Lc-- )C>KING
FC--)R A NI.C),IDER..1\1 APPRC)A.CH.
LEARNING
FOR THE BEST IN
KNITTING & NEEDLEPOINT
Rochelle Imber's
C)1 ■ 1A1, JEVVI,S E-I VALUES
* Beth ABRAM hind MOSES
855-2114
Accents In
Needlepoint
OUR ENERGETIC, NEW RELIGIOUS SCHOOL DIRECTOR, CANTOR BEN - ZION LANX.NER,
Contemporary Designs
LEADS A TERRIFIC TEAM OF TEACHERS AT ONE OF THE MOST HEY\USH SHULS IN TOWN
626-3042
TO BRING THE BEST IN JEWISH EDUCATION T( YOUR ENTIRE FAMILY!
. OMPREHENIVE
UP-TO- DATE
CURRICULUM
FOOD FIESTA page 114
Knit, Knit, Knit
scoop garlic from each clove. Use
as needed. May also be served to
spread on warm crusty bread as
an appetizer.
In Orchard Mall • West Bloomfield
CA$H
HILDREN t .S CHOIR
WE
LEARNING ERVICE
FOR LIKE-NEW
WOMEN'S & CHILDREN'S
DESIGNER
fashions
& accessories
CONSIGNMENT
CLOIRIERS
Call today for a EBLE
housecall appt. or
In-store appt.
347, 4570
43041 W. 7 Mile • Northville
JOIN OUR RELIGIOUS SCHOOL FAMILY THIS COMING YEAR —
CALL US FOR MORE INFORMATION - (810) 539-8012
BETH ABRAHAM HILLEL MOSES
5075 W.
V OUR
BIG
MAPLE
Ro.A.P,
WEST BLOOMFIELD
NAME REFLE ■ .7TS OUR
"Serving You With 30 Years Eyperienee In All Your Glass And illinvr Needs"
BIG
HEART! V
For insurance
call
BLACK BEAN WAFFLE
QUESADILLAS
(ADAPTED FROM A
RECIPE FROM ORTEGA
MEXICAN FOODS)
(DAIRY)
SY WARSHAWSKY, C.L.U.
7071 Orchard Lake Road
Suite 110
In the J&S Office Bldg.
W. Bloomfield, MI
48322
1/2 cup canned black beans,
drained
2 tablespoons vegetable broth
1 cup shredded cheese such as
Monterey Jack or mild cheddar
2 tablespoons diced green chilies
(may use canned)
8 frozen round waffles, thawed
2 tablespoons butter or
margarine
In small bowl, mash together
beans and vegetables broth till
blended. Add cheese and
chilies. Place 1/4 cup mixture
on each of 4 waffles. Top with
remaining waffles, pressing
lightly to bean filling. In large
skillet, over medium heat, melt
1 tablespoon butter or
margarine. Cook 2 waffle
quesadillas for 5 minutes on
each side or until golden and
cheese melts. Melt remaining
_ butter or margarine and cook
remaining quesadillas as
before. Cut each quesadilla into
quarters. Serve with salsa and
sour cream.
Makes 16 appetizers.
(810) 626-2652
Office Phone
6S110 1 1/1 GLASS SHOWER DOORS
• Custom Mirror Walls
• Bi-Fold Mirror Doors
• Sliding Mirror Doors
• Plastic Products
• Patio Door Rollers
•Heav y Plate Glass.
•Mobile Service
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See me for car, home,
life and health
insurance
Like a good neighbor. State Farm is there.
Heating and Air Conditioning
Ask about our
Prevenfive
Maintenance
Program
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"Come Visit, Our Showroom On
The Southeast Corner Of 12 Mile &
4195 W. 12 Mile Rd. • Berkley
810-547-1214
GLASS & MIRROR, INC.
Mon.-Fri. 8-5p.m. Sat. 9-2p.m.
erfect Family Gift...
A Subscription to the Jewish News.
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24 HOUR EMERGENCY.SERVICE
SERVICE OPEN 7 AM to MIDNIGHT
MONDAY - FRIDAY
southfiEld
0
rl1Ft1'I raft
Jeep
PI istral:In
11=4
28100 Telegraph Rd.-Telegraph at 11 Mile
At Tel-Twelve Mall, South End
Southfield • 354-2950
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2 cans (3 3/4 oz each) sardines or
kippered snacks packed in
olive oil
2 medium yellow or red peppers,
seeded and thinly sliced
1 large yellow onion, halved and
thinly sliced
salt and pepper
Topping: Good quality store-
bought red salsa
Preheat oven to 350 degrees.
Wrap tortillas loosely in foil and
place in oven until heated
through, about 10 minutes.
Meanwhile, drain oil from sar-
dines into a large skillet. Heat
over medium-high heat. Reduce
heat to low and add peppers and
onions. Cook, stirring occasion-
ally, until onions are very soft and
golden (not brown) about 20 min-
utes. Season with salt and pep-
per.
To assemble, place a few sar-
dines in the middle of one of the
flour tortillas. Top with onion-
pepper mixture and spoon salsa
over to taste.
Serves 4.
WE SHIP
FURNITURE
CONNECT TO YOUR JEWISH HERITAGE — GROW IN KNOWLEDGE
SARDINE FAJITAS
(FROM NORTH
ATLANTIC SARDINE
COUNCIL) (PARVE)
8 flour tortillas
■11
BROWN RICE AND
BLACK BEAN BURRITOS
(ADAPTED FROM USA
RICE COUNCIL RECIPE)
(DAIRY)
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
3 cups cooked brown rice
1 can (15-16 oz) black beans,
drained and rinsed
FOOD FIESTA
page 118