•

▪

Rosh HaShana

Thejleathenrood
staff wish all our
residents, their
families, and
all our friends a

Lime wedges
In cup, mix honey, cumin, coriander,
salt, lime peel, pepper, and 1 tea-
spoon very hot water until blended.
@Regular Copy:With tweezers,
remove any bones from salmon.
With hands, rub honey-spice mixture
all over salmon. Place salmon on grill
over medium heat and cook 10 min-
utes or just until salmon turns
opaque throughout and flakes easily
when tested with a fork, carefully
turning salmon over once with wide
metal spatula. You can pan fry the
salmon if you don't want to use the
grill. Sprinkle salmon with cilantro
and serve with lime wedges. Serves 4.
This can be doubled or tripled. This
is wonderful served with cole slaw.

HAPPY AND
HEALTHY
NEW YEAR

CINNAMON HONEY CHICKEN

Marinade
1 1/2 c. dry sherry (I often substitute
white zinfandel for sherry)
2 T. cinnamon
1 c. honey
1/3 c. lime juice
Zest of one lime
2 large cloves of garlic, crushed (or to
taste)
Salt and pepper, to taste
(3) 3-pound chickens, cut into 8th's
In a bowl mix together all marinade
ingredients. Arrange chicken pieces in
a single layer in a shallow, non-alu-
minum, ovenproof pan, (or, use a zip-
lock, and then transfer before cook-
ing) Refrigerate overnight, turning
pieces occasionally.
Preheat oven to 350. Place the
chicken in a baking pan and bake
chicken uncovered 40-50 minutes,
turning once or twice. Or, bake a
shorter time and then broil until
done for crispy skin. Serves 6. This
can be doubled or tripled.

/bC
ATHERWOOD

22800 Civic Center Drive • Southfield, MI

(248) 350-1777

-

•

V

1

1° 00
.

=

'''' 4111,

...■.

-dr

.41.

l

.1

....

.0!!•/—
_

.101•4"-

■ •••-

as.

gi,

•■ •

0.

V

gal,

■■

■

•■■• VIP I

am •

MP

HAPPY NEW YEAR

from all of us at
Flagstar Bank.
We wish you much
8,
•health, happiness and success.

FLA65711R

SM

BANK

Member Federal Deposit Insurance Corporation

248-338-7700 or 248-352-7700

9/10
1999

2600 Telegraph Rd. • Bloomfield Hills • MI 48302

N56 Detroit Jewish News

•

Alt

•It

I

,„,,

•

ar
••••••

■

Imo

WI

■••••

HONEY CHOCOLATE BARS

' I I
I

.

I

.

•

I

I

•I

•I

4 c. Rice Krispies
3/4 c. honey
6 ounce bag chocolate chips
6 ounce bag butterscotch chips
1/2 c. peanut butter
Heat cereal in a shallow pan in 350
oven for 10 minutes. While this is
heating, bring honey to simmer over
low heat, or (microwave) in a but-
tered dish. Remove the honey from
the heat and the add chips and cereal.
Stir until well coated. Pat into an 8
x 10 inch pan (or similar) that has
been coated with a vegetable spray
and refrigerate. Cut into squares
when well chilled. Makes 20 2-inch
squares.

CHOCOLATE DIPPED HONEY
COOKIES

3 eggs
1 c. sugar
1/3 c. butter or margarine, melted
1 c. honey
4 c. flour
1/2 t. soda
1/2 t. salt
1 t. cinnamon
8 oz. pkg. semisweet chocolate, melt-
ed
In a mixing bowl beat the eggs until
they are light in color. Mix in the
sugar.
Next add the butter and honey
and blend well. Add flour, soda, salt
and cinnamon and mix well. Drop
by teaspoonfuls on greased baking
sheets. Bake at 350 for 13 to 15
minutes or until brown around the
edges. DO NOT OVER-COOK.
Let the cookies cool and then dip
half of cookie in melted chocolate;
place the dipped cookie on waxed
paper and then refrigerate. 6 to 7
dozen cookies.

FRESH FRUIT SALAD WITH
HONEY RUM DRESSING

Dressing
1 t. chopped crystallized ginger
1/2 c. unsweetened orange juice
2 T. honey
1/2 t. rum extract
Fruit:
2 c. halved strawberries
2 kiwifruit- peeled, sliced
1 papaya peeled, sliced
In a small saucepan, combine all the
dressing ingredients. Heat just to
boiling and then remove from heat.
Cool to room temperature.
In medium bowl, combine the
fruit. Pour dressing over fruit mix-
ture; toss lightly. Refrigerate 1 hour
to blend flavors, tossing occasionally.
NOTES: You can add melons, grapes,
peaches, apricots or whatever is in
season or change the fruit mix. Rum:
If you like the `real thing." This
recipe can be modified, through trial
and error, using regular rum. I would
try the light rum and not the dark.
Serves 6. This can be doubled or
tripled.

HONEY MUSTARD
MAYONNAISE

3/4 c. mayonnaise
1/2 c. honey
2 T. Dijon-style mustard
1 t. prepared mustard
In a bowl combine all the ingredients
and mix thoroughly. Makes 1 cup.