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October 21, 1988 - Image 86

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-10-21

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

COOKING

WHEN IT COMES TO DOING BUSINESS
THE MOST IMPORTANT THING IS
LOCATION, LOCATION, LOCATION!

OFFICE
West B loomfield

Maple



- Orchard

13 Mile - Farmington Rd.


Beautiful Medical Village.

Suites from 900 sq. ft. completely
plumbed and finished.
• Move in now!

amenities included.
Plenty of parking.
• Immediate occupancy.


OFFICE
Birmingham

RETAIL
Farmington

Woodward Avenue

Grand River - E. of Drake

• High visibility location.
• Join Olde, Minute Press, Subway.
• 850, 1275 sq. ft. or both for
immediate occupancy.



.'
; otos.



3 cups cooked turkey
breast, diced
Dressing:
1 Cup light mayonnaise
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoon Dijon-style
mustard
1 /4 cup orange juice
1 tablespoon grated orange
peel
Dash cayenne pepper (or
to taste)

MEDICAL
Farmington Hills

2, 3, and 4 room suites with all

•• •

Empire

Continued from Page 84

$•,/

• 600 sq. ft.
• 3 room suite.
2 private offices and reception area.

• immediate occupancy!



\I

• •
• •:•.t.•

4.

,ti ' ; tis .4

7 w•
:

. .

DAVID M. TISDALE & COMPANY

COMMERCIAL BROKERAGE

(313) 626-8220

RELIABLE AND EXPERIENCED SINCE 1930

insurance estimates accepted

expert color match, foreign & American

TOWING & RENTAL CARS AVAILABLE

28829 Orchard Lake Road, Farmington Hills, MI 48018
MAX FLEISCHER
BETWEEN 12 & 13 Mile Rd.

OPENING/EXPANDING
A BUSINESS???

Right in Your
Own Driveway!

I've Got LOCATIONS
LOCATIONS
LOCATIONS

Call Today

JONATHAN BRATEMAN
FARBMAN/STEIN

(313) 569-3333

cd

INVESTMENTS

RETIREMENT PLANNING

Alan G. Yelensky

Registered Representative

3000 Town Center
Suite 2400
Southfield, Michigan 48075
(313) 353-5600

Conneticut Mutual Financial Services, Inc.

An associate of the

(DAlliance

Connecticut Mutual Life insurance Company and its subsidiaries/affiliates, Hartford, Ct

86

FRIDAY, OCTOBER 21, 1988

I THE
TUNE
-UP
MAN

Certified by the National
Automotive Institute of Excellence

Comes to your home or office
with the garage-on-wheels

Valet service that doesn't
cost one penny extra

• Expert diagnostic tune-up
• Electronic analyzer-
all engine systems
• Professionally trained
mechanics
• Perfect results assured

Expanded Services
Call Sanford Rosenberg
for your car problems

imil i r 4* 398-3605 rzAcisAard'
H

MM.

I

On a large platter arrange
leaves of washed lettuce, with
stalks toward the inside of the
platter. Arrange slices of
avocado and grapefruit in a
large ring on the outside of
the platter. Arrange orange
and onion slices in a smaller
ring inside the first ring.
Sprinkle lemon juice over the
rings. Put the diced turkey
breast in the center of the
rings.
For the dressing, combine
the mayonnnaise, olive oil,
and lemon juice in a small
bowl. Stir until well blended.
Add the mustard, orange
juice,peel, and pepper to taste.
Mix until dressing is well
blended and flows easily.
Drizzle half of the dressing
mixture over the salad and
serve the remainder in a
bowl.
Makes about 8 servings;
315 calories per 6-ounce
serving.

CHICKEN WITH HONEY-
ORANGE SAUCE
2 tablespoons vegetable oil
1 3-pound broiler chicken,
cut up (and skin remov-
ed if desired)
2 medium onions, sliced
1 cup orange juice
1 /4 cup honey
2 teaspoons lemon juice
1 h teaspoon ground ginger
teaspoon ground
V4
nutmeg
1 teaspoon paprika
Salt and pepper to taste
Orange slices for garnish
Heat the oil in a large
skillet, and brown the
chicken evenly on all sides.
Place the chicken in a shallow
baking pan (or -leave it in the
skillet if it is ovenproof), and
arrange the onion slices on
top. Mix together the orange
juice, honey, lemon juice,
ginger, and nutmeg, and pour
over the chicken. Sprinkle the
chicken with the paprika, salt
and pepper. Cover the pan,
and roast the chicken in a
350-degree oven for about 1
hour or until the thickest
pieces are tender. Transfer
the chicken to a serving plat-
ter with the onion slices, and
baste the pan juices. Garnish
with fresh orange slices.
Makes about 6 servings;
364 calories per 5-ounce
serving.

TURKEY BROCCOLI
STIR-FRY
1 pound raw turkey breast,
sliced
4 teaspoons vegetable oil
Generous % cup slivered
almonds
1 large onion, thinly sliced
2 garlic cloves, minced
1 cup turkey or chicken
broth
1 pound fresh broccoli,
sliced diagonally into
small pieces
1 cup dry white wine
% pound fresh mushrooms,
sliced
1 teaspoon cornstarch
4 teaspoons soy sauce
Rinse the turkey and pat it
dry. Cut it into 1/2-wide strips.
Heat a wok or large nonstick
skillet over high heat. Add 2
teaspoons oil. Add the
almonds and shake the pan
gently until almonds are very
lightly browned. Remove the
almonds and drain them on
paper towels. Reserve.
Add the remaining oil to the
pan.. When it is hot, add the
turkey and stir-fry for 2
minutes to sear the pieces.
Remove and reserve the
turkey.
Combine the onion, garlic,
and 1/2 cup broth in the pan.
Cook and stir until the broth
evaporates and the onions are
very lightly browned. Add the
broccoli, wine, and remaining
1 /2 cup broth. Cook over
medium heat, stirring occa
sionally, about 4 minutes.
Add the mushrooms and con-
tinue cooking until the broc-
coli is crisp-tender. Mix the
cornstarch and soy sauce, and
stir the mixture into the li-
quid until it simmers and
thickens. Stir in the reserved
turkey strips, and cook, stirr-
ing constantly, until they are
heated through, about 3
minutes. Garnish with the
reserved almonds.
Makes about 4 servings;
320 calories per 6-ounce
serving.

"'""1 NEWS l'"'""

Israel Tourism
Down In 1988

Tel Aviv (JTA) — Tourism to
Israel declined 13 percent in
the first nine months of 1988,
compared to the same period
of the previous year, the Cen-
tral Bureau of Statistics
reported last week.
Iburism is running 20 per-
cent below compared to the
April-July 1987, but saw a
slight increase over the past
there months.
About 80,000 tourists
visited Israel in September,
66,000 by air and 12,000 each
by land and by sea.

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