The BiG Story . •. 0 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