1 COOKING THE PLACE FOR SMOKED FISH BAGEL DELI AND PRODUCE 6088 W. MAPLE AT FARMINGTON RD., West Bloomfield Mon. thru Sat. 9 to 6 Sun. 8 to 3 NARROWED: Lapels ....$39. Pant Legs ..12. Shirt Collars 12. 5. Ties BRAND NAME SUITS 20% OFF WITH THIS AD We have mastered the art of intricate fitting and tailoring. FREE MONOGRAMMING_ S4 PURCHASE OF SHIRTS 851-9666 USE OUR MONOGRAMMING SERVICE FINEST SMOKED FISH, DELI AND VEGI TRAYS - HANDOUT NOVA LOX 130413VIOCia BETTER CLOTHES & CUSTOM TAILORS LADIES' & EN'S ALTERATIONS SPECIALIST TUXEDO RENTALS Lowest Prices L 357-1722 Tel-Ex Plan, Telegraph N. of 10 Mile Boyardee CHEESE. The way Chef Boyardee prepares cheese ravioli and macaroni shells, you'd think he was a Jewish mother. He uses only the finest ingredients: rich, ripe tomatoes, aged cheese and enriched wheat flour. So his pasta is not only delicious, it's also 95% fat-free, contains complex carbohydrates and has no preservatives. So for cheese ravioli and macaroni shells with all the good things your mother would use, you can thank good- ness for Chef Boyardee. Thank Goodness for Chef Boyardee c 198 7 America n Home Fon No one mothers pasta like Chef Boyardee Asparagus Continued from Page 66 minutes. You can either serve this at once or let it stand for an hour or so to flavor, then heat through as needed. Serves 6. CALIFORNIA OMELET 1 tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 small green or red bell pepper, diced 1 cup chopped ripe tomatoes One 4 oz. can mild or hot green chiles, drained and chopped 1/2 tsp. dried oregano Salt and freshly ground black pepper 6 eggs, beaten 2 tbsps. whole or low-fat milk 1 tbsp. butter Heat the oil in a small skillet. Add the onion and garlic and saute until the onion is translucent. Add the green or red pepper and saute until it is tender-crisp and the onion is golden. Add the tomatoes, chiles, oregano, and salt and pepper and saute un- til the tomatoes are soft and their liquid is reduced, about ten minutes. Remove from the heat. Beat the eggs well with the milk. Stir into them the mix- ture from the skillet. Heat the butter in a 10-inch non- stick Silverstone skillet. When the skillet is hot enough to make a drop of water sizzle, pour in the egg mixture. When the omelet begins to set, lift the edges with a spatula and tip the skillet to allow the uncooked eggs to run underneath. When the omelet is firm, cover and cook until the top is completely set. Slide the omelet out onto a serving plate and cut into wedges to serve. Serves 4. TEXAS CAVIAR 3 cups cooked black-eyed peas 1 large green bell pepper, cut into 1-inch thin julienne strips 2 to 3 bunches scallions, chopped % cup chopped fresh parsley 1 /4 cup mixed equal parts olive oil and safflower oil 1 /4 cup cider vinegar % tsp. dried oregano 1 h tsp. dried basil Salt and freshly ground black pepper Dark-green lettuce leaves 2 hard-boiled eggs, chop- ped (optional) In a serving bowl, combine all the ingredients except the lettuce leaves and chopped 613 I eggs and toss well. Allow the salad to marinate, refrigerated, for several hours. Arrange each serving atop a bed of lettuce leaves, garnished with a bit of the op- tional chopped egg. Serves 6. MEXICAN RICE 1 tbsp. olive oil 1 large onion, finely chopped 2 cloves garlic, minced 1 small green bell pepper, finely chopped 1 heaping cup chopped ripe tomatoes or 1 cup canned imported tomatoes, drained and chopped 1 tsp. dried oregano 1 tsp. ground cumin 1 /4 tsp. dried red pepper flakes Salt to taste 2 tbsps. safflower oil 1% cups uncooked brown rice 3% cups water Heat the olive oil in a medium skillet. Add the onion and garlic and saute over low heat until the onion is translucent. Add the green pepper, tomatoes, and season- ings and saute until the tomatoes have softened into a loose sauce, about 10 minutes. Remove from heat and cover. Heat the safflower oil in a large skillet (10 inches will be just adequate, 12 inches will be a bit more comfortable). Add the rice and saute, stirr- ing frequently, for five minutes. Add the sauteed vegetable mixture and the water. Stir together and cover tightly. Simmer over very low heat until the water is ab- sorbed, about 45 minutes. Don't lift the lid during this time. At the end, check to see if the rice is adequately done. If so, toss the mixture together, as the vegetables will have risen to the top. If not, add another Y2 cup water, and simmer, uncovered, until it is absorbed. Serves 6. LOCAL NEWS I'm' Double Simcha For Radomer The Radomer Aid Society will hold a double celebration on Sunday at the Zionist Cultural Center. The organization will hold its annual installation of of- ficers at a 12:30 p.m. cham- pagne brunch. Following the brunch and installation of of- ficers, the Radomer Aid Socie- ty will dedicate an ambulance to Israel through the American Red Magen David for Israel, in memory of member Jack Sherman.