is Lenore Marwil Jewish Film Festival Presents...
Food
FOOD
This movie follows Joe Lieberman from the 2000 Gore/Lleberman presidential race to
his recent announcement that he will run for president in 2004. Standing as witness to
the Jewish-American process of emergence, from an ethos of persecution to the
threshold of the White House, this is truly an Americ-an story!
Tuesday, October 7, 2003 8 p.m.
Jewish Community Center of Metropolitan Detroit • D. Dan & Betty Kahn Building
Eugene & Marcia Applebaum Jewish Community Campus
Marion & David Handleman Hall and Auditorium • 6600 West Maple Rd. • West Bloomfield
Tickets: $8 • Seats are limited
Advance tickets are available by calling
248.432.5577
Senator Lieberman's appearance has been confirmed, but there
may always be schedule changes. Admission is for the film and is
non-refundable. Special thanks to Arthur Horwitz for his assistance.
Appearance by Senator Joe Lieberman!
ew Produce Departmenty . S Russet Potatoes
with the freshest produce
15 lb. bag
at Great Low Prices!
99
-
Green Cabbage
25155 Greenfield Rd. • Southfield, Ml
248-569-5000
STORE HOURS:
Mon-Wed: 9 am - 9 pm
Thursday: 9 am - 10 pm
Friday: 8 am - 4 pm
Saturday: Closed
Sunday: 9 am - 6 pm
764100
Open 24 Hours
Home of the
Eggstra Big ,
Breakfaste' , '
Three eggs any style
with choice of
sausage links, bacon or
ham with toast and jelly
Only 2.49
Mon thru Fri
5arn-11arn only
• Homestyle Soups • Daily Specials • Low-Cal Entrees • Great Staff
• Dine-in or Carry-out • Senior Citizen Discount 10%
*I*
10/3
2003
90
Nome
FAMILY RESTAURANT
26200 W. 12 Mile Rd.
Southfield
248-353-3232
6780E10
from page 89
1 whole boneless turkey breast
(about 3 lbs.)
1 medium onion, halved and thinly
sliced
1/2 t. thyme
1 large dove garlic, thinly sliced
salt and pepper to taste
1/4 cup Madeira or other semi-sweet
wine
1 T. honey
1/2 pound mushrooms, sliced.
1 T. cornstarch mixed with 2 T. cold
water
Take the turkey breast out of wrap-
ping and netting, and rinse under cold
water; pat dry. Place turkey breast in
crock pot. Add the onion, thyme, gar-
lic, salt and pepper, wine, honey and
mushrooms. Cover and cook on low for
8-10 hours.
During the last 30 minutes pour liq-
uid into a container to skim excess fat,
if desired, and return broth to pot. Stir
cornstarch mixture in and continue
cooking until smooth and thickened.
Serves 5 to 6.
LEMON HERBED
TURKEY BREAST
1 (2-3) lb. turkey breast
1/2 cup lemon juice
2 t. rosemary
2 t. oregano
4 T. Dijon mustard
1 cup dry white wine
salt and pepper to taste
3 T. garlic, minced
Take the turkey breast out of wrap-
ping and netting, and rinse under cold
water; pat dry. Place turkey breast in
crock pot. Put all other ingredients in a
bowl and mix to combine.
Place the turkey skin-side down in
crock pot, pour the sauce over and
cook, covered on low, 6-8 hours. You
don't have to, but basting turkey helps
keep it moist. Serves 6 to 8.
TURKEY/CHICKEN
BARLEY SOUP
This is a great soup to use up left over
turkey or chicken.
6 cups turkey or chicken broth
1 cup turkey or chicken, diced
cooked
1 cup pearl barley
1 onion, chopped
2 celery, stalks, chopped
3 carrots, sliced
1 bay leaf
1 t. thyme
1/4 T. marjoram
1/4 T. ground black pepper
2 T. fresh parsley, chopped
Combine all the ingredients in soup
pot or slow cooker. Cook over low heat
in the slow cooker for 6 hours or sim-
mer on the stove for 1 hour, or until
the carrots are tender and the barley is
soft. Serves 6.
CROCKPOT CHICKEN CHILI
2 cups great northern dried beans,
soaked overnight
3 cups boiling water
2 onions, chopped
2 garlic cloves, minced
3 pickled jalapeno peppers, chopped
1 T. ground cumin
1 t. chili powder
1 1/2 lbs. boneless chicken breasts,
cut into 1-inch pieces
1 lb. summer squash
15 oz. can of corn, drained
1/2 cup pareve sour cream, plus a lit-
tle for garnish
2 1/4 T. salt
1 T. lime juice
1/4 cup chopped cilantro, and some
for garnish, if desired
2 plum tomatoes, chopped
Combine beans and boiling water in
slow cooker. Let stand while preparing
other ingredients. Add the onion, gar-
lic, jalapeno, cumin and chili powder
to pot with the beans. Place the chick-
en on top of the beans.
Quarter the squash lengthwise; seed.
Cut crosswise into 3/4-inch pieces.
Add the squash to the pot. Cover and
cook on low heat for 7 hours or until
beans are tender.
Stir in the corn, pareve sour cream,
salt, lime juice and chopped cilantro.
Spoon the chili into bowls. Garnish
with pareve sour cream, chopped toma-
to and cilantro leaves. (If a milder chili
is desired, remove ribs and seeds from
chilies.)
RUSTIC CHICKEN
1 1/2-2 lbs. boneless chicken breasts
cut in 1-inch strips
1 T. cooked kosher breakfast beef,
crumbled
1 can (15oz.) diced tomatoes,
drained
1 can (15oz.) artichoke hearts, quar-
tered
1 can (4oz.) sliced mushrooms or 8
oz. fresh sliced
1 packet dry kosher chicken gravy
mix (about 1 oz.)
1/4 cup red wine
2 T. Dijon mustard
Combine all ingredients in a crock
pot and stir to combine. Cover and
cook on low 6-8 hours. Serve over
pasta or rice. Serves 6. E