FOOD
Veggies
Continued from Page 84
11/2 cups light cream
pinch mace
salt and white pepper to
taste
Note: If yuca is purchased
frozen, no need to thaw before
cooking.
Place yuca, leeks and onion
in saucepan and cover with
cold water. Bring to boil.
Cover and cook for 35 to 40
minutes until yuca is creamy
colored and wax textured.
Drain well. Place in food
processor or blender and
puree until smooth. Pour in-
to bowl and add vegetable
stock, cream and mace. Mix
well. Season to taste with salt
and pepper. Chill. Serves 4 to
6.
Serving suggestion: Top
with a spoonful of Mixed
Herb Pesto.
AMR. AIILANN
Southfield • 10 Mile & Greenfield
New Orleans Mall • 559-7818
STORE HOURS: Mon.-Wed. & Sat. 10-7 • Thurs. & Fri. 10-9 • Sun. 12-5
INVOLVED
WEST BLOOMFIELD
TOWNSHIP TRUSTEE
•
ZONING BOARD OF APPEALS (3 1/2 YEARS)
•
PAST PRESIDENT POWDER HORN ESTATES - 2 YEARS
•
MEMBER OF CONCERNED CITIZENS OF WEST BLOOMFIELD
•
WEST BLOOMFIELD RESIDENT FOR 18 YEARS
EXPERIENCE
ALLEN ADELBERG
•
FINANCIAL/ECONOMIC ANALYSIS - 27 YEARS FOR A MAJOR CORPORATION
•
MBA - WAYNE STATE UNIVERSITY
ENDORSED - OAKLAND PRESS
(July 26, 1992)
LONGTIME RESIDENT WELL-VERSED ON LOCAL ISSUES YET APPARENTLY
UNCOMMITTED TO EITHER SIDE IN THE DISPUTE.
ADELBERG
L
•
N
TRUSTEE
YOU CAN
MAKE A DIFFERENCE
HAVE NOT PLACED SIGNS ANYWHERE IN THE TOWNSHIP. I BELIEVE
THAT ISSUES, NOT SIGNS, SHOULD INFLUENCE YOUR VOTE.
THIS IS A NO UTTER, BIODEGRADABLE SIGN.
ROADS
ELIMINATING CONGESTION IS OUR # 1 PRIORITY.
GROWTH MUST BE CONTROLLED TO MAINTAIN THE ENVIRONMENTAL INTEGRITY OF THE TOWNSHIP
BUDGETS PROVIDE CLEAR, CONCISE AND OPEN INFORMATION TO EVALUATE SPENDING
ALTERNATIVES (MANDATORY VS. DISCRETIONARY EXPENDIURES
TAXES
ALREADY TOO HIGH AND WOULD NOT VOTE TO INCREASE UNLESS BASED ON
SOME EXTRAORDINARY CIRCUMSTANCE.
LITIGATION
CLARIFY EXISTING ORDINANCES TO REDUCE ONGOING COSTLY LITIGATION.
Committee to Elect Allen Adelberg 3312 Hartslock W. Bloomfield, MI 48322
CASH
FOR LIKE-NEW
WOMEN'S & CHILDREN'S
DESIGNER
fashions
& accessories
1
CONSIGNMENT
CLOTHIERS
Call today for a FREE
housecall appt. or
in-store appt.
347-4570
43041 W. 7 Mile • Northville
Breast
self-examination —
LEARN. Call us.
soasv
cANcER.
`i'AmERtcAN
m/ LI
_
rtr
4
ITALIAN
VEGETABLE FEAST
1 large Portobello
mushroom
2 tablespoons olive oil
1 tablespoon chopped
garlic
salt and pepper
1 bunch (about 1 1/2
pounds) broccoli rabe
8-10 drops sesame oil
1 teaspoon cider vinegar
16 cheese-filled ravioli,
cooked
1 small sweet red pepper,
seeded and cut in
thin strips
Preheat broiler. Grease small
broiler pan or spray with non-
stick vegetable spray. Rinse
mushroom in cold water and
gently pat dry with paper
towels. Cut stem into 3 or 4
slices. Cut mushroom into
1/2-inch thick slices and place
with sliced stem on broiler
pan. Brush with 1 tablespoon
olive oil, spread on garlic and
sprinkle lightly with salt and
pepper. Broil about 4-inches
from heat until edges are
browned, 3 to 4 minutes. Keep
warm.
Wash broccoli rabe and
shake off excess water. Do not
pat dry. Cut in 1-inch thick
shreds and place in shallow
microwave safe dish. Drizzle
with remaining olive oil,
sesame oil and vinegar and
sprinkle with salt and pepper.
Toss to distribute seasonings.
Cover lightly with plastic
wrap and cook at High for 2
minutes. Arrange cheese
ravioli around and top with
prepared Portobello
mushroom and red pepper.
Serves 4.
PRIMO PASTA
1 tablespoon olive oil
2 scallions, cut in 1-inch
lengths
6 medium mushrooms,
sliced
8 oz. rotelle pasta,
cooked and drained
1 green bell pepper,
seeded and cut in
thin strips
1 sweet yellow pepper,
seeded and cut in
thin strips
12 cherry tomatoes,
halved
1/2 cup parsley sprigs
1 tablespoon soy sauce
1 tablespoon cider
vinegar
1 tablespoon chopped
garlic
1/2 teaspoon red pepper
flakes
salt to taste
1 pint part skim ricotta
cheese
1/2 cup grated Parmesan
cheese
Heat oil in 5 to 6 quart pot.
Add green onions and
mushrooms and cook over
high heat for 1 to 2 minutes,
stirring occasionally so that
onions do not brown. Remove
from heat and add cooked
rotelle. Gently stir in remain-
ing ingredients. Transfer to
serving dish and pass cheeses
to spoon on top. Serves 4.
Note: May be served hot or
at room temperature. For a
meat meal, top rotelle and
vegetables with diced cooked
turkey or chicken instead of
cheeses. ❑
Copyright © Ethel Hofman 1991
'What Is Jewish
Cuisine?' Explored
The Jerusalem Interna-
tional Convention on Jewish
Cuisine was held in Jerusa-
lem, Israel, and the central
issue discussed was "What is
Jewish Cuisine?"
The last time in history
that all Jews shared a com-
mon cuisine was probably
during the 40 years when
they wandered through the
Sinai Desert. From the mo-
ment they entered the Prom-
ised Land, their culinary uni-
ty was lost.
Those tribes that settled on
the coastal plains found that
beef was readily available,
while those who made their
homes in the Judean Hills
found that it was far easier to
raise sheep and goats. Seafish
were available along the coast
and the Sea of Galilee yielded
freshwater fish, but as refrig-
eration was as yet unheard of,
the vast majority of people
never even considered dining
on fish.
Continued on Page 88
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