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