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November 22, 2012 - Image 49

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-11-22

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

WeeA at giackl/

Fmk Ow4Itys

IDAHO

• RUSSET
: POTATOES

• 5 LB. BAG

/$4

Reinvent that Thanksgiving bird.

TURKEY SALAD

2 cups cooked white or
brown basmati rice
2 cups chopped cooked
turkey (without skin)
1 cup chopped celery
1 /2 cup chopped scallions,
white and green parts
1 cup chopped red bell
pepper
1 cup chopped peeled
orange (or 1 cup drained
mandarin oranges)
1 cup chopped fresh cilantro
(optional)
Y4 cup canola or grapeseed oil
juice of 1 lemon (about Y4 cup)
1 Tbsp. soy sauce
1 Tbsp. sugar
1 h cup slivered almonds, lightly
toasted
kosher salt and pepper to taste
Combine all ingredients in a large bowl,
and toss well, breaking up the rice if nec-
essary. Makes 6 or more large servings.

TURKEY SOUP

Y4 cup olive oil
2 cups chopped onions
1 cup sliced celery
1 cup 1/2-inch diced carrots
Y4 cup flour
2 cups cooked turkey pieces
8 cups chicken stock or broth (plus
water as needed)
1 tsp. dried sage (or 2 Tbsp. fresh,
chopped)
1 cup cooked white beans (such as
cannellini or Great Northern), drained
2 cups chopped kale

Heat oil in a large pot or Dutch oven
over medium heat. Add the onions and
celery, and saute until softened, about
5 minutes. Add the carrots, and saute
for 3 minutes more. Add the flour, and
stir and cook for 2 minutes more. Add
the turkey, chicken stock and sage, and
bring to a boil. Reduce heat slightly (to
a low boil) for 5 minutes more. Reduce
heat to simmer, and cook for 1 hour.
Just before serving, stir in the beans and
kale, cover and cook for 5 minutes more.
Makes 6 hearty servings.

TURKEY CHILI

3 Tbsp. olive oil
2 cups chopped onion
2 tsp. minced garlic
2 28-oz. cans seasoned diced toma-
toes with juice
12 oz. beer, any kind

(garnish)

3 Tbsp. chili powder
Y4 tsp. ground cayenne
pepper (or more to taste)
2 tsp. kosher salt
1 tsp. freshly ground pep-
per
6 cups minced cooked
turkey
2 cups chopped green
pepper
2 15-oz. cans red kidney
beans
1 lemon, cut into 8 wedges

Heat oil in a large pot over medium-
high heat. Add the onions and garlic,
and cook, stirring frequently, until they
are softened and beginning to brown,
about 8 minutes. Add the remaining
ingredients, except lemon, and bring the
mixture to a boil. Reduce heat, and cook
the chili (stirring frequently to prevent
sticking to the bottom of the pan) for
about Ph hours, until the mixture is
thickened. Adjust seasonings, and serve
hot, garnished with the lemon. Makes
8-10 servings.

........

EMPIRE

MEAL MART

WHOLE FRYER
CHICKEN

BONE-IN
RIBEYE
STEAK

(SOLD FROZEN)

11.491

itc040

BUSCHIS

/4 cup mayonnaise (low-fat is fine)
1 /4 cup rice-wine vinegar
1 /4 cup canola oil
2 Tbsp. honey
2 Tbsp. sesame seeds
2 Tbsp. sesame oil
1 Tbsp. dry Chinese mustard
salt and pepper to taste

Salad:

1 small head Napa or Chinese cab-
bage, cut into thin shreds (about 12
cups)
1 head Romaine hearts lettuce, cut
into thin shreds (about 6 cups)
2 cups (packed) finely shredded red
or purple cabbage
1 cup (packed) cilantro leaves
11/2 cups chopped unpeeled apple
(any variety)
3 cups shredded cooked turkey
2 cups fried chow mein noodles
(garnish)

Make the dressing: Combine all ingre-
dients in a medium bowl, and whisk
well. Chill until ready to serve.
To serve: Combine all salad ingredients,
except chow mein noodles, in a large bowl.
Add the dressing, and toss well. Serve with
the chow mein noodles sprinkled over the
top. Makes 6 entree-sized servings.

All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .



Save even more time
with online shopping!

ry

buschs.com/MyWay

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W. 14 Mile at Farmington

Grand River Avenue at Drake
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248-539-4581

Visit www.buschs.com to find all 15 convenient locations.

A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.

CHINESE TURKEY SALAD
Dressing:

1

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Sale prices are good through Sunday, December 2, 2012. Not all items available at all stores.

0

PRIX TIX1

November, 2012

Tues.,Wed.,Thurs., and Sunday Dinner Only

First Course
House Salad of Mixed Greens

marinated chickpea, tomato, cucumber, white balsamic vinaigrette
or

Lunch

House Tomato Basil

polenta crouton, crème fraiche, basil

Tuesday-Friday

Second Course
Small Pasta Course (ask your server)

11:00am -2:00pm

Third Course Choice of:
Organic Maple-Mustard Salmon

french green lentils, butternut squash, maple mustard redution, shaved
fennel and citrus

or
Sautéed Chicken Francese

Dinner

Tuesday-Thursday

5:00-10:00pm

parmesan crust, orecchiette, eggplant, mushroom, tomato, lemon beurre
blanc

Friday & Saturday

5:00-11:00pm

or
Twice Cooked Morocaan Duck

Sunday 4:00-9:00

couscous with pistacchios, apricots and dates, sauteed spinach,
pomegranite barbecue sauce

Closed Monday

Fourth Course
Housemade Profiterole

with vanilla bean ice cream, sanders chocolate

or
Alinosi spumoni ice cream
$25.00 per person plus tax and gratuity
Assaggi can accommodate all parties large or small

330 West Nine Mile Road. Ferndale • P 248 584 3499

Reservations welcomed. Requested for Friday and Saturday

www.assaggibistro.com Like us on

JN

November 22 • 2012

1791380

49

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