1 can (28-ounces) diced tomatoes
2 Tbsp. chili powder
2 Tbsp. dried parsley flakes
1 tsp.
tsp dried oregano
½ tsp. ground cumin
1 Tbsp. red pepper sauce (such as
Tabasco) or to taste
1 can (about 15 ounces) black beans
1 can (about 15 ounces) chickpeas or
garbanzo beans
1 medium zucchini, diced
Salt and pepper to taste
Fresh cilantro, garnish
Garnishes: Grated cheese (cheddar,
mozzarella and Monterrey Jack are good
choices), sour cream or Greek yogurt,
chopped green onions or scallions (white
and green parts)

Heat oil in a large pot over medium-high
heat. Add onions, bell peppers, celery and
garlic and cook, stirring often until veg-
etables are softened, about 8 minutes. Add
the tomatoes, eggplant and seasonings and
cook for 10 minutes more. Add remaining
ingredients and bring to a boil. Reduce
heat and cook for 1 hour (uncovered), until
thickened and very hot. Season to taste
with salt and pepper. Serve hot, garnished
as desired.
Makes 8-12 servings.

DILLED NAPA AND
ALMOND SALAD
Fresh chopped dill in any salad gives it a
fresh spring flavor. These sturdy greens
have staying power for several hours.
1 medium head Napa cabbage, shred-
ded (like a slaw)
1 cup fresh chopped dill
2 cups diced, seeded cucumber
(peeled or unpeeled)
1 cup chopped celery
1 cup thin sliced radishes
1 red bell pepper, sliced thinly or
chopped
1 bunch scallions, chopped (white and
green parts)
½ cup lightly toasted almonds

Winters spends much of her New York
time doing commercial calligraphy for
corporations and private clients. She has
written a number of books about the
subject (including Mastering Copperplate
Calligraphy and Calligraphy for Kids) and
taught techniques at New York’s New
School.
“I discovered calligraphy in my late
teens as an art student,” says Winters, who
holds a bachelor’s degree in fine arts from
Brooklyn College and a master’s from New
York University. “Neither of those schools
offered calligraphy so I taught myself in the
beginning before finding a private teacher
and workshops.”
Winters is glad to be returning to

Dressing:
¼ cup olive oil
2 Tbsp. red wine vinegar
l
j juice
i
3 Tbsp
Tbsp. fresh lemon
3 Tbsp. sugar
1 tsp. kosher salt
½ tsp. fresh ground pepper

Toss all salad ingredients together in a
large bowl. Set aside (or chill until ready to
serve, up to a day).
Combine all dressing ingredients in a jar
with a tight-fitting lid and shake well. Pour
half the dressing over the salad and toss
well. If needed, add more dressing to taste.
Adjust salt and pepper to taste.
Makes 8-12 servings.

PRALINED ALMOND
GRAHAM BRITTLE
I found a similar recipe some time ago and
it was so easy and yummy! Although this
is not my original recipe, I’ve modified it
to my liking. For variety, drizzle melted
chocolate chips over the brittle.
24 graham crackers
1 cup (2 sticks) of butter or margarine
1 cup packed light brown sugar
2 cups sliced almonds

ELECTION WORKERS
FOR WEST BLOOMFIELD
TOWNSHIP

March 8, 2016 Presidential Primary
August 2, 2016 Primary Election
November 8, 2016 General Election

$165 a day and $20 for attending training classes.

COMPUTER SKILLS REQUIRED

Please come to the Clerk’s Office to fill out an application,
or you can access the complete application online at
wbtownship.org, under Departments > Clerks > Elections.

“Working to make it easier for you.”

Catherine Shaughnessy

West Bloomfield Township Clerk
248-451-4848
wbtownship.org
Follow Us on Facebook

2066100

Preheat oven to 375F. Line a large (about
18-x-13 inch) rimmed baking sheet with
parchment or foil.
Arrange graham crackers in a single
layer on the prepared baking sheet.
Place butter in a saucepan over medium
heat and stir until melted. Whisk in the
brown sugar until combined (do not melt
the brown sugar completely). Remove from
heat and spread over crackers. Sprinkle the
almonds over the sugar mixture.
Bake for 10-12 minutes or until bubbly.
Remove from oven and cool completely.
Transfer the paper or foil to a cutting
board. Use a knife to cut into squares or
break into pieces.
Makes 30 servings.

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Michigan to discuss her work at the open-
ing reception for her exhibit. She has spent
considerable time in the area visiting with
her sister, Margaret Winters, and brother-
in-law, Geoffrey Nathan, both working at
Wayne State University.
“Over the last couple of years, I’ve been
meeting a lot of people in Paris involved in
L’Association Memoire Juive de Paris,” cen-
tral to the installation of the plaques, says
Winters, who has gotten to know the mem-
bers, many of them Holocaust survivors.
Next up: Winters is working on a book
about the project with retired New York
Times journalist Mervyn Rothstein, who
will write the text. The pair is searching
for a publisher.

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January 21 • 2016

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