Bathing Safety For The Entire Family.
More than 5,000 children are scalded by hot water in the tub each year, according to the National
Safe Kids Campaign, prompting manufacturers to respond with several engineering breakthroughs.
One innovation from Grohe is Grohmix, a thermostatic valve for showers and tubs that allows you to
preset the temperature anywhere between 60 and 110 degrees. A safety stop set at 100 degrees pre-
vents children from accidentally scalding themselves.
The Grohmix also is a pressure
balancing valve, which prevents
temperature shocks from sudden
pressure changes in cold or hot
water. Whether a toilet is flushed
or dishwasher turned on, your
shower is never interrupted.
Almost all 50 states now
require that these types of safety
valves by used in all new con-
struction.
For more information on these
and other quality plumbing
products, visit the areas newest
bath showroom or call Advance
Plumbing Supply Co. Walled
lake, (810) 669-7474.
GROHE
ADVANCE PLUMBING SUPPLY CO.
1977 W. Maple Road, Walled Lake (Between Haggerty & Decker Rds.)
(810) 669-7474
SO,
DOWN
LUMINA
You Can Be
A Wok Wizard
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
S
tir-frying is one of the
quickest, easiest ways to
wok up a one-pot meal in a
flash. Whether you're in
the mood for Chinese, Italian, or
Middle Eastern food or prefer
more traditional American fare,
the wok is the utensil you can use
to prepare them all.
Because of its wide surface
area and even heating, the wok
is an ideal pot for all kinds of
cooking. It is great for steaming,
sauteing, poaching, braising, and
frying. Soups, stews, and
casseroles can all be cooked in a
wok.
And even desserts like Can-
died Brandied Apples, Ba-
nanas and Almonds in
Rum-Cream Sauce and
Buttermilk Blini with
Orange Sauce are no
problem for wok wiz-
ardry.
Whip up appetizers
like Hot 'n' Snappy
Chicken Wings and
Salsa Meatballs. Of
course, there are the
Chinese classics, such
as Stir-Fried Chicken
with Broccoli and
Peanuts and Moroc-
can Chicken.
Linda Drachman,
food writer and au-
thor of 365 Ways to
Wok offers the novice
cook a chance to excel in wok
cooking byproviding 365 easy to
prepare recipes ranging from ap-
petizers andsoups to entrees and
desserts.
SALSA MEATBALLS
Stk. #7
$289
•3.1 V6
•Air
•Speed Control
•Auto Transmition/
Overdrive
Per Month
24 Month Lease
•Stereo Cassette
•Floor Mats
•Rear Defogger
•All Season Radial Tires
•Anti-Lock Brakes
•Dual Air Bags
Cauley
Jack
4Liw65- 0;11ini%!owr
comtviEwaLET
Gee,
Orchard Lake Road Between 14 and 15 Mile • West Bloomfield • (810) 855-9700
OPEN SATURDAYS 8:00-4:00
Hours: Mon. & Thurs. 8:30 a.m.-9 p.m.; Tues. 8:00 a.m.-6:00 p.m.; Wed., Fri. 8:30 a.m.-6 p.m.
• Lessee is responsible for excessive wear and tear. Total pymt. under lease is 56.936. Due at lease inception is first month's payment, refundable security deposit of 5325 plus 6% use tax,
license and title extra. All manufacturers incentives assigned to dealer, 24,000 miles allowed, 15c per mile over or higher mileage lease available. Based on approved credit. Good Selection.
2 tablespoons olive oil
1 medium green bell pepper,
chopped
1 medium onion, chopped
1 garlic clove, minced
1 & 1/2 pounds ground chuck (80
percent lean)
1/2 cup dry bread crumbs
1/2 cup tomato juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12-ounce) bottle mild thick and
chunky salsa
1 (7-ounce) bottle beer
2 teaspoons Worcestershire
sauce
In a wok, heat olive oil over high
heat until hot, swirling to coat
sides of pan. Add bell pepper,
onion, and garlic and cook, stir-
ring, until softened, 3 to 4 min-
utes. Meanwhile, in a large bowl,
combine ground chuck, bread
crumbs, tomato juice, salt, and
pepper. Mix well until blended.
Shape into 1-inch balls.
Add salsa, beer, and Worces-
tershire sauce to wok. Bring to a
boil, then reduce to a simmer.
Add meatballs, cover and cook 45
minutes. Serves 6.
EVERY BEAN
IMAGINABLE SOUP
1 (20-ounce) package 15 Bean
Soup Mix (seasoning packet
removed), rinsed well
2 carrots, quartered
1 large onion, quartered
1 celery rib, quartered
2 (14 and 1/2 ounce) cans chicken
broth
2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
Few drops of liquid smoke
(optional)
Place beans in a wok and add
enough cold water to cover.
Bring to a boil over high
heat and cook 5 minutes.
Remove from heat.
Cover and let
stand 1 hour.
Drain beans into a
colander. Return
to wok.
In a blender or
food processor, puree
carrots, onion, and
celery until finely
chopped. Add to
beans in wok. Add
chicken broth, salt,
pepper, bay leaf,
liquid smoke, and
cold water to cov-
er.
Return wok to
high heat. Bring to a boil,
skimming occasionally.
Reduce heat to low. Cover and
cook until beans are tender, 1 &
1/2 to 2 hours. Serves 6.
BLACKENED TUNA
STEAKS
1/4 cup orange juice
1/4 cup white wine vinegar
1 tablespoon honey
1/4 cup olive oil
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon salt
1 & 1/2 teaspoons minced fresh
thyme, or 1/2 teaspoon dried
1 & 1/2 teaspoons minced fresh
oregano, or 1/2 teaspoon dried
1/2 teaspoon onion powder
1/2 teaspoon cayenne
4 tuna steaks, 8 ounces each
In a small bowl, combine orange
juice, vinegar, and honey. Whisk
to blend well.
In a shallow dish, combine
olive oil, paprika, pepper, garlic
powder, salt, thyme, oregano,
onion powder, and cayenne.
Blend well. Brush seasoned oil
onto both sides of tuna steaks.
Heat wok over high heat until
very hot. Arrange coated tuna
steaks extending up sides of pan
WOK WIZARD page 112
c