NO‘11000‘74.11.N,

FOOD page 114

Young Adult Division

Annual Event

Thursday, June 20
7 p.m.

Wildlife Interpretive Gallery
The Detroit Zoo, Royal Oak

$25 per person & your pledge to
the 1996 Allied Jewish Campaign
(if you haven't already pledged)

Sari Cicurel & Brian Tauber
Event Chairpersons

FEDF

Please call
Jenifer Rosenwasser
for info, 642-4260

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Expressions of Love

THE DETRO T J EWISH NEWS

Anniversary bands in Platinum and 18-karat Gold...the perfect expression
of your eternal love. Our commitment to quality, prompt, courteous
service and no-hassle return policy assure your complete satisfaction.

1 0

Shape into burger about 3/4-inch
thick. Place on prepared baking
sheet, spread 1 tablespoon bar-
becue sauce on top. Broil 3 to 4
minutes. Turn and spread re-
maining sauce over. Broil 3 to 4
minutes for medium or until de-
sired doneness. Serve with Baby
Greens topped with sliced apples,
and Pan-Roasted Potato Wedges.

hot or at room temperature as ac-
companiment to meats, fish or
poultry and micro-baked potato.

LEMON BROILED
HALIBUT (PARVE)
1 tablespoon Dijon mustard

Preheat broiler. Spray broiler
pan with non-stick spray. Rinse
mushroom under cold running
water. Pat dry with paper towel.
Remove stem, trim and slice
thickly. Place on prepared pan
with mushroom, fluted side up.
Sprinkle lightly with olive oil,
rosemary leaves, pepper and salt.
Broil 4 inches from heat until
edges are crisp, about 4 minutes.
Sprinkle lightly with vinegar.
Serve hot with any main dish.

2 tablespoons lemon juice
pinch ground coriander
6 oz. halibut steak

Preheat broiler, hibachi or
toaster oven broiler. Spray bak-
ing sheet or hibachi grill with
non-stick vegetable spray. In cup,
whisk together mustard, lemon
juice and coriander. Pierce hal-
ibut several times with fork to al-
low quick absorption of flavors.
Spread mustard mixture over
both sides of halibut. Broil 4 to
5 minutes each side or until
flakes are opaque when gently
separated with knife. Serve hot
with crisp greens, couscous and
broiled tomato.

GINGER-GLAZED
CHICKEN (MEAT)

2 tablespoons ginger preserve
1 tablespoon lime juice
1 teaspoon balsamic vinegar
6 oz. boneless chicken breast

In small skillet, melt ginger
preserve over low heat. Stir in
lime juice and vinegar. Place
chicken in skillet, spooning mix-
ture over to coat. Cover. Cook on
medium heat for 6 to 8 minutes
until chicken juices run clear
when pierced with knife at thick-
est part. Baste often with pan
juices during cooking. Serve with
fluffy rice, baby carrots and
mixed vegetable salad.
Note: For ginger preserve, you
may substitute 2 tablespoons ap-
ple jelly and 2 teaspoons chopped
crystallized ginger.

TOMATO-SMOTHERED
SALMON (PARVE)

1/2 cup tomato sauce
2 teaspoons chopped fresh mint
or
1/2 teaspoon dried mint
lemon pepper
4-6 oz. salmon fillet

In small skillet, mix tomato
sauce with mint and a sprinkling
of lemon pepper. Bring to boil.
Place salmon fillet in skillet,
spooning tomato sauce over to
coat. Cover and simmer 8 to 10
minutes depending on thickness
(10 minutes per 1-inch thickness).
Serve with sliced cucumbers, but-
tered broccoli and hot crusty roll.

ROASTED ASPARAGUS
AND PEPPERS (PARVE)

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3 thick asparagus spears
1 red bell pepper
1/3 cup vinaigrette dressing

Preheat broiler. Trim woody
parts from asparagus spears.
Seed pepper and cut into 1-inch
chunks. Brush asparagus and
pepper with dressing to coat all
sides. Broil until nicely browned
at edges, 3 to 4 minutes. Serve

CRISP BROILED
PORTABELLO
MUSHROOM (PARVE)

1 medium portabello mushroom
olive oil
rosemary
pepper and salt
vinegar

PAN-ROASTED POTATO
WEDGES (PARVE)

1 baked potato
2 tablespoons vegetable oil
fresh ground pepper and kosher
salt

Cut potato into wedges. Do not
peel. Heat oil in non-stick skillet.
Add potato wedges and cook over
medium heat until nicely
browned, about 5 minutes. Sprin-
kle with pepper and salt and
serve at once. Side dish goes well
with poultry or meats.

PLUM POT PIE (PARVE)

3 medium plums, stones removed
1 tablespoon red fruit preserves
2 tablespoons red wine
1/4 teaspoon cornstarch
1/2 split biscuit from bakery

Note: For wine, you may sub-
stitute apple or orange juice.
Cut each plum in 6 wedges.
Place in small saucepan with
preserves and 1 tablespoon wine.
Stir and bring to simmer. Cook 3
to 4 minutes until plums are soft.
Combine remaining wine and
cornstarch to make a smooth
paste. Stir into simmering plum
mixture and cook 1 minute.
Transfer to 11/2 cup custard cup.
Top with biscuit half and you're
ready to eat.

CHEESY APPLE CRISP
(DAIRY)

3/4 cup apples, peeled and thinly
sliced
2 teaspoons grated Parmesan
cheese
1 tablespoon apple juice or water
2 teaspoons flour
1 tablespoon rolled oats
1 tablespoon brown sugar
2 teaspoons butter
1 tablespoon chopped nuts

Preheat toaster oven to 400F.
Place apples, cheese and apple
juice in small baking dish or cus-
tard cup. Toss to mix. In small
bowl, combine flour and brown
sugar. Cut in butter. Stir in oats
and nuts. Sprinkle over apples.
Bake in preheated oven 25 to 30
minutes. Serve hot or at room
temperature topped with soft-
ened vanilla ice cream, softened
frozen yogurt or milk poured
over.❑