IF YOU'RE SERIOUS
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• Nutritional
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TAILGATING

111

INTERNATIONAL PHYSIQUE CHAMPION
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PETER NIELSEN'S •

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4119 Orchard Lake Rd. (at Pontiac Tr.) West Bloomfield

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(248) 855-0345

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LANA GORDON IN THAILAND

An Invitation...

CloverLeaf

Fine Wine & Spirits

248.357.0400

CloverLeaf Fine Wines and Spirits is under new
management. We've stocked our store with some of the
world's greatest wines and we have the experience and
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29673 Northwestern Highway • Applegate Shopping Center

AL HARRIS

N0.1
IN BUICK SALES!

EXCEEDING CUSTOMER'S
EXPECTATIONS!

EXERCISE WAIREHOUSI?,

THE MILL SAVINGS

SptlE

UP 10 S50010%
SEMI IREIWILLS

II makes & models
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Steppers, Bikes,
Elliptical Trainers
& more.

NEW & USED
SALE ENDS
NOV. 30TH

TROMIR by -

- CVHEX

IMAGE' SkitipiCE

31539 W. 8 Mile Road

Just West of Merriman/Orchard Lake

11/13
1998
1 02A

248.476-2213

• In Mro kt_c

from page 128

3 medium parsnips, peeled and cut

into chunks
6 small onions
1/2 of a medium cabbage, cut into
chunks
Trim fat from meat. Place meat in
a Dutch oven, adding juices and
spices from package and pickling
spice. Add enough water to cover
meat. Bring to a boil, reduce heat to
simmer and cook, covered, for 2
hours. Add carrots, potatoes, parsnips
and onions to meat. Return to boil,
and reduce heat to simmer, covered
for about 10 minutes. Add the cab-
bage and cook 20 minutes more or
until all vegetables are tender.
Remove meat and vegetables from
liquid, discard liquid and bay leaves.
Let meat rest about 10 minutes, cov-
ered. Slice across the grain. Serves 6.

THE VERY BEST
CORNBREAD CASSEROLE
TO SERVE WITH CHILI (DAIRY)
2 large onions, chopped, or 1 bag
frozen chopped onions,
defrosted
6 tablespoons butter or margarine
2 eggs
2 tablespoons milk
2 (17 ounces each) cans cream-style
corn
1 pound pkg. cornmeal muffin mix
1 cup sour cream, room temp.
2 cups (8 ounces) shredded sharp
cheddar cheese
Preheat oven to 425 degrees. But-
ter a 13- by 9-inch baking dish. In a
medium skillet, saute onion in the
butter until golden; set aside. In a
large bowl, mix eggs and milk until
blended. Add corn and muffin mix.
Mix well. Spread cornbread batter
into prepared baking dish. Spoon
sauteed onions over top. Carefully
spread the sour cream over onions.
Sprinkle with the cheese. Bake 25-35
minutes or until puffed and golden.
Let stand 10 minutes before cutting
into squares. May be refrigerated or
frozen and reheated. Serves 16.

POT-ROASTED CHICKEN
(MEAT)
approx. 3 pounds chicken pieces,
breasts, thighs and/or
drumsticks
2 tablespoons oil
2 medium carrots, cut into 1/2-
inch slices
1 medium turnip, peeled and cubed
(2 cups)
1 cup chicken broth
1 medium onion, sliced
1 teaspoon dried basil, crushed

1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 16-ounce can tomatoes, cut up
1/2 cup dry white wine, apple juice
or chicken broth
1/4 cup cold water
3 tablespoons cornstarch
Skin chicken, if desired. Rinse and
pat dry with paper towels. Heat oil in
large Dutch oven. Cook chicken in
hot oil about 10 minutes, turning,
until lightly browned. Drain off fat.
Add carrots, turnips, broth, onion,
basil, poultry seasoning, salt and pep-
per and bay leaf to chicken. Bring to a
boil and reduce heat. Simmer, covered,
about 20 minutes or until vegetables
are tender. Add undrained tomatoes
and wine. Cover and simmer 10 min-
utes more until chicken is tender and
no longer pink. Remove chicken to a
deep serving platter. Keep warm. Skim
fat from vegetable mixture. Discard by
leaf. In a small dish, stir together corn-
starch and water. Stir this into Dutch
oven. Cook and stir until thick and
bubbly. Cook 2 minutes more. Season
to taste with additional salt and pep-
per. Pour vegetable mixture over chick- , --
en. Serves 6.

LAYERED POTATO SALAD
(PARVE)
2-ounce jar diced pimento, drained
(optional)
6 cups deli (or homemade) potato
salad
1 1/2 cups frozen early June peas,
thawed and drained
Line a 9- by 5-inch loaf pan with
plastic wrap. Stir pimento into potato
salad. Spoon half of potato salad into
plastic wrap-lined pan; top with peas.
Spoon remaining potato salad evenly
over peas. Press gently. Refrigerate
until serving time. Invert on platter
and peel off plastic wrap. Serves 12.

❑