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.