Tasty Meatless
Entrees

Cholesterol-free,
Kosher, Vegetarian
Entrees with the
Unforgettable Great
Taste!

ETHEL G. HOFMAN

Special to The Jewish News

Look closely at our label. You'll
be impressed by what you don't
see. You won't find cholesterol,
MSG, preservatives, artificial
colorings or flavorings of any
kind. What you will find is a
complete protein-like meat but
without meat's saturated
animal fat and cholesterol.
Shouldn't Garden GourmetTM
be a part of your menu?
Now available in six
delicious varieties...

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VEGE-CUTLETS
VE6E-PATTIES*
VEGE-NUGGETS *
VE6E-SCHNITZEL*
VEGE-DOGS IN PASTRY*
VEGE-PUFFS*

Manufactured in Israel

*KOSHER/PARVE

Available at Your Favorite:
SUPERMARKET • HEALTH FOOD STORE • SPECIALTY STORE

Gardencjourmet

hearty, healthy entrées.

Distributed by:

Morris Kosher Poultry • Hazel Park, MI • (313) 545-7600

On
,
,
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666

*"

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SUNDAY 8 TO 3

OPEN MON. THRU SAT. 9 TO 6

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Summer Sweets From
The Berry Patch

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FISH.
,1 TRAY S

HANDOUT NOVA LOX

For The Finest Quality
Diamond Settings and Gold Jewelry
With Distinctive Styling...

DAR4I<JIAN
e

ArdAtalV"

Franklin Center Bldg • Suite WO • 29100 Northwestern Hwy • Southfield • 356-7140
Advance Bldg • Suite 300 • 23077 Greenfield of Nine Mile • Southfield • 557-0616

WE SHIP
FURNITURE
sg.1

6453 FARMINGTON ROAD
W. BLOOMFIELD

855-5822

MAPLE (at CRANBROOK)
BIRMINGHAM

433-3070

here's little to compare
with the sheer joy of
eating ripe, juicy ber-
ries in midsummer, and this
is the time when berries are
ripe for the picking. Local
farms welcome those who
venture afield to gather, or
you'll see neat baskets in rosy
glory at roadside stands. Even
supermarkets and specialty
produce stores are beginning
to carry a wider selection of
berries in season.
Strawberries and blueber-
ries are the most common,
the latter freshest when
there's still a purple blush on
the skin. Discovered by early
settlers, these plentiful wild
berries inspired cooks to
create scores of recipes for
cakes, pies and preserves.
Red and black raspberries
are almost as easy to find in
markets as year-round straw-
berries. Rich in pectin,
raspberries are ideal for jams
and preserves. Red and black
currants are more available
than in past years. Semi-
transparent and slightly tart,
their flavor is enhanced when
combined with slightly
sweeter berries.
Then there are the uncom-
mon berries such as loganber-
ries, which taste like a cross
between blackberries and red
raspberries. Though these are
difficult to find fresh in
season, they are available
canned or in jars, usually im-
ported from Scandinavia.
Huckleberries are rarely, if
ever, found in supermarkets.
Almost indistinguishable
from wild blueberries, they
are tangy and crunchy with
edible seeds.
One reminder — don't get
carried away by the brilliance
of wild berries found in the
country. Unless you're ab-
solutely sure they're edible,
do not eat.
The best way to store ber-
ries is in the refrigerator, un-
washed, preferably in an open
or perforated basket to pre-
vent mildew and molding.
Never store in plastic bags.
Berries are fragile and are
best used the same day of pur-
chase or picking but may be
refrigerated up to 48 hours.

WHITE CHOCOLATE
WHIP WITH
RASPBERRIES
5 oz. bar white chocolate
with hazelnuts or
6 oz. white chocolate
chips and 2

tablespoons chopped
nuts
3 tablespoons milk
3 tablespoons vanilla
yogurt, chilled
1 to 11/2 cups non-dairy
whipped topping
lA cup raspberries
In small, heavy pan, break
chocolate into pieces and pour
milk over. Heat over lowest
heat to melt. This should take
10 minutes — don't rush it.
Stir to combine. Refrigerate 1/2
hour or until cooled. Stir in
yogurt and whipped topping.
Spoon into dessert dishes and
scatter raspberries over.
Serves 4 to 6.

BLUEBERRY PEACH
PARFAIT
3 ripe peaches, unpeeled
and thinly sliced
2 tablespoons honey
2 tablespoons rum
V3 cup apple jelly
2 cups blueberries
1 pint vanilla ice cream
or frozen yogurt
mint sprigs for garnish
Combine peaches, honey
and rum in small saucepan.
Bring to boil, then lower to
simmer. Cook for 7 to 10 min-
utes, stirring often, until juice
is syrupy. Pour into a bowl
and chill. In same saucepan
(no need to wash) melt apple
jelly over low heat. Add blue-
berries and stir gently to coat.
Chill. lb assemble: Beginning
with chilled peach mixture,
layer fruits alternately with
ice cream in parfait glasses.
Ibp with mint sprig and serve
at once. Serves 4-6.

RED BERRY COMPOTE
1 pint strawberries,
hulled and halved
1/2 pint raspberries
lA pint red currants
1 /2 pound cherries, pitted
and halved
1 /4 cup sugar
1 /4 cup apple juice
1 tablespoon fresh lemon
juice
Place strawberries, raspber-
ries and red currants in a
non-metal serving dish. Set
aside. Combine sugar, apple