Friday, August 23, 1985
THE DETROIT JEWISH NEWS
aNbY- STEIN
bruce m. weiss
Jewelers
26325
Twelve Mile Rd.
Southeast corner Northwestern
Behind Gabe's Fruits
In The Mayfair Shops
Jerry Fenby
Fenby-Carr
Shelby Lee
Eric Freudigman
Carl Ryding
George Brooks
Contrast II
Sheldon Yellen
Caricaturists
10-5:30
Thurs. 10-8:30
353-1424
Wilmot
Tom Ploeger
C & 0 Crossing
Classic Touch
Jay Valle
Tim Hewitt & Feelings
Johnny Griffith
Design in Music
Eric Harris
Rendezvous
Perfect Blend
Johnny Chase
A Touch of Elegance
That•s Right
Soiree
Harry Teichert Strings
Raymon Carboni
Marlacht Band
.
,
MEM
...................
Plan to attend the annual
Bar-Ilan University
Dinner
SEAFOOD MARINADE
AND BASTE
These may be used for fillets,
steaks, or small whole fish.
Each recipe makes enough for 2
to 3 pounds of fish.
SEAFOOD
TERIYAKI
MARINADE:
Combine 1/2 cup soy sauce, 1
tablespoon sugar, 2 teaspoons
each lemon juice and minced
fresh ginger (or % teaspoon
ground ginger), 1 clove garlic
(minced or pressed), and 2 table-
spoons dry sherry or sake. Pour
over fish: cover and refrigerate
for 30 minutes to 2 hours, turning
fish occasionally.
Talent Agency
855-1400
HAVE WE GOT A BAND FOR YOU!
Mon.-Sat.
and cut into 1-inch cubes. Re-
frigerate until ready to use; or
marinate if desired.
If marinated, lift cubes and
drain briefly (reserve marinade).
Thread on skewers, •alternating
with vegetables. Place on well-
greased grill 4 to 6 inches above
a solid bed of low-glowing coals.
Cook, turning occasionally
and basting with reserved
marinade or baste for 8 to 10
minutes or until fish flakes
when prodded with a fork.
Makes 4 to 6 servings.
15
Support A Great University Providing
Excellence in Academics and ludical
SEAFOOD BUTTER BASTE
Combine Ys cup melted butter or •
margarine and % cup lemon
juice, dry sherry, or dry ver-
mouth. If you wish, add Y4 teas-
poon each dry rosemary and
thyme leaves, or rfi teaspoon tar-
ragon leaves. Use to baste fish
frequently during cooking.
CHILI FISH BITES WITH DIP
(This recipe is from Soups,
Stews, and Dips, published by
Gulf and South Atlantic
Fisheries Development Founda-
tion, Inc.)
1 pound fish fillets, fresh or fro-
zen
1 cup dry bread crumbs
1 tsp. salt
1 teaspoon chili powder
2 tablespoons melted margarine
or cooking oil
• r
DONALD FOX
Thaw fillets if frozen. Skin
fillets; cut into 1-inch pieces.
Combine bread crumbs, salt and
chili powder. Coat each fish bite
with crumb mixture, Place fish
bites in a single layer in a
well-greased baking pan, ap-
proximately 15 x 10 x 1 inch,
Pour margarine over fish. Bake
in a 450-degree oven for 10 to
20 minutes or until fish flakes
with a fork,
For sauce, combine all ingre-
dients; chill. Serve as dip with
fish bites, Makes approximately
30 hors d'oeuvres and 1 cup dip,
Copyright 1885 Gloria ifoufer
Greene
CP Appoint*.
council of
New York —
,Jewish lisiteratious has op,
potolod Wow A, itomohor to uio
ondoonuont 401rtroont ,
SENATOR JOSEPH
R. BIDEN, JR.
General Chairman
Featured Speakers:
Senator Joseph R. Biden, Jr., D-Del.
CHILI SOUR CREAM SAUCE:
1 cup sour cream
11/4 tbsps. minced green chilies
2 taps. sweet pickle relish
1/2 tsp. salt
PAUL ZLOTOFF
General Chairman
Mr. Yossi Harel, Bar-Ilan University Alumnus
Tuesday, September 10, 1985
Congregation Shaarey Zedek
6:00 p.m. Cocktails — 7:00 p.m. Dinner
Subscription: '125 per person
Honorary Chairmen
MAX M. FISHER PHILIP SLOMOVITZ PAUL ZUCKERMAN
BERL FALBAUM
Publicity
BEVERLY LEUCHTER
ALAN YOST
New Prospects
JACOB ROSENTHAL
Windsor Chairman
. ROSIE saiLussit.
JUDY NAFTALY
LISA WEINER
Arransements
SHERMAN SHAPIRO
Synogosue liaison
BARBARA STOLLMAN
President
American Women for liar-Ban
Detroit Chapter
HOWARD TAPPER
Education
SHELDON WINKELMAN
JACK I. ZWIC.K
Endowments
OR, LEON FILL
DONALD FOX
OR. MARTIN HART
SHARON HART
LAWRENCE 5. JACKIER
EMERY I. KLEIN
LINDA LEE
NORMAN A. PAPPAS
BARBARA 5 TOL HAAN
14-KNARD STOLLMAN
FRIEDA SUJI.LMAN
PHILLIP STOLLMAN
PAUL /I111011
/Avi Oliva Commit/ere
WILLIAM FARBER
JACOB FELDMAN
BARRY FLEISCHER
EDYTHE JACKIER
ROCHELLE KOMER JACKIER
DR. LAWRENCE LOEWENTIIAL
OR, HARRIS MAINSTER
DR, A, FREDA MILSTEIN
DAVE MUSKOVI rz
MAX NOSANCIIUK
ALLAN ), PEARI.MAN
SAMUEL W. PLAIT
EMMA SCHAVER
PHILIP SLOMOVITZ
ROBERT SOSNICK
OK GERALD STOLLMAN
OR, AN MINE TE TANAY
SAUL WALDMAN
DANIEL. J. WEINER
Board afAdVlwrs
MORRIS FRIEDMAN
SARAH FRIEDMAN
MARTIN R. GOLDMAN
DR. MARTIN HART
DAVID HERMELIN
DAVID IL HOLTZMAN
JOSEPH H. JACKIER
EMERY I. KLEIN
SALEK LESSMAN
ROBERT H, NAFTALY
IRVING NUSBAUM
NORMAN A. PAPPAS
American Board of Overseers
DR, LEON FILL
Vice President
American Board of Overseers
Member, Global Board of Trustees
MR. and MRS. MAX STOLLMAN
Global Board of Trustees
PHILLIP STOLLMAN
Honorary Chairman
Global Board of Trustees
LESLIE M. GOLDSTEIN
Midwest Executive Director
lc f41
For Information and Reservations
Please Call 398.7180