100%

Scanned image of the page. Keyboard directions: use + to zoom in, - to zoom out, arrow keys to pan inside the viewer.

Page Options

Share

Something wrong?

Something wrong with this page? Report problem.

Rights / Permissions

The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

May 31, 1991 - Image 90

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-05-31

Disclaimer: Computer generated plain text may have errors. Read more about this.

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! ,

, •



0

8

0

0

,..,
0 u

0

(5

0 D
I) z
0

-

0

I

o

0

CO

C

0 CO

0 3

a
C ) n 0

2470 W. Stadium

w ET)
,-, _. .11
a iv. m
'Es
Z

7 3 ( 1 i0
c 63 ) O
a,

802 S. Main

Cornerof Nodhline and Dix

0

0

0)

0 E
0
0 0

=I 1 1

0

,

1

FREE Road Test • FREE Pan Examination • .
• FREE Adjustment
• FREE Towing
Diagnosis
• FREE Hoist Check

1

0

C

Ck

Hours: Mon.-Fri. 8-5; Saturday 8-Noon
o.ter Camt Instant Credit On Approval =

2 / .

S ) -2

E

994-0202 544-8440 283-9644

) : 1 0
X_
_

0
0

CO

ANN ARBOR ROYAL OAK SOUTHGATE

z

S )

0

0

Z

<
ga9aim
c °D ,
s1 0
0

0 0

0

x

44

0



E

WITH COUPON ONLY

A TISKET A TASKET

Custom Giff Baskets & Nosh Trays
• • 661-4789 • •

' mss

When Quality
And Originality Count!
New Babies
Well
126 Barbara Kaplan Get
Hotel

"I.
v 4

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.

Back to Top

© 2020 Regents of the University of Michigan