^F.-n rnn lraw. 20% off everyday 20% off everyday 20% LOCATED IN THE ORCHARD MALL 6385 ORCHARD LAKE ROAD AT MAPLE WEST BLOOMFIELD MI 48322 and an ever changing selection of outstanding hand crafted items for yourself, your home, and gift giving 810.855.4488 MONDAY - TUESDAY - WEDNESDAY FRIDAY - SATURDAY 10 AM - 5:30 PM THURSDAY 10 AM - 8 PM 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