60 Friday, December 20, 1985 THE DETROIT JEWISH NEWS

OPEN 7 DAYS

MON.-SAT.
7 a.m.-11 p.m.
SUN.
7 a.m.-10 p.m.

NKLIN SHOPPING CENTER
358.2353
29221 NORTHWESTERN, N. of 12 kine

LUNCH — DINNER SPECIALS

BREAKFAST

• BROILED WHITE FISH • LOX & SABLE PLATES • POTATO PANCAKES
• BAKED LAMB • ORANGE ROUGHY • SPINACH PIE • PICKEREL • LIVER
• CHICKEN • VEAL CUTLETS • BAR-B-QUE RIBS • VEAL PARMESAN
I WE NOW FEATURE LOW-CAL MENU ITEMS!

SEE NEO w UR

BREAKFAST
MENU!

10% OFF

SENIOR CITIZENS

ANYTHING ON MENU (Does not include breakfast specials)

If You've Never Been To
Mario's . . . Ask Mom and Dad.

Enjoy "OPERA NIGHT' Friday evenings 7 p.m.
With Dino Valle & Jan Rae

Entertainment
7 Nights

Banquet Facilities
Available

DETROIT

Mon:Fri. 11:30 a.m. to 1 a.m.
Sat. 5 p.m. to 1 a.m.
Sun. 2 p.m. to 1 a.m.

Italian-American Dining At Its Finest

Valet
Parking

4222 Second Blvd.
Bet. Willis & Canfield

COOKING

It's The Berries In Desserts

BY GLORIA KAUFER GREENE

One of the few fruits truly na-
tive to North America, cranber-
ries have been served at fall
meals since the Pilgrims first
arrived on this continent. Actu-
ally, the American Indians were
using them long before that,
taking advantage of their high
acid content to preserve meats,
grinding them into ,a poultice to
heal wounds and making them
into a dye for blankets and rugs.
According to legend, some col-
onial women gave the tart, red
berries their English name. The
ladies observed that the lovely
pink blossoms resembled nod-
ding cranes, so they called the
fruit "crane berries." Through
usage, this evolved into cran-
berry.
Fresh cranberries will keep
well for about four weeks in the
refrigerator. Or, they can be fro-
zen for up to a year. Pop them
into the freezer right in the bag
they come in. It's not necessary
to thaw them before use; just
rinse them briefly under cool
water and drain well. Then use

as you would fresh berries.
The following recipes take
great advantage of the wonder-
ful, tangy flavor and bright
color of fresh cranberries and
cranberry products. (One pound
of fresh cranberries measures 4
cups; 12 ounces — the amount
in most packages — measures 3
cups.)

833-9425

YOU'LL LOVE IT!

NOW OPEN 7 DAYS

Mon.-Thurs. 11 a.m.-12 Mid.
11 a.m.-2 a.m.
Fri. &
Sun. 10:30 a.m.-7 p.m.
•
Enjoy Elegant Cuisine
By
Our New Chef Mike Miller
•

NEWLY RENOVATED
•

Piano Stylings By

Earl Williams

Tues.-Sun.
Dancing Fri. & Sat.

FROZEN CRANBERRY
MOUSSE PIE

he ri34 seLk•A
for \ewYcar's

130 W. GRAND RIVER
IN DOWNTOWN BRIGHTON

For Reservations:

229-6013

0

FREE OFFICE DELIVERY (Lunch Only)

• 8 ENTREE SALADS • 12 SNOW COMBOS • HOT HEARTY SOUPS • 1101 ENTREES

CARRY-OUT FOR BOTH PRIVATE & BUSINESS OCCASIONS
OR HAVE YOUR PARTY AT JAN DRAKE'S OF WEST BLOOMFIELD

NEW HOT DAILY SPECIALS

• Orange Roughy • Icelandic Cod • Halibut Steak • Sole
• Baked Chicken • Veal • Pasta Specialties • Hot Soups • Lasagna • Cafe Quiche
Served From 11 a.m. to 9 p.m. Mon. Thru Sun.

