I COOKING

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NI NE AMERICAN BULK FOOD COUPON

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994

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lb.

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Jewish Comunity Center of Metropolitan Detroit

Membership Specials

To Beat the Summer Heat

July 6-)

August

For more information, prices & dates on all
of the offers call the Membership office
at 661-1000, ext. 266, 265,264.

Summer
Health Club
Spa

(Eel

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General
Membership

Summer
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now through
September 9th

$150
two months

$100
one month

• no locker
• must be paid in full

August

YOUTH GAMES

General Membership Promotion

Save up to $125 off

• 1/2 down required
• new members only

56

ETHEL G. HOFMAN

Special to The Jewish News

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$3.99,
PISTACHIOS1

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GOOD
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Vacation Cooking:
Brunch For A Bunch

FRIDAY, JUNE 29, 1990

• Must be paid
in full
• No camp
discount

t happens every year —
the mass exodus from city
to shore in an effort to
escape the summer heat. Dai-
ly, highways are jammed with
cars loaded with kids and all
the paraphernalia for a week
(or more) in the sun. The
quiver of anticipation can be
felt all the way from Detroit
to Cedar Point.
Our family has been part of
this frenzy for years. We've
been known to drive a
distance in a minicar, with
two youngsters and two dogs,
just for a weekend. We have
yielded (under pressure) to
the hamburger and pizza
habit and will still call out for
"deli?'
But this year can be dif-
ferent. With family and any
friends who happen to drop
by, plan to spend those
precious leisure days linger-
ing over drinks on the deck
and serving the casserole
whenever you are ready.
Vacation is a time to do
whatever you please, and for
many of us this may include
the pleasure of turning a few
ingredients into something
fragrant, tasty and wonderful
for those you love. With so
many working couples rely-
ing on takeout and/or fast
food, cooking at home has
become a hobby. Thus, cook-
ing from a vacation kitchen is
no longer thought of as
drudgery.
The key is simplicity. Take
last weekend when we gave a
brunch for a dozen. Invita-
tions were last minute, with
a menu to match. Guests
turned up around noon and
stayed late. There was no
frantic setting up; dishes
served would not spoil if they
sat out for an hour or so; and
disposable paper and foil took
the place of china, linens and
cookware. Food preparation
was done while watching the
boats chug out to the bay and
I had no guilt pangs about in-
cluding a few prepared foods.
(I must admit to baking the
fruit tart base in the city but
there's no shame in buying
from one of the many fine
local bakeries).
Carefully chosen gourmet
items should be vacation kit-
chen staples. Though expen-
sive, they make cooking as
easy as the summer breezes.
For example, chicken breasts
baked in bottled peach-curry
marinade, then topped with a
handful of raisins and a diced
apple, are elevated to a royal

gourmet dish. As in the recipe
below, dried chanterelle
mushrooms turn a basic cas-
serole into something exotic.
And for a lazy dessert, a
freezer pound cake sliced and
toasted, then topped with a
jar of chocolate fudge sauce is
yummy. Sprinkle with grated
white chocolate for your own
personal touch.
You'll find "eating in" from
your vacation kitchen is easy,
less expensive (even with
gourmet staples) and definite-
ly more relaxing than sum-
mer "dining out." All recipes
are for 12.

BRUNCH FOR A DOZEN
Peach-Strawberry Bowl
With Mint
Double Cheese Macaroni
and Chanterelles
Caramel-Baked French
Toast
Rhubarb Applesauce
Raspberry Tart
Coffee, Tea, Milk

PEACH-STRAWBERRY
BOWL WITH MINT
6 peaches, stones
removed and sliced
juice of 1 lime
1 tablespoon chopped
fresh mint
2 tablespoons
confectioners' sugar
2 pints strawberries,
washed and hulled
mint sprigs to garnish
Place peach slices in glass
serving bowl. Drizzle lime
juice and chopped mint over
and stir gently. Sift 1 table-
spoon confectioners sugar
over fruit in bowl. Spoon
strawberries into bowl and
sift remaining confectioners'
sugar on top. Stir gently. Gar-
nish with mint sprigs. Cover
with plastic wrap and refrig-
erate for an hour or so (if
there's time) before serving.
lb simplify this dish even
more, buy cheese already
grated. Sauteed fresh mush-
rooms may be substituted for
chanterelles.

DOUBLE CHEESE
MACARONI AND
CHANTERELLES
1 cup dried chanterelle
mushrooms
Continued on Page 58

