42 Friday, September 14, 1984 THE DETROIT JEWISH NEWS BEHAVIOR MODIFICATION CONTROL GROUP ' NARROWED: Lapels $39.1 Pant Legs 12.1 Shirt Collars 12.1 Ties 5 BRAND NAME f. SUITS 20% OFF I `Kosher Cuisine' Led by Shirley Be- rman, M.S.W., A. C. S. W. Beginning Oct. 9th, at 7:30 p.m. for 16 weeks. In Bir- mingham. A Healthy, Scientific approach to WITH THIS AD We have mastered the art of Intricate fitting and tailoring. FREE I I Contact 548-7198 as soon as possible. MONO sGRA vahi M e MING WITH PURCHASE OF SHIRTS I vutitI3 enoviC BETTER CLOTHES & CUSTOM TAILORS LADIES' & MEN'S ALTERATIONS SPECIAUST TUXEDO RENTALS Lowest Prices 357-1722 Tel-Ex Plan, Tel** N. a( 10 Mile THE KNITTING NOOK • Expert Knitting Lessons, Yarns, Etc. • Custom Patterns & Designs • Hand Made Sweaters & Finishings WEST BLOOMFIELD PLAZA 6666 Orchard Lake Rd. MAVIS 851-8188 Complaisant/The Stadium FOR THAT SPECIAL GIFT • SWEET 16 • BAT MITZVAH • GRADUATION 20% OFF HUNTERS SQUARE, Farmington Hills, Mich. 855-6566 LOSE WEIGHT NOW ASK ME HOW natural product with herbs 100% guaranteed Call HILDA RASKIN - 569-5288 itit9,1*taAtiSR:et6, outstanding business opportunities available training . . . sales . . . management SAlovl Permanent Hair Removal From Your Face & Body ( Electrolysis by Diane Cee Reputation for excellence since 1973 FREE 10 MINUTES First Appointment Only 642-3315 SAVE UP TO 60% ON DIAMONDS • We Sell Diamonds Only • By Appointment Only Call Jerry Turken at 355-2300 The New York Diamond Cutting Company I "The nicr-nr,nd Cutlers' 3000 Town Center. Southfield, Michigan I USE OUR I MONOGRAMMING SERVICE' . PERMANENT WEIGHT LOSS 31409 Southfield Rd. COOKING North of 13 Mile Rd. 1. I Continued from Page 39 spoon to a serving dish. NOTE: If snow peas are large, they will be less tender. In that case, steam them for about a min- ute before following the recipe. If you are serving the peas with a dairy meal, saute them in butter than oil and omit the soy sauce. Yield: 4-6 servings. SPINACH FETTUCCINE 2 cloves garlic 3 scallions, including green parts V bunch Italian flat-leaf parsley 1 tbsp. sweet butter 10 sprigs dill, snipped 1 cup sour cream Kosher salt Black pepper, freshly ground 1 pound fresh or dried im- ported spinach fettucine I suggest you use a small enameled cast-iron saucepan. To make the sauce: Peel and chop garlic very fine. Trim scall- ions, wipe with a damp paper to- wel, and chop very fine. Remove parsley stems; wash leaves, spin dry, and chop fine. Heat butter in a small saucepan and saute garlic over low heat for a few minutes. Stir in scallions, parsley, dill, and sour cream. Re- move from heat and season with salt and pepper. When pasta is ready, reheat sauce, but do not let it boil for more than a minute. To cook the pasta: bring 5 quarts water to a rolling boil in a large covered pot. Add 2 tbsps. of the salt and all the pasta at once, stirring with a wooden spoon. Boil briskly for about 3 to 4 minutes for fresh pasta, longer if dried, or until pasta is al dente. test fre- quently, since it is impossible to gauge the cooking time precisely. Drain well, shaking vigorously in a sieve. Toss thoroughly in a bowl with the sauce. Season with salt and pepper. Serve either hot or at room temperature. Yield: 6 servings. RICE SALAD 11/2 cups long-grain rice (Uncle Ben's converted brand) 21/2 cups cold water About 2 tbsps. olive oil 1/2 bunch Italian flat-leaf parsley About 11/2 tbsps. tarragon wine vinegar About 1 tbsp. kosher salt White pepper, freshly ground I suggest you use an enameled cast-iron saucepan with lid. Combine rice and water in a saucepan. Cover and boil over very low heat for about 45 min- utes to 1 hour, or until water has disappeared and rice is very soft, but not mushy. If all water has been absorbed and rice is still un- dercooked, add 1 to 2 tbsps. boil- ing water and boil for another few minutes. (It is important for rice grains to be soft; they harden when refrigerated.) Do not stir rice until it is ready and then only with a fork. Empty rice into a large bowl. Using a fork, toss with olive oil. Let cool. In the meantime, remove parsley stems; wash leaves, spin dry, and chop fine. Add vinegar and parsley to rice. Season with salt and pepper, toss, and refrig- erate. If you like, add chopped scallions, green peppers, peas, or other vegetables now. Readjust seasoning before serving. You can make this salad a day ahead of