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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.