36 Friday, December 7, 1979
THE DETROIT JEWISH NEWS
•STEP HENSON
C LUB
24931 N. CHRYSLER DR. (1-75 at 10 Mile)
Hazel Park
PRIVATE BANOUET FACILITIES
FOR 25 TO 300
(T
542-9196
• Bar Mitzvas
• Weddings
• Anniversaries
• Bat Mitzvas.
• Showers
• Parties For All
• Banquets
• Reunions
Occasions
Open Mon. Thru Sat.. featuring Fine Steaks. Noble Wines. Casual
Elegance. Gourmet Salad Bar, (over 37 items, incl. creamed her-
ring. deviled eggs. etc.) House Specialties: Chateaubriand, Fresh
I COMPLIMENTARY ... RUM TORTE DESSERT
SAT. EYE ONLY
Entertainment
Hours: Mon.-Fri., 11 a.m. to 2 a.m.
Sat.. 4 p.m. to 2 a.m.
OPEN SUNDAYS FOR PRIVATE PARTIES ONLY
the
1•01111111
leriwre
27822 ORCHARD LAKE RD.
AT 12 MILE OFF 696 851-4094
thru Sat.
11:30 a.ra.-2:30 a.m.
Open Mon.
IS COOKING UP SOMETHING
SPECIAL FOR THE
MONTHS OF
NOVEMBER AND DECEMBER
SPECIAL DINNERS FOR TWO
MON. & TUES. EVENINGS UNTIL 11 p.m.
WED. THRU SAT. BEFORE 7 p.m.
VEAL SCALLOPINI • VEAL FRANCESCO
• VEAL PARMESAN
$15
per
Includes:
Antipasto &
Vz Liter of
House Wine
Ask about our
complimentary
lunch drawing
(Continued from Page 35)
seed desserts.
"The Greater Detroit
Council of Pioneer Women
Golden Jubilee Cookbook —
1925-1975 has recipes from
nearly 100 contributing
chefs — all Jewish house-
wives. And that's a lot of lo-
vin'.
"'Step by Step Gourmet
by Irena Chalmers, pub-
lished by Potpourri Press,
tells you how to cook with
techniques established gen-
erations ago. They remain
the same whether the food is
prepared at home, in a res-
taurant, in America or in
any other country in the
world. The principles of
poaching, for example, are
unchanged whether you're
cooking an egg or a trout
and if you know how to
make one souffle, you can
make them all, the book
says.
"Pas-ry is made the same
whether it becomes part of a
quiche Lorraine or an apple
pie. The book even explains
how to chop an onion and
peel a tomato.
"'Thoughts for Buf-
fets', published by
Houghton Mifflin Co.,
Boston, is ever popular.
Its aims are to retain the
gracious art of fine din-
ing with a minimum of ef-
fort. It stresses shortcuts
while observing an
epicurean approach to
Good old American value!
Complete dinner with all the
e\tras starting at $6.45 . . . We hat c
something (or CI. en one
\ 1101 jOill
tonight
Specializing in Authentic
Italian-American Dining
Lunches and Dinners
he Best of Everything)
us
the palate and the eye.
The recipes come from
many places and many
people. Hostesses from
all over the country were
generous in parting with
their trade secrets.
"In the summer 1979 edi-
tion of the magazine 'Jewish
Living' are amusing tidbits
like, Is laughter the best
medicine or is it chicken
soup?' Renta Yenta, an
agency started in Califor-
nia, issues licenses to
women who will do every-
thing from baking strudel to
delivering your breakfast in
bed to giving lessons in
belly dancing or the hustle.
Check the yellow pages for
the Renta Yenta nearest
you.
"What's next — Dial a
Nudge?
"The magazine tells you,
with fiber fever raging, how
to rough up your diet and
gives you recipes for break-
fast brancakes, meat loaf
with bran and wheat germ
and fruity franks and bean
bake.
'The magazine tells
you what's kosher and
gives you a recipe for 'the
wandering blintz.' From
Peking to Paris, from
Budapest to Bratsk, the
blintz has left its mouth-
watering mark on every
continent. Follow its
round-the-globe travels
and you'll find the blintz
is nobody's homebody.
The magazine features
orange yogurt blintzes
and recipes for an Israeli
picnic that packs a
punch.
"In the magazine 'Apart-
ment Life,' is an article
called 'Beyond Cantonese'
which tells you who's who
and what's what in regional
Chinese cooking. It gives
you menus for surprise par-
ties for six to 24 guests.
"There's a magazine
called 'Single Parent' with
recipes for both men and
women who cook alone and
don't necessarily love it.
"There's cooking and
cookbooks for every lifestyle
and for women and men of
all ages. You may lean
towards the old fashioned
way of preparing gourmet
dishes with the latest
kitchen gadgets or
Cuisinart. But from the
micro-wave oven way back
to the old wood stove, there's
no substitute for home-
cooking."
CHECK TO SEE if there
are any seats available for
the March of Dimes
"Tuxedo and Tennis Shoes"
food judging shindig 6:30
p.m. Monday at Hamilton
Place on Southfield ... call
the March of Dimes, 864-
6000.
'Celebration' Due
at Southfield High
zpriVn'Z'
26207 West Warren
Dearborn Heights, 562-9000
phone for reservations
Southfield Senior High
School will present the mus-
ical production, "Celebra-
tion," 8 p.m. Saturday in the
school auditorium.
Tickets will be available
at 7 p.m. at the school box
office.
Open Sundays. 2 to 9:30 —Clasod Mon.
EXCELLENT BANQUET
FACILITIES
rco's
7225
I
W.
Mdfleftals (S Mks.
W. of Uvernels) UN 2-6455
THE FINEST GOURMET
ORIENTAL CUISINE
• EXCELLENT COMBINATION FAMILY DINNERS • COCKTAILS
RIKSHAW INN
851-6400
IN THE ORCHARD MALL
6407 ORCHARD LAKE RD. AT MAPLE
Carry Outs
Available
‘tirrY
NOW OPEN
SUNDAYS"
4 p.m. to 12 Mid.
From A Snack To A
.4 •
Complete Dinner
ALSO OPEN SATURDAYS FOR LUNCH
1402 S. COMMERCE
(Near be
iderseetioa at libple/I5L Puttee Trail)
624-6660
-
4FAMILYTAVER 1
qrlibborhoinifidlluillte nu
NOW SERVING
DELICIOUS
CHARBURGERS
OLD TYME DELI
SANDWICHES
DESSERT FANTASIES
• BREAKFAST • LUNCH • DINNER
• LATE SNACKS
SUN. THRU THURS. 8 a.m. to 12 Mid.
FRI. & SAT. 8 a.m. to 2:30 a.m.
A Favorite Spot For Late
Eating And Meeting
4286 N. WOODWARD
Ilotwoon 13 & 14 Mlle
576-1588
CAFE FIOR
Mexican and Italian Food
Savor the best of two worlds in a
garden atmosphere
Great Exotic Cocktails
Entertainment Tues. thru Sat.
Hours: Tues. thru Fri. from 11 a.m.
Sat. & Sun. from 4 p.m.
OUR PIZZA VOTED #1 BY WXYZ-TV
29155 NORTHWESTERN AT 12 M ILE
IN FRANKLIN SHOPPING PLAZA
357-3280