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