FARMINGTON HILLS, MI 48334 28857 ORCHARD LAKE ROAD Open Your Ears: It's Corn Season pm° School of Dance ILENE SPECTOR SPECIAL TO THE JEWISH NEWS • Morning, Afternoon and Evening Classes • Beginner thru Advanced • Pre-School thru Adult - BEST Hr, HIP HOP TO LYRICAL TO BROADWAY / 1/ CHECK OUT OUR PROGRAM CONGRATULATIONS TO OUR SCHOLARSHIPS WINNERS!!! Katie Clarke Jessica Mannix Julie Shulman Bethany Feldman Lindsay Martin Alison Spalter Ashley Goldberg Jill Oliver Jillian Trefilek * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * FULL YEAR SCHOLARSHIP WINNERS Emily Barnett and Morgan Rose • REGISTRATION BEGINS AUGUST 1 9 1996 • CLASSES BEGIN SEPTEMBER 9, 1996 CALL NOW 553-0305 INTERIORS BY COLONY 6215 Orchard Lake Road West Bloomfield FREE DESIGN SERVICE Add a few finishing touches, or redecorate your entire home or office. Whether your home is a showplace, worksapce or sanctuary, we'll help Mon. - Sat. 10am - 5:30pm And by appointment 124 SUGARTREE PLAZA transform it into your drea home. To schedule a consultation, call 810 - 626 - 1999 COATS UNLIMITED Oak Park 26150 Greenfield Road Lincoln Center (810) 968.2060 Oak Park, MI 48237 West Bloomfield 6421 Orchard Lake Road Orchard Mall West Bloomfield, MI 48322 (810) 855.9955 I t's hard to resist roadside stands offering fresh delicious local produce. Silver Queen corn is one of my favorites. True corn lovers wait all year for the harvest of local summer corn. They know a good thing. There is nothing better to go with any dinner than those fresh crisp ears. I pick the thinner long ears and open the husks to hopeful- ly reveal small crisp kernels. And if you're lucky enough to get a few "magic ears" or "crazy corn" — that is, the white mixed with some yellow — you're in for a real treat! CORN SALSA (PAREVE) 1 cup fresh corn kernels 1 medium chopped tomato 1/4 cup finely chopped red bell pepper 1/4 cup finely chopped green pepper 1/4 cup finely chopped red onion 1/4 cup peeled, seeded chopped cucumber 2 tablespoons olive oil 1 tablespoon fresh lime juice 1 tablespoon fresh julienned basil 1 teaspoon seeded and finely chopped jalapeno pepper, optional 1/2 teaspoon salt 1/4 teaspoon pepper in flour, salt and sugar. Cook un- til bubbly. Add milk, slowly, and cook until thick, stirring occa- sionally. Stir in corn, eggs, mar- joram and nutmeg. Pour into a well-buttered 2-quart casserole. Top with slices of cheese. Place casserole in a hot water bath and bake for 45 to 50 minutes. Serves 6. AUTHENTIC GOURMET SANTA FE CORN BREAD (DAIRY) 1 1/2 cups yellow cornmeal 1/2 cup unbleached white flour 2 teaspoons baking powder 1 teaspoon salt 3 eggs, well beaten 1 1/4 cups buttermilk 1/3 cup unsalted butter, melted 1/4 cup honey 1 red bell pepper 1/4 cup pine nuts 3 serrano chiles, stemmed (and seeded, if you desire less spicy bread) or 1 teaspoon Asian chile sauce (optional) 3 cloves garlic, very finely minced kernels from 2 ears of white m 114c corn chopped fresh cilantro or parsley --/\ Preheat oven to 400 degrees. Lightly butter or oil an 8- to 10- inch cast iron skillet and heat in --\ Combine all ingredients in a the oven for 20 minutes. Place bowl and refrigerate several the cornmeal, flour, baking pow- hours, stirring occasionally. der and salt in a large bowl and Serve with fish, chicken, meat mix well. In a separate bowl, or even on top of a cold summer combine the eggs, milk, butter and honey. Finely chop the red soup. pepper. Place the pine nuts on a .... i baking sheet and toast in the _ oven until light golden, about 5 SPICY CORN STIR-FRY minutes. Very finely mince the (PAREVE) 1 red bell pepper, chopped chiles. Add the pepper, pine 1 tablespoon minced jalapeno nuts, chiles, garlic, raw corn ker- pepper, seeded nels, and cilantro to the milk 2 tablespoons margarine mixture. 1 1/2 teaspoons ground cumin Stir this into the cornmeal 2 cups fresh cooked corn (or 16 mixture. Mix only until the dry oz. pkg. frozen corn) Stir fry the bell pepper and ingredients are moistened, leav- jalapeno in the margarine in a ing plenty of lumps. Remove the-̀---\ heavy skillet or wok over medi- cast iron skillet from the oven, um heat for 5 minutes. Add the then pour the batter into the cumin. Stir fry for 30 seconds. pan. Return the pan to the oven Add the corn. Stir fry for 2 more and bake the corn bread until a knife blade pushed deep into minutes or until heated through. the center comes out clean, 4 servings. about 25 to 30 minutes. Cut the corn bread into slices and serve. c _, CALIFORNIA CORN Serves 8 to 10. –\ PUDDING (DAIRY) Note: This bread can be baked 114 cup butter in advance. Before serving, split 1/4 cup flour the bread in half horizontally, 1 teaspoon salt brush on garlic butter and toast 1 1/2 tablespoons sugar 1 1/3 cups milk under the broiler until crisp and 3 cups fresh corn reheated. You can also use the 3 eggs, beaten until frothy cast iron pans that are indented 1 teaspoon dried marjoram with corn cob-shaped moldsci_, leaves Leftover bread can be frozen. –" 1 teaspoon fresh grated nutmeg Use it in place of bread crumb:: , 5 slices cheddar cheese Preheat oven to 350 degrees. on stuffed summer tomatoes or Melt butter in a saucepan. Stir in stuffing for chicken or turkey.