51\d< ooh 'to 5 c* _. Huge Selection of New Fall Styles Expertly Fit • Enzo • Nike • Stride Rite • Little Capezio • Keds • Vans • Rachel • Hush Puppies • Jumping Jacks • Steve Madden • Converse • Herman Survivor Dreg SHOES "Serving the community for over 40 years" • Skechers • Shoe Be Doo • Adidas • Nine West • Airwalk • Dr. Martens Orchard Mall Orchard Lk. Rd. N. of Maple West Bloomfield 851-5566 A Delicious Winner • • The 'Exotic' Mango ILENE SPECTOR SPECIAL TO THE JEWISH NEWS E very year, Johnson & Wales University in Charleston, S.C., invites high school and secondary vocational senior students to par- ticipate in a recipe contest. The contest has attracted growing na- tional attention since its incep- tion. The contest includes a Bread and Dessert category. This year, applicants were asked to follow the American Cancer Society and American Heart Association nu- trition guidelines. Jonathan Knapp, a South Car- olina high school senior, im- pressed everyone with his Mango Tango Tart winning recipe. This delicious recipe is well worth the effort. The custard and filling can be made in advance, reducing preparation time. The bonus is that each serving has almost no fat! The contest winner renewed my interest in mangoes. Use ripe firm ones just slightly soft to the touch. When properly picked, they are naturally sweet and enhance so many ordinary recipes. TURKEY, MANGO AND BROWN RICE SALAD (MEAT) 3 cups chicken broth 1 112 cups long grain brown rice 1 112 tablespoons red wine vinegar 2 tablespoons orange juice 3 tablespoons vegetable oil salt and freshly ground pepper 1/2 teaspoon ground ginger 1/2 teaspoon grated orange rind 3 cups cooked turkey or chicken, cut into strips or shredded 1/3 cup chopped red onion 1 8-ounce can sliced water chestnuts, drained 1/4 cup chopped parsley 1 ripe mango, peeled and diced Grand Stand If it's happening in music, next Friday's Jewish News will have it. Its "The Beat" with Gary Graff. The first Friday of every month in the Entertainment Section. THE JEWISH NEWS In a heavy saucepan, bring the broth to a boil. Add the rice, cov- er and cook over low heat 40-45 minutes or until just tender. Transfer to a large bowl, fluffwith a fork, and cool. While rice is cook- ing, whisk together the vinegar, orange juice, oil, salt, pepper, gin- ger and orange rind. Add 3 ta- blespoons of this dressing to the turkey and onion. Mix well. Toss the turkey mixture with the rice and remaining dressing. Add the water chestnuts, parsley and mango and gently mix. Taste and add more salt and pepper if necessary. Makes 3-4 servings. MAHI MAHI WITH WINE AND FRESH MANGOES (PAREVE) 1 large ripe mango, peeled and sliced in long pieces 4 (3/4-inch, 6-ounce) slices fresh mahi mahi salt and pepper to taste 1/4 cup flour 1 lemon 4 tablespoons parve margarine, divided 1 teaspoon vegetable oil 1/2 cup white wine 1/2 cup fish or parve chicken stock Sprinkle the fish lightly with salt, pepper and a little lemon juice. Dust with flour. Heat 2 ta- blespoons margarine and oil in a skillet; saute the fish for 3 min- utes on each side. Remove from skillet and cover to keep warm. Add the remaining 2 table- spoons margarine, wine fish stock and lemon juice to skillet and cook over high heat until all ingredients are reduced — about 15-20 minutes. Add mango slices and heat through. Toss fish gently in skillet un- til warm. Place fish on serving platter and garnish with parsley. If mangoes are not available, you may substitute canned apricots that are well drained. Serves 4. MANGO COLE SLAW (PAREVE) 1 cup finely shredded red cabbage 1 cup peeled and chopped firm ripe mango 1 medium tomato, chopped 1 serrano chile, finely chopped 1 green onion, chopped 1/3 cup chopped fresh cilantro 3 tablespoons lime juice 1 teaspoon olive oil 1/8 teaspoon salt 1/8 teaspoon pepper Combine all ingredients; cover and chill at least 2 hours. Serve with a slotted spoon. Yields 3 cups. (ALMOST NO-FAT) MANGO TANGO TART (DAIRY) Mango Filling: 2 ripe mangoes, peeled and pureed 1/2 cup orange juice, freshly squeezed 1/2 cup sugar 3 cinnamon sticks 1 1/2 teaspoons plain unflavored gelatin 2 tablespoons cold water Tart Shell: 4 sheets phyllo dough, thawed 1/3 cup mango filling 1 egg white, lightly beaten Orange Custard: 2/3 cup sugar 1/2 cup cornstarch 1 3/4 cups nonfat buttermilk 1 tablespoon orange zest 1 egg white, lightly beaten 2/3 cup orange juice, freshly squeezed DELICIOUS WINNER page 114