FOOD
WHAT
EVERY MAN
SHOULD
KNOWABOUT
IMPOTENCE.
IT'S TREATABLE.
fatigue, alcohol, drugs, smoking, stress and depres-
The real tragedy of impotence is letting it go untreated
sion. Medicines used to treat such things as depres-
even one more day. Stop denying yourself and your
sion, high blood pressure and ulcers can be part
sexual partner an important part of your life. Impo-
of the problem. Age alone is not a cause of impo-
tence can be treated in almost every case.
tence. And, yes, some impotence problems are
The STAR® program developed by Grace Hospital
psychologically based; even organic impotence
provides complete diagnosis and treatment of male
has an important psychological component that
impotence. This confidential program is directed first
requires identification and treatment. An accurate
at determining the cause of the problem. Diseases
diagnosis is the key to effective treat-
such as diabetes, cancer, multiple
ment. Sometimes, only a change in
sclerosis and problems with prostate,
medication is needed. More serious
heart and high blood pressure are
Elk
problems may require surgery. But
common causes. There are many
MN
■
help is available. Complete, confi-
others. Injuries to the spinal cord,
dential and supportive. Call today
and low hormone levels can also
SEXUAL TREATMENT AN D RECOVERY
and talk to one of our professionals.
cause erection failure. So, too, can
(313) 357-1314
The STAR Center • 27211 Lahser Rd. • Southfield
Developed and directed by Grace Hospital. A member of The Detroit Medical Center, affiliated with the School of Medicine, Wayne State University.
©1989
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666
OPEN MON. THRU SAT. 9 TO 6
SUNDAY 8 TO 3
THE FINEST SMOKED FISH & DELI TRAYS
EAT SMOKED FISH - LIVE BETTER.
HANDOUT NOVA LOX
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060
80
FRIDAY, JUNE 7, 1991
Book And The Cook
Continued from Page 78
3 large egg yolks
2 cups all-purpose flour
confectioners' sugar
1. For filling: Combine
sugar and lemon juice in a
saucepan and stir well. Place
over medium heat and allow
to carmelize, stirring occa-
sionally. When the sugar is
pale amber color, add honey
and butter. Bring to boil and
cook about 2 minutes, until
thick bubbles form. Stir in
salt and walnuts. Cool.
2. For dough: Beat butter
until soft and beat in sugar in
a stream. Continue beating
until the mixture lightens.
Beat in yolks, one at a time,
beating until the mixture is
very smooth and light. Beat
in flour until absorbed, with-
out over-mixing. Set aside,
covered.
3. To assemble: Place half
the dough in bottom of but-
tered, paper-lined 9- or 10-
inch springform pan. Press
dough with fingertips evenly
over bottom of pan and about
1-inch up the sides of pan.
Spread cooled filling on the
dough. Flour remaining
dough and press it into a 9 or
10-inch disk on a cardboard or
tart pan bottom. Slide dough
over filling and press it into
place making sure that the
sides are straight and even.
Seal edge with tines of a fork
and pierce top here and there
with the fork.
4. Bake at 350 degrees for
40 to 50 minutes. Cool brief-
ly in the pan, then unmold to
a rack to cool. Dust lightly
with confectioners' sugar.
Serves 8 to 10.
BLUEBERRY COBBLER
From Jim Dodge's The
American Baker
11/z cups all-purpose flour
1 /4 cup plus 2 teaspoons
sugar
Y2 teaspoon salt
2 teaspoons baking
powder
6 tablespoons unsalted
butter (cold)
6 tablespoons milk
6 cups blueberries
1 teaspoon minute
tapioca
1 teaspoon finely
chopped lemon peel
Preheat oven to 375
degrees. Blend flour with 2
teaspoons sugar, salt and bak-
ing powder. Cut butter into
1/2-inch chunks and rub into
flour until butter is the size
of peas. Add milk and mix un-
til dough comes together.
Chill until needed.
Toss berries with Y4 cup
sugar, tapioca and lemon
peel, coating the berries.
Spoon into 2Y2 quart baking
dish. Spread berries evenly
with back of spoon. Roll
dough on lightly floured sur-
face into a shape to cover the
top of fruit. Lift dough and
place over fruit.
Bake in preheated oven for
about 45 minutes. Top should
be golden brown and the
juices slightly thickened and
bubbling. Set aside to cool
slightly before serving. Serves
6 to 8.
.
AVOCADO SORBET
From Jim Tarantino's
Sorbets!
1 cup water
% cup sugar
2 small or 1 large ripe
avocado
1 /4 cup fresh lemon juice
juice and grated peel of 1
lime
1 tablespoon tequila
(optional)
Make a syrup by combining
water and sugar in a non-
corrosive saucepan and bring
to boil. Simmer for 5 minutes.
Cool. Puree avocado with Y4
cup of syrup in food processor.
Pour into a bowl and combine
with remaining syrup, lemon
juice and peel and tequila.
To freeze: Reserve Y4 to Y2
cup puree and refrigerate.
Pour remaining mixture into
2 ice cube trays with compart-
ments and freeze until solid,
about 4 hours. Place food
processor bowl and blades in
freezer so that they are as
cold as possible and prevent
sorbets from melting. Place
frozen sorbet cubes in proces-
sor bowl with reserved mix-
ture and process to combine.
Spoon into storage container
and return to freezer for at
least 30 minutes before serv-
ing. Serves 6. Color: Light
green.
Serving suggestion: Com-
bine mixture of salad greens
with diced Granny Smith ap-
ples and peeled diced jicama.
Top with 2 small scoops of
Avocado Sorbet and serve.
MANGO
RASPBERRY ICE
From Jim Tarantino's
Sorbets!
1/2 pint fresh raspberries
2 cups chopped mango
(about 2 small or 1
large yellow-skinned)
1/2 cup unsweetened
pineapple juice
1/2 cup fresh orange juice
grated peel of 1 orange
juice of '/z lemon
juice of 1 lime
Puree raspberries in food
processor or blender and
strain through fine sieve.
Puree mangoes in food proc-
essor or blender and combine
with raspberry puree, pineap-
ple juice, orange juice and
peel, lemon and lime juices.
Freeze as above. Serves 6. Col-
or: Maroon.
❑
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