41111111111M1111.111SMPIIIMMIIMONO• AIR-MASTER HEATING &AIR CONDITIONING CO RESIDENTIAL & COMMERCIAL SERVICE * SALES * INSTALLATIONS . SLOW-COOKED LAMB CHOPS WITH OREGANO 6 large lamb chops or steaks with bones Salt and pepper to taste juice of 2 lemons grated peel from 1 lemon 1 T. dried oregano 2 T. extra virgin olive oil 2 bay leaves 2 cups sliced onions 3/4 cup white wine 3/4 cup chicken broth fresh chopped parsley, garnish Place lamb in a glass baking dish. Sprinkle salt and pepper over the meat. Drizzle lemon juice over tl lamb. Sprinkle the grated peel and oregano over the lamb. Drizzle the olive oil over all. Place the bay leaves between a couple of the chops. Cover the dish with plastic wrap and refriger-• ate 4 hours or more. Preheat oven to 325F. Heat a skillet over high heat. Remove the lamb from the dish and brown on both sides before placing back into the baking dish. Sprinkle the onions over the meat and pour in the wine and broth. Cover the dish with foil and cook for 2 or more hours until the meat is very tender. Serve hot. Makes 6 servings. VEGETABLE STEW 2 T. olive oil 1 cup chopped onion 2 cups water 2 cups diced carrots 1 eggplant, peeled and cut into 1-inch cubes 1 1/2-2 cups cooked, drained garbanzo beans or chick peas 1 1/2-2 cups cooked, drained cannellini (white kidney beans) 1 pound fresh green beans, tips removed and halved 1 t. grated lemon peel 1/4 cup slivered almonds, toasted salt and pepper to taste 3 cups cooked bulgur, any type Heat oil in a large pot over medium- high heat. Add onions and cook, stir- ring often, until golden, about 5 min- utes. Add remaining ingredients, except bulgur, and bring to a boil. Cover, reduce heat and simmer for 15- 20 minutes. Stir in bulgur and cook 5 minutes more or until very hot. Adjust salt and pepper and serve hot. Makes 8-12 large servings. Serve topped with plain yogurt if desired. ROASTED EGGPLANT AND RED PEPPERS WITH SESAME SEEDS olive oil for brushing eggplant slices 1 large eggplant, unpeeled, cut crosswise into 1/2-inch-thick slices 2 red bell peppers, sliced into thin strips, lengthwise fine sea salt and pepper to taste 1-2 t. dark sesame oil 1/4 t. dried oregano 2-3 T. sesame seeds juice of 1 lemon 1/2 cup fresh minced parsley 1/2 cup green or black olives, any type except canned, garnish Preheat oven to 500F. Brush a cook- ie sheet or baking dish with olive oil. Arrange eggplant in a single layer on the baking sheet and brush the tops with olive oil. Roast for 10 minutes, turning once after 5 minutes. Arrange red pepper strips over the eggplant and sprinkle with salt and pepper. Drizzle sesame oil over the vegetables and sprinkle oregano over. Roast for 5 minutes more. Sprinkle sesame seeds over and roast for 3 minutes more. Remove from oven and let the veg- etables cool before transferring them to a serving dish. Drizzle the lemon juice over and sprinkle with minced parsley. Garnish with olives and serve as a first course or appetizer with pita wedges. Makes 6-8 servings. ASPARAGUS WITH TAHINI YOGURT DRESSING Asparagus: 2 pounds asparagus, trimmed water 1/2 t. salt Dressing: 1 cup plain yogurt 1/2 cup tahini paste 1 T. olive oil 2-3 T. fresh lemon juice, to taste 1/2 t. salt fresh ground black pepper to taste Cook asparagus: Bring a pan of boil- ing salted water to a boil over high heat. Add trimmed asparagus and cook asparagus until tender, but still very green, about 3-5 minutes. Drain aspara- gus quickly and rinse with cold water to stop the cooking process. Drain well again and dry with paper towels before arranging on a serving plate. Make dressing: Combine all ingredi- ents in a small bowl and whisk until smooth. Chill until ready to serve. Drizzle the dressing, to taste, over the stalks only of the arranged asparagus. Makes 8 servings. ❑ FOR A WORRY FREE SUMMER SKISON, SCHEDULE EARLY, SCHEDULE NOW! QUALITY WORK * EVERY TIME * NO EXCUSES! BERKLEY 399-1800 m - MmW 0-11.0-11m 0 m<-(1)2mImIlM g0 the chicken is tender. Transfer th chicken and potatoes to a serving dish and drizzle the juices and fruit over and around the chicken. Drizzle the lemon juice over and adjust salt and pepper to taste. Makes 4-6 servings. AIR CONDITIONING TUNE UP TIME! GROSSE POINTE W. BLOOMFIELD NORTH OAKLAND 882-4870 788-9073 MASTER CARD & VISA WELCOME 682-9090 "Committed to a Greater Quality of Life" • Who Will Help Mom and Dad When They Can No Longer Help Themselves? CGS can help by providing: • Stay at home assessments • Nursing home placement & monitoring • Assisted living arrangements • Daily, weekly, monthly, or quarterly updates • Custodial care, transportation & personal care • Private duty nursing • Additional services that help your loved ones maintain a high quality of life GCM MEMBER National Association of Professional Geriatric Care Managers For more information please call CGS at 1-888-644-1524. Gadi Amaliak's ontemporary Candlesticks C Call Alicia R. Nelson for an appointment (248) 557-0109 TRADITION! TRADITION! allthingsjewish.com 5/25 2001 85