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 _/