100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

June 06, 1986 - Image 37

Resource type:
Text
Publication:
The Detroit Jewish News, 1986-06-06

Disclaimer: Computer generated plain text may have errors. Read more about this.

TAKE ME To
SURPLUS Ca

Videotaping of
weddings, bar mitzvahs
and parties.

pared crust, and sprinkle the re-
served crumbs on top. Bake in a
preheated 300-degree oven for
1 1/2 hours or until puffed and
firm. Remove the cheesecake
from the oven, and cool it to
room temperature in the pan on
a wire rack. (It will settle
somewhat.)
Then
refrigerate
the
cheesecake several hours (or,
preferably, overnight) until it is
completely chilled. If desired,
serve it topped with fresh fruit
or pie filling. Makes about 8
servings.

DILLED COTTAGE DIP
WITH VEGETABLES
1 cup creamed cottage cheese
3 4 cup plain yogurt
1/2 cup mayonnaise (or similar
.
"spread")
1 /4 cup finely chopped scall-
ions
2 tbsps. finely chopped fresh
parsley leaves
2 tbsps. dried dill weed
1 /4 tsp. dried basil leaves
% tsp. prepared mustard
Ground black pepper, to
taste
To Serve:
An assortment of raw veget-
ables such as carrot and
celery sticks, broccoli,
mushrooms, cucumber
slices
Mash the cottage cheese well
with a fork or press it through a
sieve. Stir in the remaining in-
gredients, and chill, covered, for
several hours to give the flavors
a chance to mingle. Stir well be-
fore serving. Serve as a dip with
cleaned and cut up raw vegeta-
bles. Makes about 2 cups dip.

CHEESY NOODLES
WITH SPINACH
1 8 oz. package fettuccine (or
medium egg noodles)
2 tbsps. butter or margarine
1 small onion, finely chopped
1 10-oz. package frozen chop-
ped spinach, thawed and
very well drained
1 1/4 cups creamed cottage
cheese
1/2 cup finely grated parmesan
(or similar) cheese
Vi cup milk
1/2 tsp. dried basil leaves
Ground nutmeg and black
pepper, to taste
Cook the fettuccine according
to package directions, drain and
set aside. In a large skillet, over
medium-high heat, melt the
butter, and saute the onion until
tender but not browned. Reduce
the heat to low, add the spinach,
and cook briefly, while stirring,
until dry and separated.
In a small bowl, combine the
cottage cheese, parmesan, milk
and basil. Stir this into the
spinach mixture, and cook over
low heat, stirring constantly,
until completely heated through.
Do not bring to a boil or the cot-
tage cheese may take on an un-
appealing texture. Stir in the
fettuccine, season to taste, and
serve immediately. Makes about
4 servings as a side dish; 2 to 3
servings as a main course.

Copyright 1986 Gloria Kaufer
Greene

Where there's everything
for the summer camper:

DUCHIN
PRODUCTIONS

Canteens, T-Shirts, Insect Repellant,
. Duffel Bags, Trunks, Blankets,
Sleeping Bags & much, much more!
(Some Items Available Used)

Neal Duchin (313) 356-2772

For The

surplus
'city co.

UNBEATABLE DEAL
See
LARRY KAPLAN

ARMY/NAVY CAMPING

New Cars — Trucks
Used Cars — Leasing

BERKLEY

3766 W. 12 Mlle

548-5025

man

WAYNE

34932 Michigan

THE UNBEATABLE DEALER'

28111 Telegraph Rd. & 1-696

Across from Tel-12 Mall

721-2262

(313) 355-1000
(313) 355-6414

What Hairstyles Are In For 1986?

It was four years ago in Montreal that Jon Spiro,
owner of Jon's L'Atelier, met one of the most
famous hair designers of France—J.M. Maniatis
(featured in Votre Beaute & Coiffure Interna-
tional). So impressed with his genius, Jon flew
off to France recently to study with him at the
J.M. Maniatis Hair Design Studio*. The result—Jon
brought back with him the completely new line
of style, designed for the European woman,
showing off a free & easy way of living with a
natural & feminine look.

Jon is concerned with the "total look" and feels
a person shou[d place more value on his/her

hair. "Enough of lifeless hair, enough of messy
locks and ready to wear styles; a woman wants
to experience her hair in a new way." Jon
proposes a new way of being coiffed. Free to
move & natural which shows off the hair and
colours that make the hair natural and beautiful
looking. For those who don't want to change
their colour, Jon supports the natural colour by
bringing out the natural highlights. "Women are
not so dependent on their hairdressers anymore
& it's a way of being in style without being ob-
lidged to go to the salon every month."
Jon is also working on the latest men's designs
(more masculine).

- *Featured Here Are Three Of The Hair Designs Jon Brought From France

SHORT HAIR -

Twiggy '86

A transition from the previous razor cut (which
remained too untamed). Streaked on the
side - ultra classic.

INBETWEEN HAIR -

A trouble free cur with a middle port but the
hair near the face is slightly uneven with a cer-
tain rhythm. The little bongs give tone &
humor to the nape, every short hair is light-
ened by the long hair above.

IF ANYONE EVER NEEDS TO KNOW THE LATEST
IN HAIR & COLOUR FASHION, JON & HIS
EXPERT STAFF WILL CERTAINLY KNOW! LOCATED AT
5562 DRAKE RD., W. BLOOMFIELD, 661-1880

LONG HAIR

A spiritual solution allowing a natural air and
mass movement around the face at the same
time as it's held by four pins at the ear. A
banana roll traditional, and well made.

ci

i

telier

A complete Beauty Studio - Designs by Jon (Spiro)

Back to Top

© 2020 Regents of the University of Michigan