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For more information or to set up a confidential interview, call us at (248) 356-5292. jia A asiL HE 11)REW FREE .JOAN ASSOCIIATIION AN DETROIT AL......",7 ■ 21550 W. 12 Mile, Southfield, MI 48076 I V For 100 Years, We Haven't Stopped e lieN Giving People A Start. 8/14 1998 104 Detroit Jewish News ou can throw a fabulous feast for friends and neigh- bors — and celebrate on a summer evening on the back yard patio or porch. Easy-to-prepare and easy-to-eat dips and finger foods should be fea- tured. Dips, both mild and pungent, are scooped up with crisp wedges of pita bread. Tangy Chicken Drum- sticks, bathed in honey-lime, are fin- ger-lickin' good. Tunisian Tagine, a lamb and egg pie, is best eaten at room temperature. A packaged pilaf mix (Near East is my favorite) is the basis for crisp salad-studded tabbouleh. For the sweet course, besides tidbits of dried fruit stuffed with marzipan, Mile High Celebration Flan is a blend of succulent, seasonal fruits nestled under frothy meringue. AVOCADO-RADISH DIP (PAREVE) 2 ripe avocados, peeled and seeds removed 1 large scallion, thinly snipped 2 T. coarsely chopped parsley 3 T. lemon juice 1/2 t. minced garlic Salt and white pepper to taste 3 medium radishes, coarsely chopped Note: Snip scallion with scissors. In a bowl, mash avocados with a fork. Stir in scallions, parsley, lemon juice and garlic. Season to taste with salt and pepper. Just before serving, spoon radishes on top. Serve with pita crisps. Makes about 1 1/2 cups. Serving size: 2 T. THREE-PEPPER SALAD (PAREVE) 1 large green bell pepper, quartered and seeds removed 1 large red bell pepper, quartered and seeds removed 1 large yellow bell pepper, quartered and seeds removed 12 black oil-cured olives Fresh ground pepper 1/4 cup oil and vinegar salad dressing 2 T. chopped coriander Cut peppers into 1/4-inch wide strips. Rinse under cold water and place in a bowl. Cover loosely with paper towels. Cook in microwave on High for 2 minutes, stirring after I minute. Drain off any liquids. Add olives. Season with pepper. Combine salad dressing and coriander and pour over peppers and olives. Toss to mix. Cover and refrigerate. Serves 4 to 6. TUNISIAN TAGINE (MEAT) 1 T. vegetable oil 8 ounces ground lamb 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1/4 cup chopped mint 2 T. breadcrumbs or matzah meal 6 eggs, lightly beaten 1/4 cup light non-dairy creamer Pinch nutmeg Salt and pepper to taste Note: Ground chicken or turkey may be substituted for the ground lamb. Preheat oven to 350 degrees. Spray a 9-inch pie dish with non-stick spray. In a skillet, hear the oil. Add the lamb aDd cook over medium heat, stirring until all traces of pink have disappeared. Remove from heat. Drain off any fat. Stir in the spinach, mint, breadcrumbs or matzah meal, eggs, non-dairy creamer and nutmeg. Season with salt and pepper to taste. Transfer to the prepared pie dish. Bake for 25 minutes or until tagine is puffed and golden. Serve warm or at room temperature. Serves 6 to 8. PITA CRISPS (PAREVE) 3 whole wheat pita breads 1/4 cup olive oil 1 tablespoon kosher salt Dried rosemary Preheat oven to 450 degrees. Cut each pita into 8 wedges. Brush with olive oil. Sprinkle lightly with kosher salt and rosemary. Place on a baking sheet and bake in preheated oven 8 to 10 minutes until beginning to brown. Watch carefully. Makes 24 pieces. CHICKEN DRUMSTICKS IN HONEY-LIME SAUCE (MEAT) Juice of 3 limes 2 T. honey, warmed 1 T. olive -oil 2 t. chopped garlic 1 t. salt 12 chicken drumsticks Thinly sliced lime to garnish (optional) In a small bowl, mix lime juice, honey, olive oil, garlic and salt. Set aside. Place chicken drumsticks in a shallow, non-metal dish, piercing each several times on both sides with a fork. Pour lime juice mixture over, turning to coat evenly. Cover and refrigerate 2 hours or overnight. Place PATIO FEAST on page 106