26 Friday, September 30, 1977 THE DETROIT :JEWISH NEWS

q iitienzani Mark

George and Sicilia Grego
Invite You To Enjoy

COMO'S

RESTAURANT

548-5005

CHOICE COCKTAILS AND FINE
ITALIAN WINES

11 a.m. TO 1 a.m., SUN. THRU THURS.
11 a.m. TO 4 a.m., FRI. & SAT.

THE GITTLEIN1ANS

Mr. and Mrs. Herman Git-
tleman of Southfield were
honored by their children
recently at a champagne
brunch at the Furniture
Club on the occasion of their
golden w&dding-
anniversary.
Their children are Mr.
and Mrs. Murray (Ilene)
Gittleman. Mr. and Mrs.
Herb (Gloria) Woolman and
Skip Gittleman. The couple
has six grandchildren.
More than 100 friends and
relatives were on hand to
greet the couple.

PLAN YOUR NEXT
AFFAIR AT

Wittoteu 31nn

Specializing In:

• Bar Mitzvas

•
•
•
•
•

Bat Mitzvas
Sweet Sixteens
Banquets
Showers
Parties For All
Occasions

Opera Theater

The Michigan Opera
Theatre will present Marc
Blitzstein's "Regina".
based on Lillian Hellman's
play "Little Foxes."
tonight, Sunday and
Wednesday. For ticket
information, call the thea-
ter. 963-3717.

Excellent Facilities Available For
Wedding Ceremony and Reception

Bloomfield Hills, Michigan

644-1400

NOW HAS ENTERTAINMENT
7 NIGHTS A WEEK

JAKKS

AND IS

OPEN SUNDAYS FOR DINNER

RESTAURANT & LOUNGE

FROM 4 p.m.

25234 GREENFIELD, N. OF 10 MILE
GREENFIELD CENTER

BUSINESSMEN'S LUNCHEONS FOR DINNERS MON.-SAT.
5 p.m. to 1 a.m.
MON.-FRI.11to 3 p.m.

LATE
EVENING MENU

CHOICE COCKTAILS AND FINE LIQUORS

CARL STEGER TUCKER COLES

AT THE PIANO BAR AT THE PIANO BAR

TUES. THRU SAT.

SUN. & MON.

•■•■ maOMMIN

BLOOMFIELD

Restaurant
and
Cocktail
Lounge

ENTERTAINMENT
TUES. THRU SAT.

From 7 p.m.

KATHY LANDIS

Pianist-Vocalist

BANQUET ROOMS FOR
• BAR MITZVAS
• WEDDINGS
• SHOWERS
• SWEET -SIXTEENS
• BOWLING BANQUETS
• BUSINESS MEETINGS
• ANNIVERSARIES • ETC.

