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Food

FOOD

from page 108

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If so, it may be as easy as filling
out this form...

Here are the details:

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•

• Up to 25 winners to be picked at random
• Up to $2,000 for an undergraduate
semester or longer program
• $1,000 for a shorter program
• Must be a permanent resident

•

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of Oakland, Macomb, or Wayne County
• Drawing March 19, 2002
• Must have completed at least one year
of college by June 2002
• Accredited program must be completed
by graduation
• One entry per person
• Previous winners not eligible

romaine lettuce

2 c. thin fried Chinese noodles

ISRAEL?

WIN A CASH PRIZE FROM THE
DREAM LOTTERY

DEADLINE FOR ENTRY IS
MARCH 12, 2002

Additional entry forms will be available in January at syn-
agogues, temples, Hillels and the Israel & Overseas Dept.
of the Jewish Federation of Metropolitan Detroit, 6735
Telegraph Road, Bloomfield Hills 48301-3143.

For information on this and other financial assistance for
accredited programs contact Joey Selesny at the Israel &
Overseas Dept., (248) 642-4260.

FAX (248).0427;7:4941 •

Sponsored by the Women's Campaign & Education Department of
the Jewish Federation of Metropolitan Detroit

Visit us on the Web: www.thisisfederation.org

FILL OUT THIS ENTRY FORM AND RETURN TO: ISRAEL & OVERSEAS DEPT., 6735 TELEGRAPH RD., BLOOMFIELD HILLS, MI 48301

2.4

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Combine chicken with cashews,
scallions, pea pods and cilantro and
toss well.
Combine dressing ingredients in a
bowl or jar with tight fitting lid and
whisk or shake to mix. Toss with the
chicken mixture, a little at a time, to
taste. Gently fold in the mandarin
oranges and serve over shredded let-
tuce and topped with thin Chinese
noodles. Makes 6-8 servings.

GARLIC AND LEMON MARI-
NATED BROILED SALMON

T his is -Pecleration

Name

(available in cans or bags)
Dressing:
1/4 c. red wine vinegar
1/4 c. soy sauce
3 T. peanut or vegetable oil
1 T. sesame oil
1/4 c. sugar
1 T. hot pepper sauce (such as
Tabasco)
2 T. fresh minced ginger root

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Westwind Lake Plaza @ Pontiac Trail
Call for Hours:248

926-9040

Good with other fish varieties as
well.
2 pounds boned salmon fillet, cut
into 6-8 portions (with or with-
out sk in)
1/4 c. fresh lemon juice
1/2 c. chopped shallots or mild
onion
1 T. minced garlic
.2 T. dried parsley flakes or 1/4 c.
fresh minced parsley
1/4 c. extra virgin olive oil
1/2 c. white wine, any kind
freshly ground black pepper
2 T. capers, drained

Arrange salmon in a glass baking
dish. Combine lemon juice, shallots,
garlic and parsley and sprinkle over
the fish. Drizzle wine over the fish,
then drizzle the olive oil. Cover with
plastic wrap and chill up to
overnight.
To cook, preheat oven to broil and
position the rack about halfway
down. Transfer the fillets to a cookie
sheet with sides and drizzle marinade
over the fish. Sprinkle with black
pepper and broil uncovered for
about 10 minutes or until the fish is
just cooked through (avoid the
temptation to overcook!). Serve with
remaining juices drizzled over and
topped with the drained capers.
Makes 6-8 servings. 7