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A

t Paramount Bank, we always look out for your
best interest. Our CD's and Money I\4arket accounts
offer the highest returns in the area. That is because we
believe our customers are our greatest asset. Paramount
Bank is your hometown bank. From our convenient
hours to our wide range of products, we work hard to
meet all your financial needs. Of course, all accounts are
FDIC-insured.
Visit today or call 1 - 800 - 421 - BANK and discover the
bank where personal service is Paramount.

BRANCH

Mashed potatoes with roasted garlic, horseradish, scallions, caramelized onions and
parmesan cheese.

1732 West. Maple Road • Birmingham, MI 48009
(248) 723-4800 • FAX (248) 723-4848
HOURS: N1ONDAY-FRIDAY 9-6 • SATURDAY 9-12

PARAINTOENT

BANK

Your Hometown Bank

INTRODUCING OUR NEW HEADQUARTERS

31000 Northwestern Highway, Suite 200, Farmington Hills, MI 48334
(248) 538-8600 • FAX (248) 538-8410

FDIC

INSURED

Annual Peiventagc Yield lor balance; of 5500 minimum
'Annual Percentage Yield lor halances 01 S2.500 minimum.

LENDER

\‘eilli o

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Ages
13-17

CELEPPATING

18TH YEAR

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C4/11 ■ 0Asil3a•4'kIR0ti•S$VReL

FOR THE SUMMER
OF A LIFETIME

ACTIVE TEEN TOURS
OUTDOOR ADVENTURES

GOLF & TENNIS PROGRAM

Call Now for a Free Brochure

11/19
1999

110

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1-800-767-0227

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November 30th

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PUMPKIN PIE BAR
These ingredients can enhance the
pumpkin pie you serve. Recipes in
bold are given.
toasted nuts
mini chocolate-chips
pralines, walnuts or pecans
real maple syrup
maple syrup whipped cream
cranberry compote
cinnamon ice cream
minced candied ginger
rum-spiked whipped cream
crumb topping
toffee bits
crushed gingersnaps
coffee whipped cream
Pumpkin pie quick food processor
crust:
1 1/2 cups flour
1/4 cup sugar
4 T. butter or margarine, cold
and cut into small cubes
1 egg
2 T. ice water
Combine flour and sugar in the
bowl of a food processor fitted with
a metal blade, and pulse for 5 sec-
onds. Add the butter and pulse
until the mixture is just crumbly.
Add the egg and pulse until the egg

is incorporated. With the motor
running, slowly drizzle in ice water
until the dough forms a ball on top
of the blade.
Press pieces of the dough into a
10-inch, deep-dish pie plate, using a
bit more dough around the edges to
fashion a "lip" or rim or thicker
crust.
Prick the bottom of the crust in
several places with a fork. Chill the
dough in the pie plate for 1 hour.
Preheat oven to 350F. Remove the
crust from the refrigerator and use
your fingers to fashion an attractive
rim around the top of the crust or the
fork tines to press a pattern in the
edge. Bake for 15-20 minutes. Let
cool at least 20 minutes before filling
and baking.
Filling:
3 large eggs
1 cup brown sugar
3/4 cup light corn syrup
1 1/2 cups whipping cream
or substitute
3-4 cups cooked, mashed pumpkin
1 T. corn starch
1 t. nutmeg
1/4 t. ground cloves
1 t. cinnamon