BRAZIL page 104 black pepper For the dressing: % cup mayonnaise 3 tablespoons plain yogurt 2 tablespoons distilled white vinegar The dressing: Mix mayon- naise, yogurt and the vinegar to- gether in a small bowl. Set aside. Put the unpeeled yam in a large saucepan. Cover with wa- ter and bring to a boil. Cook for 20-25 min., until tender when tested with a knife. Drain and when just cool enough to handle, peel and chop the yam into 1/2 inch cubes. Put the warm yam into a large mixing bowl and pour over the dressing mixing well to ensure the yam is thoroughly coated. Add the pickles, eggs, toma- toes, scallions, celery, chives, salt, pepper and paprika and mix well. Transfer to a serving bowl. Cover with plastic wrap and chill in the refrigerator for 1 hour. Mix well before serving. RED SNAPPER WITH COCONUT SERVES 6 1% lb. red snapper fillets, skinned juice of 1 lime salt and fresh black pepper 2 onions, thinly sliced 2 tablespoons olive oil 4 scallions, trimmed and chopped 2 garlic cloves, crushed 1 fresh chili, seeded and minced 1 can (16 oz.) tomatoes, drained and chopped 3 tablespoons minced fresh parsley 2% cups coconut milk It's not every day that you're written about in The Jewish News. Just every week. And each day throughout the week you read about your community, neighborhood and synagogue. You find out about money- saving sales, new store openings, great places to eat and exciting entertainment. You discover jobs, new homes to buy, the Amazing Marketplace, and where to go if you're single. You learn about local sports and Jewish life, around the world and down the street. So if you're not subscribing, you're missing what we're all about...YOU! Worth writing about. Worth reading about. THE JEWISH NEWS Save airio off the newsstand price. Receive 52 issues plus six issues of Style magazine for only $39.00 ($54 out-of-state). ADDITIONAL SAVINGS: TWO YEAR SUBSCRIPTION FOR $72.00. ❑ I'd like to send a year subscription as a gift to: year subscription to The Jewish News. Yes, I'd Ike my own 1 ❑ Please bill me. Payment enclosed. ❑ ..: Name C. My Name LII T H E D E TRO F- 100 Address My Address City Phone City State State HEART OF PALM SALAD SERVES 6 Zip 1 can hearts of palm, drained 2 firm ripe avocados 2 firm ripe mangoes, peeled and thinly sliced juice from 1/2 lime 1/4 head iceberg lettuce, thinly shredded Zip Phone New subscribers only Gift Card Message Please send all payments along with this coupon to: The Jewish News, P.O. Box 2267, Southfield, Ml 48037-9966. Allow 2-3 weeks for delivery. IT For faster service call 810-354-6620 and charge it to your Visa or MasterCard between the hours of 8:30 am and 5:00 pm Put the fillets in a glass or chi- na dish. Pour over the lime juice, add 1 teaspoon of salt and half the sliced onions. Mix the ingre- dients together and set aside for 30 minutes. Heat the oil in a large heavy bottomed skillet, add the re- maining onion and saute for 5 min. over medium heat. Add the garlic and chili and cook for 2 min., stirring constantly. Add the tomatoes and cook for a further 5 minutes. Lay the fish fillets in the pan and spoon over the tomato sauce. Sprinkle over the parsley. Sea- son to taste with salt and black pepper. Pour over the coconut milk and bring to a boil. Lower heat cover pan and simmer for 15 min. Taste and adjust the season- ing. Transfer to a warmed serv- ing platter. Serve immediately. AD194 Dressing: 1 teaspoon dry mustard 1 teaspoon sugar 1 tablespoon mango chutney 2 tablespoons fresh lime juice 1/3 cup olive oil salt and pepper Make the dressing. Mix the mustard and sugar together in a mixing bowl. Add the chutney and the lime juice then, using a ballon whip, gradually beat in the olive oil. Season with salt and pepper to taste, and pour through a strainer into a bowl, to remove. any large pieces of mango. Cut 6 large hearts of palm into approximately 1 inch slices and re-form them individually on serving plates to represent palm trunks. Chop the remaining smaller palm heart into thinner slices, these will be the coconuts- and set aside. Peel and thinly slice the avo- cados. Arrange alternates slices of mango and avocado at the top of each palm of heart trunk to make the palm leaves and add the remaining sliced palm hear for the coconuts. Pour the lime juice over the avocado slices to prevent them from discoloring. Sprinkle a little shredded let- tuce along the bottom of each plate for the grass and serve with the dressing passed separately. CHICKEN CONSOMME WITH PEPPERS SERVES 8 2 scallions, trimmed and finely sliced 1 green pepper, seeded and finely sliced 1 sweet red pepper, seeded and finely sliced dash of dry sherry For the stock: 3% lb broiler-fryer 1 large onion - chopped 2 carrots, chopped 1 celery stalk, chopped 1/2 sweet red pepper, seeded and chopped 1 tomato, chopped 1 teaspoon salt 1 teaspoon sugar 1 teaspoon whole black pepper First make the stock. Wash the chicken, then place it in a large saucepan. Add the onion, carrots, celery, sweet red pepper, tomato, salt, sugar and black pepper. Pour over enough cold water to cover (about 12 cups) and bring to boil over medium heat. Boil for 10 min., skimming off any foam that rises to the sur- face. Lower the heat, cover the pan and simmer for 3 hours. Drain the stock into a bowl with plastic wrap and refrigerate overnight. Remove the fat from surface of the stock, then strain the stock into a saucepan. Heat the stock until just sim- mering, then add the scallions, green and sweet red peppers. Cook the soup for 4 minutes. To serve, ladle into warmed soup bowls and add a dash of sherry to each bowl. C