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February 27, 2004 - Image 51

Resource type:
Text
Publication:
The Detroit Jewish News, 2004-02-27

Disclaimer: Computer generated plain text may have errors. Read more about this.

zr2 JEWISH

ACADEMY

of Metropolitan Detroit

pounds), bones and meat trimmed
of most of the fat
1/4 cup Dijon mustard
1 cup plain breadcrumbs
1/2 cup finely chopped pecans
1/4 cup balsamic vinegar
Preheat oven to 400°F.
Arrange the racks, bone side up,
on a baking sheet and•roast for 10
minutes. Remove from heat and
cool until ready to serve (this may
be done up to a day ahead). Before
finishing, spread the meaty portions
of the rack of lamb with mustard.
Combine the breadcrumb and nuts
and press the mixture over the mus-
tard. Arrange the lamb as before
and roast for 20 minutes or until a
meat thermometer registers 130°F
to 140°F.
Let the rack stand for a few minutes
before slicing into individual chops
and serving, drizzled with the balsam-
ic vinegar. Makes 16 appetizer chops.

My name is Jerry Gutman

I am the AP coordinator at JAMD
and teach AP Government, Global
Politics, Contemporary Legal Issues,
Economics, and more. My goal is to
open my students' minds to a new way
of looking at history, politics, and
government by emphasizing critical
thinking. I want my students to see
issues from multiple perspectives and
argue their positions based on hard
evidence. They know that all opinions
are accepted in class as long as they are
backed up with facts.

I've been an educator for over 40 years
and I know how to reach students of all
levels of capabilities and experience.
Regardless of where they are in
September, students leave my class-
room in June knowing how to apply
themselves to a discipline. You can't
teach anyone everything. But you can
teach them how to learn and inspire
them with the desire to learn. That's
what we do at JAMD and that's what
makes our students so successful.

z

SALMON PATE WITH CAPERS
ON PUMPERNICKEL TRIANGLES
2 cans (about 6 to 7 ounces each)
salmon fillet (looks like a tuna can)
3 Tbsp. lowfat sour cream
3 Tbsp. fresh minced dill
Juice of 1/2 lemon
2 Tbsp. drained capers
Salt and pepper to taste
16-20 party pumpernickel breads,
cut in half diagonally
Dill sprigs, garnish
Drain salmon if necessary and mash
with a fork in a medium bowl. Add
sour cream, dill, lemon juice, capers,
salt and pepper and stir well. Arrange
the salmon on the pumpernickel trian-
gles (mound it rather than spread it)
and garnish with a small sprig of dill. If
you prefer, you may also serve this as a
spread. Makes 36-40 appetizers. ri

Applications now being accepted.
Financial aid is available.
248-592-JAMD (5263)
www.jamd.org.

WERE PART OF THE TEAM

IBA FM

NATIONAL ASSOCIATION
OF INDEPENDENT SCHOOLS

813490

-



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Mr %Lir Nils
e

Etittorta

fervin9 ate great tater

Placing an ad in our
classified section has
never been easier.

-

-

- 1:-: -

If the occafion if Special...
tite !lace fitot41d be too!!

I0

I.

I

Dinner for Two

I

UN

I

$ 30.00
ETHIOPIAN FEAST
VEGETARIAN FEAST $ 25.00

Call today!

LI

offer expires Feb. 29, 2004 - with coupon

a

545 West 9 Mile • Ferndale • 248-547-6699
221 E. Washington Rd. • Ann Arbor • 734-998-4746

-248/351/5100-

Open for Dinner Only • Hours -Sun 3-9, Mon-Thurs 5-9, Fri-Sat 4-11

........

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804990

%

UI

114'

I
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2/27
2004

51

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