47 The Great Cover Up ket are usually quite firm, and need to ripen at room tempera- ture for a few days or until they "give" slightly when gently pressed. Once ripe, they should be refrigerated to pre- vent spoilage, and used as soon as possible. They should not be peeled until just before they are used, or the flesh may darken. (When an avocado is ripe, the skin will usually peel off quite easily.) 1 /— • • 2 large, ripe avocados • 2 tablespoons fresh lime juice (from about 1 lime) • 1 3 to 4-ounce can chopped green chilies, drained • 2 tablespoons grated onion • 1 teaspoon finely chopped fresh garlic (or to taste) • 1/2 to 1 teaspoon salt • 1/2 teaspoon ground cumin • 1/4 teaspoon ground black pepper (or to taste) • 1 large, ripe tomato, cored and diced To Serve: • Tortilla chips or corn chips, for dipping Peel the avocados and remove the large central seed from each. Dice the avo- cados; then mash them with a fork. Add all the remaining ingredients except the tomato, and mix well. Gent- ly stir in the tomato. Or, if using a food pro- cessor, peel and seed the avocados as above. Cut them into chunks, and put them in- to the bowl of a food proces- sor fitted with the steel blade. Add the remaining ingredients except the tomato, and pulse-process until all the ingredients are mixed and form a very coarse puree. (Do not process until smooth.) Add the diced tomato, and pulse-process only once or twice more, just until the tomato is mixed in. Chill the guacamole, cov- ered, until serving time. (If desired, it may be removed from the refrigerator a short while ahead, and served at room temperature.) Serve with chips for dipping. CHILI CON QUESO The recipe for this Tex-Mex dip is from my book The Jewish Holiday Cookbook.- An International Collection of Recipes and Customs (Times Books). It makes a perfect snack, buffet, or party dish, and it takes only a few minutes to prepare. This chunky cheese "fondue" was a big hit at the recent Howard County Jewish Heritage Day. • 1 pound Cheddar, Longhorn, or Monterey Jack cheese, shredded • 2 tablespoons all-purpose flour • 2 tablespoons olive oil or vegetable oil • 1 large onion, finely chopped • 2 garlic cloves, minced • 1 16-ounce can tomatoes, includ- ing juice, finely chopped • 1 3- to 4-ounce can chopped green chilies CUSTOM WINDOW TREATMENT • 1/4 cup chopped, ripe (black) olives (optional) To Serve: • Aluminum 1" Horizontal Blinds • Corn chips, nacho chips, or broken taco pieces Toss the cheese with the flour, and set it aside momen- tarily. In a large saucepan, over medium-high heat, heat the oil; then cook the onion and garlic, stirring, until they are very tender but not browned. Add the tomatoes with their juice and the chilies. Heat, while stirring, until the sauce boils. Gradually add the shredded cheese, stirring con- stantly. Continue to stir over medium to medium-high heat for 5 to 10 minutes or until the cheese is completely melted and smooth, and the mixture just comes to a boil. Stir in the olives (if used). Remove the mixture from the heat, and let it cool, stirring occasionally, about 5 minutes, so it can thicken slightly. Serve the warm chili con queso in a chaf- ing dish, fondue pot, or deep bowl, with your choice of ac- companiments for dipping. Makes about 4 1/2 cups. • Wood 1" & 2" Horizontal Blinds • Vertical Blinds • Pleated Shades • Woven Woods • New 1/2" Aluminum and Wood Micro-Blinds The Great Cover - Up 5665 W. MAPLE ROAD WEST BLOOMFIELD, MICHIGAN 48033 Showroom By Appointment Only Free Installation • No Shipping Charges 855- 1189 FREE Professional Measure at No Obligation FREE in-home Design Consulting • Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354 6060 - BLACK BEANS AND RICE CASSEROLE This dairy casserole is an old family favorite that I change slightly almost every time I make it. The casserole makes a hearty main dish and pro- vides plenty of high quality protein from the combination of beans and brown rice as well as the cheeses. It is also high in many other nutrients and fiber. • 1 16-ounce can black beans • 2 cups cooked brown (or white) rice • 1 small onion, grated or finely minced • 1 to 2 garlic cloves, fincely minced • 1 15-ounce container ricotta cheese • 1 3- to 4-ounce can chopped green chilies, drained • 8 ounces sharp Cheddar cheese, grated In one bowl, combine the beans, rice, onion and garlic. In another bowl, stir the ricotta until softened, and mix in the chilies. (It the ricotta is very stiff and dry, stir in a few tablespoons of milk or yogurt.) Grease or coat with nonstick cooking spray a 10-inch square (or equivalent) casserole. Spoon a third of the bean mix- ture into the bottom. Spread half of the ricotta mixture on top, and sprinkle with a third of the Cheddar. Repeat the lay- ering once. Then top with the remaining bean mixture and finally the remaining Cheddar. Bake the uncovered casserole in a preheated 350 degree oven for 40 to 45 minutes or until hot and bubbly. Makes 4 to 5 servings. © 1986, Gloria Kaufer Greene. Join Your Friends Woodcliff . . . a limited edition of incomparable detached condominiums. Hidden away in an incredibly lovely enclave of natural beauty you'll find 'Woodcliff con- dominiums. These exquisite architectural gems rise from the wooded and rolling sites as though Mother Nature had planned them. There are only twenty-six homesites and over three-quarters have been sold. The families who Phone: 626-3502 have chosen Woodcliff represent the leaders in the professional and business world. Their desire for excellence is reflected in their choice. Only a few homesites remain . . some perched on a hillside to accommodate walk-out loner levels. some overlooking the Tarn O'Shanter golf course. _Join your friends ... because you deserve Woodcliff, too. Detached Cluster Condominium Homes 2 and 3 bedroom from $259,000 Wbodcliff is located west off Middlebelt, south of Lone Pine Rd. Follow Woodcliff signs to Information Center. Office: 626-3500 Sales b'. the: ORGANIZATION