z uar kAF.Ta r-F '-'7,-- - t.mr..*Wwwiwwwr.w.9203ric._ 34 Friday, August 3, 1984 IfitqwwiriVe‘SIfilWaw4bwwi;,. WAY t1,740 THE DETROIT JEWISH NEWS INSTANT COOKING ClAUIPIEDS CAT REMITS. COLOR PASSPORTS Call The Jewish News 424-8833 ID. & VISA PHOTOS CALL PROFESSIONAL PORTRAIT LIGHTING H.M.H F. 1352-7030 . LOWEST FARES EVERYWHERE 557-5145 557-5210 557-4422 OR LEO KNIGHT PHOTOGRAPHY YOUR FAVORITE TRAVEL AGENT 26571 W 12 Mile Rd Center Ilertkwesteni Hwy. . NMI I IN CI I HIM 11:1 Alt , III IN IN II IN NI III IS al it IN IMIN VIElt 4111/ TRAVEL & TO.URS Jeanne Morda - Manager WE ARE NOW OPEN TO SERVE YOU! LET OUR EXPERTS PLAN YOUR NEXT BUSINESS OR PLEASURE TRIP. Enjoy our Free delivery service. UNIQUE TRAVEL AND TOURS 31874 Northwestern Hwy., Farmington Hills (In the Tall Oaks Office Complex bet. Middlebelt and 14 Mile) 855-3409 Entertaining with a light summer supper BY GLORIA KAUFER GREENE During summer, one of the best meals to serve com- pany is a light buffet dinner. Plastic dinnerware is quite suitable for this type of entertaining. Large dinner plates — possibly divided into , sections — are ideal be- cause the whole meal can fit on one dish. And brightly- colored paper napkins add a touch of festivity. To make it easy for your guests, a set of flatware can be rolled into each napkin, ready to go. Following is a menu that would be nice for a summer buffet. It begins with tasty, toasted pita triangles to help take the edge off appe- tites and accompany cocktails if they are being served. The main course features pasta primavera — a popu- lar dish in which spaghetti is tossed with a colorful as- sortment of fresh vegetables cooked just to the crisp- tender stage. This version has ricotta cheese (instead of heavy cream) in the sauce to make it tasty and nutriti- ous, yet low in fat. It is accompanied by breaded eggplant slices which are grilled in the broiler rather than being MN MTh EMI IN MI MINIM NMI ISM NO M MIN - 1111 -1111-1MI 1 When you order processing by Kodak .20% OFF 20% OFF KODAK LIST PRICE KODAK LIST PRICE The ENLARGEMENT • Just order processing by Kodak of any 24- or 36-exposure roll of Kodak color print film, you'll receive a certificate for a free 8" x 10" or 8" x 12" enlargement. When you order processing of any 12- or 15-exposure roll of Kodak color print film, or any size roll of slide film, we'll give you a certificate good for one free 5" x 7" full-color enlargement. See us for details. And always ask for qual- ity processing by Kodak. Hurry! Offer runs August 4th . through August 25, 1984 BEL-CREST PHOTO CAMERAS - FRAMES - CARDS 6698 Orchard Lake Rd. West Bloomfield Plaza 85115840 Mastercard-Vlsa-Am. Express Open Mon. - Sat. PASSPORT PHOTOS IN COLOR; WHILE YOU WAIT fried, and cherry tomatoes that are stuffed with an herbed cauliflower-cheese mixture. A cool dessert would be excellent with this summer supper. TOASTED PITA TRIANGLES These snacks can be com- pleted in advance, and re- heated shortly before serv- ing. Store them in the freezer or refrigerator. 1 package large or small pita loaves (white or whole wheat) About % cup butter, sof- tened Finely grated Parmesan or other cheese, to taste Finely chopped mixed fresh or dried herbs, to taste Cut around edges of pita loaves, separating the top and bottom parts of each loaf into two thin circles. Spread circles thinly with butter; then sprinkle with a mixture of cheese and herbs. Use a knife and cut- ting board, or kitchen shears, to cut each large cir- cle into 8 triangles, each small one into 4 triangles. Place triangles on foil-lined baking sheets. Toast in a preheated 375-degree oven about 8 to 12 minutes, or until bread is crunchy and cheese is melted. Serve warm. • PASTA PRIMAVERA You can make several "batches" of this dish ahead, up to the point where the spaghetti is added. Shortly serving, reheat the I before vegetable sauce, covered, in I the oven. The spaghetti can I be cooked ahead, drained, I and tossed with oil. Before reheat it by patting I serving, it into boiling water for only I a minute or two, and drain- I ing. Then toss it with the I sauce. I 3 tbsps. butter or mar- garine 1 1 large onion, finely chopped 1 2 medium-sized leeks 1 (white and very pale 1 green parts only), I thinly sliced 4 cups small broccoli