SPICY SECRETS

A GIFT
REMEMBERED
LONG AFTER
THE
HOLIDAYS

This Holiday give a gift they'll
really use: The Gold Gift Pack
from Jax Soft Cloth and
Touchless® Car Washes ... 6
washes for just $33.00. That's a
savings of $7.50 for you! And 6
FREE washes for them!
(Offer begins 11-24-89)

Or better yet, get our Weekly
Wash-Up Book . 52 washes for
1 year PLUS, discounts on gas.

Order them with your Master-
Card, Visa or American Express
by calling the Jax Gift Certificate
Department at 353-4700.

"more than
just a car
wash"

Or stop in at any one of our
9 locations.

Bring them back to life!

BY TRANSFERRING ALL YOUR
MOVIES AND SLIDES
TO VIDEO. For quality transfers
that last a lifetime, "insist" on

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the oldest and the best!
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• International Video Standard Conversions
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THE TRANSFER ZONE®

13251 NORTHEND
OAK PARK, MI
48237-3212
(313) 548-7580

24

rack of oven and bake for 25 minutes.
Remove to a cake rack. Immediately
loosen springform collar (sides). Slip a
plate inside the collar on top of cake
and slightly depress to push air from
cake. Remove plate and springform
collar. Allow cake to cool before
serving.
To serve: cut cake into 8 pieces.
Place on serving plates. Position a
scoop of ice creamon each piece of cake
and spoon hot fudge sauce over the
top. Serve immediately.
Special Equipment: 10-inch
springform pan.

THE RATTLESNAKE CLUB
GINGER-SZECHUAN
ICE CREAM

Makes 1 quart.

1/4 cup Szechuan peppercorns
21 /2 cups half and half, scalded
1/2 cup fresh ginger, peeled and
diced
3/4 cup sugar
8 egg yolks
1 tsp. vanilla
pinch salt
1/2 cup heavy cream

Cook peppercorns in a small heavy
skillet over medium-low heat until
aromatic, stirring occasionally, about
4 minutes. Mix with hot half and half.
Cool completely.
Cook ginger with sugar and 1 cup
of water in a heavy sauce pan over low
heat, swirling pan occasionally, until
sugar dissolves. Bring to a simmer
and cook until ginger is tender, about
15 minutes. Mix into half and half.
Combine egg yolks, vanilla, and
salt with the half and half mixture in
a medium bowl. Return to saucepan.
Stir over medium-low heat until
thickened to coat the back of a spoon,
about 10 minutes; do not boil. Remove
from heat. Whisk in heavy cream.
Strain. Cover and refrigerate until
well chilled.
Transfer custard to an ice cream
maker and process according to
manufacturer's instructions. Freeze in
a covered container overnight to
mellow flavors. If frozen solid, soften
slightly before serving.
Special equipment: ice cream
maker.

RATTLESNAKE HOT
FUDGE SAUCE

Makes approximately 3 cups
1 cup sugar
1 cup water
16 oz. Tobler Extra Bittersweet
Chocolate (not baking
chocolate)
8 oz. unsalted butter
1 cup condensed or evaporated milk