to d

*zi

SPRING

(4(app y O)- a4kvet

Florence Abel
Judy Stein
Susan Weinstock
Dawn Gumenick
Marvin Mikel
Lauren Bruss
Jeff Katzen
Sharon & Andy
Collins
Sharon Tucker
Irene Eagle
Dennis P. Dickstein

Barbara Siefer
Steven Leibhan
Lizz Casady
Esther Liwazer
Shelly
Komer-Jackier
Debbie Willens
Carri Goldring
Ken Singer
Madeline Bleier
Olena Drobot
Lillian Hoard

Nancy
Wermuth-Janis
Paul Yaldoo
Marcia Miller
Kate Browner
Norma Zelch
Jill Blum
Alyse Mellin
Eleanor S. Alper
Sheila R. Morganroth
Marsha Trimas
Dennis H. Scheinfeld

Ralph Manuel Associates
/Real Estate One

248-851-6900 / 248-851-4100
32961 Middlebelt
Farmington Hills, MI 48334

706430

FREE PARKING

$799

ONLY

+ Tax per room
er night

4/18

2003

80

EXIT 198 OFF 1-94/MERRIMAN RD

DETROIT METRO
AIRPORT

With Purchase of Park - Sleep - Fly Pkg, Includes:

8 days Free parking and one Night stay before or after trip

• 24 -Hour Free Shuttle • Fenced, Secured, Lighted,
Legal Lot • Restaurant - Indoor Pool - Fitness Center
• 243 Deluxe Rooms

INN
PARK
Hotel & Restaurant

1388-637-2623
• 1 - 734-729-6300
-

THANK
VON
FOR YOUR BUSINESS

J111

DETROIT JEWISH NEWS

fom page 85

Whisk together tomato paste,
chili powder, water, vinegar, garlic
and rosemary in a large bowl. Set
aside.
Cut the chicken into 1-inch
chunks and transfer them to the
tomato paste mixture.
Turn to coat the chicken. Cover
with plastic wrap and chill for 1-4
hours.
Heat grill to medium-high.
Thread the chicken on the skewers
alternating with pieces of onion and
bell pepper. Brush the kebabs with
olive oil. Grill until cooked
through, about 12 minutes, turning
occasionally.
Serve the kebabs hot or at room
temperature with orange wedges to
squeeze over just before serving.
Makes 4-6 servings.

STRAWBERRY AND
RHUBARB COBBLER
Filling:
1 .cup sugar
1/4 cup flour
1/2 t. ground cinnamon
1/2 t. ground cloves
1 1/2 pounds strawberries,
hulled, halved
3 cups 1/2-inch-thick slices fresh
or frozen rhubarb
Topping:
1 1/4 cup all-purpose flour
1/3 cup sugar
1 T baking powder
1 t. baking soda
1/8 t. salt
1/4 cup (1/2 stick) butter or mar-
garine, cut into pieces
1 large egg, lightly beaten
1/2 cup orange juice
Preheat oven to 350F. Spray a
7x9 glass or ceramic baking dish
with non-stick cooking spray.
Combine all filling ingredients and
transfer to the prepared baking
dish. Set aside.
Make topping: Combine the dry
ingredients and butter in the bowl
of a food processor and pulse for 10
seconds. Add the egg and juice and
pulse until just combined. Use a
spoon to drop small amounts of
topping over the entire filling,
being careful to nearly cover the
fruit (the topping should not be
very thick over the fruit — keep as
even as possible).
Bake until topping is golden and
Firm to the touch, about 35-45
minutes. Let sit for 30 minutes.
Serve warm or at room temperature
with vanilla ice cream or fresh
whipped cream, if desired. Makes 8-
12 servings.

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