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June 15, 1990 - Image 84

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-06-15

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

'

m•■••"'`'■••••■••

I COOKING I

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666

SUNDAY 8 TO 3

OPEN MON. THRU SAT. 9 TO 6

EAT SMOKED FISH, LIVE BETTER

IMMIMUMVAIM:'
•\*

'k

Outdoor furniture taken
from storage, awnings rein-
stalled, new geraniums
planted and the gas grill
wiped down and readied for
use. It seems only a matter of
weeks instead of months that
we went through all this, and
here we go again.
New warm-weather food
ideas are likely to surface
now, like the following:



KN,

We Specialize In

.............................

's•

'‘.*:AVZ,*

30%-75% OFF

Everything

Friday, Saturday, Monday 10:00-5:30

• Sportswear
• Short Sets

• T-Shirts
• Dresses
And Much more . . .

• Jewelry
• Coordinates

• Does not include previous sales, layaways, special orders and Cocktail Dresses

VISA'

6692 Orchard Lake Rd.
West Bloomfield

In The West Bloomfield Plaza

851.4410

FIGHT
THE BIG "F"...

CONGRATULATIONS
BRETT DOCK

FURNITURE
FADING
STOPS
ULTRA VIOLET
-up to 99%

on your graduation from
Detroit Country Day School

with love and respect
Mom & Dad
Brad and Bonnie

Seymour Zate

VISA'

Brett, a Phi Beta Kappa, a National Merit honors scholar,
a 1989 finalist for the Edgar Bronfman Youth Fellowship
in Israel and honored by the League of Jewish Women's
Organizations of Greater Detroit at their 1990 Youth
Awards Program. At Country Day he received numerous
Summa Cum Laude and Magna scholastic pins, been
a member of the school's tennis team for the past three
years and competed and won at the state finals as a
member of their science Olympiad team. He will be at-
tending the University of Pennsylvania in the fall and
studying toward a dual degree in business and medicine.

With a great pride we wish him
continued success!

84

FRIDAY, JUNE 15, 1990

Summertime, And
The Cooking Is Easy

537.7900

Solar Sales, Inc

Fum



Since 1969 —

Oriental Rugs
Today's Pleasure
Tomorrow's Treasure

1

2915 Breton
Grand Rapids
(1400422-MIGS)

ZUCCHINI AND ORZO
PASTA SALAD
4 med. zucchini, very
coarsely grated
3 tsp. salt
1 /2 c. oil
3 med. cloves garlic,
minced or crushed
2 qts. chicken broth
1 Tbsp. salt
1 lb. orzo pasta (rice-
shaped pasta)
1 /4 c. lemon juice
1 c. ripe pitted olives,
drained
Freshly ground black
pepper
1 /4 c. chopped fresh basil
leaves or 1 Tbsp.
dried
Combine zucchini with 3
tsp. salt; let stand one hour.
Drain. Combine with oil and
garlic; set aside. Cook pasta
in boiling chicken broth to
which the 1 tablespoon salt
has been added. Drain well.
Mix in basil. Can be re-
frigerated at this point, but
should be allowed to come to
room temperature before
serving. Serves 8.

APPLE HERB CHICKEN
2 cups apple cider
% cup sliced onions
6 tablespoons honey
3 tsp. tarragon
2 roasters or fryers, cut
up
% cup cider vinegar
1/2 cup vegetable oil
4 tablespoons tomato
paste
salt, pepper
Combine all ingredients ex-
cept chicken in a small sauce-
pan. Bring to a boil, simmer
for 15 minutes, let cool. Ar-
range pieces in large bowl,
pour marinade on top. Cover,
refrigerate overnight, turning
once or twice. Grill chicken
over medium heat for about
40 minutes, or until done.
Pre-cooking chicken pieces in
the microwave helps cut down
on cooking time and fat, and
prevents flare-ups. Serves 8.

EASY PLEASING
PACKETS

1 /4 cup olive oil
2 green peppers, cut in
rings

3 medium onions, sliced
2 tsp. coarse salt
8 small baking potatoes,
scrubbed
2 red peppers, cut into
rings
2 quartered chickens
black pepper to taste
heavy-duty
Using
aluminum foil, brush sheets
ca. 14" x 18" with oil; divide
vegetables evenly. Top with
chicken quarters, skin re-
moved if desired. Season with
salt and pepper, bring the top
of foil up and fold securely.
Grill over medium heat about
40 minutes; open packs care-
fully and serve. Serves 8.

CHICKEN KEBABS
Kebabs:
1 /4 cup lemon juice
Y4 cup soy sauce
2 lbs. skinless, boneless
chicken breasts,
boneless chicken
thighs or turkey
tenders, cut into 1/2
cubes.
Dipping Sauce:
2 cloves garlic
2 tbsp. lemon juice
% tsp. ground coriander
3 /4 cup parve peanut
butter
% medium onion
1 tbsp. brown sugar
1 /4 tsp. crushed hot red
peppers
Combine ingredients for
Kebab Marinade. Add cubes
of chicken or turkey. Let
marinate overnight in refrig-
erator. In food processor, com-
bine all ingredients for the
dipping sauce, process until
smooth. You may want to add
either water or chicken broth
to thin consistency.
Thread chicken on wooden
skewers, and grill over direct
heat for 10 minutes, or until
tender and opaque. Baste
with sauce, serve remainder
of sauce for dipping. Serves 8.

LIGHT BARBECUE
SAUCE
A light barbecue sauce that
can also be used as a mar-
inade (instead of placing in
dish, try a plastic bag which
makes turning poultry much
easier) which allows chicken
to keep its own character, yet
lends a subtle flavor.

1 cup dry kosher wine
2 tbsp. parve margarine
1 medium onion, chopped
Y4 cup olive oil
1 clove garlic, crushed
1 tsp. parsley, tarragon or
rosemary
Combine all ingredients in
saucepan, simmer about 30

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