Winter Walden
Ski It Snowboarding
Club for Children

* Professional instructions
* Classes for all skill levels -
beginner to expert
* Special program for the younger
skiers (ages 6-9)
* Small classes
* Adult classes too!
* Charter buses Saturday & Sunday

winter walden

(248) 855-1075

Teaching Kids to Ski
is Our Business

Celebrating our 23rd Season!

ski club

■46
ESTC

#1
CONNECTION

FOR THE SUMMER
OF A LIFETIME

ACTIVE TEEN TOURS

OUTDOOR ADVENTURES

Call Now for a Free Brochure

1-800-767-0227

)ewish Women International
MitBvah Chapter

alr
emel f

)LIST
DESERTS
Thwrsciety, Februtary 26th, 7:30 p.m.

Thornbeny Apartment
atibhowse
5460 Bentley • W. 'Bloomfield

R.S.V.P. by Feb. 21
Robin Lash 788-2503

• Clinical Teaching
• Testing/Evaluation
• Therapeutic Tutoring

545-6677 • 433-3323

2/20
1998

80

6,2

LYNNE MASTER, M.Ed

Owner, Director

Bloomfield Hills
Oak Park
http://www.metroguide.com/lynne

DiShiNg It Up

Good As Pie!

ew things are as down-to-
earth and American as pie.
It's part of our language, too.
Whenever you use the word pie
in a sentence, it usually means
something good. Think of the
expressions "easy-as-pie" or "pie-in-
the-sky."

2 sheets frozen puff pastry, thawed,
or 1 pie crust, rolled
Preheat oven to 375 degrees. In

medium saucepan over medium-
high heat, melt margarine. Whisk in
flour and cook 3 minutes, whisking
constantly.
Whisk in chicken broth
and cook until the sauce is
smooth and creamy.
Start at the bottom
Season with salt, white
Most people judge a
pepper and nutmeg. Set
pie by its crust; flaky is
aside.
best, of course. Golden,
Heat oil in a large
crisp, flaky crusts begin
saucepan over medium-
with the way fat (butter,
high heat. Add onions, cel-
margarine or shortening)
Annabel Cohen
ery and red bell pepper
Apple Tree
is incorporated into the
and cook, stirring, until
Staff Writer
flour. Most recipes instruct
vegetables are softened.
you to "cut in" chilled fat.
Remove from heat. Add chick-
That's because as the little pieces
en, peas and parsley and stir to
of fat melt as the crust bakes, they
combine. Fold in slightly cooled
create pockets that translate into
flour/broth mixture. Pour filling into
flakiness.
a casserole dish. Top with one or
Some tips:
more sheets of pastry, to cover.
* Use chilled ingredients like
Bake for 15-20 minutes until crust is
water, butter, margarine and short-
golden. Serve immediately. Makes
ening.
4-6 servings.
* Don't overwork dough.
* Shortcut: Make your dough in a
Super-Easy Quiche
food processor and pulse your way
1 pie crust
to success.
1 cup shredded hard cheese, such as
cheddar or Swiss
* To prevent soggy crust, place
1 /2 cup minced onion
pie in lower third of oven, but not
1 - 2 cups chopped vegetables
bottom shelf.
5 eggs
* Always use glass or a dull-fin-
2 cups half-and-half
ished aluminum pie plate.
1 tsp. salt

Chicken Pie Filling

1 /2 cup (half a stick) margarine
1 /2 cup flour
2 cups chicken broth
Salt and white pepper, to taste
1/4 tsp. nutmeg
2 Tbsp. olive or vegetable oil
1 cup chopped onions
1 cup chopped celery
1 medium red bell pepper, diced
4 cups cooked chicken or turkey
breast, cut into chunks
1-1/2 cup frozen peas, thawed
1/2 cup chopped parsley
1 egg, lightly beaten

1/2 tsp. brown sugar
1/4 tsp. cayenne pepper

Preheat oven to 425 degrees. Line
a deep pie plate with a pie crust.
Sprinkle in cheese, onion and veg-
etables. Set aside.
In large bowl, slightly beat eggs.
Add half-and-half, salt, brown sugar
and cayenne pepper. Beat well to
combine. Pour over vegetables.
Bake 15 minutes at 425 degrees.
Reduce heat to 300 degrees and
bake 30 minutes more, until custard
is set. Makes 6-8 servings. ❑

