28
Friday, November 22, 1985 THE DETROIT JEWISH NEWS
STOP!
EUROPEAN
CARD & PALM
READINGS
You may not need to replace that chipped windshield!
Let me help you
with your problems
Financial, Marriage, etc.
Most insurance
companies will pay
for chip repairs.
with no
deductible
needed.
Stone
and BB
Holes in
Plate
Glass
Repaired.
Call
for your appointment
COOKING
The 'Art' Of Cooking
Today!
838-7655
c
‹.
THE JEWISH NEWS
354-6060
r
To Frame or not to Frame..
the answer...
with coupon
expires 11-30-85
6333 Orchard Lake Rd.
ORCHARD MALL
Orchard Lake 1 BIk. N. of Maple
855-0633
13740
W. 9 Mile
Next to
Oak Park
Post Office
The Detroit Institute of Arts
has just published a new cook-
book, A Visual Feast, featuring
all kinds of ethnic and "Ameri-
can" recipes.
The spiral-bound, glossy cook-
book is illustrated with pictures
of artwork in the DIA's perma-
nent collection. Proceeds from
the sale of the cookbook will
benefit the DIA.
The book was edited by
Cynthia Jo Fogliatti, assisted by
the Cookbook Committee of
which Jane Solomon and Margie
Gillis are co-chairmen; Joy Em-
ery, vice chairman; and Char-
lotte rosenthal and Trudy
Wineman, testing committee.
Contributors include: Vivian
Berry, Doris Burton, Gayle
Camden, Sue Clippert, Marilyn
Farber, Carole Frank, Frances
Goldberg, Gay Healy, Kay Hoff,
Ruth Holcomb,1 Mary Ellen
Johnson, Virginia Johnston,
Lucie Kelly and Margot Kessler.
Also Judi Layton, Kaia
Lohmann, Jan Miller, Harriet
Prentis, Vi Reghanti, George
Russel, Shirley Stanford, Lois
Stulberg, Eleanor Sugarman,
Joyce Tuck, Nettie Weinberg
and Connie Wineman.
A Visual Feast is divided into
the following sections: appetiz-
ers and first courses; soups;
salads; pasta, rice, cheese and
egg dishes; vegetables and
legumes; freshwater fish and
seafood; poultry and game;
meat; contiments and dressings;
breads and coffee cakes; desserts
and cookies, and a Wassail
Feast.
The book is available at the
DIA and at area bookstores, or
it can be ordered by calling the
DIA, 833-7944.
The book is aimed at a mass
market audience, and kosher
cooks will have to make adjust-
ments on many of the recipes.
The following is a sampling of
recipes — and their contributors
from A Visual Feast:
—
Medicare and most insurance plans
accepted as payment in full..
Spinach-filled
Cheese Souffle
Eleanor Sugarman
DANIEL S. LAZAR D.P.M.
548-6633
'A cup plus 2 tbsps. butter •
1 medium onion, chopped
2 10-oz. packages frozen
spinach, cooked and
drained
1 teaspoon salt
Dash of nutmeg
1 /4 cup plus 2 tbsps. Parmesan
cheese, grated
ih cup sour cream
6-tbsps. flour
Dash of nutmeg
1 /4 cup plus 2 tbsps. Parmesan
cheese, grated
Ma cup sour cream
6 tbsps. flour
Dash of Cayenne pepper
1 1/4 cups milk
% cup Cheddar cheese,
grated
7 eggs, separated
V4 tsp. cream of tartar
Tomato Sauce (optional)
Preheat the oven to 350 de-
grees F. In a skillet, melt 2
tablespoons of the butter, saute
the onion until transparent,
transfer to a blender or food
processor, and add the spinach,
1 /4 teaspoon salt, nutmeg, 1/4 cup
Parmesan, and sour cream.
Process until all of the ingre-
dients are well blended and set
aside.*
Grease a jelly roll pan, line
with waxed paper, grease the
paper,- and set aside. In a sauce-
pan, melt the remaining butter,
stir in the flour, cayenne, and %
teaspoon of the salt. Using a
whisk, stir in the milk and 1/2
cup of the cheddar. Cook and
stir until thickened.
Beat the egg yolks and add to
the cheese mixture. Beat the
egg whites with the cream of
tartar until stiff peaks form,
then fold into the cheese and
eggs. Spread the mixture over
the greased paper in the jelly
roll pan and bake for 15 min-
utes or until set.
Cut another piece of waxed
paper th length of the jelly roll
pan and evenly sprinkle with
the remaining parmesan. Loosen
the edges of the souffle and turn
it out onto the paper. Spread the
souffle with the reserved filling
and roll up lengthwise. Return
it to the jelly roll pan, cover the
top with the remaining cheddar,
and place it under the broiler
until the cheese melts and
browns lightly. Slice th roll
diagonally and, if desired, serve (
with a mushroom or tomato
sauce.
Serves 6-8.
*May be prepared in advance
.
to this point.