THE DETROIT JEWISH NEWS

ENTERTAINMENT?
eymour Schwartz

Our Advertisers Offer Holiday Recipes

—Of Course!

356.8525

SHAMAS CASSEROLE
1 pkg. (8 oz.) medium egg noo-
dles
1 /2 cup butter
1 /2 cup chopped onion
1 clove garlic, minced'
1 pkg (10 oz.) frozen chopped
spinach, slightly defrosted
3 /4 tsp. salt

• BILL MEYER ORCHESTRA
• DENNIS VERNIER
• LENNY DRAKE
• CARICATURES

INVITATIONS?
Hattie Schwartz

—Of Course!

(Hebrew Copy Available)

352-7387

Known by the
Company
Vst

ROLEX

I tic.

31313 Northwestern

851-7333

Farmington Hills

• Jewelry Designers & Manufacturers
of Original & Unusual Creations
Authorized Appraisers • Estate Liquidators

1 /4

tsp. black pepper
tsp leaf tarragon, crumbled
1 /8 tsp. ground nutmeg
1 container Breakstone Cot-
tage Cheese (8 oz.)
3 /4 cup Breakstone Sour Cream
2 tbsps. bread crumbs
Cook noodles, following
label directions; drain; return
to kettle. Toss with 2 table-
spoons of the butter.
Saute onion and garlic in 4
tablespoons of the butter in a
large skillet until softened and
golden. Add spinach, salt,
pepper, tarragon and nutmeg.
Cover; cook over moderate
heat 5 minutes. Uncover, con-
tinue to cook until liquid is
evaporated.
Add spinach mixture to
noodles. Add cottage cheese
and sour cream; blend
thoroughly. Turn mixture into
a greased 8 cup casserole.
Melt remaining butter in a
small skillet; add bread
crumbs; blend with a fork until
thoroughly coated with butter.
Sprinkle over top of casserole.
Bake at 375 degrees for 30
minutes or until bubbly and
lightly browned. Makes 4-6
servings.
* *
YOGURT BISQUE
2 tbsps. margarine (pareve)
1 /3 cup chopped onion
3 /4 pound sliced mushrooms
1 /4 cup flour
1 quart chicken broth
1 tbsp. cornstarch
1 tbsp. cold water •

1 /4

OPTICAL SALE

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WITH HI-FASHION FRAME

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(Oversize & tints available at additional charge)

EYE EXAMINATIONS BY APPT.

G. Hendelman, 0.D., Optometrist In Charge

IWANOW

OPTICAL & HEARING AIDS, INC.

Since 1954

Greenfield Plaza Shopping Center

22883 Greenfield Rd.,

Southfield

Friday, November 21, 1980 49

S.W. corner at 9 Mile Rd.

Call 559-9130

1 cup (8 oz.) Breyer's Plain
Yogurt
Chopped dill or chives
Saute onion and mush-
rooms in margarine until mois-
ture disappears. Sprinkle flour
over mushrooms; mix.
Gradually add chicken broth,
stirring constantly. Cover and
simmer 10 minutes. Puree in
blender, in small amounts.
Dissolve cornstarch in
water; blend into yogurt. Add 1
cup of hot soup to yogurt; stir
yogurt into hot soup; heat.
Taste for seasoning, adding
salt and pepper if desired.
Garnish each serving with
chopped dill or chives. Makes
6 cups. Serves 6 to 8.
* *
PANCAKES
AND FRUIT SAUCE
2 pkgs. (10 oz. ea.) Birds Eye
quick thaw sliced peaches,
thawed
2 tbsps. cornstarch
18 thin pancakes
1 can (8 oz.) crushed pinapple
in juice
1 tsp. butter or margarine
1 /2 cup grapes, halved and pit-
ted
Drain peaches and -pineap-
ple, reserving syrup and juice.
Combine reserved syrup,
juice, cornstarch and butter in
saucepan. Cook and stir over
medium heat until mixture
comes to a boil and is clear
and thickened. Add peaches,
pineapple and grapes and heat
gently. For each serving, stack
3 pancakes with about 3 table-
spoons fruit sauce between
and on top. Garnish with dol-
lops of sour cream. Makes 3 1/2
cups sauce or six servings.
Thin Pancakes: Prepare 1
cup pancake and waffle mix
as directed on package, add-
ing 2 tablespoons additional
milk to make 18 thin pancakes.
* * *
FESTIVE PIZZA
1 pkg. (13 oz.) Chef Boyardee
Complete Cheese Pizza in a
Skillet
1 cup cubed eggplant
1 cup sliced zucchini
1 /2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
2 tbsps. olive oil or cooking oil
1 /2 tsp. salt
Prepare pizza crust mix ac-
cording to package directions.
Generously grease bottom
and sides of cold 10" skillet.
Grease fingers and spread
dough evenly over bottom to
edges of skillet; pinch up
edges to hold sauce. Pour
canned pizza sauce from
package over dough, spread
to edges.
Saute eggplant, zucchini,
onion, pepper and garlic in
olive oil. Remove and drain on
absorbent paper; sprinkle with
salt. Arrange on top of pizza
sauce dough; then sprinkle
shredded cheese from pack-
age on top.
Cook covered with lid
slightly ajar, over medium-low
heat on electric range or low
heat on gas range for 16-18
minutes or until bottom is gol-
den brown. Loosen sides and
bottom of pizza with spatula;
slide pizza onto cutting sur-
face. Serve immediately.
* * *
SPECIAL COFFEE
1 /3 cup sugar*
1 /4 cup cocoa*
1 tsp. grated lemon rind
1 drop aromatic bitters
Freshly brewed Sanka® brand
decaffeinated coffee**
Whipped Topping
To prepare base, combine
sugar, cocoa, lemon rind and
bitters; mix well. Store in re-
frigerator in jar with tight-
fitting cover. Makes 1/2 cup, or
enough for 16 servings.
For each serving, place 1 1/2
teaspoons base in coffee cup.

