The BiG Story
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at a Nov Locadon!
25155 Greenfield Rd.
Southfield, MI 48075
(Moving to Hitler's Food Emporium
corner of 10 Mile and Greenfield)
Saturday night,
December 23
Winter Walden
Ski & Snowboarding
Club for Children
* Professional instructions
* Classes for all skill levels -
beginner to expert
* Special program for the younger
skiers (ages 6-10)
* Small classes
Adult classes too!
Charter buses Saturday & Sunday
— Clinical Teaching
LEARNINQ
•
Testing/Evaluation
ISA b I • r 'T I •
LYNNE MASTER, M. ED
Owner, Director
cli n ic
Accectrted by the North Central Association of Colleges and Schsols
F irs t f ully accredited
Education Clinic in the
United States to receive
North Central Accreditation.
(248) 545-6677 (248) 433-3323
Oak Park
Bloomfield Hills
www.ldclinic.com
kitchens of your youth, because they
were blended in with the love of a
mother and grandmother."
Susan believes the "trick to being a
good cook is to have fun in the
kitchen and make things simple.
Now, as a mother of iwo small chil-
dren [Ariana, 7, and jillian, 3], I have
streamlined even further. We create
meals together. I allow them choices
of pasta, and both of them have their
own chef duties."
A favorite Friday-night Shabbat meal
in the Terebelo home "has many pos-
sible variations," Susan says. "The fla-
vors have to be blended according to
your own family's palates."
Your children can help you pre-
pare the following main dish.
LEMON CHICKEN
2 lbs. boneless chicken breasts
2 lemons
olive oil to cover bottom of skillet or
cooking spray
1 can chicken-soup broth
1 /4 c. brown sugar
1 c. flour plus 2 T.
1 t. salt
1 /4 t. pepper
1 /4 t. garlic powder
(Additional add-in possibilities: mush
rooms, capers, marinated and drained
artichoke hearts)
Combine flour, salt, pepper and gar-
lic powder in a bag. Toss in boneless
chicken (one or two pieces at a time)
and allow your children to shake it all
around until it is coated.
In a skillet coated with olive oil or
cooking spray, sear the chicken on
both sides. Chicken should become
deep brown in color with no flour
visible.
In a small bowl, mix warm chicken
stock with 2 T. flour, whisking as you
go, to avoid lumps. Pour stock over
simmering chicken. Add lemon juice
and brown sugar, alternating and tast-
ing for that perfect blend of sweet
and not-too-puckery.
Last, add any of the additional
ingredients (canned mushrooms work
great, as do capers and/or marinat-
ed and drained artichoke hearts).
Cook on low temperature until chick-
en is done, usually about 15 minutes.
Make sure you stir through the last
process so that the sugar doesn't burn
and the sauce doesn't clump.
(Susan adds: "Let your kids choose
the pasta to go with it.)
BUBBIE KANER'S GARLIC
PLETZLACH
"When I was small, my mother's
mother, may she rest in peace,
Sara Kaner, used to make wonder-
ful garlic flatbreads. They were so
garlicky, they were guaranteed to
keep away evil spirits and cold.
She did not have a recipe: It
was a bisel [little] of this, a pinch
of that, and her hands were small
and moved quickly in and out of
the ingredients. So one day I trans-
lated it with her, and here it is.
Note that making a bubble's
recipe is never quite the same;"it
somehow misses her magic."
BUBBIE KANER'S GARLIC
PLETZLACH
2 c. flour
2 t. minced garlic (or substitute with
2 cloves)
1 t. salt
1 /2 t. paprika
1 /2 c. oil
1 c. water
Mix, by hand, all ingredients in a
large bowl. Continue to add small
amounts of flour until the dough is
soft but clears the bowl (it should
not be too sticky).
Take small balls of dough, about
the size of walnuts, and roll them
between two sheets of floured wax
paper until they are paper thin.
Place flat circles on an ungreased
but lightly floured cookie sheet.
Prick with a fork. Cook about 15
minutes at 350 degrees.
"Now," Susan says, "according
to my mom, Edith Butrimovitz, you
have to wait and watch until they
get a deep, golden brown. That
was the time her mother would sit
and tell her Yiddish stories of Oy
vach, mein kint, loosely translated
as, 'Wait, my child.'" El