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 t. 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 t z tl 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