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June 27, 2003 - Image 84

Resource type:
The Detroit Jewish News, 2003-06-27

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

Mar zet Basket

4TH FAVORITES from page 83

of Franklin

Chef Carl

will cater your

Ready for the Grill

Chicken Kabobs
Beef Kabobs


Salmon Steaks
Certified Angus
New York
Strip Steaks
Porter House
Filet Mingon

Fresh Salads
Fruit Trays

if you can dream it...
we can make it!

platters, salads, breads and much more


Made-to-order Service

30 Minute Pick-up
We Cater Parties,
Big and Small
32654 Franklin Road

in the Village of Franklin






corn in husks (as many as you'ld
like to serve)
olive oil
kosher salt
lime wedges
hot red pepper sauce, such as
Tabasco, to taste
Peel corn husks slightly and
remove the silk as well as possible.
Close the husks over the corn again.
Place the corn in a container large
enough to accommodate the ears and
cover them with water. Allow to soak
for 30 minutes or up to 4 hours.
Heat grill to medium. Remove
corn from the water and place them
on the grill. Grill, turning occasion-
ally, for 15 minutes, or until very
hot. To eat, hold the corn at the stem
end and carefully peel the husks back
over the stem end. Brush with olive
oil and sprinkle salt lightly over.
Squeeze the lime over corn and driz-
zle with a small amount of hot sauce.
Serve warm or at room temperature.

1/2 cup breadcrumbs
1 pound lean ground turkey or
chicken breast, cold
1/4 cup finely chopped onion
2 T. ketchup
1 egg
1 t. red pepper sauce, such as
1/2 t. salt
1/2 t. pepper
Combine all ingredients in a large
bowl and knead with your hands
until combined. Form into 4 patties
(no thicker than 3/8 of an inch) and
chill until ready to grill.
Heat grill to medium-high. Spray
the burgers well with non-stick cook-
ing spray. Grill one side of the burg-
ers until marked and browned. Turn
over and grill the other side of the
burger until cooked through (the
total cooking time will be about 15
minutes). Serve hot on buns or in
pita pockets. Makes 4 burgers.


A great one-sauce-fits-all for dipping
vegetables, chips or for spreading on

Always use the freshest spices and just-sqeezed fruit juices to make marinades
and sauces taste best.

your burger.
1/2 cup mayonnaise (low-fat is
1 t. minced garlic
1 T. soy sauce
1 T. paprika
1/2 t. ground cayenne pepper
1 T. drained capers
1 T. Dijon or brown mustard
Combine all ingredients in a
medium bowl and stir well. Chill
until ready to use. Makes 1 cup of


Although any flavor combination is
great, I love chocolate cake with
mint chocolate-chip ice cream and
German chocolate cake with choco-
late ice cream, caramel topping and
coconut. For a pareve version, try
making this cake with your favorite
sorbet flavor. For 4th of July, make
cherry chip cake and top with vanilla
ice cream and fresh strawberries,
blueberries and whipped cream.
Cake layer:
1 box cake mix, any flavor (about
8-10 oz.)
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
Ice cream layer:
1/2-gallon good quality ice cream
2 cups chopped pecans, sliced
almonds or chopped walnuts light-
ly toasted
4 cups mini marshmallows
1 package (about 12 oz.) chocolate
or other flavored chips


2 cups (16 oz.) or more ice cream
Preheat oven to 350F. Spray a
9x13-inch glass or ceramic (ceramic
makes the most attractive presenta-
tion) cake pan. Make your cake fol-
lowing the directions on the box
(you will most likely use the amounts
of water, oil and eggs specified
above). Transfer the batter to the pre-
pared pan and bake for 30-40 min-
utes, until a toothpick inserted into
the center comes out clean. Allow
the cake to cool completely and
freeze, uncovered, for one hour.
Remove ice cream from the freezer
and remove it from the box. Use a
sharp knife to cut the ice cream into
2 or 3 large chunks (this will allow it
to melt evenly). Place the chunks in
a large dish and allow it to begin
melting. Use a large spoon to stir it
until spreadable (do not melt to liq-
Remove the cake from the freezer
and spread the ice cream over the
cake layer. Working quickly, sprinkle
the nuts over the cake and then top
with the marshmallows and chips.
Melt the ice cream topping in the
microwave oven (you may be able to
do this right in the jar) and drizzle
the topping over all. Freeze the cake
for one hour before wrapping it with
plastic wrap and freezing until ready
to serve (up to one week).
To serve, remove the cake from
the freezer about 10 minutes before
serving and cut the pieces with a
knife that's been rinsed under hot
water. Makes 20 servings. ❑

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