FOOD

BAGEL DELI & PRODUCE CO.

851.9666

•

6088 W. MAPLE AT FARMINGTON RD.

Continued from Page 80

EAT SMOKED FISH-LIVE BETTER

SUNDAY 8.3

OPEN MON. THRU SAT. 9.6

FREE

GOURMET
RATATOUILLE
1 lb. zucchini, peeled and
sliced into 1/4-inch
slices
1 large eggplant (1 1/4 lbs.),
peeled and cut into
cubes
1 lb. red and green
peppers, sliced into
1 /4-inch strips
16 oz. can whole
tomatoes, undrained
3 Tbsp. olive oil
% cup chopped red onion
1 clove garlic, crushed
1 Tbsp. chopped fresh
parsley
3 Tbsp. tomato paste
1 /2 tsp. sugar
2 tsp. salt
1/8 tsp. dried hot red
pepper or a few
drops of Tabasco

HAND CUT NOVA LOX
BUY Y2 La OR MORE
I La FREE
GET A

FRESH SMOKED
LAKE SUPERIOR

BUMBLE BEE
SOLID WHITE MEAT

LARGE WHITEFISH

TUNA

$3.99L.

$1.29

EA.

LIMIT 4 CANS

WATER OR OIL

SPECIALS MAY 31 - JUNE 1-2 3 DAYS ONLY!

FINEST SMOKED FISH A& DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX

,\ To The Dealer! ,

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WITH COUPON ONLY

A TISKET A TASKET

Custom Giff Baskets & Nosh Trays
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When Quality
And Originality Count!
New Babies
Well
126 Barbara Kaplan Get
Hotel

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7 Days a Week

82

Judi Shefman

FRIDAY, MAY 31, 1991

Shiva
Etc.

BOOKS

We Buy and Sell
Good Used Books

LIBRARY BOOKSTORE

STRAWBERRIES WITH
SOUR CREAM CUSTARD
1 /2 cup sugar
21/2 tablespoons
cornstarch
1 /4 teaspoon salt
11/2 cups milk
4 eggs, beaten
1/2 cup sour cream
11/2 teaspoons vanilla
1-2 pints fresh
strawberries, washed,
hulled and halved or
sliced

In medium saucepan com-
bine sugar, cornstarch and
salt. Gradually stir in milk.
Cook over medium heat, stir-
ring constantly, until mixture
boils. Boil and stir 1 minute.
Remove from heat. Blend
small amount of milk mix-
ture into eggs. Blend egg mix-
ture into milk mixture in
saucepan. Add sour cream
and vanilla and beat with a
wire whisk until well blend-
ed. Cool immediately by plac-
ing in bowl of ice or cold water
for a few minutes. Cover and
chill thoroughly. To serve,
spoon custard sauce over
strawberries. Serves 6.

545-4300

Open 7 Days

Books Bought
In Your Home

M. Sempliner

Toss zucchini, eggplant and
peppers together in a bowl
with tomatoes and their juice.
Heat oil in a 6-quart Dutch
oven. Add onion, garlic, and
parsley. Cook over medium
heat until onion is trans-
parent. Add mixed vege-
tables, tomato paste, sugar,
salt, hot pepper, basil, mar-
joram and vermouth to onion
mixture. Mix gently. Cook,
uncovered, stirring occa-
sionally, over medium heat
for about 40 minutes or until
vegetables are just tender. If
it seems too watery, cook a
few minutes longer. Eight to
10 servings.

Berries And Cream:
The Perfect Treat

Spring and summer bring
many good things, not the
least of which are fresh
strawberries. When they're
plentiful, strawberries find
their way into a variety of
dishes. One of the most
sophisticated ways to serve
the sweet red berries is to pair
them with an elegant custard
sauce.

\ You Don't Have To Go

Ph tsp. basil
11/2 tsp. marjoram
1 /4 cup dry vermouth or
dry white wine

STRAWBERRIES AND
CREAM SHORTCAKE
2 cups all-purpose flour
% cup sugar

1 tablespoon baking
powder
1 teaspoon finely
shredded orange peel
(optional)
1 /4 teaspoon salt
% cup shortening
% cup milk
1 egg, beaten
1 teaspoon vanilla
1 can (14 ounces)
sweetened condensed
milk (not evaporated
milk)
cup cold water
1 package (4-serving size)
vanilla flavor instant
pudding and pie
filling mix
1 container (4 ounces)
frozen non-dairy
whipped topping,
thawed (1 3/4 cups)
1 quart strawberries,
halved

1. Preheat oven to 450
degrees. Grease and flour two
8x11/2- or 9x1 1/2-inch round
cake pans.
2. Combine flour, sugar,
baking powder, orange peel,
(if desired) and salt. Cut in
shortening until crumbly.
Combine milk, egg and vanil-
la. Add to flour mixture all at
once. Stir just until moist-
ened. Spread in prepared
pans. Bake at 450 degrees for
10 to 12 minutes or until
golden. Cool 5 minutes.
Remove from pans. Cool.
3. Combine condensed milk
and water. Beat in pudding
mix. Chill for 5 minutes. Fold
in whipped topping. Chill 30
minutes. Top one cake with
half of the topping mixture
and 2 cups berries. Repeat
this step with remaining cake
layer, topping mixture and
berries. Refrigerate. Serves
12.

