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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 TIRED OF SLICK CAR SALESMEN? Try a NICE JEWISH BOY! Nu, so it can’t hurt! Call or see Joe Witz, and mention this ad. 6-Year New Car Warranty KELLY FORD 5290 ROSWELL RD. SANDY SPRINGS 252-3000 NEW AND USED CARS 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 Entire oceanfront block f 37th to 38th St MIAMI BEACH^ Phone (305)531 0061 m nn daily per per. dble. occ.J ■ ^ UU of 157 rooms ■ * Now to Sept. 3 Including Strictly Kosher Meals • Fresh Water Swimming Pool • Private Beach & Patio • Sugar & Salt Free Diets | • Oceanfront Synagogue r Conditioned *Free Parking! DIAL DIRECT FREE' 800-327-8165 Sc OR SEE YOUR TRAVEL AGENT A STEVEN J. ZIER & CO. INCORPORATED SPECIALIZING IN TAX SHELTERED INVESTMENTS WITH OFFICES IN THE NORTHSIDE TOWER 6065 ROSWELL RD., N.E., ATLANTA, GEORGIA 30328 SUITE 605 Phone 404/256-2780 MmWf, National Association of Securities Dealers, Inc. Save *2,000 00 Don’t Travel To Ffance To Experience Authentic French Cuisine THE FRENCH KITCHEN ... Is a gourmet’s delight lot pantry items and frozen entres & appetizers (their own prepared specialties) StVO Brioches, French Bread \ ogj i; Ft 07-N" Jrattct ... Is an intimate dlning-spoUpaklng reservations on ly) Mon.-Thurs. 6-10, PrE-A-Sat 6-11. 0 i , A. ilcheti) msine C y»hutcaise \ f i 25*1 IMiml Kd . N.E. — 2.VM*W BroidUrw Pt«n (off Morion Hood A-Irtri 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 redi-print • quick copy center THE TIMESAVERPEOPLE - PRINTING WHILE YOU WATCH FOR AIL YOUR PRINTING NEEDS 876-2930 QUALITY WORK INSTANT SERVICE Business Typesetting Layout Personal Letterheads Announcements Envelopes Invitations Business Cards Rubber Stamps Business Forms Wedding & Bar Mitzvah Invitations redl-print THE TIME SA VER PEOPLE - 1766 CHESHIRE BRIDGE ROAD. HE ATLANTA. GEORGIA 30334 NORMAN KRAAR, OWNER Awhale of a clambake for twos $ \4 95 We go off the deep end, with oysters on the half shell, steamed clams, Maine lobster, corn on the cob, salad and wine. A gastronomical feast, serv ed every night, only $14.95 for two! 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. at the Mariott* Motor Hotel Courtland & Ellis 659-6500 for reservations NOVS OPl N FOR L I \CH Monday through I tul.is 1)1 NM R ' D AYS \ As L I K CA n- RISC H)R I'M l 111 /’lA’/Z/s II 111 MU I NAKATO JAPANESE RES! U RAM 1X91 Piedmont Road. NE N"\1-(i5X2