Let's Take it Outside!
Moosejaw Mountaineering
PREPARING page 112
Announces the Opening
of Our Newest Location
833 SOUTH HUNTER • BIRMINGHAM • (248) 203-7777
(Between 14 & 15 Mile, next to the new Border's)
CHECK OUT THE
NORTH FACE
SUMMIT SHOP
"Moosejaw is not a chain. We're fun. We're local.
And, We use and abuse all of the
equipment and outerwear we sell."
Also visit our 2 other locations
PACK FOR
CAMP AND
YOUR SUMMER
ADVENTURES
555 E. GRAND RIVER
3405 ORCHARD LAKE RD.
EAST LANSING • (517) 333-4000
KEEGO HARBOR • (248) 738-5291
LIMITED SPACE AVAILABLE
Group Apartments
for the Elderly
A Jewish Family Service Program
Since 1979
• Luxurious apartments, with private bedrooms, for shared living.
• Supportive care provided by Geriatric Care Workers and Social
Workers.
If someone you know desires a family-like setting,
0!)
JEWISH
FAMILY
SERVICE
please call Jan Bayer at 559.1500.
Endowed by the Coville-Triest Family Foundations.
Time to ..
Inspect ,
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:
Replace Old,
Cracked &
Foggy
Windowpanes
10 e Discount
,lention Ilii, Ad
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NECESITAMOS
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SU TIPO.
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DONE SANGRE
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For Your Free Estimate or Consultation
Call Our Custom Experts at:
810353 - 5770
GLASS
And Visit Our Southfield Showroom at:
A Clear Reflection of Quality
Since 1964
(South of 9 Mile Road)
,
.
1. In a large skillet, warm the oil
over medium heat. Add the chick-
en and saute until lightly golden,
6 to 7 minutes.
2. Meanwhile, coarsely chop
the tomatoes and mince the gar-
lic.
3. Add the garlic to the skillet
and saute for 30 seconds. Add the
tomatoes and saute for 1 minute.
Add the chicken broth, chickpeas,
cumin and curry powder, and
bring to a boil over medium-high
heat.
4. Stir in the couscous. Cover
the skillet and remove from the
heat. Let stand until the liquid is
absorbed, 5 minutes.
5.Fluffthe couscous with a fork
and stir in the olives, lemon juice
and salt. Serve hot. Serves 4.
SNAPPER WITH
TOMATO-OLIVE SAUCE
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds red snapper fillets
3 tablespoons unsalted butter
1 garlic clove, minced
6 plum tomatoes, coarsely
chopped
2 tablespoons balsamic vinegar
3/4 cup vegetable broth,
preferably reduced-sodium
1/3 cup chopped black olives
1. On a sheet of wax paper, com-
bine the flour, salt and pepper.
Dredge each side of the fillets in
the flour mixture, shaking off the
excess.
2. In a medium skillet, warm
2 tablespoons of the butter over
medium-high heat until melted.
Add the fish, skin side up, and
cook until just done, about 5 min-
utes. Turn the fish and cook on
the skin side for 1 minute. Trans-
fer the fish fillets to warm serv-
ing plates.
3. Add the garlic, tomatoes,
vinegar and vegetable broth to
the skillet. Bring to a boil over
medium-high heat and simmer
until theliquid is reduced to 1/2
cup, about 3 minutes.
4. Remove the pan from the
heat and stir in the olives and re-
maining 1 tablespoon of butter.
Spoon the sauce over the fish and
serve right away. Serves 4.
1/3 cup olive oil
3 garlic cloves, crushed
1 pound fettucine or other broad
noodles
1/4 cup fresh lemon juice
1/4 pound feta cheese, crumbled
(1 cup)
1/2 cup pitted black olives
1 teaspoon dried oregano
.4.,
Complete Window & Doorwall Repair Service
114
cup sliced green olives with
pimentos
1/4 cup fresh lemon juice
1/2 teaspoon salt
GREEK-STYLE PASTA
See Spring and Summer
Through Clear Windows
22223 Telegraph Road • Southfield
1/2
aim
American
Red Cross
1. Bring a large pot of water to
a boil over high heat.
2. Meanwhile, in a medium
skillet, warm the oil over medi-
um heat. Add the garlic and
saute until golden, about 5 min-
utes. Discard the garlic. Keep the
oil warm over low heat.
3. Cook the pasta in the boil-
ing water until al dente accord-
ing to the package directions. '—\
4. Drain the pasta and transfer
it to a large serving bowl.
5. Pour the warm olive oil over
the pasta and add the lemon juice,
feta cheese, olives and oregano.
Toss well to combine and coat
evenly. Serve hot, or at room tem-
perature. Serves 6.
ZITI WITH TUNA AND
TOMATOES
3 tablespoons olive oil
1 small onion, finely chopped
2 medium garlic cloves, minced
One 28-ounce can plum tomatoes,
chopped, juice reserved
1/4 cup dry red wine (optional)
One 6-ounce can white tuna,
drained and flaked
1/3 cup pitted black olives
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh
parsley
1/4 teaspoon black pepper
3/4 pound ziti or other medium
tubular pasta
1. Bring a large pot of water to a
boil over high heat.
2. Meanwhile, in a large skil-
let, warm the oil over medium
heat. Add the onion and garlic and
saute until the onion is softened,
about 3 minutes.
3. Add the tomatoes with the
reserved juice and the wine, if de-
sired, to the skillet. Bring to a boil
over medium-high heat.
Reduce the heat to medium
and simmer, uncovered, until
thickened slightly, about 5 min-
utes. Stir in the tuna, olives, vine-
gar, parsley and pepper, and keep
warm over low heat.
4. Cook the pasta in the boiling
water until al dente according to
the package directions.
5. Drain the pasta and transfer
it to a large serving bowl. Add the
tuna sauce and toss well to com-
bine. Serves 4.
HORSERADISH
BURGERS
1 pound lean ground beef
1 small onion, finely chopped
1 1/2 tablespoons prepared
horseradish
1 tablespoon Worcestershire
sauce
1 teaspoon salt
1 teaspoon black pepper
4 kaiser rolls, split
1/4 cup ketchup
1 tablespoon prepared mustard
1 tablespoon mayonnaise
1. Prepare the grill or preheat the
broiler. If broiling, line a broiler
pan with foil.
2. In a medium bowl, mix the
ground beef with the onion, horse-
radish, Worcestershire sauce, salt
and pepper. Form the mixture
into four 3/4-inch thick patties.
3. Arrange the burgers on the
prepared broiler pan or the grill.
Grill or broil 4 to 6 inches from the
heat for about 5 minutes on each
side for medium meat.
4. Meanwhile, grill or toast the
rolls. In a small bowl, combine the cm
ketchup, mustard and mayon-
naise.
5. Set the burgers on the rolls
and top each one with some of the
ketchup mixture. Serves 4.