100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

January 05, 1996 - Image 104

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-01-05

Disclaimer: Computer generated plain text may have errors. Read more about this.

50-75% OFF

1 1 2111 EEIV IL S E AVINGS!

JANUARY 6 & 7

EVERYTHING
MUST GO!

Saturday 10-5

Sunday 12-5

• NATUZZI
• MAESTRO
• DMC • OAKLAND

BRING IN THIS
COUPON AND SAVE
AN ADDITIONAL

$5000

WITH MINIMUM
PURCHASE
OF $399

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

30 DIFFERENT STYLES
TO CHOOSE FROM

Delivery Available • Nominal
Charge • All Sales Final

Wide Range of Designer Colors

MasterCard

Bedroom Sets, Lamps & Accessories
Also Available at Similar Savings

Reg. $999

NOW

$399

'999

LAMINATE PEDESTALS

Many sizes & colors
available. Values to $199

Your Choice

NOW

$25

WITH APPROVED CREDIT

SHERWOOD
STUDIOS
WAREHOUSE

24760 Crestview Ct.
Farmington Hills

810-476-3760

SAVE 50%
FACTORY DIRECT

OED'S,

Factory Showroom.

T

he modern world, with its

pressures, hectic pace and
burgeoning cities, makes
many of us long for a sim-
pler life in touch with the earth's
natural wonders.
Maybe that explains our ever-
growing fascination with the
American Southwest.
Southwest cuisine today is the
sum of the myriad cultures which
have lived in the region, from pre-
historic tribes to today's native
Americans, from Spanish ex-
plorers to later Mexican settlers.
When I was in Arizona, I had
the opportunity to meet Barbara
Pool Fenzl, author of Southwest
the Beautiful Cookbook. The
Phoenix-based cooking teacher
has gathered recipes that corn-
bine innovative techniques and
dynamic food combinations with
historic methods to produce dish-
es as vibrant as the Southwest it-
self.

BLACK BEAN AND CORN
SALAD WITH TOASTED
PUMPKIN SEEDS

WALL UNITS
BEDROOMS
HOME OFFICE
TABLES, CHAIRS
MARBLE
AND MORE!

3 cups cooked black beans
1 1/2 tups corn kernels
•1 green pepper, cored, seeded
and diced
1 red bell pepper, cored, seeded,
and diced
2 jalapeno chilies, seeded and
diced
1/4 cup diced red (Spanish) onion
3 cloves garlic, minced
3 green (spring) onions, chopped
1/2 cup unsalted green pumpkin
seeds, toasted
2 tablespoons extra-virgin olive
oil
3 tablespoons fresh lime juice
salt and freshly ground pepper to
taste

Your Design or Ours
In Your Choice
Of Style and Finish

810.332.8855

1950 S. Telegraph Rd.,
on west side of Telegraph,
1/2 Mile North Of Square Lake Rd.
Bloomfield Hills

r7:71
-

90 DAYS SAME AS CASH

/
g
0444 &take Reg. $2999
SOFA • LOVESEAT • CHAIR
NOW
- or - SECTIONAL

RECLINERS

Southwest Cuisine
Mixes Many Cultures

Hours: 1 1 5:30
Mon., Wed., Thurs.,
Fri. & Sat.
Closed Sundays & Tuesdays

-

Wall Unit As Shown

$

1 188

In a large bowl, stir together the
beans, corn, peppers, chilies,
onions, garlic and pumpkin seeds.
Mix together the olive oil and
lime juice and pour over the bean
mixture. Add salt and pepper.
This salad will keep in the re-
frigerator for 1 or 2 days. Note:
the toasted pumpkin
seeds are avail-
able in Latino
markets and
add a deli-
cious crunch
to this color-
ful salad.
Serves 6

ROASTED
RED BELL
PEPPER DIP

1 teaspoon olive oil
5 unpeeled garlic cloves
3 red bell peppers, roasted,
peeled, cored, and seeded
1/4 teaspoon ground cumin
4 ounces cream cheese at room
temperature
2 tablespoons sour cream

salt and freshly ground pepper to
taste

Preheat an oven to 350 degrees.
Sprinkle the olive oil over the gar-
lic cloves and wrap tightly in alu-
minum foil. Place in the oven for
45 to 60 minutes, or until the
cloves are soft. Let cool.
Squeeze the soft garlic cloves
from their peels into a food
processor or blender. Add the red
peppers and cumin; puree. Add
the cream cheese and blend un-
til smooth. Transfer the mixture
to a bowl and fold in the sour
cream; add salt and pepper.
Note: This is excellent served
with any raw vegetable. It is also
delicious on baked potatoes or
tossed with pasta.
Makes about 1 1/2 cups

,_/

N

BUTTERNUT SQUASH
SOUP

4 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon salt
1 1/2 pounds butternut squash,
peeled, scraped clean of strings
and diced into half inch pieces
2 cloves
3 1/2 cups vegetable stock
1/2 cup heavy cream (optional)
1/2 cup blue cheese, finely diced
1 tablespoon minced fresh sage,
or 1 teaspoon dried sage
freshly ground pepper to taste
2 tablespoons minced fresh
parsley

Melt 1 tablespoon of the butter
in a large, heavy saucepan. Add
the onion and cook over moder-
ately low heat until translucent.
Add the salt, squash and cloves;
cover and continue cooking until
the squash is tender, about 15
minutes.
Uncover, add the stock and
cook another 15 minutes. Add the
cream, if desired, and bring the
mixture to a boil.
In a small saucepan, cook the
remaining 3 tablespoons butter
over medium-high heat until it
turns brown. Remove from heat
immediately and add
the browned butter
to the soup mix-
ture.
Drain the
squash, reserv-
ing the liquid.
Remove the
cloves and dis-
card. Pla t e the
squash in a food
processor or blender
and puree.
Place the puree and liquid in
the original pan and stir thor-
oughly.
Add the cheese and sage and
stir over low heat until ihe cheese

SOUTHWESTERN page 98

N

_/

Back to Top

© 2020 Regents of the University of Michigan