Celebrate with
Michigan's
Hottest Group

Mel and Ball
Colours

Voted
#1 Best Band
crain1S/Detroit Business

• Wedding Specialists

Exclusively represented by:

Mel Ball Entertainment Agency

Specializing in Weddings and Corporate Events

248-851-1992

• Exclusive entertainment
agency for the Ritz Carlton
Hotel and many other
first-class establishments
• Also representing the finest
high-energy bands, orchestras,
DJs and floor shows
• Ceremonial ensembles

SWOP SVERWOOD f01: YOUR
f Pt./ORME &RAN) ATE f

GIFTS ARE. ALWAYS

30 Vo Off

MOST AINFRS"

PLOS,.‘,
C.,OMPLIAAENTikRY Ifir WRAPPIN6-

SHOP SHERWOOD FOR A 6-RE-AT

sELEcnoN OF UNIQUE

UNUSUAL 6-IFTS.., ITS WORTH IT

6611-11- ORCHARD LAKE. ROAD AT MAPLE
WEST BLOOMFIELD 2118 855-4600

MON-THOR

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TOE-WED - FRI-CAT 10-6 SUN f2-5

Advertise in our Arts & Entertainment Section!

•

5/28

1999

Call The Sales Department

S24 Detroit Jewish News

et ;

JNArts &Entertainment

(248) 354.7123 Ext. 209

GLORY
The bottom line is this: The more
you picnic, the more effortless it
becomes. You develop packing and
hauling efficiencies that allow you to
get what you need together faster
while minimizing fuss. So that as the
summer progresses, going on a picnic
will be, well, a picnic.

ROSEMARY CHICKEN WITH
VEGETABLES AND TOMATO
CUMIN SAUCE (from the Empire
Kosher Chicken Cookbook)

SAUCE
2 T. canola or other light vegetable
oil
2 cups chopped onions
One 28-ounce can whole peeled
plum tomatoes, drained, their
liquid reserved
1/2 t. ground cumin
1/4 cup Italian parsley leaves
Salt and freshly ground black
pepper
6 large chicken cutlets (about 3
pounds total), pounded to 1/4-
inch thickness
16 garlic cloves
2 t. fresh rosemary leaves, or 1 t.
dried
1/3 cup sherry wine vinegar
1/3 cup canola or other light
vegetable oil
Freshly ground black pepper
1 t. crushed cumin seeds
3 medium zucchini, cut lengthwise
into thirds
2 red or yellow bell peppers, cored,
seeded, and cut into 1-inch
strips
24 small shiitake or domestic
mushrooms

To make the sauce, in a large skil-
let, heat the oil over medium heat.
Add the onions and sautee until
soft and just beginning to brown,
about 10 minutes. In a food processor
or blender, combine the onions, toma-
toes, cumin and parsley and puree.
Thin the sauce if necessary with the
reserved tomato liquid. Season to taste
with the salt and pepper. Reserve.
Place the chicken in a large bowl. In
the food processor or blender, combine
the garlic, rosemary, sherry and vine-
gar, oil, pepper to taste and cumin
seeds and process to blend well.