ar en Caf

Reservations 5pm to 8pm
(dinner from menu)
or
New Year's seating 10pm
live music, dancing, bottle of
champagne
7 course meal
Lbbster bisque
Shrimp and crabmeat cocktail
Caesar salad
Choice of Beef Wellington or
Stuffed Sole
Lemon Sorbet
Pastries
Assorted candy mints
S49.95 per person

Reservations accepted
at 642-2430
30100 Telegraph
(north of 12 Mile, next to
Jacques restaurant)

Of West Bloomfield
33010 NORTHWESTERN HWY. at 14 Mile • 851-0394

"Tc,oupoNT

BUY ONE LUNCH OR DINNER
GET SECOND ONE FREE!
• West Bloomfield Location Only

OPEN 7 DAYS 11 a.m. to 9 p.m. Mon.-Sun.

3 cups (12 ounces) fresh or frozen
cranberries, sorted and
rinsed
1 can (20 ounces) crushed
pineapple in juice
1 can (6 ounces) undiluted frozen
orange juice concentrate
Grated peel (colored part only) of
one orange (optional)
1/2 cup sugar (or to taste)
% cup water
V4 tsp. ground cinnamon
1
tsp. ground cloyes
3 standard-size ice cubes

,

PRIVATE
BANQUET FACILITIES

• Does not include fish, chicken, veal, beverages or extras
• With This Coupon • Dining In Only • Expires 12-27-85

CRANBERRY-PINEAPPLE RE-
LISH

JN

RESTAURANT

P I ANO

B A

R

Crust:1 9-inch graham cracker
crust (homemade or pur-
chased)

Mousse Filling:
12 ounces (3 cups) fresh or frozen
(and slightly thawed) cran-
berries, rinsed and any
stems removed
1 cup sugar
2 tbsps. frozen orange juice con-

centrate*

Mix all ingredients except ice
cubes in a large saucepan. Bring
to - a boil; reduce heat, and sim-
mer, uncovered, stirring often,
until thickened and berries have
popped (about 15 to 20 minutes).
Remove from heat and stir in
ice cubes until melted, to speed
up cooling. Chill until serving
time. Makes about 5 cups.

2 large egg whites

Have graham cracker crust
ready. (For homemade crust, use
a fork to combine 3 to 4 table-
spoons melted butter or mar-
garine with 1 cup graham
cracker crumbs and 1 to 2 table-
spoons sugar. Press into the bot-
tom and sides of a 9-inch pie
pan, and refrigerate while pre-
paring filling.)
For filling, very finely chop
cranberries in food processor or
blender, or with food grinder.-
Put chopped cranberries into
large mixing bowl with 1 cup
sugar, orange juice concentrate,
and unbeaten egg whites.
Beat with electric mixer for
several minutes until mixture
becomes very fluffy and holds
stiff peaks. Spoon mixture into
crust, heaping it in center.
Freeze for at least 5 hours or
until firm. (May be made up to
a week ahead. Cover for longer
storage.) Remove from freezer
about 5 minutes before serving.
Makes 6 to 8 servings.
*(Leftover concentrate can be
made into orange juice.)

CRANBERRY-ORANGE SHER-
BET

(Note: for Cran-apple Sherbert, you
can try substituting apple juice or
cider for the orange juice.)

4 cups (1 pound) fresh or frozen
cranberries, sorted and
rinsed
3% cups water, divided
1 envelope unflavored gelatin
11/2 cups orange juice
11/2' to 2 cups sugar (to taste)
1 tbsp. grated orange rind (op-
tional)
1 tbsp. lemon juice

Put cranberries in a 3-quart
stainless steel or enameled
saucepan with 3 cups of the
water. Bring to boil, reduce
heat, and simmer about 10 min-
utes or until all berry skins
"pop". While cranberries are
cooking, sprinkle gelatin over
remaining '/4 cup water, and set
aside to soften.
When cranberries are ready,
remove from heat and puree
them with their coo-king liquid
in a blender or food processor.
Then pour mixture through a

