of a special consutlant for the
general studies program, Dr.
Margaret Ammons, chairman of
the Department of Education at
Agqes Scott College. She will
assist in curriculum and program
development and will serve as a
resource and consultation person
for the entire Yeshiva faculty.
The Yeshiva High School,
which was founded three years
ago, is an independent school ser
ving the entire Jewish community,
Dr Galler said. Students this year
will include children from several
out of town communities such as
Knoxville and Dallas. The Yeshiva
program offers a general studies
curriculum based on the Georgia
Department of Education's
program, as well as a wide variety
of Judaica studies on the high
school level. The school will open
this September with programs
from the eighth grade through the
eleventh grade.
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