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. ❑