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FRIDAY, JULY 29, 1988
I
Shlomo's
Continued from Page 48
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COOKING
Hours: Daily 10-5
Sunday 12-4
Stuffing:
1 /4 cup uncooked basmati
(or regular long-grain)
rice
1 /4 pound chicken gizzards
OR chopped beef
1 small chopped tomato
1 /2 teaspoon salt (or to taste)
v4 teaspoon ground black
pepper
1 /4 teaspoon ground
cinnamon
1 /4 teaspoon ground
cardamom
1 /4 teaspoon paprika
Sauce, etc.:
11/2 cups tomato sauce
1 cup water
1 /4 cup tomato paste
1 small chopped onion
1 /2 teaspoon salt (or to taste)
1 /4 teaspoon ground black
pepper
21/4 cups uncooked basmati
(or regular long-grain)
rice
To Serve:
tomatoes,
Fresh
cucumbers, lettuce,
lemon juice, sunflower
seeds and kosher
pickles
For the chicken "stuff-
ing," combine all the ingre-
dients. Mix well and use to
fill the chicken's cavity. Set
aside.
In a large Dutch oven,
combine all the sauce in-
gredients, except the 2 1/4
cups uncooked rice. Bring
to a simmer over medium
heat, and cook gently for
10 minutes, stirring fre-
quently. Place the stuffed
chicken in the center of the
pot, breast-side up. Simmer
for 20 minutes, basting the
chicken occasionally. Spoon
the reserved uncooked rice
into the sauce around the
chicken, and cover the pot.
Put it into a 350-degree
oven, and bake for 1 1/2
hours. Turn the heat down
to 250 degrees and bake for
3 hours longer.
Serve with your choice of
the suggested accompani-
ments.
MEATBALLS BAKED
WITH SOUR APRICOTS
AND PRUNES
"Sour apricots are a
slightly tart variety that
are perfect for cooking," ex-
plains Shlomo Izchaki. If
you can't find them,
substitute regular dried
apricots.
Meatballs:
2 pounds ground beef
3 /4 cup diced onion
1 /4 cup chopped parsley
11/2 teaspoons salt (or to
taste)
1 teaspoon ground black
pepper
Pinch or paprika
Sauce:
3 tablespoons oil
2 large onions, sliced
1 cup tomato paste
11/2 cups tomato sauce
Juice of 1 small lemon
3 tablespoons honey or
sugar
1 pound dried sour
apricots (or regular
ones)
1/2 pound pitted prunes
To Serve:
Hot, cooked basmati (or
regular) rice
For the meatballs, combine
all the ingredients and mix
very well; then form them in-
to meatballs. Set aside. (Note:
This may be done while the
sauce is simmering).
For the sauce, heat the oil
over medium-high heat; then
add the onions and saute un-
til tender but not brown. Add
the tomato paste, sauce,
lemon juice and honey or
sugar. Stir well, and simmer,
covered, for 15 minutes.
In a greased or non-stick
spray-coated baking dish, ar-
range the meatballs, apricots
and prunes. Pour the
prepared sauce on top. Bake,
uncovered, in a 350-degree
oven for 1 hour. Serve over a
bed of rice. Makes 6 to 8
servings.
SPICY MEAT
AND VEGETABLES
Shlomo Izchaki says this
veal dish is "A filling stew
with lots of flavor."
1 cup tomato sauce
11/2 cups water
3 tablespoons chopped
onion
Salt and black pepper to
taste
1 teaspoon chili powder
11/2 pounds stewing veal
cut into 1-inch cubes
1 pound fresh green
beans
Rice:
11/2 cups water
1 teaspoon tumeric
11/2 cups uncooked
basmati (or regular
long-grain) rice
Bring tomato sauce, water,
onion, salt, pepper, and chili
powder to simmer in a large
saucepan or Dutch oven over
medium heat. Add the veal
and simmer for 30 minutes,
covered. Cut the green beans
into 1-inch pieces, and add to
saucepan. Simmer, covered,
for 1 hour longer or until veal
is tender. Adjust seasonings if
necessary.
When the veal stew is
almost done cooking, prepare
the rice. Bring the water and
tumeric to boil in another
saucepan. Stir in the rice.
Reduce the heat to a simmer,
and cook, covered for about 15
minutes or until the rice is
tender and the water is ab-
sorbed. Makes about 4
servings.