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