The Jewish Community Center of Nleiropoltan Detroit
presents
PLOBING ADOPTION
Everythug
' you always want-
ed to know bout ADOPTION but
didn't know where to ask! }
1'
Wednesday October 9, 1996
from 7:00 - 9:00 p.m.
Nlaple/Drake Building
—FREE to the Community—
Our guest speakers for this program include:
JOANNE LAX, J.D.
Adoption Attorney with the firm Dykema Gossett PLLC
ESTHER KRYSTAL, M.ED., M.S.W.
Clinical Social Worker and Coordinator of Adoption and Foster Care
with Jewish Family Service
LINDA YELLIN, M.S.W.
Therapist and Consultant in Farmington Hills
Specialist in infertility, Pre-and Post-Adoption Services
An Adult Adoptee
A personal experience of an adoptive parent from The Stars of David will be shared with the audience.
Please
THE PROGRAM WILL PROVIDE AN OVERVIEW OF THE ADOPTION
PROCESS, EXPLORING SUCH ISSUES AS:
• The home study and family assessment procedures
• Interactions with agencies, courts, and attorneys
• Adoption READINESS
• Special issues facing the Jewish family
• U.S. and international adoption
AT THE CONCLUSION OF THE PROGRAM, AN INFORMAL COFFEE GET-
TOGETHER WILL TAKE PLACE WITH ADOPTIVE PARENTS FROM THE
STARS OF DAVID.
J
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This program is made possible to the Community with generous
support from the Metro Detroit Chapter of The Stars of David, a
Jewish and partly Jewish Adoptive Family Organization.
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2 tablespoons chopped flat-leaf
parsley
1/2 cup boiling vegetable broth
1. Preheat oven to 350 degrees.
In a small saucepan, bring 2 cups
water to boil. Stir in rice, *i‘
cover,
and remove from heat.
Let stand, cov-
ered, 5 minutes. f -1'
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2. Coat an 11
(
1/
r
by 7-inch baking
r
pan with non-
7 Au,
stick cooking spray.
Spread rice evenly into
bottom of pan. Place
fish fillets on top of
rice. Season sole
with paprika, salt, /
and pepper. Sprin-
kle with lemon juice. Scatter fen-
nel and carrots over fish and
sprinkle thyme and parsley on
top. Pour broth over all.
3. Cover baking pan with foil.
Bake 10 to 12 minutes, until fish
turns opaque and flakes when
prodded gently with a fork.
By Calling
(810) 6614649
Antwerp jewelers
Barry K Salon
Callanetics Studio
Cobo Cleaners
Copy Copy
Full Circle Graphics
D'Alleva's Salon
Disc Go Round
Esther's judaica
Golden Phoenix
Harvard Row Meats
Interiors by Colony
Nationwide Insurance
Objects of Art
Outback Steakhouse
Paparazzi
TCBY Treats
The Alteration Spot
Travelers World
10 dry-pack sun-dried tomato
halves
1 cup boiling water
1/2 cup finely chopped scallions
in cup quick-cooking oats
2 tablespoons seasoned dry
bread crumbs
1 (10-ounce) box thawed frozen
artichoke hearts
1 (7-ounce) jar roasted red
peppers, drained and coarsely
chopped
2 tablespoons fat-free
mayonnaise
1/2 teaspoon dried basil
1/4 teaspoon freshly ground
black pepper
1 tablespoon grated Parmesan
cheese
1. Place dried tomatoes in a
small bowl. Cover with boiling
water. Let stand 5 to 10 minutes,
until softened. Drain, reserving
1/4 cup soaking liquid.
2. Meanwhile, preheat oven
to 375 degrees. Coat a large
oven-proof skillet with nonstick
cooking spray; heat skillet over
medium-high heat. Add scal-
lions and cook, stirring often, 2
minutes, or until wilted. Stir in
oats and bread crumbs; cook 2
to 3 minutes longer, until oats
are golden brown.
3. Add drained tomatoes to
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Cali Robin Magness (810) 354-7123 Ext. 209
ORANGE-PINEAPPLE
BEETS
MAKES 4 SERVINGS
1 pound small fresh beets, peeled
and sliced
1 1/4 cups reduced-sodium
chicken broth
1 tablespoon reduced-calorie
margarine
1 teaspoon whole cloves
114 cup orange-pineapple juice
1 1/2 teaspoons grated orange
zest
1 tablespoon chopped fresh
tarragon or 1 teaspoon dried
2 teaspoons brown sugar
MAKES 4 SERVINGS
■ NORTH OF MAPLE ■ WEST BLOOMFIELD
H-
4. Sprinkle Parmesan cheese
over vegetables. Transfer skil-
let to the oven. Bake 8 to 10
minutes, until cheese is melt-
ed and golden.
ARTICHOKE AND OAT
GRATIN
your service!
ORCHARD LAKE ROAD
LOW-FAT page 136
THE JEWISH NEWS
skillet along with 1/4 cup re-
served liquid, artichokes, roast-
ed peppers, mayonnaise, basil,
and black pepper. Cook, stirring,
2 to 3 minutes longer, until liq-
uid evaporates.
1. In a large
nonstick skillet,
combine beets, broth,
margarine,and cloves. Bring
broth to a boil; reduce heat to
medium-low, cover, and cook 10
minutes.
2. Uncover and cook 5 min-
utes longer, until beets are just
tender and almost all liquid has
evaporated.
3. Stir in juice, orange zest,
tarragon, and brown sugar. Boil
5 minutes, spooning liquid over
beets, until juice thickens to a
glaze. ❑
Publicity
Deadlines
The normal deadline for
local news and publicity
items is noon Thursday,
eight days prior to issue
date. The deadline for
birth announcements is 10
a.m. Monday, four days
prior to issue date; out-of-
town obituaries, 10 a.m.
Tuesday, three days prior
to issue date.
All material must be type-
written, double-spaced, on
8'h x 11 paper and include
the name and daytime
telephone number of
sender.
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