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ALMONDS
6698 ORCHARD LAKE RD
West Bloomfield Plaza
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Celebrate Summer
With Comfort Foods
:MICROWAVE
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Barry's
Let's Rent It
PARTIES EXCLUSIVELY
• Tents • Tables • Chairs
• China • Paper Goods
4393 ORCHARD LAKE RD., N. OF LONE PINE
IN CROSSWINDS
855-0480
Rugelach Trays For
All Occasions
A large assortment to choose from
Now Carrying Ruggie Brittle
681-8060
3375 Orchard Lake Road
At Commerce Road
West Bloomfield, MI 48033
72
FRIDAY, JULY 19, 1991
COATS
UNLIMITED
Sterling Heights
Sterling Place
37680 Van Dyke at 16'/2 Mile
939-0700
Oak Park
Lincoln Center, Greenfield of 101/2 Mile
968-2060
West Bloomfield
Orchard Mall, Orchard Lake
at Maple (15 Mile) • 855 - 9955
ld-fashioned favorites
make summer menus
memorable. Comfort
foods such as hot dogs and
hamburgers often take on
new identities when the coun-
try's many ethnic traditions
are incorporated.
Chili and pasta salads have
now become almost staples at
barbeques. Ordinary grilled
hot dogs can be enhanced by
a variety of chili recipes (with
or without beans). Pastas and
bean dishes offer healthy
1990's additions. Apple pie
can be updated with more
seasonal fruits including
peaches, strawberries or
blueberries.
VEGETARIAN CHILI
21/2 cups dried kidney
beans, soaked
overnight in water to
cover
3 tsp. salt
1 cup tomato juice
1 cup raw bulgur
(cracked wheat)
2 Tbsp. olive oil
2 medium onions,
coarsely chopped
4 medium cloves garlic,
crushed
3 stalks celery, coarsely
chopped
3 carrots, coarsely
chopped
3-4 tomatoes, peeled,
seeded and coarsely
chopped
MARINATED
VEGETABLE SALAD
14 oz. can artichoke
hearts, quartered and
drained
approx. 7 oz. can black
olives, pitted and
drained
1 pint cherry tomatoes,
quartered
1 bottle Italian salad
dressing
2 ripe avocados, for
garnish
lettuce
In a bowl, combine the arti-
chokes, olives and tomatoes
and marinate in the dressing
overnight. Slice the avocado
and serve with the vegetables
over a bed of lettuce. Cooked
pasta may be added to "trans-
form" into pasta salad. 6
servings.
STEWED HOT DOGS
AND CHILI
6 onions, sliced
Sauce:
1 cup chili sauce
1 Tbsp. Worcestershire
sauce
1 cup ketchup
2 Tbsp. vinegar
1 /2 tsp. salt
2 Tbsp. brown sugar
1 /2 tsp. paprika
6 grilled hot dogs
12 ounces beer
Place onions and sauce in-
gredients in a heavy sauce-
pan. Mix well. Add hot dogs
and beer. Simmer, covered,
about 20 minutes, until
onions are tender. Serve hot
in hot dog rolls, spooning
sauce over each hot dog. 6
servings.
Ilene Spector is a food writer
from Pennsylvania.
1 Tbsp. fresh lemon juice
2 Tbsp. ground hot red
chile
2 Tbsp. ground mild red
chile
1 tsp. ground cumin
V2 tsp. dried oregano
1 tsp. dried basil
freshly ground pepper to
taste
1 1/2 green peppers, cored,
seeded and coarsely
chopped
Transfer the beans and the
water in which they soaked to
a large heavy saucepan. Add
1 tsp. of the salt and bring to
a boil over high heat. Lower
the heat and continue boiling
the beans, partially covered,
until tender, about 1 hour.
Watch the water level and
add more if necessary to keep
beans from scorching. Mean-
while, place the tomato juice
in another saucepan and
bring to boil over medium
heat. Remove from the heat
immediately and add the
bulgur to juice. Cover and let
stand for 15 minutes. It
should be slightly crunchy.
Set aside.
Heat the olive oil in a large
heavy pot over medium heat.
Continued on Page 74