48 Friday, December 6, 1985 THE DETROIT JEWISH NEWS 94d6 546-6200 ERADICO PEST CONTROL FERNDALE, MICH. 48220 1030 WOODWARD HGTS. MERCEDES BENZ '86 Specialists in Housing Pest Control $329 Lemming & Purchasing Plan 0 DOWN FINANCING On a New Car Lease Call For Free Quote OPEN SUNDAY • PROFESSIONAL, QUALITY SERVICE FOR HOME, APARTMENT AND INDUSTRY • SERVICING SOUTHEAST MICHIGAN FOR 50 YEARS IN ALL PHASES OF PEST CONTROL REASONABLE RATES FREE ESTIMATES per month • PORSCHE • AUDI • BMW • UNCOLN • CADILLAC 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.