48
Friday, December 6, 1985
THE DETROIT JEWISH NEWS
94d6 546-6200
ERADICO PEST CONTROL
FERNDALE, MICH. 48220
1030 WOODWARD HGTS.
MERCEDES BENZ
'86
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OPEN SUNDAY
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per month
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MR. ALLAN - 357-0614
Free loaner Service
MAZEL TOV1
DR. RICK WOOLMAN
of
WOOLMAN CHIROPRACTIC CENTER
Farmington, Mi.
23030 Mooney St.
478-4499
"May Your Patients Love You As Much As We Do!"
Mom, Dad, Marla, Jimmy, Linda & Grandma Pearl
Sitting Pretty
open
S unday
f
your,
"°13Ping
SAGI
_ _Indoor & Outdoor Furnishings
30% off
nve'
LUCITE SERVING
PIECES
*FREE decorator service*
27030 Evergreen Rd.
Lathrup Landing
Open daily 9-5.30 Thurs. 9-7 Sun. 12-E.
552-8850
COOKING
Teriyaki Chicken Wings
Continued from preceding page
Annette Balian
1/2 cup fresh lemon juice
1 /4 cup soy sauce
1 /4 cup vegetable oil
3 tbsps. chili sauce
2 cloves garlic, minced
1 /4 tsp. pepper
1 /4 tsp. celery seed
Dash of mustard
3 pounds chicken wings
Hot, cooked rice
Combine all of the ingredients
except for the chicken and stir to
blend. Cut the chicken wings at
the joints, remove the wing tips,
and place wings in a shallow bak-
ing dish. Add the marinade, cover,
and refrigerate for at least 4
hours.
Drain and save the marinade to
use as basting liquid. Place the
wings on a broiled pan and ap-
proximately 7 inches from the
flame and broil 10 minutes on
each side, brushing occasionally
with the marinade. Serve with
hot, cooked rice as a main dish or
the wings alone as an appetizer.
Yields approximately 40.
Butterscotch Rolls
Dennis A. Nawrocki
2 cups flour
2 tsps. baking powder
% tsp. salt
4 tbsps. shortening
% cup milk
3 tbsps. butter, creamed
1 cup brown sugar
1 cup nuts, chopped
Cinnamon and/or apricot jam
(optional)
Preheat the oven to 375 degrees
F. Sift together the dry ingre-
dients, add the shortening, and
blend with a fork or pastry blen-
der. Add the milk and stir to make
a soft dough.
On a floured board, knead the
dough slightly and roll out to a
thickness of 1/8-inch. Spread the
pastry with the creamed butter.
Combine the brown sugar and
nuts and sprinkle over the butter.
Dust with the cinnamon and
spread with jam if desired.
Roll up the pastry as if for a jelly
roll, cut into 1-inch slices, and
place seam side down on a but-
tered baking pan. Bake for 25-30
minutes, let cool slightly, and re-
move from the pan.
Yields 15-20.
Lois Robinson
cup unsalted butter
12 oz. semisweet chocolate
3 tbsps. instant coffee
2 tbsps. Scotch or brandy (op-
tional)
9 extra-large egss, separated
1/2 cup plus 1 tbsp. sugar
11/2 cups heavy cream, whipped
Preheat the oven to 350 degrees
F. Grease a 9-inch springform
pan, line with waxed paper,
grease the paper, and set aside.
In the top of a double boiler,
melt and stir together the butter,
chocolate, and coffee, set aside to
cool slightly, then stir in the
Scotch or brandy. Best the egg
yolks until thick and lemon-
colored, add the sugar, beat until
light, and blend into the chocolate
mixture. Beat the egg whites
until stiff and fold gently into the
chocolate mixture.
3 /4
SUNSET STRIP • 29536 NORTHWESTERN • SOUTHFIELD, MI • 48034 • 357-4000
Pour one-half of the batter into
the prepared pan, bake for 30
minutes, and set aside to cool.
While the cake is baking, fold the
whipped cream into the remain-
ing batter, blend thoroughly, and
refrigerate.
When the cake has cooled suffi-
ciently, pour the chilled batter
over the top and place in the
freezer. Approximately 20-30
minutes before serving, remove
the frozen mousse cake from the
freezer and decorate with shaved
chocolate.
Serves 8-10.
Frozen Grand Marnier
Souffle with Hot
Strawberry Sauce
Barbara G. Fleischman
1 pint vanilla ice cream, sof-
tened slightly
2 macaroons, crumbled
4 tsps. Grand Marnier
lh cup heavy cream
1-2 tbsps. almonds, toasted and
chopped
1-2 tsps. confectioner's sugar
Hot Strawberry Sauce
(recipe follows)
In a large bowl, thoroughly
blend the softened ice cream,
macaroons, and Grand Marnier.
Whip the cream until thick and
shiny, fold into the ice cream mix-
ture, and spoon into a 3-cup metal
serving dish or mold. Sprinkle the
surface lightly with toasted al-
monds and confectioner's sugar,
cover with plastic wrap, and
freeze until firm (about 4-5
hours).
When ready to serve, unmold
onto a chilled platter, cut into
slices, and top with Hot Straw-
berry Sauce.
Serves 4.
Hot Strawberry Sauce
1 pint strawberries, rinsed,
hulled, and halved (or 1-10
ounce pkg. of frozen, sliced
strawberries, thawed)
V4 cup sugar (or to taste; less
sugar is necessary with
frozen berries)
4 tsps. orange juice or Grand
Manlier
In a saucepan, combine the ber-
ries and sugar, stir to blend, and
simmer until soft but not mushy.
Remove the pan from the heat and
stir in the orange juice or Grand
Marnier.
Yields 11/2-2 cups.