St. Louis Jewish Light from St. Louis, Missouri • 9

St Louis Jewish Light April 24, 2002 Page9A 1 TABLE TALK BY DOROTHY FIRESTONE B.tarfe r.V3P Qniaeslfi I Iff kwls Going through a box of family pictures, Ruth Rosen found a folder of recipes typed by her mother, Janet Lor-ber. They were the dishes Muggs Lorber Joved to prepare for family and friends. Being a good cook is an attribute rarely considered in someone like Lorber who is best known for Camp Nebaga-mon. He started the camp in Wisconsin in 1929, during the Great Depression, making it a summer home for thousands of boys and camp counselors. Not only iat to It feels belter just to talk about it.

That's why we're here. Our staff Is made up of caring and sensitive individuals. Together, we can help you explore your options. We can refer you to recognized professionals in St. Louis for counseling, legal advice or help in finding a safe environment.

We can also put you in touch with some very special Rabbis. But in order for us to reach out to you, you must first reach out to us. selor at Camp Kawaga, he met his future wife, Janet Rolfe from Milwaukee. The Lorbers moved to St. Louis where he became the first director of physical education at the Young Men's Hebrew Association on Union Boulevard.

In the late '50s, the Lorbers moved to Florida and daughter and son-in-law Sally and Bernard Stein took over as camp directors. Lorber became a part-time consultant to the National Job Corp and worked with disadvantaged boys in the Job Corp Training Centers around the country. He died in March 1982. In his eulogy, Stein said: Muggs had the wisdom to know there was only one way to conduct human decency and total integrity. His concern for ethical behavior was central to his feelings about camp as a group living experience for children." All this and cooking, too.

Rosen tells Muggs Spaghetti Smce 1 pound ground chuck 1 medium onion, minced 2 tablespoons extra virgin olive oil 1(6-ounce) can tomato paste 34-1 cup beef broth Salt and fresh ground pepper to taste 1 pound spaghetti Put meat in skillet, turn heat to medium and sautfe until meat has given off most of its fat and has lost its raw color. Drain, discarding accumulated fat, but leaving any browned bits of meat in pan. Put onion and olive oil in same pan, turn heat to medium and saute onion until it has softened and starts to brown, aoout mtn. Keturn meat to pan, sat in tomato paste and enough beef broth to make a thick paste, about 34 cup. Add salt and pepper to taste.

Simmer partly covered about 20 minutes. Cook spaghetti according to package directions. To serve, mix one cup of sauce with hot drained pasta. Spoon remainder on top. of the New Year's Eve she wanted to go out with her 9th-grade friends.

Muggs thought she was too young. "He was very strict about things like that," she says. "But," he said, 'If you stay home and have a party, I'll make spaghetti for you and your The party was a great success, Rosen says. Daughter Sally Stein says when he brought his cheesecake to her in college, he did not want anyone to know he made it. "In those days, it isn't what dads did," she says.

"But it was really uncharacteristic of him, because he didn't give a damn what other people did." Muggs' Cheese Cake Crust 22 graham crackers rolled into crumbs 12 cup (1 stick) butter, melted Filling: 24 ounces cream cheese, soft cried at room temperature about 1 hour 1 cup sugar 4 eggs 1 teaspoon vanilla Topping: 2 cups sour cream 3 tablespoons sugar 1 teaspoon vanilla Preheat oven to 375 degrees. To prepare crust, combine graham cracker crumbs with butter and press into bottom of an 8- or 9-inch spring form pan. Set aside. In an electric mixer on medium speed, beat cheese and sugar until smooth. On low speed, add eggs one at a time, mixing well.

Mix in vanilla. Fill crust and bake 25 minutes. Remove from oven and raise oven temperature to 4 75 degrees. Allow cake to cool lO min- utes. Combine sour cream with sugar and vanilla.

Spread over cake and return to oven 5 minutes more. Cool and refrigerate. Yield: about 12 servings Note: I used chocolate graham crackers in crust Great. Cinnamon ones would work also. Cake freezes well.

Confidential Hotline (Toll Free) 888 883 2323 Sponsored by the St. Louis Jewish Council Against Family Violence (JCAFV) To advertise in the Light, call 31 4-432-33531 The lata Max Lorber was a mentor to thousands of campers. did he teach the joys of the wilderness and the sports of summer, be became father figure and mentor. Many men who attended Nebagamon in their formative years remember those things about him and often tear up when his name is mentioned. He was very positive role model, says Alan Mayer who went to Nebagamon the first year it opened and remained part of the camp for 10 years as camper and "He was everything a young man wanted to be.

He was a guiding mentor. The Yiddish word is mensch" Avid fisherman Chuck Cohen says, "I Ho rmmhprtViic at famn 1 was 7, he ana I went out on a boat together. It was the first time I ever fished. I was hooked." Lorber grew up in Columbia City, and Indiana University where he lettered in football, basketball and baseball and received All American Honorable Mention as quarterback of the Indiana football team. While a coun Congregation Shaare Emeth Richard M.

Sher BERG ASSOCIATES INDEX ANNUITIES Guaranteed Return Deferred Taxes Minimum $5000 878-0081 if---' ft 11645 Ladue Rd. St Louis, MO 63141 Temple Office: 569-0010 Religious School Office: 569-1273 Preschool Office: 569-0048 Rabbi Jeffrey B. Stiffman Cantor Kenneth A. Jaffe Rabbi Janine C. Schioss Rabbi Jay C.

Perlman Rabbi Andrea Goldstein Cantor Edward R. Fogel Emeritus WORSHIP SERVICES Friday, April 26 7 p.m. in the Youth Lounge Torah for Tots 8:15 p.m. in the Sanctuary Rabbi Perlman will speak Service interpreted for the deaf Saturday, April 27, 10:45 a.m. in the Chapel Informal Shabbat Worship Friday, May 3, 8:15 p.m.

in the Sanctuary Rabbi Stiffman will speak Saturday, May 4, 10:45 a.m. In the Sanctuary Michael Scott Swider, son of Richard and Vicki Swider, becomes a Bar Mitzvah In Room 1 5 Informal Shabbat Worship Friday, May 10 7 p.m. in the Youth Lounge Taste of Shabbat Torah for Tots or Alternative Service 8:15 p.m. in the Sanctuary Rabbi Perlman will speak Saturday, May 11, 10:45 a.m. In the Sanctuary Sara Kate Lipstein, daughter of Steven and Susan Lipstein, becomes a Bat Mitzvah In Room 15 Informal Shabbat Worship Morning Service every Monday and Thursday, 7:30 to 7:50 a.m.

in the Ida Pasternak Chapel Saturday torah Study with the Rabbis a.m. Membership inquiries are always welcome. Call Ronnie Brockman in the Temple office, 314-569-0010, between 9 a.m. 5 p.m. Regional Director 4S fyearsdgency Experience 1 Are You Over 55 and looking for a job? An employer looking for dependable workers? WE CAN HELP! Project EARN offers FREE employment counseling and placement services to seniors Experienced individuals to fill Sunday, April 28 8 a.m.-2 p.m.

Mitzvah Day Saturday, May 4 1:30 p.m. SETYG Dance Sunday, May 1 p.m. From Our Kitchen To Yours Thursday, May 9 1 1:30 a.m. Seniors' luncheonprogram Wednesday, May 15 5:30 p.m. Room at the Inn Thursday, May 16 7-10 p.m.

Tikkun Leil Shavuot Sunday, May 19 Taste of the Town employers staffing needs Call Bob Bernstein Project EARN (314)432-1617 6 Millstone Campus- Ste. 3050.