AMIRICAN BIAB FOOD
FOOD
ORCHARD LAKE RD. IN THEIST BLOOMED PLAZA SUM!. tOtpro
from page 95
EVERY DAY IS
DETROIT B VFLI. F_ MORI
DRIED CHERRY, APPLE AND
SOURDOUGH STUFFING
From Mikki Gardner, co-owner Mikki's
Catering, Troy
1/2 cup (1 stick) butter or margarine
1-2 cups chopped onions
3 Granny Smith apples, peeled, cored
and chopped
3 stalks celery, chopped
1 cup sweetened dried Michigan cher-
ries
2 t. poultry seasoning
1 T. fresh chopped sage (or 1 t. dried)
2 t. fresh chopped thyme (or 1/2 t.
dried)
12 cups sourdough bread cubes (1/2-
inch), left overnight uncovered to dry
3 cups chicken broth
Salt and fresh ground pepper to taste
Pre-heat oven to 350F.
Lightly oil a large glass or ceramic bak-
ing dish. Set aside.
Heat butter or margarine in a large
skillet over medium-high heat. Add
onions, apples and celery to the pan, and
saute until the onions are translucent,
about 10 minutes. Stir in the cherries,
poultry seasoning and herbs.
In the meantime, put the cubed dried
bread in a large mixing bowl. Add the
cooked onion mixture. Gradually add
enough broth to moisten the stuffing,
but not make it soggy. Season the stuff-
ing with salt and pepper to your taste.
Spread the stuffing mixture into the
baking dish and cover with foil. (This
can be done a few hours ahead of time
and refrigerated.) Bake 30-45 (or more)
minutes until hot. Remove the foil for
the last 15 minutes of baking to brown
the top.
Makes 8-12 servings.
CORNBREAD AND ORANGE
STUFFING
Cornbread stuffing requires an adjust-
ment of flavoring before serving since
not all cornbread recipes are created
equal.
10 cups crumbled cornbread, home-
made or made from a mix
1 1/2 cups chopped onion
2 cups chopped celery
2 cups frozen corn kernels, thawed
1 chopped red bell pepper
1 T. grated orange peel
1/2 cup (1 stick) butter or margarine),
melted
1/4 cup chicken or vegetable broth
1/4 cup orange juice
1 t. salt (or more to taste)
1/2 t. fresh ground black pepper (or
to taste)
Pre-heat oven to 350F.
Combine all of the ingredients in a
large bowl. Stuff the main cavity of the
turkey loosely with the stuffing as well as
the area at the back of the bird and roast
the turkey, using your favorite turkey
recipe.
(Alternately, butter or spray with non-
stick cooking spray a large casserole dish.
Place stuffing in the casserole. Cover
with buttered or sprayed foil. Bake cov-
ered for 1 hour, then uncovered for 30
minutes more until browned on top.)
Makes 12 servings.
PEAR HERB BREAD STUFFING
12 cups 1/2-inch cubed white bread
(crusts removed), lightly toasted
1/2 cup (1 stick) butter or margarine
1 cup finely chopped onion
1 cup finely chopped celery (including
some leaves)
5 medium pears, peeled, cored and cut
into 1/2-inch cubes
5 large eggs
1 1/2 t. salt
1/2 t. black pepper
2 t. chopped fresh sage or 1/4 t. dried
sage
1 t. chopped fresh thyme or 1/4 t.
dried thyme
1/4 t. freshly grated nutmeg
1/4 t. dried ground ginger
1/2 cup chopped fresh parsley
1/2 cup fresh chopped chives, garnish
Pre-heat oven to 350F.
Lightly oil a large glass or ceramic bak-
ing dish. Set aside.
Heat butter or margarine in a large
skillet over medium-high heat. Add the
onions, celery and pears to the pan.
Saute until the onions are translucent,
about 10 minutes. Remove from the
heat and cool for 5 minutes.
Combine the sauteed mixture plus all
of the remaining ingredients in a large
bowl. Stuff the main cavity of the
turkey loosely with the stuffing as well
as the area at the back of the bird and
roast the turkey, using your favorite
turkey recipe.
(Alternately, butter or spray a casserole
dish with nonstick cooking spray. Place
stuffing in the casserole. Cover with but-
tered or sprayed foil. Bake covered for 1
hour, then uncovered for 30 minutes
more until browned on top.)
Makes 12 servings.
SIMPLE BREAD STUFFING WITH
LEEKS AND MUSHROOMS
6 T. butter or margarine
2 cups chopped onions
1 cup leeks, white part only, sliced
into thin circles
1 t. minced garlic
2 cups diced celery
1 cup fresh chopped parsley
3 cups sliced mushrooms
FOOD
on page 99
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