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 , „. . : Replace Old, Cracked & Foggy Windowpanes 10 e Discount ,lention Ilii, Ad 1 , . ,. . . . _. . . .,., NECESITAMOS MAS DE SU TIPO. .,. ,.! DONE SANGRE g ..., . .:' ,, 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.