38

Friday, September 14, 1984 THE DETROIT JEWISH NEWS

DIAMOND DESIGN

Pea 546-6200
ERADICO PEST CONTROL

• EAR PIERCING EVERY DAY
• DIAMOND DESIGN WILL CUSTOM DESIGN
AND MANUFACTURE JEWELRY FOR YOU

HUNTERS SQUARE 31025 Orchard Lake Rd. 855-7911.

Major Credit Cards

at 14 Mile Rd.

1030 WOODWARD HGTS.

Minor Repairs While You Wait

•
•
•
•
•
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•

FREE ESTIMATES

Inspect heat exchanger for leaks
Inspect motor and blower
Inspect belts
Inspect fan & safety limit
Inspect for proper combustion &
burner performance
Inspect safety pilot
Check thermostat
Inspect sight glass & gages (if boiler)
Check filter
Check flue pipes chimney
Startup heating unit
Vacuum clean furnace*

which it was cooked, but in the
case it is essential that you use
enameled cast iron to prevent dis-
coloration and change in flavor.
Also, cover the pot with wax
paper, then with a lid, to sea the
flavor in. Yield: 10-12 servings.

REASONABLE RATES

SPLIT BROILED
CHICKEN WITH GREEN
PEPPERCORN SAUCE

One 3- to 31/2-pound roasting
chicken
Juice of 1 small lemon,
strained
2 tbsps. thin Chinese soy sauce
2 tbsps. unsalted margarine, at
room temperature
2 tbsps. Dijon-type mustard
1 tbsp. dried tarragon

ABBE A. LEVI

GOOD GLASSES

OPTICIAN

Your Grandparents Liked My Glasses

SAUCE:

25900 Greenfield, 101 Kristen Bldg.
CORNER GREENFIELD AND LINCOLN

3 tbsps. red wine vinegar

V4

Phone 967-0790

HOURS

MON. thru THURS.
9:00 to 4:00

(parts extra)
* normal cleaning.

.
rain
c.^ qt.

Continued from Page 30

BACK IN THE SADDLE AGAIN

$ 4 4 95

MSC

Kosher Cuisine

FERNDALE, MICH. 48220

• PROFESSIONAL, QUAUTY SERVICE FOR HOME,
APARTMENT AND INDUSTRY
• SERVICING SOUTHEAST MICHIGAN FOR 50 YEARS
IN ALL PHASES OF PEST CONTROL

PRE-SEASON
FURNACE SAFETY CHECK

•
•
•
•
•

COOKING

Specialists In
Housing
Pest Control

Manufacturing Jewelers

FRIDAY
9:30 to 1:00

Closed Saturday

Our 55th Year

I

CENTRAL HEATING CO.

24250 W. 6 Mile Rd.
535 5100
353 8900
DETROIT
NORTHWEST

-

"JUDGED #1

#
et. COOKIE

O

-

a

THE "CHOCOLATE
CHUNK COOKIE" BY
W.J.R. Radio and ;
also by P.M. Magazine I
in Detroit.

I
I

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1

PAUL MAXWELL

MAC JAMISON

&alley .A..6 Cage.-

cprdialb //wiles/ yotb tofreview

co&c.tiot

f un ivite woniee far6 de rizternation* acc/tu:ned aitistv

Yezak fiezzav ed

and

al to- meet dem. /1 Aterson.

ei4 de,fie //teen-1.4 &c.fOte//re/.
on/gr

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from/

Juadcy 14,e thrteent4 gjotenze..

de rom

oftefrm: te.).

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"THE COOKIE NOOK AT TALLY HALL"

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16W81 Ve<cogiv-eke /We Woad

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Our Hand-Made Cookies Are Mixed From'
Scratch Daily and Baked Hourly Using Only the I
Finest Ingredients.

Try Our JUMBO COCONUT MACCAROONS
(Plain or Chocolate Covered)
A MUST! ! ! 1

AND . . . Don't Forget Everyone's Favorite Snack.

1

III

OlaMYS21042A1Z4-

osimmosimmissaiommossolionwsolwas
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BIG
DISCOUNTS
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= SONY

FD20A

WATCHMAN
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RI a •

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: • OSCAR
BRAUN'S 3
LINCOLN TOWERS SUITE 111
• 15075 W. Lincoln (10 1/2 Mile)
968-5858

•

One Block East of Greenfield

•• • •

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$2388 ih„ 5 - , al .•

TRIPLE
HEAD

•

lie

Mon. thru Sat. 10 4 p.m.

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• • • • • • • • • • • • III • • • • • • • III • ID •

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cup dry red wine
1 tsp. green peppercorns,
drained, chopped coarse
1/2•cup Strong Chicken Stock
Kosher salt
Black pepper, freshly ground
With poultry shears, cut away
backbone of chicken. Flatten
chicken by pressing it with heel of
your hand. Remove loose fat and
excess skin. Pat dry with paper
towels. Coat with lemon juice and
soy sauce and let marinate for 1
hour.
Preheat broiler. Line the
broiler pan with foil. Place chic-
ken, skin side down on foil.
Combine margarine, mustard,
and tarragon. Brush half of this
mixture over chicken and broil
close to heat source for 15 min-
utes. Turn chicken over, coat with
remaining mixture, and broil for
another 10 to 15 minutes or until
chicken is soft and crispy.
To make the sauce: While the
chicken is broiling, boil vinegar
and wine in a small saucepan
until reduced to about 1 1/2 tbsps.
Add chopped peppercorns and
stock and continue boiling for an-
other 5 minutes. Skim off surface
fat and season. Serve sauce on the
side.
NOTE: Green peppercorns can
be found in specialty stores. They
usually come in glass jars and can
be refrigerated indefinitely.
Yield: 3-4 servings.

WHOLE SALMON TROUT
STEAMED IN FOIL
WITH CREAMY
VINAGRETTE SAUCE
One 4-pound salmon trout or
striped bass, inside bone re-
moved, head and tail left on
Vegetable oil
1/2 lemon
Kosher salt
White pepper, freshly ground
4 sprigs Italian flat-leaf
parsley
1 /4 cup dry white wine
Boiling water
SAUCE:
2 medium shallots
6 sprigs Italian flat-leaf
parsley
3 medium ripe tomatoes
1 tbsp. Dijon-type mustard
About 1 tbsp. tarragon wine
vinegar
1/2 cup olive oil
Kosher salt
Black pepper, freshly ground
I suggest you use the following:
heavy foil about 18 inches wide, a