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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

July 01, 1988 - Image 68

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-07-01

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

COOKING

GOING TO THE AIRPORT?
BUSINESSOR VACATION
-
• • c

"THE WAY TO GO"

. 11,16r2""
_
,‘ 11

• BUSINESS TRAVEL
• PLEASURE TRAVEL
GROUPS • PACKAGES • TOURS
CRUISES! CRUISES! CRUISES!

t

a r

Start at your front door
avoid the hassle at the
airport and getting there!

ROYAL CAB

GEMINI TRAVEL

CALL NOW
IN THE ORCHARD MALL

358-2400

855-3600

Call us now for special
rates with this ad

WEST BLOOMFIELD, MI

"They Say Our Bead Store
Has The Best Beads —
Come See For Yourself!"

24 HOUR

FULL SERVICE X-RAY COMPANY



• X-ray Film • X-ray Chemicals
• Accessories • Equipment Moving
• Lead Lining of Walls

, lik

TERRI BORDELOVE FRIEDMAN R.I.
525-7525







DIVERSIFIED HEALTH SERVICES
of AMERICA, Ltd.
31097 Schoolcraft • Livonia, Michigan 48150

"42ND STREET" - JULY 17
"MY ONE & ONLY" • JULY 24
"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!

BIRMINGHAM BEAD STORE

In the Great American Bldg. next to Crowley's

(313) 644-7609

MEET
YOUR
NEW
NEIGHBOR

MACKINAC ISLAND

MISSION POINT RESORT
TOTALLY RENOVATED!
A REAL BARGAIN!
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
• CARRIAGE RIDE TO & FROM HOTEL

(NIA

SHAW FESTIVAL
— t NT.)

A

JULY 15.17-"IVAR & PEACE" & "HIT THE DECK"
JULY 29-31•"PETER PAN" & "DANGEROUS CORNER"

• R.T. Motorcoach
• 2 Nites Hotel • 2 Plays
• 2 Dinners • Tour

$255

(Other dates & pla s available!

RR Dbl.

STRATFORD FESTIVAL
1 49 FaL.
OVERNITE TRIPS

• R.T. MTRCH. • 1 NITE HOTEL • 2 PLAYS
• DINNER • LUNCH • TOUR

"MY FAIR LADY"
AUG. 11.12
"IRMA LA DOUCE"
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"

TRAVERSE CITY
AND INTERLOCHEN
DBL.
$185"
AUG. 5-7

BOSTON-CAPE COD

$589 DBL

P P

"DAMN YANKEES"—TORONTO

JULY 15-17
.
$ 179 DBL
• R.T. MOTORCOACH
•2 NITES HOTEL, PLAY, DINNER, TOUR

Hotel, Bus & Tickets Only Available

MURDER MYSTERY—CHICAGO

DBL.
.
$189"

• R.T. MOTORCOACH • 2 NITES HOTEL
• TOUR • COMEDY/MYSTERY • DINNER
• SHOW

•Full-service travel agency
•Computerized reservation system
•Cruise Adventures at DISCOUNT
PRICES
•Complete corporate travel services
•Guaranteed lowest air fares available
One call does it all . .
for business or pleasure!

GROWING COMPANIES OFFER
GROWING OPPORTUNITIES

Simsbury Plaza
33124 W. Fourteen Mile
W. Bloomfield, MI 48322
call for more info.

855-1880

BROWN'S RESORT

CATSKILL MOUNTAINS
AUG. 27-SEPT. 3 Fr. 5 5 75 P.P. DBL.

ISRAEL

CHICAGO — JULY 15.17

$799

RI. MOTORCOACH, 5 NITES AT BROWN'S WITH 3 KOSHER
MEALS DAILY, ENTERTAINMENT & ACTIVITIES DAILY, 2 NITES
HOTELS ENROUTE WITH DINNERS & BREAKFASTS

P.P.
• 2 NITES HOTEL
$ 1 59 DBL.
• R.T. . MOTORCOACH
• 2 BALLGAMES (CUBS VS. DODGERS)
(BUS & HOTEL ONLY: $139 p.p. dbl.)

"EVITA" - TOLEDO, OHIO

AUG. 21

• R:r. MTRCH. • BRUNCH • PLAY

$45

WASHINGTON, D.C.

SEPT. 16-18

DBL .
$329 PP

• R.T. AIR & TRANS.
• 2 NITES HOTELS
• 2 BREAKFASTS • TOURS

BERKLEY TOURS
& TRAVEL, INC.

559-8620

.

• RT. MTRCH. • 7 NITES HOTELS
• MOST MEALS • TOURS

AUG. 26-28

INTERNATIONAL

TRAVEL AGENTS
INTERNATIONAL®

• R.T. MTRCH. • 2 NITES HOTELS
• 2 DINNERS • ENT. EACH EVENING
• TOUR • CONT. BREAKFASTS & MORE!

AUG. 20-27
OR OCT. 8-15

• Knotting &
restringing service
• Necklaces made
to order or
Do - it - Yourself!

280 N. Woodward • Birmingham, MI

GO AWAY WITH US!

STAR THEATRE, FLINT $40

Rhinestrones
Brisk Machines
Seed Beads
Crystals
Fashion Beads

23100 Providence Dr. • Suite 105, Southfield, Michigan 46075

(Clausen Building North)

• 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.

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