FOOD

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GLASS & PLASTICS

Continued from Page 90

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92

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3 tablespoons all-purpose
flour
2 teaspoons grated lemon
rind
1/2 teaspoon freshly
grated pepper
2 tablespoons vegetable
oil
paprika
2 lemon wedges
Wash fillets in cold water
and pat dry. In shallow dish,
combine flour, lemon rind and
pepper. Coat fillets on both
sides with flour mixture. In
non-stick skillet, heat oil over
medium-high heat. Add fillets
and saute until golden brown
on underside, 3 to 4 minutes.
Turn and saute to golden
brown on uncooked side, 2 to
3 minutes longer. Transfer to
warm plates. Sprinkle light-
ly with paprika and garnish
with lemon wedge. Serves 2.
Serving suggestion: Saufed
cherry tomatoes, steamed
broccoli and baked potato.
Honeydew wedge drizzled
with honey for dessert.

SESAME CHICKEN
STIR-FRY OVER HONEY
SALAD GREENS
1 teaspoon oil
8 oz. skinless, boneless
chicken breast, cut in
1/2 inch strips
1 /4 teaspoon freshly
ground black pepper
2 small kirby cucumbers,
diced

1 tablespoon soy sauce
2 teaspoons honey
2 tablespoons water
11/2 teaspoons cornstarch
1 tablespoon sesame
seeds
Heat oil in non-stick skillet.
Sprinkle chicken with pepper
and saute in hot oil for 2 to 3
minutes until golden. Add
cucumber and stir-fry for 1
minute. Remove from heat. In
small bowl, blend soy sauce,
honey, water and cornstarch.
Pour over chicken in skillet
and quickly bring to boil, stir-
ring constantly. Add sesame
seeds and spoon hot mixture
over Honeyed Salad Greens.
Serves 2.

HONEYED
SALAD GREENS
2 tablespoons lemon
juice
1 tablespoon oil
iii teaspoon honey
1/2 teaspoon Dijon-style
mustard
pinch salt
4 cups shredded salad
greens (iceberg or
mixture of lettuces)
In small jar or cup, whisk
together lemon juice, oil,
honey, mustard and salt. Toss
salad greens with lemon mix-
ture and divide onto 2 dinner
plates. Spoon Sesame Chick-
en over as above. Serves 2.

LOCAL NEWS I

Jewish Studies Classes
Offered By Midrasha

Congregation Bais Chabad
of Farmington Hills and the
Midrasha-College of Jewish
Studies will co-sponsor a
course entitled, "Creating
One's Own Perspective on the
Scriptures" taught by Rabbi
Chaim Bergstein 11 a.m.-
noon Sundays Nov. 3-24 at
Bais Chabad in Farmington
Hills.
Rabbi Bergstein will
analyze the Chumash (Five
Books of Moses). There is a
fee.
Temple Beth El and
Midrasha will co-sponsor a
course entitled, "Pirkei Avot:
Jewish Perspectives on
Ethical Issues," taught by
Larry Ziffer 7:30-8:30 p.m.
Mondays for four weeks
beginning Oct. 28 at Temple
Beth El. There is a fee.
Congregation Beth
Abraham Hillel Moses and
Midrasha will offer two
courses 7:30-8:30 p.m. for four
weeks on Wednesdays Nov. 6,
13, 20 and Dec. 4 at the
synagogue.
"Will the Real Halachah
Please Stand Up" will be

moderated by Rabbi I. Irving
Schnipper. A different
speaker will be featured each
week in this course. On Nov.
6, Rabbi Rod Glogower of
the University of Michigan
will speak on "History of
Halachah: An Overview of
the Jewish Legal System;" on
Nov. 13, Rabbi Normail
Roman of Temple Kol Ami
will speak on "The Reform
Perspective on Halachah;" on
Nov. 20, Rabbi Louis
Finkelman, director of B'nai
B'rith Hillel Foundations of
Greater Detroit will speak on
an "Orthodox View of
Halachah;" and on Dec. 4,
Rabbi Martin Berman will
speak on a "Conservative
View of Halachah."
"Better a Shadchen Than a
Shotgun: Love and Marriage
in Jewish Literature from the
Midrash to Modern Times"
will be taught by Michael
Wex, lecturer at the Univer-
sity of Michigan. There is a
fee.
For registration informa-
tion, call the Midrasha,
352-7117.

