Thurs. Nov. 21st
10 am - 8 pm
Friday, Nov. 22nd

-oUIVING page 118

10 am - 6._PJ9n

Nov. 23rd
10 am - 2 pm

oven, bout 15 minutes.

8.

gEPTIARDICISTYLE
BRUSSELS SPROUTS

2 tablespoons unsalted margarine
3 tablesmaps olive oil

eachrtEgf
licfave
2 trIbelka
ec:11':4.rozP. Ped
baby Bibssels sprouts, tlia*st
1/2 cup oil-cured black °hilts
salt and fresh ground pepper

In large saucepan, heat mar-
garine and olive oil. Stir in garlic
and saute 1- 4 • , •• tes over medi-
um heat. Do vwn. Add Brus-
sels sprouts aid o 'yes. Sprinkle
with salt and pepper to taste ay
to mix . and heat through.
8

.

CORN AND TOMATO
SALAD

4 cups frozen corn k,
1 large red onion, h
thinly sliced
12 yellow cherry tomatoes, halved
12 red cherry tomatoes, halved
1 cup cilantro sprigs
Dressing:
3/4 cup vinaigrette dressing
1 tablespoon dijon m
1 tablespoon balsamic 4'

informal modeling at Stage Delicatessen

6901 Orchard Lake Rd. • West Bloomfield • 810-626-7776

• Grand Canyon in Arizona • San Francisco's Alcatraz

November 16, 1996

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FOR THE SUMMER OF A LIFETIME

Happy

DAVID JAFFA

Have a wonderful day

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1-800-767-0227

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120

4( 4244 Orchard Lake Rd. • West Bloomfield, Ml (810) 683-8874

N. of Lone Pine, West side of Orchard Lk., Across the street from Crosswinds Mall

-0( THE STORE WHERE YOU GO OOH & AAH!
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Cook corn kerne in mi-
crowave 3 minutes on high or un-
til thawed. In large bowl, gently
mix corn, onion, tomatoes and
parsley. In small jar with a lid,
shake together dressing, mustard
and vinegar. Pour over corn mix-
ture and stir to mix. Serve in let-
tuce-lined bowl Makes 8 servings.

CRANBERRY APRICOT
SALSA

12 oz. bag (3 to 31/2 cups)
cranberries
1/2 cup dried apricots, halved
1/2 cup sugar
3 tablespoons frozen orange juice
concentrate

Place cranberries and apricots
in processor and process to chop
coarsely. Add sugar and orange
juice concentrate. Process by 3-4
pulses to mix and chop cranber-
ries a little more. Add a little ex-
tra sugar if needed. Serve chilled.

GLAZED ONIONS

16 medium sized onions, peeled
4 tablespoons margarine
1-2 teaspoons sugar

Pierce each onion 3-4 times
with sharp pointed knife. Wrap
loosely in paper towels. Zap in mi-
crowave 3 minutes at medium or
until tender but holding their
shape. Melt margarine in large
skillet. Add whole onions, sprin-
kle with sugar, and cook over low
heat until golden, about 10 min-
utes. Serves 8.

GALA OF FALL FRUITS

4 tablespoons unsalted margarine
1/4 cup sugar
1/4 cup dry white wine
(chardonnay)
8 Italian plums, stoned, quartered
3 red apples, unpeeled, cored, cut
in thin wedges
2 pears, unpeeled, cored, cut in
thin slices
1 star fruit, thinly sliced

Note: Instead of white wine, use
apple juice and 1 tablespoo
lemon juice.
In "large skillet, melt margarine

THANKSC:VING page 122