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teach you how much pressure
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1/2 lb. veal scallopine or raw
turkey breast, Y8 inch
thick
flour
1/2 stick pareve margarine (2
oz.)
1 1/2 tsp. olive oil
1 /4 c. dry white wine
juice of one lemon or 2 tbsps.
lemon juice
salt, if desired
Dredge flattened slices of
meat in flour and shake off ex-
cess. (An easy way to do this is
to put 1/4 c. flour and a few slices
of meat in a plastic food storage
bag, firmly grip the top closed
and shake to coat the meat.
Repeat adding more meat
slices and more flour as
needed.) In a large skillet, melt
margarine and oil over
medium heat and saute the
slices, turning once after the
first side is a golden brown.
When both sides are golden,
remove and drain on paper to-
wels. (If your pan isn't large
enough to hold all the meat
slices, melt half the margarine
and oil, fry the meat and re-
peat.)
To the pan add the wine and
lemon juice and simmer two
minutes, stirring gently with a
wooden spoon. Taste for both
salt and lemon. Kosher meat
generally needs no additional
salt, but you may prefer more
of a lemony tang. If more lemon
or salt is desired, add, stir and
cook a minute more. Return
the meat to the pan and heat
through before serving.
Italian Baked Apples (Pareve)
1 tsp. pareve margarine
2 baking apples
Y4 c. white raisins (scant)
V4 c. white wine (scant)
2 tbsps. any flavor mar-
malade or jam
1-2 tsp. sugar
Preheat oven to 350 degrees.
Soak the raisins in the wine.
Wash and core apples, remov-
ing all seeds. With pareve
margarine, lightly grease a
small baking dish just large
enough to hold the apples and
put the apples in. Partially fill
each apple with raisins, then
add 1 tbsp. jam to each apple
and the rest of the raisins.
Sprinkle lightly with sugar
and pour remaining wine in
the bottom of the dish.
Bake uncovered for 30 min-
utes at 350 degrees until the
apples are puffy and a semi-
thick sauce has formed at the
bottom of the dish. Serve hot or
cold with the sauce spooned
over the apples. NOTE: (Scant)
calls for an amount slightly
less than 1/4 c. for both the wine
and raisins.
In preparing this meal, I
would prepare the vegetables
and apples, put the vegetables
in the oven and put the apples
in the same oven 1/2 hour later
so they both come out at the
same time. Next prepare salad
greens and set aside. Boil broth
while meat is browning. While
heating meat in the piccata
sauce, finish soup by adding
egg mixture. Finally toss salad
at the last minute before serv-
ing your meal.
Chai Skiers Plan
Dinner, Ski Trip
The Chai Ski Club (21-45)
and the Community Network
for Jewish Singles (25-45) will
host a dinner and evening of
cross country skiing on Feb. 1
at 6 p.m.
Skiing will take place at
Heavner Ski Center in the
Proud Lake Recreational Area,
Milford. Dinner will follow at
the Nature Ski Center. Carol
Fink made the arrangements
for the evening.
There is a fee, and reserva-
tions are due by Jan. 28. There
is an extra fee for ski rentals.
For reservations, call Babs
Sepe or Jill Cole, 661-1000, ext.
347.
Arts Club To See
`Ma Rainey'
The cultural arts club of the
Community Network for
Jewish Singles (25-45) will see
the play, Ma Rainey's Black
Bottom, at the Attic Theater at
8 p.m. Jan. 29.
There is a fee, and tickets
must be ordered by Jan. 19.
A carpool will meet at the
New York Bagel at 12 Mile and
Evergreen at 7 p.m. For infor-
mation, call Babs Sepe or Jill
Cole, 661-1000, ext. 347.
Health Column Debuts
Single Life will have a new addition to its regular line-up
of singles features, beginning in the Feb. 6 edition of The
Jewish News. A health column, featuring topics of interest to
singles of all ages, will make its debut. Opening with "How To
Stay Cold-Free and Flu-Free in Winter," the column will also
look at topics such as "Reducing Stress on the Job," "Tanning
Booths — Are They Safe" and "The Eyeglass Alternative —
The New Colored Lenses," among others.
With the help of physicians and dentists and other medi-
cal practitioners on the staff of Sinai Hospital of Detroit, the
Single Life health column will pursue areas such as dermatol-
ogy, dentistry, psychology, surgery and more, presenting the
latest information in these fields.
Don't miss this exciting new column. It'll help you stay
healthy and keep healthy. Read Single Life — Health, coming
Feb. 6.
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