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AT MAPLE
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A
JEWISH
BUSINESS
EXCHANGE &
I DETROIT I
THE JEWISH NEWS
Present
Tom Bell
News Director, WKBD - UPN 50
"Making the Media Work
For Your Business"
Thursday, July 24 • Noon
The Skyline Club
2000 Town Center • Suite 2800 • Southfield
Kosher Lunch. $15 • $7/JBE Members
R.S.V.P. & More Information:
Jewish Business Exchange
(810) 932-5797
networking and business development,
Jewish Business Exchange is Southeast Michigan's dedicated forum
Jewish ethics and values and business issues affecting Jewish interests and its surrounding communities.
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.
110
American Heart Association
ALTERNATIVE page 108
1 tablespoon Dijon mustard
1 1/2 teaspoon prepared
horseradish
1/2 cup corn kernels
1/2 cup red peppers diced
3/4 teaspoon dried rosemary
3/4 teaspoon black pepper
3/4 teaspoon thyme leaf
1 1/2 teaspoons Worcestershire
sauce
1/4 teaspoon tabasco
1/4 teaspoon ground nutmeg
1 1/2 teaspoon celery seed
1 tablespoon juniper berries,
smashed
1 bay leaf
pinch ground allspice
1/4 cup cornstarch
1/4 cold water
Cook barley in water for one
hour and drain. In a 2-gallon
sauce
pot, heat a little olive oil and sear
the ground venison. Add the
tomato paste and caramelize
until fairly dark. Deglaze with
red
wine and let reduce by half, then
add the beef stock. Add barley
and remaining ingredients.
Simmer for 40 minutes and
slowly add slurry (mixture of
corn starch and cold water used
as thickening paste) until desired
soup consistency is achieved.
When consistency is correct, sim-
mer for an additional 10 minutes
and season with salt and pepper
to taste.
Helpful venison tip: When
cooking less tender cuts of veni-
son, you should marinate the
meat in a slight vinegar and juice
(orange, pomegranate) mixture
with some unripened papaya to
help tenderize meat. Serves 8-10.
FRENCH ONION
VENISON ROAST
1-3 pound boneless venison roast
6 small potatoes, halved
6 medium onions, halved
2 cloves garlic, chopped
2 bay leaves
1/8 teaspoon Tabasco sauce
1/4 teaspoon pepper
2 cans French onion soup
Boiled rice
In a 6 quart crock pot, add veni-
son roast, potatoes, onions, gar-
lic, bay leaves, Tabasco sauce,
pepper and French onion soup.
Set heat control on low. Cook
for 8 hours. Serve over boiled rice.
Serves 4 to 6.
BRAISED VENISON
STUFFED CUCUMBERS
6 small cucumbers
1 egg beaten
1/2 teaspoon cornstarch
1 teaspoon teriyaki sauce
3/4 cup canned beef broth
1 cup cooked venison, chopped
3 tablespoons rice wine
cornstarch
Pare the cucumbers and cut them
in half lengthwise. Scoop out the
center, leaving a smooth cavity.
Mince the venison well and mix
the beaten egg and cornstarch.
Season with salt. Fill each cu-
cumber with 4 teaspoons of this
mixture. Fry the stuffed cucum-
bers, filling side down, until light
golden brown.
Turn them over and add teriya-
ki sauce, beef broth, and wine.
Cover pan and braise the cucum-
bers until tender, about 20 min-
utes. Remove the cucumbers to a
serving dish. Thicken the broth
with cornstarch binder and pour
over the cucumbers. Serves 4.
(Ice) Cream
Of The Crop
ILENE SPECTOR
SPECIAL TO THE JEWISH NEWS
Nope. You can't convince me. Buy-
ing ice cream in cones, sandwich-
es and cartons from the
supermarket just doesn't taste
like it used to.
Back when I was a kid grow-
ing up in Brooklyn, N.Y., July
wasn't merely National Ice Cream
Month. It was the beginning of
summer vacation, and the high-
light of our days was waiting for
the ringing of the Good Humor or
Bungalow Man's bell as he
stopped at a group of waving kids,
The ice cream delights were al-
ways just the right temperature
to eat. Not too hard, not too soft.
No way do you get that same taste
today.
Since you can't compete with
the "old" ice cream memories, how
about creating new ones? Do you
have a favorite cookie ... Toll
House chocolate chip, oatmeal
raisin, chocolate sandwiches, fat-
free cinnamon? Try making your
own sandwiches by softening ice
cream or yogurt slightly and plac-
ing some between two cookies.
You can even roll the sides in
chocolate jimmies, sprinkles,
mini-chips, nuts or toasted co-
conut for your own "designer"
styles. Wrap each tightly in plas-
tic wrap and freeze for 1-2 weeks.
NONFAT SANGRIA
SUNDAES (DAIRY)
1/2 cup dry red wine
3 tablespoons orange marmalade
1/2 teaspoon lime juice
2 clementines or tangerines,
peeled, segmented and cut in
half
3 cups nonfat vanilla frozen
yogurt
In a small saucepan, bring wine
to a boil over medium-high heat.
Cook until reduced to 2 table-
spoons, about 6-8 minutes. Add
marmalade and cook until thick-
ened, 1-2 minutes. Remove from
heat and stir in lime juice and
clementines. Let cool slightly. At
serving time, scoop frozen yogurt
into 4 dessert dishes and spoon
the reserved sauce over the top.
Serves 4.
POPCORN ICE CREAM
PIE (DAIRY)
8 cups unsalted popped PePcorn
1 cup toasted flaked coconut
1 cup sugar
1 stick unsalted butter or
margarine
114 cup water
(ICE) CREAM page 112