/997 Saatoter
Serried
The Premier Retirement Community That Has It All!
24111 Civic Center Drive Southfield, MI. 48034
TUESdAy, July 1ST
Phil GRAM ANd His ORChESTRA
TUESdAy , July 8Th
RAy TAYLOR ANd his BANd
SUMMER PICNICS page 102
CRUSTY HERBED
BRIJSCHETTA (DAIRY)
1 (8-ounce) French Li oad
baguette
4 ounce Neufchatel cheese,
softened
1/2 cup low-fat ricotta cheese
2 tablespoons chopped fresh
oregano or 2 teaspoons dried
2 tablespoons chopped fresh
basil or 2 teaspoons dried
1 cup marinara sauce
1 medium size sweet onion, cut in
paper-thin wedges
1/4 cup grated Parmesan cheese
TuEsdAy, July 15Th
PANChITO ANd His LATIN BANd
TuEsdAy, July 22Nd
SAM BARNETT ANd His ORChESTRA
TuEsdAy, July 29Th
JOE ViTAIE ANd His BANd
All Concerts begin at 2:00PM and are
open to the public
For More Information about our Concert Series
please call Libby at
810-352-0208
REAR
sENDS
11-1E. SUMMER SALE
SAVE BI6 BUCKS
40-75% OFF ALL SUMMER MERCHANDISE
EXCLUDING MICHAEL STARS AND HARDT&
ON THE. BOARDWALK
626A333
ANY QUESTIONSeeeee
SIDEWALK SPLE.
SUN€10-11- 12
*20 JEANS Va.50 TOPS
CO
CLOSED JULY 4-5-6
Preheat oven to 375. Split bread
in half lengthwise, pulling out
some of the soft bread from cen-
ter to leave about 1/2-inch shell.
(May save bread to dry and
make breadcrumbs.) In small
bowl, mix Neufchatel with ri-
cotta, oregano and basil. Spread
on both bread halves. Pour a
thin layer of marinara sauce
over, then cover with onions.
Sprinkle with Parmesan. Bake
in preheated oven for 25 min-
utes until onion is tender and
tips are browned. Bread crust
should be browned but not dark.
Cut into 36 narrow strips for an
appetizer. For hearty appetites,
cut into large pieces.
Preheat oven to 350. Spray a bak-
ing dish, 9 inches square, with
nonstick vegetable spray. Press
thawed dough into baking dish
so that it comes up the sides.
Spray lightly with non-stick veg-
etable spray. Cover with foil and
weigh down with dried beans (no
need to discard after use). Bake
in preheated oven for 15 minutes.
Remove foil and beans. In a bowl,
whisk together milk, dressing,
eggs and salt. Stir in green
onions, spinach and pimento.
Sprinkle cheese over bread
shell. Pour spinach
mixture on top
and sprinkle light-
ly with nutmeg.
Bake in preheated
oven 45 minutes un-
til puffy and custard is
firm in center. Serve at room tem-
perature. Makes 8-10 pieces.
GINGER PLUM PARCELS
(PAREVE)
1 package (171/4 ounce) frozen
puff pastry, thawed
4 tablespoons ginger preserves,
warmed (see note)
9 medium plums, pitted and
halved
2 tablespoons cinnamon sugar
Preheat oven to 400. Separate the
two sheets of pastry and lay out
flat. Brush one sheet with 2 ta-
blespoons preserves. Cut into 9
squares (3x3). Place a plum half
in each square and sprinkle light-
ly with cinnamon sugar. Damp-
PISSALADIERE
(FRENCH
PIZZA)
(DAIRY)
Thawed frozen bread
dough and a spinach--,-_,
cheese filling makes
this a more substantial version
of the Italian pizza.
1 pound frozen bread dough,
thawed
1 1/2 cups low-fat (2 percent) milk
1/4 cup low-fat Italian dressing
4 eggs
1/2 teaspoon salt
6 green onions, thinly sliced
1 10-ounce package frozen
chopped spinach, thawed and
drained
3 tablespoons chopped pimento
1/3 cup grated Parmesan cheese
ground nutmeg to sprinkle
en edges with water. Bring edges
of each pastry square toward the
center and pinch to seal. Place on
baking sheet and sprinkle with
a little more cinnamon sugar. Re-
peat with remaining ingredients.
Bake in preheated oven 15 min-
utes until puffed and nicely
browned. Makes 18.
Note: If other preserves are
used, add a tiny pinch of ground
ginger to cut side of each plum E \
half.❑
LLJ
U)
H-
L1J
No gain.No pain.
Keeping your weight at a moderate level may scale
down your risk of heart attack. So maintain a healthy
diet and lighten up on your heart.
L1J
H-
104
American Heart Association
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