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April 25, 2003 - Image 90

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-04-25

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

-•

Food

"Town Village Sterling Heights gives you
what our competition can only talk about."

C

onsider this your personal invitation to see just what we're talking about. Stay as
our guest for lunch or dinner, and we bet that you'll leave as part of our family.

Everything at Town Village Sterling Heights is First-Class. From the delicious restaurant-
style cuisine, to the warm and friendly staff It's the only rental community in the area for
active, independent seniors that offers distinctive living in beautiful, new surroundings.
You can take a Tai Chi class. Join a book club. Exercise in our heated pool or bubble
in our spa. Imagine how fun and fulfilling it will be, living in a place like this. And
everything's included in one affordable monthly fee.

TownVillage SterlingHeights

A Community for Active, Independent Seniors

(586) 803-0900

www.townviilage.com

1.2 . r

n yes, I want more information about TOWN VILLAGE STERLING HEIGHTS



!Name

Address

I City
zi „

State

I Telephone
I Mail to: Town Village Sterling Heights

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en

4500 Dobry Drive, Sterling Heights, MI 48314

69581 -

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Ask About or Graduation

"THE ORIGINAL SOUVLAKI"

COUPON

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OFF TOTAL
BILL 1

T r ace I

Dine in only • Coupon cannot be
I applied with any other discount
I • one coupon per customer •
1
expires 6/30/03 -

FRI DAY
Salmon Kabob '8"
Whitefish '8"

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NM MB MN

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39650 14 Mile • Walled Lake

248-926-1486

5 Lambchops 1490 -

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248.926.0822

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Mon.-Sat. 11-9 p.m. - Sunday 71-8 p.m.

SATURDAY
DAY

phone

MIN IMMI

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fax

SOUL FOOD

248.926.1569

OFFERING A C@LLECTIM OF ETHNIC S@UL NOD
WITH A T@UCH (OF AFRICAN TASTE
.
BUY ONE . MEAL GET
20% OFF. SECOND .'MEAL
CET . 20%.

*wail "At 'Am s:

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of equal or lesaer value with coupon

IMO wit 1.110. !Nu, m0 sw.limmout not imulpi imp um, Imo

.11.1 .1111 UM M. MIN 11111 Pia Mit /111.

12 NOON-8PM
6238 Haggerty Road • West Bloomfield, MI

HOURS: MONDAY-SATURDAY 11AM-10PM SUNDAY

■ ■ ■ ■ ■ ■ ■ ■

4/25
2003

94

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III

■ ■

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■ ■ ■ ■ ■

We appreciate your business!

1/2 cup thin-sliced red or Bermuda
onions
1 firm-ripe mango, diced
1 pint fresh raspberries
1 pint fresh papaya, diced
1/4 cup fresh chopped parsley
Make dressing: Halve passion fruits
crosswise, then scoop out the pulp and
force through a fine sieve into a large
bowl, discarding seeds.
Whisk together the passion fruit and
remaining dressing ingredients in a
medium bowl until well-combined.
Prepare the chicken: Trim all visible
fat from chicken breasts and season
them with salt and pepper. Place the
breasts in a large zipper-style plastic
bag. Pour half the dressing into the
bag and seal tight. Turn it several
times and chill for 30 minutes up to 2
hours.
Heat grill to medium-high. Grill the
marinated chicken for about 6-8 min-
utes on each side, or until just cooked
through. Do not over-cook. Set aside
to cool while you make the salad, or
chill, covered for up to one day.
Slice chicken into thin slices --
_about 1/4-inch thick — against the
grain.
Assemble the salad: Place greens,
celery and onions in a large bowl and
toss with remaining dressing. Toss
well. Arrange the salad on six dinner-
sized plates and divide the chicken
among the greens.
Sprinkle the salad with more salt
and pepper to taste and arrange the
fresh fruit over the salad. Sprinkle with
parsley and serve. Makes 6 servings.

FRUITY MARINATED
LONDON BROIL
1/4 cup olive oil
1/2 cup red wine, any kind
1/4 cup pomegranate syrup
1/4 cup raspberry vinegar
1T. honey
2 t. dried thyme
2 t. dried rosemary
2 t. minced garlic
grated peel of 1 orange
2 bay leaves
1 t. kosher salt
1 1/2 to 2 pounds London broil
steaks (about 1 1/4 inches thick)
Mix all marinade ingredients in
medium bowl. Place 6 to 12 hours in
refrigerator. Drain marinade into
saucepan over medium-high heat. Boil
for 2 minutes. Remove from heat and
set aside.
Heat grill to high. Allow the meat to
become less chilled, about 30 minutes.
Grill the London broil for about 20
minutes, turning 3 or 4 times.
Remove from heat and let stand for

several minutes before cutting into
thin strips against the grain. Serve
immediately. Makes 6-8 servings.

DRIED CHERRY, FIG AND
PECAN CREAM CHEESE SPREAD
For variety, use other dried fruits and
different nuts. Dried apricots, cranber-
ries, apples and raisins work well, as
do almonds and pistachios. Use this to
spread on bagels or toast or form into
a ball and chill to serve on a cheese
platter. This recipe is easily doubled or
tripled.
1/4 cup dried cherries
1/4 cup diced dried figs
1/2 cup warm water
1 package (8 oz.) cream cheese, soft-
ened
1/2 cup chopped pecans, lightly
toasted
1 T. fresh lemon juice
Place cherries and water in small
saucepan over medium-high heat,
until the cherries soften. Remove from
heat and drain. Combine the drained
cherries with remaining ingredients
and mix well or beat until smooth. Do
not process the mixture in a food
processor. Makes 2 cups of flavored
cream cheese.

CORNISH HENS
AND FRUIT SALSA
Salsa:
1 cup fresh strawberries, diced
2 kiwis, peeled and diced
1 cup diced mangoes
1 T. red pepper sauce, such as
Tabasco
1 t. sugar
3 T. balsamic vinegar
2 T. olive oil
1/2 cup fresh chopped cilantro
1/2 cup chopped red or Bermuda
onion
kosher salt and pepper to taste
2 Cornish hens (about 1 1/2 to 2
pounds) split in half along back-
bone
kosher salt and pepper to taste
2 t. dried thyme
1 t. dried sage
3 T. olive oil
1 karambola or star fruit, sliced into
1/2-inch stars
Make salsa: Combine all ingredients
in a medium bowl and stir well. Set
aside or chill up to one day.
Preheat oven to 350F. Season the
hens on all sides with salt and pepper.
Sprinkle the thyme and sage over the
hens.
Heat oil in a large skillet over high
heat. Brown the hens on all sides.
Place the hens in a roasting pan and
roast, uncovered, for 20-30 minutes,

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