BBYO Membership Open House GASTRONOMICAL page 116 ■ Shiffman Hall -)CC ■ 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 ■ For information call BBYO at (810) 788-0700 Parent Orientation ■ 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) ■ 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 ■ 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.