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July 26, 2002 - Image 95

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-07-26

Disclaimer: Computer generated plain text may have errors. Read more about this.

If our CD rates were any higher, we'd have
to give them oxygen.

FOOD from page 93

You've never seen a bank like this!

Visit our Birmingham or Farmington Hills branches, or call
1-800-421-Bank. Where great CD rates let you

peppers on the grill and cook, turn-
ing occasionally, until lightly charred
around the edges and skin.
Use toothpicks or short bamboo
skewers pushed through the onion
slices to keep the slices together when
grilled. Brush the onions with olive
oil and grill until, marked and lightly
charred.
Chop all the grilled vegetables with
a knife or pulse them in the bowl of a
food processor. Transfer the chopped
vegetables to a bowl and add the
cucumber, cilantro, parsley, water, hot
sauce, juice and seasonings to taste.
Stir well and chill until ready to serve,
up to 2 days ahead. Add more water if
the soup is too thick for your taste.
To serve, ladle the soup into 8 . or
more wine goblets or mugs. Garnish
with diced fresh avocado and French
bread toasts or blue corn chips, if
desired. Makes 8 servings.

CHILLED ROASTED
VEGETABLE SOUP
2 T. olive oil
2 pounds plum tomatoes (about
10-14), diced
3 cups chopped onions
2 zucchini, chopped
1 cup fresh or frozen corn kernels
10 thin asparagus cut into 1/2-inch
pieces or 1/4 pound green beans
1 T. minced fresh garlic
1 t. dried oregano
1 t. ground cumin
Salt and pepper to taste
5 cups water or vegetable broth
1-2 T:hot pepper sauce, such as
Tabasco
1 can (15-ounce) garbanzo beans,
chickpeas or white beans
1 cup frozen peas, thawed
1/2 cup chopped fresh cilantro,
loosely packed
Lime or lemon wedges, garnish
Preheat oven to 450F. Brush olive
oil over the bottom of a large roasting
pan. Add tomatoes, onions, zucchini,
corn, asparagus, garlic, oregano,
cumin, salt and pepper and toss well.
Roast the vegetables, uncovered, for
15-20 minutes, stirring occasionally,
until tender.
Remove from the oven and cool com-
pletely before breaking up the tomatoes
with a fork and stirring in broth, hot
sauce, chickpeas-, peas and cilantro.
Stir well. Transfer to a pitcher or
bowl and chill, covered with plastic
wrap, until ready to serve, up to 2
days ahead. Add more water or broth
to the soup if it is too thick for your
taste. Serve in bowls garnished with a
wedge of lemon or lime.
Makes 8 servings. ❑

breathe easier.

6 MONTH CD

.75D/o*

12 MONTH CD

3.00% *

48 MONTH CD

4.75%*

FDIC

PARAMOUNT

You've never seen a bank like this!

*Annual percentages yield for balances of $500 minimum.
Rates subject to change at any time without notice. Penalty for early withdrawal.

Branches • Birmingham 248.723.4800 • Farmington Hills 248.538.7600

FREE OUTDOOR CONCERT!

24th Annual Yiddish Concert in the Park

Sunday, August 4, 7 p.m.

Fun! Funny! Great for all ages!
The band dares you not to dance!

SPONSORS:

The Circle of Jewish Culture (The Workmen's
Circle/Arbeter Ring) • Sholem Aleichem Institute
Detroit Jewish News • City of Huntington Woods
Jewish Community Council's Rosen-Gold Philanthropic Fund

More info? Call The Circle of Jewish Culture
248-545-0985 26341 Coolidge at Talbot

637190

Celebrating your years together in the sun

Don't forget to let us help! Contact Sy Manello to get your
announcement in the Jewish News. 248.539.3001

7/26

2002

95

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