Stir in coffee and 2 teaspoons
liqueur. Sweeten, if desired,

and garnish with shipped top-
ping.
*Or use 1/2 cup instant cocoa
mix
**Or use freshly brewed Max-
well House Electra Perk coffee
or Brim decaffeinated coffee,
or brewed Maxwell House ADC
coffee.
* *

DESSERT SAUCE
1 8-oz. container soft
Philadelphia Brand cream
cheese
3 tbsps. sugar
3 tbsps. milk
1 /2 tsp. vanilla
Combine all ingredients,
beating until light and fluffy.
Yield 11/2 cups.
Variation: Lemon Sauce —
Omit vanilla and add one
tablespoon lemon juice, one
teaspoon grated lemon rind,
and a dash of nutmeg. Orange
Sauce — Omit vanilla and milk
and add 1/4 cup orange juice
and 2 teaspoons grated
orange rind.

* * *

POTATO LATKES
2 eggs, beaten
2 tbsps. milk
2 tbsps. flour
1 tsp. salt
Dash of nutmeg
Dash of pepper
2 cups shredded potatoes,.
well drained
1 tbsp. grated onion
1/2 cup margarine
* * *
1 8-oz. pkg. Philadelphia
Brand cream cheese, cubed
1/2 cup milk
1 tsp. lemon juice
1 tsp grated lemon rind
* *
1 10-0z. jar apricot preserves
1 tbsp. water.
Combine eggs and milk. Add
dry ingredients; beat until
smooth. Stir in potatoes and
onion. Heat margarine in skil-
let. For each pancake, fry
rounded tablespoonful of
potato mixture on both sides
until crisp and golden brown.
Drain. Yield: about one dozen
pancakes.
Heat cream cheese and milk
over low heat; stir until sauce
is smooth. Blend in lemon
juice and rind.
Combine preserves and
water; heat. To serve, top pan-
cakes with cream cheese
sauce and preserves mixture.

Numismatists
Meet Tuesday

The Israel Numismatic
Society of Michigan, Inc.,
will meet 8 p.m. Tuesday at
the Morris Branch of the
Jewish Community Center,
Room 13.
Marvin Katz will speak
on "Beating the Game." Dr.
Alex Friedlaender will pre-
sent a display and lecture on
"Coin Replicas of Israeli
Stamps." Milton Shapiro
will speak on "Life and
Time of Uriah Levey" and
display related medals.
Refreshments will be
served.

Hillel PTO Has
Hanuka Gift Shop

Hillel Day School's PTO
will hold its annual Hanuka
gift shop during school
hours, 8:30 a.m.-4, p.m.,
Monday, Tuesday and
Wednesday at the school.
Among the gift items
available are: Pencils, key
rings, note pads, earrings,
vases and wine racks.
For details, call the
school, 851-2394.

NAOMI
SAYS /

I

WE SELL

FOR LESS

WEEKEND
SPECIAL

ALL
WINTER
COATS

30%

OFF

ALL SALES FINAL

MaDasti.

Lifta,1 4/

Advance
Fashions
Ltd.

sizes 8-20

New Orleans

Mall

15600 W. 10 Mile Rd.

at Greenfield

HOURS

Mon.-Sat. 10-5

569-4030