COME TO ZYZYX!
FOR ALL YOUR
QIFT GIVING NEEDS

Arts, crafts, jewelry and

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more... find the perfect 9ift for

everyone on your list at ZYZYX!

1 tablespoon chopped pimento or
red bell pepper
1 tablespoon vodka (optional)
2 baked potatoes, hot
salt and fresh ground pepper
In small non-stick skillet, heat oil
over medium heat. Add shallots and
cook 2 minutes or until transparent.
Add mushrooms and celery. Continue
cooking for 4-5 minutes, stirring
often, until celery is still slightly crisp.
Add pimento and vodka and cook 1
minute longer. Season with salt and
pepper to taste. Split hot baked pota-
toes. Spoon half vegetable mixture
over each. Serve hot. Serves 2.

arts, crafts, and jewelry

On the Boardwalk

6885 orchard Lake Rd.

West Bloomfield

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(248) 539-3309

Open: Mon.-Sat. lOan to 6pm,

Thurs. 'til spin

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Sun. llavn to 4pni

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0 Oreck Corp. 1997 All rights reserved

12/26
1997

324

The Oreck Compact & Power Brush are free with the purchase of the "Most popular pkg."

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CHICKEN SALAD WITH FIGS
AND MELON (MEAT)
2 tablespoons olive oil
2 tablespoons lime or lemon juice
2 teaspoons chopped fresh mint or
3/4 teaspoon dried
salt and pepper to taste
1 1/2 cups cooked chicken cut in
1/2-inch dice
1 cup cantaloupe or honey dew
melon, cut in 1/2-inch dice
4 black mission figs, quartered
2 large iceberg lettuce leaves
In a small bowl, mix the olive oil,
lime or lemon juice, and mint. Season
to taste with salt and pepper. Set aside.
In a medium bowl, place chicken,
melon and figs. Pour the dressing
over. Toss gently to mix. Spoon onto
lettuce leaves. Serves 2.

RECEPTION SCONES
(PAREVE)
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons margarine
1/4 teaspoon dried tarragon
3/4 to 1 cup non-dairy creamer
Preheat oven to 425F. Lightly
sprinkle a baking sheet with flour. In a
bowl, mix flour, baking powder and
salt. Cut in margarine or rub in with
fingers until mixture resembles coarse
breadcrumbs. Add tarragon. Make a
well in center and pour in enough
non-dairy creamer to make a soft and
slightly sticky mixture. Turn onto a
well-floured board and pat into a rec-
tangle, about 6x8 inches and 1/2-inch
thick. Cut into 8-10 pieces. (Dip knife
into a cup of flour to cut more easily.)
Place on floured baking sheet. Bake in
preheated oven 8 minutes. Reduce
heat to 350F and bake 5-7 minutes
longer or until risen and nicely
browned. Wrap in a clean kitchen
towel to keep warm. Serve warm.
Makes 8-10. L;