BBYO Membership
Open House
GASTRONOMICAL page 116
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Shiffman Hall -)CC
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8th and 9th graders are invited to
come visit the many different
chapter booths, meet the members
& learn about the program
1 teaspoon oregano
1/4 teaspoon ground cumin
1/2 teaspoon black pepper
Before washing beans, spread
on flat surface and pick broken
beans out. Look for foreign par-
ticles such as tiny little stones.
Wash beans well and soak
overnight in 2 quarts of water.
Next day, pour beans into 4
quart soup kettle and boil in the
same soaking water. Cover and
cook on medium heat.
Meanwhile, in a skillet, saute
onions and green peppers in
olive oil until light golden, then
add crushed oregano, bay leaf,
cumin and minced garlic. Add
to the beans, stirring well. Add
salt and pepper and cook slow-
ly until beans are tender. Serve
over white rice and top with
chopped onions.
featured speakers
Corey Stern
Laura Podolsky
International AZA\BBG Presidents
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For information call BBYO at (810) 788-0700
Parent Orientation
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34/Pe'r‘tert4e
the passion, the energy, the strength that has
made BBYO the largest, most successful Jewish
youth-led organization in the world!
Janice Charach Epstein Gallery
JCC (Maple/Drake)
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Come learn about BBYO
& what it can do for your teen
featured speaker,
•
Dr. Linda Bolton Arnold ).Weiner, MSW
18 exhibits in the JCC's lobby highlighting
BBYO's award-winning program March 1-10.
Pact Intl rnatiunal
tic Ingan Region
BBYO Director
BBG President
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Refre,,hment ,, will follow program
CRUSTED YELLOWFIN
TUNA WITH
PEPPERCORNS,
GINGER VINAIGRETTE
Serves 4
2 pounds yellowfin tuna
4 tablespoons Szechuan
peppercorns
2 tablespoons peanut oil
2 tablespoons sesame oil
salt and pepper
Ginger Vinaigrette
1/4 cup honey
1/2 cup sherry vinegar
4 tablespoons finely chopped
shallots
4 tablespoons finely chopped
ginger
VVY BIRT lits 4
March 14 1996
< \
Janice Morganroth
THE DETRO IT JEWIS H NEWS
8
118
Only a woman like you could give
her children everything, but make it
appear as if she sacrificed nothing...
But I know the truth...
I. love you with all my heart.
Your son,
Erik
2 tablespoons finely chopped
garlic
1/2 cup soy sauce
1/2 cup sesame oil
1 cup salad oil
1/2 cup olive oil
Make ginger vinaigrette and set
aside. Cut tuna loin in 1/4
(length) to obtain 4 small loins.
Season with salt and pepper
and coat them with Szehuan
peppercorns. Sear quickly in oil
(mix sesame oil and peanut oil)
in a very hot pan. Slice loin and
serve with ginger vinaigrette.
CAPPELLINI
D' ANGELO
Serves 2
1 lb. angel hair pasta
3 cups canned whole, peeled
tomatoes, chopped
4 tablespoons good quality
olive oil
1 garlic clove
salt and pepper to taste
3 tablespoons fresh basil,
cut evenly in strips
4 tablespoons Parmesan
cheese, freshly grated
Put the tomatoes, olive
oil, and garlic in a saute
pan and simmer for 20
minutes. Add the fresh
basil and salt and pepper to
taste, then simmer for 5 more
minutes.
Serve with angel hair pasta
which has been cooked al dente,
and top with freshly grated
Parmesan.
KEY LIME PIE
2 cups graham cracker crumbs
1/2 lb. melted butter
1/2 cup granulated sugar
5 egg yolks
15 ounce can of sweetened
condensed milk
1/2 cup fresh Key Lime juice
2 tablespoons grated lime peel
Mix the graham cracker
crumbs, melted but-
ter and sugar in a
mixing bowl. Press
evenly into a but-
tered pie dish. Pre-
heat oven to 350
degrees and bake for 10 min-
utes.
Beat the egg yolks until
smooth. Add the condensed milk
and beat again until smooth.
Stir in the lime juice and grat-
ed lime peel.
Fill the pie crust with the
mixture and chill in the refrig-
erator for at least one hour. Gar-
nish with a slice of lime or lemon
and serve chilled.
Makes one pie.
CAPTAIN ANDERSON'S
FAMOUS FEUD CAKE
3 cups fine ground pecans
6 eggs, separated
1 1/2 cups granulated sugar
2 1/2 tablespoons all purpose
flour
1 teaspoon baking powder
1 pint heavy cream, whipped
1 teaspoon pure vanilla extract
Beat egg yolks by hand for 15
minutes, adding sugar gradual-
ly. Add the flour and baking
powder, sifted. Add the pecan
meal.
Beat the egg whites until stiff,
and fold in to the pecan mixture.
Bake in two layers in a 350 de-
gree oven for 30 minutes.
Put the layers together and
frost with the whipped cream
flavored with 1 teaspoon vanil-
la extract. Sprinkle with
ground pecans.
Makes one cake.