Food
THANKSGIVING
from page 112
6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • SUN. 9:00am-10:00pm • MON.-THURS. 7:30am-10:00pm
FRI. 7:30am-11:00pm • SAT. 7:30am-11:00pm • 248-737-1610
ri
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MEW
DAILY IN OUR STORE.
DECAFFEINATED * OVER 90 FLAVORS
ET COFFEE!
•Reg • Large
PURE
CHOCOLATE CHIPS
$119
THOMPSON • GOLDEN RAISINS
FANCY
RAISINS
TURKISH APRICOTS
$139
U3.
Reg, $1.99 lb. Limit 2 lbs.
Reg. $1.99 lb. Limit 2 lbs. CI
Reg. $2.69 lb. • Limit 2 lbs.
Mediterranean Salads
•TAHINI •HOUMMOUS -EGG PLANT SALAD
-BABA GANOUSH PLUS MANY OTHERS
Wally Kabob's
FRUIT GEMS
$199
LB.
Reg. $2.991b. • Limit 2 lbs. ©
CGINROUNDN poWFI
ppyOLE
ige
$ 99
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Reg. 29Cce. Umit 1 lb. Reg. $2.99 13.114 2
JELLY BEANS
$119
Reg. $1.99 lb. • Limit 2 lbs.
Birmingham
Sterling Heights
33401 Woodward
4204 Fifteen Mile Rd.
2 blocks N. of 14 Mile
248-723-2804 Phone
248-723-2805 FAX
2 blocks E. of Ryan
810-264-3632 Phone
810-264-3928 FAX
.4 N'
Open: Mon.-Sat.6 a.m.-3 p.m.
Sun. 6 a.m.-1:30 p.m.
Open: Mon.-Sot. 6 a.m.-3 p.m.
Sun. 7 a.m.-1:30 p.m.
Detroit, MI
Brooklyn, NY
Birmingham, MI
Sterling Nights, MI
4.<
Breakfast
Special
Your Choice of Bagel
Cream Cheese
Large Coffee
$1.50
r
7
Opening Special 1
Bagels
'3.75
t, 1 ,
Dozen
with coupon exp. 12/1/97
••••..
/21
997
1.
4
Every Wednesday is
BAGEL DAY
$3.00 DOZEN
6 a.m. - 7 p.m.
BAGELS
Custom Baked to Order
in 10 Minutes
Call Ahea&or
In
Hand Sliced
Kosher
Nova Lox
13.95 lb.
Vienna Kosher
Corned
Beef
$5 .99
Sliced to-Order
match the best
Music Reviews in
irg Entertainment
ib.
relish. Run-of-the-mill mashed pota-
toes take an appetizing turn with a
roasted garlic flourish. Wild rice
evolves to a new taste level with
pecans, sweet dried cherries and a
splash of orange juice. Poached pears,
a perennial dessert favorite, get pro-
moted to the dinner plate.
Just remember, as you plan your
Thanksgiving feast, it's variety that will
make your dinner a standout with con-
temporary takes on old stand-bys. And,
in the end, you still have pumpkin pie.
ROASTED GARLIC MASHED
POTATOES
12 large garlic doves, peeled
1 Tbsp. olive oil
10 medium Idaho or russet potatoes
Cold water
1 tsp. salt
3/4 - 1 cup milk or chicken broth
3 Tbsp. Dijon mustard
8 Tbsp. (1 stick) butter or mar-
garine, melted
Salt and pepper to taste
Preheat oven to 375. Wrap garlic,
drizzled with 1 Tbsp. olive oil, in alu-
minum foil (shiny side in). Place the
packet in the oven and bake for 45
minutes or more until the garlic is
softened and browned. Set aside when
done.
While the garlic is roasting, prepare
the potatoes. Cut the potatoes (peeled
or unpeeled) into large chunks. Place
them in a large pot over high heat and
cover with cold water plus 1 tsp. salt.
Bring to a boil, reduce heat, cover and
cook 20-30 minutes until potatoes are
tender (test with a fork). While still
hot, drain the potatoes well and place
them in a large bowl. Immediately rice
or mash the potatoes together with the
roasted garlic.
Add milk or broth, mustard, butter
or margarine and seasonings. Serve
hot. Makes 12 servings.
HARVEST
CORN CAKES
1 cup flour
1/2 cup corn meal
1 tsp. baking powder
1 tsp. salt
3 cups corn kernels, fresh, canned
(drained) or frozen (thawed)
1 red or green bell pepper, minced
1 cup chopped onions
1 cup water (more if needed)
3 eggs
2 Tbsp. vegetable oil
1-3 Tbsp. hot red pepper sauce
(such as Tabasco)
Ground black pepper to taste
Oil for frying
Place flour, corn meal, baking powder
and salt in a small bowl, stirring to
combine. Set aside.
In a large bowl, combine corn, bell
pepper and onions. Add water, eggs,
oil, red pepper sauce (start with 1
Tbsp.) and black pepper. Stir well to
combine. Add flour mixture and stir
well to incorporate.
Make a test pancake:Heat 4 Tbsp.
oil in a large non-stick skillet over
high heat. Drop a tablespoon of the
mixture into the skillet and spread
with the back of a spoon into a 3-inch
round.
Let cook for 2-3 minutes until the
edges are brown. Turn over and brown
on the other side. Drain on a paper
towel.
Taste test the corn cake for season-
ing and consistency. If the batter is too
runny and the pancake does not hold
a round shape, add more cornmeal. If
the batter is too dry and doesn't spread
easily, add more water. Repeat test and
make the remainder of the corn cakes.
Serve hot or at room temperature.
Makes 10-12 servings.
HONEY MUSTARD GREEN
BEANS
Honey Mustard Sauce:
1/2 cup (1 stick) butter or mar-
garine
1/2 cup Dijon mustard
1/2 cup brown sugar
Juice of 1 lemon
Ground black pepper to taste
Place butter in a medium saucepan
over medium-high heat and stir until
melted.
Add the mustard and sugar and stir
to combine. Continue stirring until
the sugar is dissolved and the mixture
is smooth. Add the lemon and a little
ground pepper. Remove from heat and
set aside until ready to use. (You may
refrigerate this mixture for up to a
week and reheat it in the microwave if
you wish). Makes enough sauce for up
to 4 pounds of green beans.
Boil or steam green beans. While
beans are hot, pour the warm sauce
over the beans. Serve.
Figure portions of 3 to 4 ounces
per person if this is your only veg-
etable. Less if you're serving more than
one vegetable.
FRUITED NUTTY
WILD RICE
1 cup wild rice
1 cup brown rice
8 cups water
THANKSGIVING
on page 116