time, but be sure to bring it back to room temperature be- fore serving. Yield: 8-10 servings. WALNUT TART 1 10- to 11-inch prebaked pie shell FILLING: 2 cups walnuts 11/4 tsps. instant coffee powder '/4 cup boiling water 8 tbsps. (1 stick) sweet butter, at room temperature Scant 3/4 cup sugar 1/2 tsp. salt 2 eggs, at room temperature GLAZE: 1 tbsp. instant coffee 2 tbsps. boiling water Scant 1/2 cup confectioners sugar 1 tsp. vanilla extract I suggest you use a food processor and an electric mixer. Preheat oven to 350 degree F. Roast walnuts in oven in a single layer in a baking pan for 10 min- utes. Let cool. Chop very coarsely in a food processor fitted with the steel blade. Dissolve coffee powder in boil- ing water; let cool. Increase oven to 375 degree F. To make the filling: In an electric-mixer bowl, at medium speed, cream butter, adding sugar gradually and continuing to beat until light and fluffy, about 10 minutes. With motor on, add salt, one egg at a time, and coffee liq- uid. Mix until well blended. With a rubber spatula, mix in walnuts. Spoon filling into prebaked shell and smooth the top. Bake on lowest rack of oven for about 25 minutes, or until top is firm to the touch. Let cool on a rack. To make the glaze: While tart is baking, mix all glaze ingredients in a small saucepan and keep warm. Glaze tart with a pastry brush as soon as it comes out of oven. To serve: Place tart securely on an elevated object, such as a coffee can. Let rim fall down. Either slide tart to a flat serving platter or place two large, wide spatulas underneath and transfer to a plat- ter. I like to use dark quiche pans, they are better conductors of heat. If you like, the tart can be made a day ahead of time and refriger- ated. The dough will not get soggy. But be sure to serve it at room temperature. Yield: 10-12 servings. MOCHA MOUSSE 4 egg yolks 1/2 cups sugar 2 cups half and half or light cream 1 tbsp. instant coffee powder 2 oz. semisweet chocolate, broken into small pieces 3 /4 tbsp. unflavored kosher gelatin 2 tbsps. brandy (Cognac) 1 tbsp. finely ground coffee bens 1 cup heavy cream, chilled I suggest you use an enameled cast-iron saucepan and a l x- quart souffle dish, preferably glass, or any crystal bowl. Have a large bowl of ice ready. In a saucepan, whisk egg yolks, sugar, and half and half or light cream. Add coffee, chocolate, and gelatin. Whisk over medium heat until custard is hot and smooth. Pour into a bowl and set over ice, whisking custard fequently until cool. Stir in brandy (Cognac) and ground coffee beans. Refrigerate custard until it begins to set, wh- isking from time to time to make it fluffy and light. Beat heavy cream into a well- chilled metal bowl until stiff. Whisk cream into custard and pour into a souffle dish. Cover tightly with plastic wrap and re- frigerate overnight. Serve at room temperature. Yield: 8-10 serv- ings. NEWS Braille Institute will start program for • learning-disabled New York — A national cam- paign to provide audio tapes of Jewish textbooks and supplemen- tal reading material for learning-disabled children in Jewish schools has been launched by the Jewish Braille Institute of America, it was announced last month by Dr. Jane Evans, JBI president. JBI has established a national campaign goal of $200,000 to enhance learning opportunities for Jewish youngsters with dys- lexia or other learning dis- abilities. The project is designed to bene- fit children unable to master basic reading skills, children whose reading pace is extremely slow and who are therefore unable to complete school assignments in the allotted time, and learning- disabled children with substan- tial gaps between their reading skills and intellectual level Dr. Evans noted. "Many youngsters who find reading difficult have until now been deprived of a Jewish educa- tion," Dr. Evans said. Parents seeking Jewish educa- tional material on audio tape for their learning-disabled youngsters should write to JBI, 110 East 30th St., New York, N.Y. 10016. Shorter school year has its drawbacks, Ministry warns Jerusalem (JTA) — Eliezer Shmueli, director-general of the Education Ministry, complained last week that the Treasury's de- mand for a reduction of 32,000 school hours this school year would force the dismissal of some 1,000 teachefs. He warned that those who propose the cut in hours are undermining the educational system.