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YOU'RE INVITED to a gathering for people who

wish to affirm both a serious spiritual or religious commitment

MISS PIGGY page 106

and an openness to progressive politics—

OLITICS of

MEANING

Conference

KEYNOTE SPEAKER:
MICHAEL LERNER

■ author The Politics ofMeaning:
Restoring Hope and Possibility
in an Age of Cynicism

■ editor Tikkun Magazine

"GOD DOESN'T BELONG
TO THE RIGHT... but the left has
been indifferent to America's
Spiritual Crisis."

How to build a Political Movement
based on recognition and caring and to
reject the dominant cynicism,
selfishness and materialism that
surrounds us.

Separate the eggs. To the yolks
add the cornstarch, sugar, and
salt; blend thoroughly. Whisk in
the corn, milk and butter.
Lightly saute the onion (if us-
ing) and stir into the corn mixture.
Beat the whites until stiff and
fold in.
Pour into a 2-quart buttered
casserole and set in a large dish
or pan. Add enough hot water to
the dish to come halfway up the
sides of the casserole. Bake for
1 hour or until the top is golden
brown and a knife inserted in the
center comes out clean. Sprinkle
with the nutmeg and let cool 20
minutes before serving.
Serves 8.

Broil, bone side up, until golden.
Turn pieces and repeat. Remove
chicken from broiler, lower oven
temperature to 350 degrees and
continue to cook for 12 more min-
utes or until juices run clear.
Serves 8.

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1 1/2 tablespoons red wine
vinegar
3 tablespoons olive oil, or to taste
1/2 cup corn kernels (cut from
about 1 ear cooked corn)
1 pound tomatoes, seeded, and
chopped
1/4 cup thinly sliced scallions
1/2 pound penile or other small
tubular pasta
salt and pepper to taste

In a large bowl, whisk togeth-
er the vinegar and oil. Stir in the
corn, tomatoes and scallions. In
a pan of boiling salted water, cook
the penne for 8 to 10 minutes or
until it is al dente. Drain it well.
Add the penne to the tomato mix-
ture and toss well. Season with
salt and pepper.
Serves 2.

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DIANE SAWYER'S
FAVORITE PENNE
WITH CORN AND
TOMATO SAUCE

Find It All In

The Jewish News
Classifieds
Call 354-5959

ELIZABETH TAYLOR'S
SPICY CHICKEN

2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 garlic clove, crushed
1 onion, chopped
1 teaspoon peeled and grated
fresh ginger
1 (31/2 pound) chicken, cut into 8
serving pieces and skinned

Combine du ingredients with
garlic, onion, and fresh grated
ginger. Coat chicken with mix-
ture, cover, and refrigerate for 3
hours, preferably longer. Place
on moderately hot barbecue grill
for 35 to 45 minutes or broil in
oven approximately 25 minutes
or until done, turning once.
Serves 4.

DONNA KARAN'S
GARLIC THYME
GRIT ND CHICKEN

2 whole kosher or free-range
chickens, cut into 8 pieces
15 garlic cloves, chopped
juice of 2 freshly squeezed
lemons
1/3 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground black
pepper
generous pinch of red pepper
flakes
1 teaspoon dried thyme
1/4 cup Dijon mustard
1/4 cup white wine

In a large bowl, combine all in-
gredients except chicken. Add
chicken pieces, turning to coat
well. Cover and refrigerate for 1

hour.
Remove chicken from mari-
nade, discarding marinade, and
arrange in a large baking pan.

LARRY KING'S
FAVORITE
TUNA HEALTH SALAD

2 (6 1/2 ounce) cans water-packed
tuna
2 tablespoons each diced sweet
onion, green bell pepper,
celery,
and tomato
1 tablespoon whipped nonfat
salad dressing
1 tablespoon corn oil
1/4 cup white wine vinegar

Rinse and drain tuna. Com-
bine all ingredients in a bowl and
toss gently.
For a serving option, display
the tuna on a bed of lettuce gar-
nished with sliced Bermuda
onion and tomatoes.
Serves 4.

HARVEY141ERSTEINS
TOMATO AND ONION
SALAD

4 large beefy tomatoes, thickly
sliced
1 red onion, thinly sliced
1 egg yolk
1 tablespoon balsamic vinegar
1 garlic clove, crushed
2 tablespoons tepid water

MISS PIGGY

page 110