flowerets and thinly I sliced peeled stems I 1 medium-sized zucchini, I sliced • 1 cup thinly sliced carrots I 3/4 cup thinly sliced celery-cabbage (or 1 celery stalks) I 1 sweet red bell pepper, cut in 3/4 inch squares 1 (if unavailable, substi- tute green pepper) % cup water 12 oz. uncooked spaghetti 1 tbsp. olive or vegetable oil 1 15 oz. container part- skim ricotta cheese (if unavailable, substi- tute regular ricotta) 1 tbsp. cornstarch 3/4 cup milk % cup grated Parmesan or similar cheese (or more to taste) % tsp. dried basil leaves % tsp. dried marjoram leaves % tsp. dried thyme leaves '/4 tsp. salt (or to taste) % tsp. black pepper, pref- erably freshly ground In a very large, deep skil- let (or in a Dutch oven), over medium-high heat, melt the butter; then cook the onion and leeks until they are tender but not browned. Stir in the broccoli, zucchini, carrots, celery-cabbage, and bell pepper. Add the water, cover tightly, and steam the vegetables just until crisp- tender, about 8 minutes. Meanwhile, break the spaghetti in half lengthwise; then cook it ac- cording to the package di- rections. Drain the spaghetti well, toss it with the oil, and set it aside. In a bowl, combine the ricotta and cornstarch. Then mix in the milk, Parmesan cheese, herbs, and seasonings. When the vegetables are tender, stir the ricotta mix- ture into the skillet. Cook over medium heat, stirring constantly, until the sauce is heated through. Gently stir in the cooked spaghetti. Serve warm. Makes about 8 buffet servings. • GRILLED BREADED EGGPLANT The crumb mixture for this dish is made in a food processor or blender, so you can easily adjust the season- ings to your own taste. Seasoned Crumb Mix- ture: 2% cups coarsely cubed fresh or slightly stale bread (may be part or all whole wheat) 2 tbsps. grated Parmesan cheese 1% tbsps. dried parsley flakes 2 tsps. instant minced on- ions 1% taps. dried oregano leaves 1 tsp. dried basil leaves % tsp. dried marjoram leaves % tsp. dried thyme leaves .1/4 tsp. garlic powder % tsp. salt % tsp. black pepper, pref- erably freshly ground Eggplant: 1 medium-sized eggplant (about 1% pounds) 1 large egg plus 1 large egg white 1 tbsp. vegetable oil For the seasoned crumb mixture, put all the ingre- dients in a food processor or blender, and process them until fine crumbs are formed. (This may be done in advance, and the crumbs can be stored for months in the freezer. Thaw them be- fore using.) Lightly oil or coat with nonstick vegetable spray a large baking sheet. Cut off and discard the ends of the eggplant. If de- sired, peel the eggplant (it is not necessary). Cut the eggplant crosswise into 1/4-inch-thick slices. In a small bowl, beat the egg and egg white with the oil. Put the crumbs in another bowl or on a large piece of wax paper or plastic wrap. Dip each slice of eggplant into the egg mixture; then let the excess egg mixture drip back into the bowl. Coat the eggplant com- pletely with the crumb mix- ture. Lay out the coated eggplant slices slightly separated on the prepared baking sheet. Put the filled baking sheet about 5 to 6 inches under a pre-heated broiler, and broil the eggplant about 4 to 7 minutes on each side or until browned and crun- chy. Rotate pan during broiling if necessary for even browning. Makes about 8 buffet servings. • STUFFED CHERRY TOMATOES Cauliflower gives the fil- ling a mysterious, interest- ing flavor that complements the seasonings quite well. It's a great way to use up leftover cooked cauliflower. (Note: This recipe is easily doubled.) Filling: 1% cups finely chopped cooked cauliflower 1 cup part-skim ricotta cheese (if unavailable, substitute regular ricotta) % cup very finely chop- ped.celery 2 tbsps. finely chopped fresh parsley 1 tbsps. instant minced onion 1 tbsps. water 1 tsp. dried chopped chives (or 1 tablespoon fresh) 1 tsp. dried basil leaves (or 1 tablespoon chop- ped fresh basil leaves) % tsp. Worcestershire sauce % tsp. salt (or to taste) % tsp. black pepper, pref- , erably freOhly ground 3 or 4 drops hot pepper sauce, such as tabasco (or to taste) Tomatoes: 1 pint cherry tomatoes, washed, dried, and stems removed Put the cauliflower in a bowl, and mash it with a fork until it is very coarsely pureed. (Do not use a food processor; it makes the I