HHMI Newsgroup Archives
From: heb_roots_chr@mail.geocities.com
Sent: Tuesday, June 10, 1997 2:59 AM
To: Hebraic Heritage Newsgroup
Subject: RE: All about Shavuot!
From: "Widgren, Valerie/COR" <vwidgren@CH2M.com>
To: "'heb_roots_chr@geocities.com'" <heb_roots_chr@geocities.com>
Subject: RE: All about Shavuot!
Eddie:
Thanks for passing this one on. I know that Kaballah has been
misused in the past by "christians" and now--in many circles--has a bad
name as something very evil. But with everything in life (i.e., the
zodiac/atronomy) haSatan always distorts truth and comes up with a
counterfeit. Do you have any comments on Kaballah? I have a copy of
the Zohar but have not had time to read it.
Thanks.
Val Widgren
From Eddie:
***************
Val,
I would suggest that you just keep concentrated on the Bible.
***********************************************************************
From: Weiss Randall <"rwe352@airmail.net"@airmail.net>
Reply-to: "rwe352@airmail.net"@airmail.net
Organization: Crosstalk
To: heb_roots_chr@geocities.com
Subject: Re: All about Shavuot!
RE: THE CHAIN OF REVELATION
>
> The modern-day emergence of Torah mysticism into the public
> domain began with the 13th century publication of the Zohar --
> the Kabbalistic magnum opus of Rabbi Shimon Bar Yochai, written
> more than 1,000 years before.
>
Dear Eddie:
This is simply not true. We must all learn to differentiate between
mythology and theology. According to the most basic Christian
beliefs, the "Written Law" of the Holy Scriptures cannot be compared
to the "Oral Law" of the Talmud. The majority of Jews living around
the world also reject the Talmud as being on a par with the Bible. It
is particularly offensive to find the Zohar given the reverential
position of near-biblical status. There is no doubt by most Jewish
scholars (such as Gershom Scholem) that the Zohar is a lovely piece of
medieval pseudepigraphic literature. It is absolutely not a 1st
century work of Rabbi Shimon Bar Yochai. I hope that historicity has
not lost its relevance for Christian believers interested in the
Jewish roots of the faith.
Randy Weiss, Ph.D.
**********************************************************************
From: Yochana@aol.com
To: heb_roots_chr@geocities.com
Subject: Shavuot
Shalom Rooters,
Just wanted to pass on a couple of recipes to ensure a tasty Shavuot
for all!
On this day it is customary for some to have blintzes or cheesecake
or another family "dairy" favorite. But remember, you can have these
yummy desserts anytime. I suppose one could use "low fat" ingredients
to preserve the waistline........but that is up to personal
preference.
ISRAEL: RECIPES
Blintzes
Throughout the Western world people eat crepe suzettes. Blintzes are
the Jewish eastern European version of the French treat. The Israeli
bent on having a light meal in the evening, after a theater
performance or movie, will choose from among a number of specialty
restaurants serving this delicacy with a choice of several different
fillings.
Filling
1 lb. dry cottage cheese
1 small package cream cheese
1 egg
Cinnamon
2-3 tbs. sugar
Raisins (optional)
Batter
1 cup flour
1/4 tsp. salt
1 cup water, soda water or milk
2 eggs
For filling: combine cheeses, sugar, and egg. Add cinnamon and
raisins.
For batter: combine flour, water and salt. Add eggs and beat until
smooth. Spoon a little batter into a heated, greased 7-inch frying pan
(crepe-size), just to coat bottom, tipping to spread it thin. Cook on
one side only then turn onto a towel. Place about 1-1/2 tbs. filling
on each pancake, roll up, tucking in ends. Bake for 10 minutes at
medium heat.
Provided by the Embassy of Israel
ALMOND PRALINE CHEESECAKE
Crust:
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted and finely chopped
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted
Cake:
3 8-ounce packages cream cheese, softened
1 14-ounce can condensed milk
3 eggs
1 teaspoon almond extract
Topping:
1/3 cup firmly packed dark brown sugar
1/3 cup whipping cream
1/2 cup chopped toasted slivered almonds
Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press
firmly on bottom of 9-inch springform pan. In a large mixer bowl, beat
cream cheese until fluffy. Gradually beat in condensed milk until
smooth. Add eggs and extract. Pour into pan. Bake at 425 for 10
minutes, then at 300 for one hour. Top with Almond Praline Topping and
chill.
Almond Praline Topping:
In a small saucepan, combine sugar and cream. Cook and stir until
sugar dissolves. Simmer 5 minutes or until thickened. Remove from
heat; stir in almonds.
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