in
4460 Orchard Lalce load
West Bloomfield, MI 48323
The inest of
Assisted Livin g ,
with catered services in
b eautiful surrounclinci s
created especiall y
fop older adults
Studios and suites with private baths
Three well planned daily meals
Licensed Nurses & Resident
Assistants 24 hours/7 days
Emergency call system
Medication management
Alzheimer's and dementia care
Housekeeping and linen service
Pool and exercise room
Scheduled activities 7 days weekly
Game Room
Hair Salon
Sundries shop
Transportation
Includes all utilities except telephone
Call Renee Mahler at 248.683.1010 for additional information
This is your alternative to a nursing home
Sauce:
1/2 cup prepared plum sauce
1/2 cup ketchup
2 T. sesame oil
2 T. fresh minced ginger
3 T. fresh minced cilantro
2 T. red wine vinegar
Brush a cookie sheet with sides with a
thin layer of vegetable oil. Thread
salmon chunks on skewers (about 2 per
skewer). Combine oil and soy sauce in a
small bowl and whisk well. Brush each
kebab with oil mixture and sprinkle lib-
erally on all sides with sesame seeds.
Place the prepared kebab on the
cookie sheet. When all kebabs are fin-
ished, wrap the pan with plastic wrap
and chill until ready to cook (up to 1
day ahead).
Make sauce: Combine all sauce ingre-
dients in a saucepan over medium-high
heat and bring to a boil. Turn off heat
and allow the sauce to cool.
Serve chilled or at room temperature.
Cook salmon: Preheat oven to
400F. Bake salmon kebabs uncovered
until just cooked through, about 5
minutes. Place finished kebabs on a
platter and serve with sauce or pass
them on a tray. Makes about 24
kebabs.
Food
through and bubbly, about 15 minutes.
Remove from oven and serve hot with
baked tortilla chips.
Serves 8.
CURRIED GROUND BEEF
PASTRIES
1/2 pound ground beef
1 cup chopped onion
1 bell pepper, any color, chopped
1/2 cup frozen peas, thawed
1 T. curry powder
salt and pepper to taste
1 box frozen Pepperidge Farm Puff
Pastry, thawed
Brown beef, onion and bell pepper in
a large skillet, breaking the beef apart
with a fork as needed. Add peas and sea-
sonings and cook another 5 minutes.
Allow to cool completely before using.
Unfold pastry on a clean, dry surface.
Cut each sheet into about 9 squares.
Divide the filling among the squares and
fold each one over to form a triangle.
Using the tines of a fork, seal each pastry
well. Chill until ready to use.
Just before serving, preheat oven to
275F. Spray a cookie sheet with nonstick
cooking spray. Arrange the triangles on
the cookie sheet and bake for 15-20
minutes until golden and puffed. Makes
18 pastries.
HOT ARTICHOKE DIP
NFWB
BASEBALL/SOFTBALL
2002 SEASON
REGISTRATION
REMINDER
Dates: January 9th or
January 17th,
2002
Place: West Bloomfield
High School
Cafeteria
Time: 6:30 pm
to 8:30 pm
12/21
2001
88
ZO'n
art2
1 14-oz. can artichoke hearts packed
in water, well drained and chopped
lightly
1 cup grated Parmesan cheese
1 cup regular or light mayonnaise
1/4 t. ground black pepper
1/4 t. paprika
assorted crackers for serving
Preheat oven to 350F. Combine the
artichokes, cheese, mayonnaise and pep-
per in a medium bowl and stir well to
combine. Transfer the mixture to a 4
cup or larger baking dish or bowl. Bake
until hot and bubbly about 20 minutes.
Remove from oven, sprinkle with
paprika and serve immediately with
crackers. Makes 10 servings.
SALSA BAKED GOAT CHEESE
SPREAD
Embarrassingly easy and a practically
instant appetizer.
8 oz. cream cheese
8 oz. goat cheese (such as chevre)
2 cups good quality prepared salsa
Preheat oven to 350E Combine
cheeses in a medium bowl and mash
together with a spoon. Spread the cheese
in a small baking dish and pour salsa
over. Bake uncovered until heated
For more information call (248)865-6392
or Visit our webpage at: www.nfwb.com
V
The easy classic. For a tasty alternative,
add a 10-ounce package of frozen
chopped spinach, thawed and very well
drained and another 1/2 cup each of
mayonnaise and cheese to this recipe.
b1rgt'34‘es
SEARED TUNA WITH WASABI
VINAIGRETTE
Vinaigrette:
1/4 cup fresh lemon juice
2 T. rice vinegar
1/3 cup olive oil
Wasabi to taste (start with 1/2 t.)
1-pound tail-end piece ahi tuna fillet
(available at specialty and Asian
markets)
2 T. vegetable oil
kosher salt
fresh ground black pepper
pickled ginger, garnish (availble at
Asian markets)
Make vinaigrette: Combine all vinai-
grette ingredients in a jar with lid and
shake well.
Brush tuna with oil and sprinkle with
salt and pepper. Heat large skillet over
high heat.
Add tuna to skillet; brown on all
sides, turning occasionally, about 6-10
minutes, to your liking (less for rare,
more for medium or well).
Transfer tuna to a plate and refriger-
ate, uncovered for 30 minutes.
Transfer the tuna to a cutting board
just before serving. Thinly slice tuna
crosswise and arrange in a starburst pat-
tern on a serving dish.
Drizzle about a third of the vinai-
grette over the tuna and serve, with gin-
ger and remaining vinaigrette on the
side. Makes 8 servings.
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