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a r
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ROYAL CAB
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IN THE ORCHARD MALL
358-2400
855-3600
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"They Say Our Bead Store
Has The Best Beads —
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"THE WOMEN" - AUG. 6 & 7
"LA CAGE AUX FOLLES" - AUG. 27
• R.T. MOTORCOACH, LUNCH & SHOW
ELGIN HOUSE ONT.
RR
$279 DBL.
JULY 6-9
AUG. 29-SEPT. 1
• R.T. MOTORCOACH • 3 NITES RESORT
• MOST MEALS, ENTERTAINMENT & MORE!
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In the Great American Bldg. next to Crowley's
(313) 644-7609
MEET
YOUR
NEW
NEIGHBOR
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TOTALLY RENOVATED!
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JULY 8-10
$169 PDPBL
AUG. 12-14
SEPT. 3-5 (Labor Day)
SEPT. 23-25 (Fall Color)
• 2 NITES HOTEL • 2 BREAKFASTS & DINNERS
• RI. MOTORCOACH • FERRY TO & FROM ISLAND
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• R.T. Motorcoach
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$255
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RR Dbl.
STRATFORD FESTIVAL
1 49 FaL.
OVERNITE TRIPS
• R.T. MTRCH. • 1 NITE HOTEL • 2 PLAYS
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AUG. 11.12
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AUG. 23-24"THREE MUSKETEERS"
"TAMING OF THE SHREW"
ONE DAY TRIPS
$52
• RT MTRCH. • PLAY • LUNCH
JULY 20:
"TWO GENTLEMEN FROM VERONA"
JULY 31: "MY FAIR LADY"
AUG. 3: "THREE MUSKETEERS"
AUG. 31: "IRMA LA DOUCE"
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call for more info.
855-1880
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AUG. 27-SEPT. 3 Fr. 5 5 75 P.P. DBL.
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AUG. 21
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AUG. 26-28
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OR OCT. 8-15
• Knotting &
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• Necklaces made
to order or
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280 N. Woodward • Birmingham, MI
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STAR THEATRE, FLINT $40
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Seed Beads
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23100 Providence Dr. • Suite 105, Southfield, Michigan 46075
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• Roundtrip
Scheduled
Departures
Superior Hotels $28
Caves Travel
19 Old Court Rd.
Baltimore, MD 21208
Baltimore 1,301,655, 7679
Nationwide 1-800-346 ,7074
Cool Dining
Continued from Page 66
refrigerate until completely
chilled.
For the Dill Sauce, gently
stir together the mayon-
naise, sour cream, and
dillweed. Add salt, pepper,
and lemon juice to taste.
Chill. Shortly before serv-
ing the sauce, peel the
cucumber and cut it in half
lengthwise. Use a melon
baller (or a spoon) to scoop
out the seeds. Cut the cu-
cumber halves into thin
slices. Stir as much
cucumber as desired into
the sauce.
lb serve, remove the sal-
mon steaks from the poach-
ing liquid and drain them
well. Spoon some sauce
over each salmon steak.
Garnish with dill sprigs
and slices of red pepper.
Makes 4 or more servings.
NEW POTATO AND
RADISH SALAD
2 pounds tiny new red
potatoes
3 to .4 tablespoons white
wine or dry sherry
% to 1 cup sliced red
radishes
4 scallions, thinly sliced
Dressing:
Y3 cup olive or vegetable oil
3 tablespoons white or red
vinegar
wine
1 teaspoon prepared spicy
mustard, preferably
Dijoh-style
1 teaspoon finely chopped
dillweed
1 garlic clove, minced
Salt and ground black pep-
per to taste
Scrub the potatoes well. Put
them into a saucepan with
water about 2 inches deep,
and bring to a boil covered.
Lower the heat, and steam
the potatoes until they are
tender, about 25 to 30
minutes. Drain the potatoes
well, and put them into a
large bowl. Break them up
slightly with a fork, and stir
them with the wine until it is
absorbed. Then stir in the
radishes and scallions. In a
small bowl or jar, mix to-
gether all the dressing in-
gredients; then pour it over
the potato-radish mixture.
Toss gently until combined.
Chill until serving time.
Makes about 6 servings.
RED, WHITE, AND
BLUEBERRY TORTE
Whenever I find fresh blue-
berries at a reasonable price,
I get the urge to bake this
delectable berry-topped torte,
one of my all-tine favorite
desserts. It is the perfect col-
orful ending for an Indepen-
dence Day supper. The cake
part of the torte has an un-
usual taste and texture that
comes from the use of graham
cracker crumbs instead of
flour.
Graham "Cake" Layer:
3 egg whites from "large"
eggs (reserve yolks for
filling)
salt
of
Pinch
1/8 teaspoon vanilla extract
3 /4 cup granulated sugar
1/2 cup shredded coconut
1/2 cup finely chopped
walnuts or pecans
3 /4 cup fine graham cracker
crumbs
1 teaspoon baking powder
Blueberry Topping:
3 cups fresh (or dry-pack
frozen) blueberries
% cup granulated sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
yolks
egg
3
3 tablespoons creme de
cassis (or sweet wine or
sherry)
Garnish:
Whipping cream beaten
with confectioners
taste
to
sugar
6 to 8 perfect strawberries
For the cake layer, beat the
egg whites, salt, and vanilla
until foamy; then gradually
add the sugar and continue
beating until very stiff peaks
form. Combine all the re-
maining cake ingredients,
and fold the mixture into the
beaten whites. Spread the
stiff batter in a greased and
floured (or nonstick spray-
coated) 9-inch springform
pan, making the batter
slightly lower in the center so
that the surface looks like a
shallow crater. Bake the cake
in a preheated 350-degree
oven for about 25 minutes or
until the top is firm, and the
sides have begun to shrink
from the pan. Cool in the pan
on a wire rack; then remove
the cake from the pan, and
place upright on a serving
plate. (The cake may be made
ahead to this point, and
refrigerated a few days or
frozen for several weeks).
For the blueberry topping,
put all the ingredients into a
saucepan, and cook over med-
ium heat, stirring constantly
but gently, until the sauce
around the berries thickens
and turns dark blue from the
berry juices. Remove from the
heat, and cool slightly while
stirring so a "skin" does not
form on top. Spoon the warm
berry topping over the pre-
pared cake layer, spreading it
almost to the edge. Chill well.
Shortly before serving, gar-
nish the top with 6 to 8
dollops of whipped cream and
top each dollop with a perfect
strawberry. Serve any extra
whipped cream on the side.
Makes 6 to 8 servings.