I COOKING Immm•

GLADYS LANGWALD
MEMORIAL SCHOLARSHIP WINNERS

M LTER

Of Harvard Row
Designers of Fine. Furs
Complete Fur Service

Cool Dining

Continued from Page 64

grapes into small attached
clusters, and use to garnish
the cheese.

11 MILE & LAHSER
Phone: 358-0850

CHILLED SALMON
STEAKS WITH DILL
SAUCE

PAS
PHOTOS

Although this appeal-
ing entree is easily
prepared ahead of time,
it is elegant and perfect
for a supper dinner.
"Court bouillon" is the
term used for the
aromatic seasoned liquid
used to poach fish.
4 (3/4" to 1" thick) salmon
steaks, about 6 to 8
ounces each
Court Bouillon:
3 cups water
1 cup white wine
1 medium onion, thinly
sliced
1 carrot, thinly sliced
Several sprigs of fresh
parsley and dillweed
1 garlic clove, peeled and
left whole

COLOR — B & W

•
•
•
•

Pictured above are: Front row, Rabbi Efry Spectre from the Adat Shalom
Synagogue, Mr. Philip Langwald and Mrs. Ofra Fisher, Executive Director
of the United Hebrew Schools. Standing are: Ami Goldfein, Andrew Har-
ris, Heather Shenkman, Elana Harris, Ilona Gale, Steven Goldsmith, Mat-
thew
Citron, Alisa Nack and Jessica Nack. Not pictured are: Jeremy Gordon,
Avi Moskovitz, Gil Moskovitz and Kevin Shenkman. The students are the
recipients of the Gladys Langwald Memorial Scholarship. Mr. Philip
Langwald continues the work of his late wife, Gladys. Together they have
furthered Jewish education and identity. These scholarships will enable
United Hebrew Schools and Hillel students to utilize their summer months
in Camp Ramah, a Hebrew speaking camp sponsored by the Conservative
Movement. They will enjoy a full program of camp activities and study
in the Muskoka Range in Ontario, Canada.

LEO KNIGHT
PHOTOGRAPHY

26571 W. 12 MILE RD.

Corner Northwestern Hwy.

SOUTHFIELD, MI 48034

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IMMIGRATION
VISA
LICENSE
APPLICATION

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32940 Middlebelt Road • Farmington Hills, MI • 855-1730

66

FRIDAY; ,JVIX 1, 1988

3017

N. Woodward, Royal Oak •

(3 Bllcs. South of 13 Mile)

Daily & Sat. 10-6, Fri. 10-8
41) imam

•

288-5444
• • • • • • • • • •

• I

6 to 8 whole black pep-
percorns (OR ,8 teas-
poon ground black
pepper)
Pinch of salt (or to taste)
Dill Sauce:
1/4 cup mayonnaise or
similar "salad
dressing"
V4 cup sour cream (or
plain yogurt)
1 to 2 tablespoons finely
chopped fresh
dillweed
Salt, pepper, and fresh
lemon juice to taste
1 small cucumber
Garnish:
Sprigs of fresh dillweed
Thinly sliced red bell
pepper
lb poach the salmon, put
the court bouillon ingre-
dients into a large, deep
skillet, and bring to a boil.
Lower the heat and simmer
the bouillon for 10 minutes.
Add the salmon steaks in
one layer, and simmer them
gently, covered, for about 6
to 8 minutes or just until
they are pale pink
throughout. (Do not cook
until the flesh flakes easily
or it will be too dry).
Remove the skillet from the
heat, and cool the salmon
in its cooking liquid; then

VISA'

Continued on Page 68