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Ideal for the Grill
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MICHAEL the DARDER1
ANNOUNCES
His Arrival At
LINCOLN BARBER & STYLE SHOP
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Reg. '8.00
968-9866
26090 Greenfield at 101/2
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LINCOLN SHOPPING CENTER —A
SEAFOOD COOKING DEMONSTRATION
by Chef Ken Mitchell of Maverick's Restaurant
Saturday, June 23 - 10 a.m.-12 Noon
• Open to the Public • FREE Samples & Recipes
la 2
6 3
. _
12 1--
12
hillesI
Fran, .
-
f3-
:-1' 1
9
Miles
From
SUPERIOR FISH CO.
3
F.'t
i
-
5
5
11 Mile
Mil
— 0, ,
I
House of Quality
. "
Serving Metropolitan Detroit for Over 40 Years
.
c't ‘ 1-696
FREE Recipes
Fr
309 E. Eleven Mile Rd., Royal Oak • 541-4632 Mon.-Fri. 8-6, Sat. 8-1
SUMP PUMP failure
OR POWER OUTAGE IS NO. PROBLEM IF YOU
HAVE AN AUTOMATIC JET PUMP.
$149.50
INSTALLATION AVAILABLE
H. B. LEWIS PLUMBING
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FRIDAY, JUNE 15, 1990
352-9350
"Engineered like no
other car in the world"
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ANIERICAN
CANCER
il7 SOCIETY'
Help us keep winning.
A Delightful
Summer Fool
Along with buckle, slump
and grunt, one of the oddly
named fruit desserts popular
here and in England during
colonial times was the fool.
The traditional fool was a
fruit mixture topped with
cream or custard. This
delightful summer version
uses fresh strawberries and
rhubarb.
BERRY-RHUBARB
FOOL
3 /4 pound rhubarb, sliced
into 1-inch pieces
(about 3 cups)
1 /4 cup orange juice
Dash salt
3 /4 cup whipping cream
2 cups strawberries,
halved or quartered
Whole strawberries
(optional)
In a medium saucepan com-
bine rhubarb, sugar, orange
juice and salt. Bring to boil-
ing; reduce heat. Cover and
simmer 7 minutes or until
rhubarb is tender. Cool slight-
ly. Pour mixture into a
blender container; cover and
blend until smooth. Chill.
Just before serving, in a
large mixer bowl whip cream
with an electric mixer on low
speed until stiff peaks form.
Fold rhubarb mixture into
cream just until cream is
streaked. In chilled parfait
glasses layer rhubarb mix-
ture with the halved or
quartered strawberries. Top
with whole strawberries, if
desired. Makes 6 servings. ❑
National Pasta
Contest Winner
Penne with Artichokes,
created by chef Angelo Nicelli
of Cafe Angelo in Chicago, is
the winner of the National
Pasta Association's "Use Your
Noodle" restaurant
competition.
Nicelli's recipe won over 10
other finalists, contest of-
ficials said, submitted by
restaurants located in Boston,
Dallas, Des Moines, Detroit,
Houston, Los Angeles, New
York, Philadelphia, San Fran-
cisco and Washington, D.C.
Each recipe used pasta
manufactured in the United
States and met certain nutri-
tional guidelines. In addition,
judges rated the "understand-
able" directions and ease of
preparation.
The National Pasta Associ-
ation is the trade association
for the U.S. pasta industry.
For a copy of the 11 contest
recipes, send a stamped, self-
addressed envelope to: Lisa
Jakobsberg, Use Your Noodle,
40 W. 57th St., Suite 1400,
New York, N.Y. 10019.
PENNE WITH
ARTICHOKES
8 small artichokes or one
10-ounce package of
frozen artichokes
1/2 lemon
3 /4 cup water
5 cloves garlic, chopped
fine
11/2 teaspoons olive oil
2 ounces sun-dried
tomatoes, drained
2 dried small red
peppers, crushed
1 /2 teaspoon salt
1 /4 teaspoon pepper
2 tablesp000ns chopped
parsley, preferably
fresh
3 /4 package (12 ounces)
penne, uncooked
3 /4 cup bread crumbs,
preferably fresh
1 tablespoon garlic
% tablespoon olive oil
1 tablespoon Romano
cheese
With fresh artichokes,
remove all outer leaves to get
to the pale green leaves. Cut
off the top 1 inch and bottom
1 /2 inch of stem and discard.
Peel the remaining stem and
cut the artichokes in quarters
vertically, and scoop out
choke. Add the juice from Y2
lemon to 3 /4 cup water. Cook
artichokes in lemon-water
mixture for 20 minutes, or
until tender. Reserve cooking
liquid.
In large pan, saute garlic in
1 1/2 tablespoons oil until gold-
en. Add artichokes and sun-
dried tomatoes; simmer 1
minute. Add artichoke water,
hot pepper, salt, pepper and
parsley; simmer 5 minutes.
Prepare penne according to
package directions; drain.
Saute bread crumbs with
garlic in Y2 tablespoon oil.
Toss pasta with Romano
cheese. Serves 4 to 6.
Note: Artichokes can be
prepared up to 4 days in ad-
vance. ❑