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 -SAT730am •920pm BAGEL DAY BAGELS 3.50 DELIVERED NOT! DOZEN SEVERAL TIMES DAILY VISIT OUR NEW SPICE SECTION CINNAMO N W OUNCE DARK THOMPSON a OATS CHOCOLATE RAISINS 49 c ($M* FASHION Sc ROLLED 1.99 POUND POUND t:1 RAW MERKENS WAFERS FAI FOR CANDY MAKING RAISINS ALMONDS 99* 1.99 POUND :01 elite elite GOLD COINS GOLD COINS POUND • BULK 5/8 oz MESH BAGS 17) CALIFORNIA WHITE NATURAL PISTACHIOS 3.99 3/99 1.99 POUND u , YEAR-END SAVINGS NEW 2002 KIA RIO 366 or 9 per month 30 others at similar savings AND Featuring KIAs Long Haul Warranty! 10 yr. 100,000 Powertrain Warranty 5 yr. 60,000 Bumper-to-Bumper Warranty Based on approved credit, 72 mos., 6.99 + tax, title, plate, destination. All rebates to dealer. GLASSMAN OPEN SATURDAY 10-4 888-303-5093 •r 1 1 /8 2002 97