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September 07, 2006 - Image 125

Resource type:
The Detroit Jewish News, 2006-09-07

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


Above, left to right Everyone's favorite picnic treat — puffed-rice and marshmallow squares — can be dipped in chocolate and decorated with brightly hued sprinkles, coconut flakes or chopped nuts. Slip indi-

vidual squares, brownies or cookies into cellophane candy bags and tie them up with a pretty ribbon. Colorful vegetable chips add an easy gourmet touch to a casual gathering, especially when brimming over a

raffia-covered wire basket. Below, left and right Pre-bagged treats, like nuts, pretzels and other party snacks, and fresh fruit are easy to grab and go and allow tailgaters to munch during the game.


Heat grill to medium-high. Grill chicken 4-5
minutes on each side (cooking time may vary
depending on the thickness of the breast). Do not
overcook. Serve hot or at room temperature, sliced
diagonally across the grain into medallions. Makes
6 servings.

Grilled Marinated Chicken Breasts

This recipe also works wonderfully as a marinade
for any meat, fowl or fish.

2 pounds boneless and skinless chicken breast
cutlets, visible fat removed

To serve boules:
Place the salad into the boules first. Top (off to the
side a bit) with the roasted vegetables and roasted
potatoes, then top with the chicken. Drizzle the
vinaigrette over all just before serving.

1/4 cup soy sauce
1/4 cup red wine vinegar
3 Tbsp. olive oil
2 Tbsp. brown sugar
1 tsp. granulated garlic (not garlic powder) or
1 Tbsp. fresh minced garlic
1 tsp. kosher salt
1/2 tsp. ground black pepper
1-2 tsp. hot red pepper sauce (such as Tabasco)
1 Tbsp. dried herbs, such as Italian seasoning or a
combination of herbs and dried parsley

Roasted Veggies

Combine all marinade ingredients in a non-cor-
rosive dish or bowl and whisk well. Place chicken in
the marinade and turn to coat. Cover with plastic
wrap and chill for 1 or more hours. Do not mari-
nate chicken for more than 8 hours.

1 lb. zucchini, cut into 1/4-inch diagonal circles
1 lb. green beans, stem ends removed
1 lb. carrots, peeled and cut into 1/4-inch diagonal
8 oz. mushrooms, sliced
1/2 large onion, sliced into thin half-circles
3 Tbsp. extra-virgin olive oil
Kosher salt and pepper to taste

Preheat oven to 450°F. Combine all ingredients in

a roasting pan or disposable pan and toss with olive
oil. Roast, uncovered, for 10 minutes. Remove from
oven and cool completely before seasoning to taste
with salt and pepper. Makes 8 or more servings.

Field Greens With Dried
Cranberries And Walnuts

1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp. minced garlic
1 tsp. dried tarragon (or 2 tsp. fresh chopped
tarragon leaves)
1 tsp. salt
Ground black pepper to taste

12-16 cups mixed field greens
1/2 cup chopped walnuts, toasted
1/2 cup dried cranberries
Fresh chopped parsley, garnish

Combine all vinaigrette ingredients in a jar with a
tight-fitting lid and shake well.

Tailgating Checklist:

Individual condiment packets
Folding table
Folding camp-style chairs
Paper towels
Gallon-sized zipper food bags (for leftovers)
Garbage bags (an extra bag for drink returnables)
A cooler full of ice
Beach towels — they come in handy
Moist towelettes or baby wipes
Bug repellent (during the warm weather)
Bottled water (1/2-liter sizes are best)
T.P. (you never know)


I. I I \I It I I



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