COOKING ,. .. . .... , .••. __., ..... .„ • . „ . . ,. . SUPERIOR FISH \ Co . SIZZLING SEAFOOD For the grill! ,. __ Fresh Lake Handcut, Smoked WHITEFISH FILLETS NOVA LOX $3 ■ 69 Exp. 5-19-90 Live Maine Ideal for the Grill: Fresh Hawaiian LOBSTERS 1 YELLOWFIN TUNA ■ $699 1 /4 lb. i - 6-j -t mIL I .. ..., average Call for today's current market price. lb. Exp. 5-19-90 Exp. 5-19-90 7_ :l SUPERIOR FISH CO. House of Quality I 11 Mile t\i'l *. m s -!\__. q-0.4,1 6 A Serving Metropolitan Detroit for Over 40 Years From Frorl . t'a' NORTH! $ 1 2■ 95. lb. Exp. 5-19-90 From, If • I WE MOVED! -,, FREE Recipes \ 6 309 E. Eleven Mile Rd., Royal Oak • 541-4632 M-W 8-5, TH & FR 8-6, SAT 8-1 THE 1/14ATERnnik CORNER TREAT MOM With An Elegant Heart Shaped Cake or Torte on MOTHER'S DAY . riath,., „ ,,,, ,, ,.., w , Atzura. niv4411.2rto.7 ORLD CLASS AKES 0 FINE PASTRIES Elegant & Distinctive Cakes 6588 Orchard Lake Road West Bloomfield, Michigan HAS ARRIVED! VISIT OUR EXC T \G \EW LOCATIO\ (313) 626-5551 (south of Maple, next to Jox Car Wash) GREAT GIFTS FOR MOTHER'S DAY! • Fashion Jewelry • Marcasite Earrings & Pins HANDBAG SALE • Watches • Prom Earrings 30% OFF Thursday, Friday & Saturday I ievelrY ta niniced 112 Orchard.Mall (Inside Rosalie's) 6339 Orchard Lake Road 626-4463 Previous Saks and Layaways Excluded FRIDAY, MAY 11, 1990 ORCHARD MALL Maple & Orchard W. Bloomfield 626•3200 Book Features Mom's Apple Pie "Everyone thinks their mother is the best pie maker in the world," writes Phillip Stephen Schulz, "but mine really is." Mildred Schulz's recipe for rhubarb-apple pie can be found in her son's new cook- book, As American As Apple Pie (Simon & Schuster). You can compare his mom's Rhubarb Apple Pie with 11 other apple pie recipes in- cluding Apple and Cheese Pie, Germantown Iced Apple and Raisin Pie, and Twisted Fried-Apple Pie. Each recipe is unique, not a variation on a theme, Schulz said. In fact, all of the recipes included in As American As Apple Pie are traditional or innovative variations on clas- sic dishes, 20 in all, from baked beans and brownies, potato salads and pot pies, pancakes and waffles. Schulz says American food is free form, with no basic set of rules. He urges his readers to use his recipes as guide- lines, then to improvise to suit their own tastes. Many of the recipes origi- nate from the kitchens of home cooks, Speck's in St. Louis and chicken hash from New York City's 21 Club. Schulz is the author of Cooking with Fire and Smoke, Cooking for Giving with Bert Greene, and Vodka 'N' Vittles. The idea for his new cookbook was born, Schulz said, when he began looking at the recipes, including his mother's, that he had col- lected over the years. Recipes from several prominent cook- book authors are also among his selection. This sample recipe is from the cookbook. CRUMBLED APPLE AND PEAR PIE 313 cup sugar % teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 2 pounds green apples (about 4 large) 1 pound pears (2 large) 2 tablespoons lemon juice 2 tablespoons unsalted butter Topping: 1/2 cup light brown sugar (packed) % cup (1 stick) unsalted butter, softened Finely grated peel of 1 lemon 1 cup all-purpose flour Preheat oven to 350 de- grees F. lb make the filling, com- bine the sugar, cinnamon and nutmeg in a large bowl. Peel, core and cut the apples into thin slices, adding them to the sugar mixture as you cut them. Peel, core and cut the pears in thin slices. Add to the apple mixture. Sprinkle with lemon juice. Toss well and layer the mixture. Sprinkle with lemon juice. Toss well and. layer the mixture into a 9-inch deep-dish glass pie plate. Do not add the excess juices. Dot the top with the 2 tablespoons butter. lb make the topping, use a wooden spoon to mix the brown sugar with the butter and the lemon peel until smooth. Work in the flour with your fingers until the mixture is crumbly in tex- ture. Place over the top of the pie. Place the pie on a foil- lined baking sheet and bake until golden brown and ap- ples are tender, about 1 hour. ❑ 1 1 LOCAL NEWS tw'm Machon Hosts Medical Seminar Rabbi Yitchak Breitowitz of the University of Maryland, will be the speaker at a mini- seminar on medical ethics sponsored by Machon Mbrah, The Jewish Learning Net- work of Michigan, 10:15 a.m. May 20 at the Troy Marriott. There will be buffet brunch. The lecture is entitled: "The Sanctity of Human Life." Rabbi Breitowitz is a pro- fessor of law at the Universi- ty of Maryland. There is a charge and reser- vations are required. For in- formation, call Machon L'Torah, 967-0888. Group To Form On Medical Ethics A group geared to mem- bers of the medical profes- sion is now in formation. The group will be called Jewish Bio-Ethics Seminar. The first session will be 8 p.m. June 12 in the home of Dr. Mark Evans. The topic will be genetic engineering. Dr. Evans, direc- tor of reproductive genetics at Wayne State University, will present the doctors' view; Rabbi Herschel Finman, director of Outreach Educa- tion for Lubavitch Founda- tion, will present the halachic opinion. For information, call Rabbi Finman, 737-7000.