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 G r r C 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. r At C/) w U) LLJ 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' nPio : .;4e4.-4, 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 CC LU Get Results... Advertise in our new Entertainment Section! LU J 138 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. C/ \