PARTY
LEFKOFSKY'S

50th ✓ rtrtiverJary

ITALIAN-AMERICAN DINING AT

22812 WOODWARD at 9 Mile

The Best of Everything

Is Famous For

* FRESH LAKE PERCH (Small)
* PETITE FROG LEGS
* DOVER SOLE Amandine

Fine Seafoods — Steaks — Chops

Monday Thru Saturday, 11 a.m. til 12 Midnight
Closed Sundays

YOUR HOST-FRANK STRATTONI

Reservations
626-1587

Or

626-1697

6560 ORCHARD LAKE ROAD AT WEST MAPLE (15 Mile)

(Continued from Page 25)
hanging tree into the
neglected batter.
"To help her save the
dough from being wasted.
the sailor is said to have
forced it through a wicker
basket to strain out the leaf
fragments. The thin strands
of dough dried in the sun.
When the sailor departed,
the maiden presented him
with the dough in this new
shape. Back aboard ship,
the thrifty sailor decided to
cook the strands of dried
dough and. finding the dish
to be delicious. he made it
many more times for his
shipmates. Soon. the food
came to be a favorite of all
the crew members includ-
ing the great Marco Polo.
"The generic term.
"Macaroni." is credited to a
13th Century European
king. When first served the
dish, he exclaimed: 'Maca-
roni,' which means "How
very dear.'
"Under carefully con-
trolled conditions in today's
manufacturing plants.
semolina is mixed with
water and kneaded into a
smooth and elastic dough
that will pass through dies,
which are metal discs full of
holes. The dough emerges in
long, solid rods which are
cut to preset lengths by a
revolving knife attached to
the die.
"The long strands are col-
lected on racks and taken to
drying ovens. However,
they are not baked. They
are dried slowly in the pres-
ence of constantly circu-
lated, filtered air. This is a
delicate process. If the food
dries too fast, it will chip
and break easily. If it is not
dried fast enough, it is
likely to spoil.
"An ounce of spaghetti
contains only 100 calories,
about the same as a small
apple. The addition of such
other foods as lean meat,
eggs, seafood, fowl or vege-
tables add only a moderate
number of calories.
"Spaghetti. among our
most nutritious and econom-
ical foods, is a valuable pro-
vider of protein and energy-
giving carbohydrates. Spa-
ghetti is six times richer in
protein than potatoes. con-
tains four times as much
carbohydrate. and is almost
completely free of by-prod-
ucts toxic to the body.
"Spaghetti fits well into
any normal diet from child-
hood to old age. As it
digests at a moderate
rather than a fast rate. spa-
ghetti supplies energy and,
at the same time, gives the

The fundamental function
of ritual is the hallowing of
life.
—Robert Gordis

kind of satisfaction which
prevents the return of hun-
ger too soon after a meal."

12MILE &SOUTHFIELD

In Mike's Market

569-6115

SERVING ITALIAN-AMERICAN
CUISINE IN THE FINEST
TRADITION

OVER
40 YEA OR VSA
DETROIT DINING LANDMARK

(YOUR HOSTS: DAN & MARCELLA MOODY)

• Luncheons • Dinners • Cocktails

•

Late Evening Menu • Private Banquet Facilities

MON., 11 a.m. to 11 p.m.

TUES. THRU SAT., 11 a.m. to 2 a.m.
SUNDAY BUFFET DAY, 11 a.m. to 7:30 p.m.

(4 Blks. N. of 6 Mile)

869-3988

ATTENDANT PARKING

I

FLOUNDER STUFFED WITH
MOUSSE OF LOBSTER

White wine sauce

10 Mile at Southfield Rd.

559-4230)

LUNCH S. DINNER

SPECIALS

MON. THRU FRI.

DAILY HOURS:

NON. THRU THURS.,

11 a.m. to 11 p.m.

ITALIAN RESTAURANT

FRI., 11 a.m. to 2 a.m.
SAT., 4 p.m. to 2 a.m.

SUN., 4 p.m. to 11 p.m.

Pizza rated No. 1 by
Channel 7 News-
BEER & WINE

CARRY-OUTS AVAILABLE

NORTHWESTERN HGWY. AT 12 MILE & FRANKLIN
IN FRANKLIN SHOPPING PLAZA

357-3280

Club 13erkley 9797

2729 WOODWARD AT H1/2 MILE

Welcomes Back Its
Old Friends of Many Years
• Baby Frog Legs • Turtle Soup • Dover Sole
• Fresh Seafoods • Steaks & Chops

Prepared By Club Berkley's Great

EZZIE HOLYK

Chef 01Yesteryears

Open Moo. Thru Sat.

Entertainment Tues.-Sat.

I

OWNED & OPERATED BY
'FRANK & FREDA BEDIENT

,'

, "The Prisoner of Second Avenue
Neil
lmp,n
A Turgeon and Launce Production
• Dinner
s
S
Sow
h
Starring WJR's JIMMY LAUNCE
• • • D ancing

SQUIRE'S TABLE DINNER THEATRE

Walled Lake

Reservations: 624-6660

