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 °-