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.