FOOD
your Jaste is Impeccable...
Ours is Unforgettable!
Essential Recipes
Continued from Page 72
Traditionally, Wedding Cakes have been nice to look
at but nothing special to eat. Our Wedding Cakes put
an end to that!
Tantalize your guests with flavors such as
chocolate mousse, strawberry, kahlua, lemon,
chocolate chambord torte, or one of our many
cheesecake flavors.
Brown lightly on both sides.
Stack with wax paper in be-
tween to prevent sticking.
and cool slightly before slic-
ing. Slice and return to gravy.
Fillings: for 2 servings
2 prepared crepes
2 ounces low fat or non
fat cottage cheese
2 ounces canned,
crushed unsweetened
pineapple
Our Wedding Cakes are made from the finest
chocolates, butter, fresh fruits and creams. To
enhance the subtle flavors, we frost your
selections with lightly sweetened fresh
whipping cream.
FROZEN CHOCOLATE-
COATED BANANAS
This dessert contains no
butter.
8 ounces milk chocolate,
coarsely chopped
2 tablespoons vegetable
oil
1 cup chopped roasted
peanuts
8 firm, ripe bananas
Spread prepared crepes
with 1 ounce of cottage
cheese, top with 1 ounce pine-
apple and roll crepe. Place
crepes on microwave safe
dish. Cover with plastic wrap
or wax paper with one edge
opened. Heat on medium (re-
heat) for 40 seconds. Let stand
for 20 seconds more.
We extend an invitation to the bride
and groom to make an appointment
for a private wedding consultation and
complimentary sample tasting.
Microwave method: In your--
microwave oven heat choco-
late on high for 30 seconds. —
Test (chocolate stays formed
even when soft) for softness.
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Continue in 30 second incre-
ments until soft. Add oil, mix
and heat for 30 seconds more.
Conventional method: In
top of a double boiler over
simmering water, combine
the chocolate and oil and stir
until melted. Keep warm. -1
Prepare chopped nuts and
spread on wax paper. Peel ---
bananas and pierce with a
wooden popsicle stick. Dip_
each banana into chocolate;
turn to coat on all sides. Roll I
banana in the nuts and place
on baking sheet in freezer.
Freeze for 15 minutes and
then wrap each banana.
VEGETABLES
WITH BRISKET
Add as many vegetables as
you wish.
3-31/2 pounds first-cut
brisket, visible fat
removed
1 tablespoon all-purpose
flour
salt and pepper to taste
1 tablespoon vegetable
oil
2 cups sliced onion
1 teaspoon herb blend
1 cup Port Wine
1 large can (28-ounce)
whole tomatoes
6 whole carrots
2 pounds new potatoes
(12) pared
1 green pepper, seeded
and sliced in 1-inch
strips
1 pound fresh green
beans, washed, ends
trimmed
Jewish Federation Apartments residents, sponsors and staff congratulate the
newly elected 1992-93 Officers and Board of Directors
William Avrunin
Roselyn Blanck
Carolyn Borman
Tillie Brandwine
Gerold 0. Brody
Carol Sue Coden
Richard Colton
Barbara Cook
Emanuel Feinberg
Arthur Friedman
Herbert Glass
Stuart Goldstein
David Gordon
Rose Greenberg
Cheryl Guyer
Jan Hauser
Samuel Hechtman =
Sylvia Jaffe
Rose Kaplan
Marjorie Krasnick
Bess Krolik
Dr. James Labes
Barry Lefkowitz
Judge Susan Moiseev
Miriam Mondry
Lester Morris
Edythe Jackier Mulivor
Rabbi David Nelson
Michael B. Perlman*
Jack Robinson*
Rick Rosenhaus
Andrea Sachse
Dr. Hershel Sandberg*
Robert Schechter
Sherry Schiff
Mark Schlussel*
Sandra Sherman
Freddy Shiffman
Gilbert Silverman
Alan Singer
Leo Sklar
David Steuer
Marvin Talan
Sheldon Winkelman*
Harvey Wolf
Ann Zausmer, NCJW
* past president
Officers
Neil Satovsky: President
Vice-Presidents: Doris August, Howard Rosenberg, Nathan Upfal, Jack Zwick
Secretary: Lauren Liss
Asst. Secretary: Rose Roth
Treasurer: Arnold Cohen
Chairperson, Executive Committee: Janet B. Levine
Quality living for the elderly
GET YOUR NEXT PAIR OF
SANSABELT
slacks at a sensible price.
Why pay more when we
offer them at discount?
We even include FREE
prices
tailoring.
'Discount
start at:
Tell us the occasion,
we'll do the rest.
$36plenty
354-3499
• Cookie & Candy Trays
• hotel & Hospitality
Baskets
• Custom Orders
Welcome
• Balloons
29512 Northweste
Southfield
74
FRIDAY JI iNF
lorimo
Sandee Nabat
Elaine Kovinsky
1QQ2
of
free parking
behind our store
sizes 32-60
JOHN R MEN'S WEAR
543-4646
M-Th 9:30-6:30, Fri. & Sat. 9:30-8, Sun. 11 5
-
• mils • Jobs R Take I:75 to 9 Mile
Wipe roast well with damp
paper towels. Combine flour
with salt and pepper and
sprinkle over roast (rubbing
into surface). Heat oil in
saute pan until hot then
brown roast on all sides
(about 15 minutes). Remove
roast to a microwave safe
covered casserole. Brown
onions in saute pan adding
additional oil if needed. Pour
tomatoes, liquid and wine in-
to pan, scraping until bits of
meat and onion are blended.
Stir in herb blend and cook
for 5 minutes. Pour over roast
and cook in microwave oven
for 20 minutes on high,
covered. Add potatoes, carrots,
green beans and green pep-
per. Cover and cook on high
for 20 minutes more. Cook un-
covered for 20 minutes in con-
ventional oven at 350 degrees,
basting often. Remove beef
❑
Ruth Samuels is a food
writer in Pennsylvania.
1
""mml YOUTH 1"•••
Beth El Youth
Receive Awards
Several members of the
senior class of Ibmple Beth El
Religious School were
honored at graduation
ceremonies.
Awarded scholarships for
travel in Israel were Risha
Ann Yoffee and Mark Paul
Dizik. Other award recipients
included Robert Adam
Kamins, Elaina Caren
Trager, Jennifer Lynn
Freeman, Jeffrey Alan Binder
and Jeremy David Fisher.
Among the 1992 confir-
mands honored were Beth
Wendy Siriani, Eric Ainslie
Zacks, Julie Anne Binder,
Even Jeremy Danto, Buddy
Stein, Michael Lane
Ginsberg, Elaine Beth Eps-
tein, Apple Snider, Marci
Rebecca Sturman.