We know
the meaning
of the
the eggplants. Arrange the eggplants
in a baking dish and pour water into
the dish. Drizzle the eggplants with
olive oil and bake for 40 minutes or
until the eggplants are softened.
Sprinkle remaining bread crumbs
over the eggplants and bake for 10
minutes more or until the bread
crumbs are golden. Makes 8 servings.
PORTOBELLO MUSHROOMS
WITH ROASTED RED PEPPER
STUFFING
Here's a very simple preparation of this
wonderfully meaty mushroom.
1/2 c. plain bread crumbs
1/2 c. grated Parmesan or
Romano cheese
1/4 c. fresh chopped parsley
1 c. chopped roasted red pepper
3/4 t. kosher salt
1/4 t. ground black pepper to taste
4 portobello mushrooms, stems
carefully removed so as not to
break the caps
1/4 c. olive oil
Fresh chopped parsley for garnish
Preheat broiler and brush a cookie
sheet with olive oil. Combine bread
crumbs, cheese, parsley, red pepper,
salt and black pepper in a medium
bowl and mix well. Set aside.
Place mushrooms, bottom side up,
on the baking sheet and drizzle with
half the olive oil. Broil in the center of
the oven for 5 minutes, turn over and
broil for 5 minutes more. Turn over
again and spoon stuffing into the
caps. Drizzle with remaining oil and
broil for 3-5 minutes more. Sprinkle
parsley over, adjust seasonings and
serve hot. Makes 4 servings.
EASY CORN CASSEROLE
1 can (15-16 oz.) creamed corn
2 c. corn kernels (drained if canned)
1 c. sour cream
1 package (8 oz.) corn-muffin mix
(not prepared)
1/2 c. melted butter or margarine
1 egg
1 tsp. paprika
Preheat oven to 350 E Spray a 1 1/2-
quart casserole with non-stick cooking
spray. Place all ingredients in -a large
bowl and mix well. Pour into the pre-
pared casserole and bake for 1 hour or
until lightly browned. Serves 6-8.
FRENCH TOAST STUFFED
WITH BANANAS
2 c. milk
5 large eggs
1/4 c. granulated sugar
2 t. cinnamon
12 slices challa or raisin bread
2 large ripe bananas, mashed
2 T. rum, optional
1/2 c. brown sugar
1/4 c. (1/2 stick) butter or
margarine, softened
1/2 c. sliced almonds, toasted,
or pecans
powdered or confectioners' sugar
Combine milk, eggs, granulated
sugar and cinnamon in a medium bowl
and whisk until smooth. -Set aside.
Combine mashed bananas with
sugar and rum. Use 2 slices of bread
each to make 6 banana sandwiches.
Heat half the butter in a non-stick
skillet over medium-high heat until
melted and hot, but not smoking.
Dip a sandwich in the egg mixture,
turning over 2 or 3 times, and place in
the hot skillet. Repeat with 2 more
sandwiches. Grill until golden on one
side, turn over and grill until golden
on the other side. Repeat with remain-
ing butter and sandwiches. (Place
completed sandwiches in a warm oven
to hold for up to 30 minutes before
serving). To serve, cut sandwiches in
half on the diagonal and layer them
on a serving plate.
Sprinkle with nuts and confection-
ers' sugar and serve with maple syrup
if desired. Makes 4-6 servings.
EASY PEAR TURNOVERS
8 large ripe pears peeled and cut
into 1/2-inch chunks
1/2 c. brown sugar
1/2 c. flour
1 t. ground cinnamon
1/2 t. ground ginger
1 package frozen puff pastry sheets
(2 sheets), thawed
Preheat oven to 350 F. Spray a
cookie sheet with non-stick cooking
spray or line with parchment paper.
To make the Filling: Combine
pears, sugar, flour, cinnamon and gin-
ger in a large bowl. Set aside.
Roll out 1 sheet of puff pastry into a
12-inch square on lightly floured sur-
face. Cut the pastry into 4 squares. Place
one-eighth of the filling near one corner
of a pastry square. Fold the opposite
corner of the pastry over the filling and,
using the tines of a fork, press the edges
together well (it's essential that the edges
be sealed or the turnover will pop open
during baking). Repeat with remaining
pastry and filling.
Cut 2-3 slits in top of each turnover
and place on the prepared cookie sheet.
Bake until pastry is golden brown and
pears are tender, about 30-40 minutes.
Serve warm or at room temperature
with fresh whipped cream or ice cream.
Makes 8 turnovers.
word value.
H
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• Three nutritious chef-prepared meals daily
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We're
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• Free on-site laundry facilities
to capacity
• Resident managers
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OPPORTUNRIES
America's leader
It's a
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(248) 681-8229
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Sale ends October 4, 1999
Detroit Jewish News
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