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November 15, 2002 - Image 126

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-11-15

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

Food

AMERICAN BULK FOOD

What's Cookin'

6698 ORCHARD LAZE RD. IN TIE VEST BLOOMFIELD PIMA SUN km • tepm • MON -SAT 7:30am • 9:30pm

DETROIT B %GEL [MORI

EVERY DAY IS

THANKSGIVING

BAGEL DAY

BAGELS 3.50
DELIVERED HOT!

VISIT OUR NEW SPICE SECTION

CINNAMON

111
OUNCE

Cil OATS

49

CALAKERD FASHION & ROLLED

POUND

DARK THOMPSON

RAW C3

RAI

N

elite al

GOLD COINS

GOLD COINS

elite

I

CHOCOLATE

RAISINS

1.99 ro

POUND —

RAISINS ALMONDS

99*

MERKENS
WAFERS

FOR CANDY MAKING

1.99

POUND t

CALIFORNIA • WHITE • NATURAL

PISTACHIOS

3.99 3/99 1.99

POUND • BULK

stirring until the sugar dissolves. Reduce
the heat and cook over medium-heat
until the liquid is reduced and the
berries burst, stirring occasionally, about
,12 minutes. Cool.
Transfer the sauce to a bowl. Chill
until cold. (May be prepared one week
ahead; cover and keep chilled.)
Makes 8 servings.

DOZEN

SEVERAL TIMES DAILY

5/8 oz MESH BAGS

POUND

42

When Mark and Patty Werner
When

contracted with Gittleman
Construction to renovate roughly 3,000
square feet of their Upper Straits Lake
home in West Bloomfield, they didn't
expect company president Scott Gittleman
to be included in the deal.
But his involvement, and genuine interest
throughout the extensive job is one of the
things that impressed the Werners most.
"It was a pleasant surprise to see Scott
so much," said Patty. "He was genuinely
concerned and as interested in a
successful project as we were. We are
extremely impressed with the work
Gittleman did for us."

111 1 1110111 1 11119

So, if you're looking to add-on or
remodel, why not put one of Southeast
Michigan's.most trusted names in
residential construction to work for you?
From our president to all our valued skilled trades people, we will exceed your highest expectations
with our emphasis on function, aesthetics and budget.
Just ask the Werners.

Call today, and discover how easily Gittleman can convert your home dreams into reality.

GITTLEMAN

CONSTRUCTION inc

2085 E. WEST MAPLE RD., SUITE A101
WALLED LAKE, MI 48390

248.624.5400

www.gittleman.net

11/15

2002

94

CUSTOM

RENOVATIONS

from page 92

667760

SHORTCUT CURRIED ACORN
SQUASH PUREE WITH APPLES
AND RAISINS
An unusually delicious and lovely veg-
etable to add to your Thanksgiving
menu. It goes remarkably well with
turkey. Because you make it on the
stove, you don't waste precious oven
space.
2 T. olive oil
1 cup chopped onions
2 cups peeled, diced Granny Smith
apples
1/2 -1 T. curry powder, to taste
2 packages (10-ounces each) frozen
acorn squash puree, thawed (or 4-5
cups cooked, pureed fresh squash)
1/2 cup apple cider or juice
1/2 cup golden raisins
Kosher salt, to taste
Pepper, to taste
Heat oil in a large nonstick skillet
over medium-high heat. Add the onion
and saute until tender, about 10 min-
utes. Add the apples and curry powder
and saute for 2 minutes more. Add
squash puree. Stir in the cider and
raisins and season with the salt and pep-
per.
Cook until the mixture is thickened
and keep warm until ready to serve.
(May be made a day ahead; cover and
keep chilled.)
Makes 8 servings.

WILD RICE AND
MUSHROOM PILAF
Lean and tasty, serve this with or instead
of stuffing with your favorite turkey
recipe.
6 cups fat-free chicken broth
2 cups wild rice
3 T. olive oil
1/2 cup finely chopped onion
1/2 cup shredded carrot
1 t. minced garlic
12 ounces button mushrooms, sliced
Kosher salt, to taste
Pepper, to taste
1 cup chopped scallions, white and
green parts
1/2 cup sliced almonds, lightly toast-
ed (optional)
Bring the broth to a boil in a large
saucepan over high heat. Add the rice
and bring to a boil again. Reduce the
heat to medium and simmer until the

rice is cooked, about 45 minutes.
Drain the rice if necessary and trans-
fer to a large bowl to cool, stirring in 1
T. of the oil to keep the rice from stick-
ing.
Meanwhile, heat the remaining 2 T.
of oil in a large nonstick skillet over
medium-heat. Add the onion, carrot
and garlic. Saute for about 5 minutes.
Add the mushrooms and saute until
tender and most of the mushroom liq-
uid is absorbed. Season the mushrooms
with the salt and pepper to taste. Add
the mushrooms to the rice and toss well.
Add the scallions and almonds and
toss again. Serve immediately or keep
warm until ready to serve.
Makes 8 servings.

GARLIC AND SESAME
HERBED GREEN BEANS
Quick roasting keeps these beans
crunchy, and because there's so little oil,
they never look "greasy." Serve the beans
at room temperature for greatest ease.
2 pounds green beans, stem ends
trimmed (do not trim the pointed
ends)
1 t. sesame oil
1 T. olive oil
1/2-1 T. fresh minced garlic
Kosher salt, to taste
Pepper, to taste
Olive oil nonstick cooking spray
2 t. sesame seeds, garnish
Preheat oven to 450F. Spray a baking
sheet or a disposable pan with nonstick
cooking spray.
Toss together all the ingredients,
except the sesame seeds, and arrange on
the pre-treated sheet or pan. Roast,
uncovered, for 10 minutes (a little more
if you're using the disposable pan).
Remove the beans from the oven and
allow to cool on the baking sheet. Place
in a serving dish until ready to serve (do
not refrigerate unless you plan to reheat
these later).
Makes 8 servings.

GINGER-MASHED
YAMS AND PEARS
A new take on a traditional favorite, fla-
vored with the essence of fresh ginger-
root.
1 inch fresh gingerroot, peeled
2 pounds yams, peeled and sliced into
1-inch rings
2 cups peeled pears, cut into chunks
1/4 t. ground cinnamon
1/4 t. ground allspice
Salt and pepper, to taste
Preheat the oven to 350F. Spray an
ovenproof serving dish with nonstick
cooking spray. .
Bring a pot of cold water with the
piece of gingerroot to a boil over high

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