CC
rl 4/
Mac McCoy
Does It
Again!
Honey Recipes
.
Continued from Page 82
/2 tsp. baking soda
1 tsp. salt
Soak oats in buttermilk for
10 minutes. In a large bowl,
mix melted butter, honey, and
egg together and blend well.
Mix dry ingredients and stir
into butter-honey mixture al-
ternately with soaked oats.
Fill greased muffin cups 1/2
full. Bake in 350 degree oven
for about 15 to 20 minutes, or
until golden. Makes 12
muffins.
1
By Combining an
Electromagnetic Braking System
With Feed - back control based
on heart rate, the Preference HRT
has taken the guesswork out of
exercise prescription, a break
through in training
technology
Peter G. Snell Ph.D.
To go on your hoops. These
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collection of changeable
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the beautiful design for these
new earrings.
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HOT HONEY
DIPPING SAUCE
FOR FRIED CHICKEN
1411111%1LAU113
5 Tbsp. butter or margarine
3 Tbsp. honey
1 tsp. hot red pepper sauce, or to
taste
pinch salt or to taste
JPIEWICIACIVS
29536 Northwestern Highway
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Phone: 357-4000
Hours: M-F 10 -5:15,Sat 10-5
Quality Jewelry at
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(313) 855.8830
.
BOOKS
.4.K..
We Buy and Sell
Good Used Books
DIMINCOND RACK
91 1
It seems if you pay more for a stationary cycle,you should
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SOUTHFIELD
26630 Southfield Rd.
Southfield, MI 48076
(between 101/2 & 11 Mile)
$
1395 99
NEWBERRY SQUARE
Walled Lake
39600 West 14 Mile
(corner 14 Mile &
Haggerty)
LIVONIA
13250 Newburgh Rd.
Livonia, MI 48150
(11/2 blocks off 1-96)
462-2697
(313) 557-6550( 313) 960-0050 (313)
Hours: Mon.-Fri. 10-6
Hours: Mon. Fri. 10-7;
Sat. 10 6;
-
Hours: Mon.-Fri. 10-7;
Sat. 10-6
Whisk all ingredients to-
gether over medium high
heat in a small saucepan.
Cook, whisking constantly,
until very hot, about 3 to 4
minutes. Taste and adjust
seasonings. Serve hot as a dip
for fried chicken in a small,
heat-proof, deep bowl. Serves
4.
LIBRARY BOOKSTORE
545-4300
Open 7 Days
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HONEY
GARDEN COLESLAW
1 cup lowfat or nonfat
yogurt
2 Tbsp. apple cider
vinegar
2-4 Tbsp. honey
salt to taste
1/4 tsp. freshly ground
black pepper, or to
taste
1 /2 small green cabbage
(about 8 oz.) trimmed,
cored, very finely
shredded
4 slender scallions,
trimmed, minced
1 /4 cup minced fresh
parsley, plus sprigs
for garnish.
In a small bowl, stir to-
gether the yogurt, cider vin-
egar, honey, salt and pepper.
Cover and refrigerate until
ready to serve. Stir together
the vegetables and the
parsley. Prepare the coleslaw
ahead to this point, if you'd
like, and chill the vegetable
mixture and the dressing
separately until serving. Stir
them together, place in a ser-
ving bowl, garnish with
parsley sprigs and serve im-
mediately. Serves 6 to 8. ❑
M. Sempliner
BUYING VINTAGE
FOUNTAIN PENS
Waterman • Parker
Mont Blanc
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BARN- 'TT
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C O R P O R 4 T I O N
189 MERRILL ST. BIRM., MI 4.8009
Phone: (313) 544-1124
Since 1971
CLASSIFIED
GET RESULTS!
Call The Jewish News
354-5959
Make Your Own
Pizza Party
If you're a pizza lover at
heart and like to entertain,
this is the recipe for you.
When the guests arrive let
them participate in creating
a pizza of their choice. We
have given a recipe for a
delicious Vegetable Pizza, but
as you know, toppings are as
unlimited as the imagination.
VEGETABLE PIZZA
1 (12-inch) pizza crust
1 cup Fresh Pizza Sauce
(see recipe)
1 medium zucchini
1 medium yellow squash
3 ounces fontina cheese
1 small red onion, sliced
thin
2 plum tomatoes, sliced
thin
1 small head radicchio,
sliced into thin strips
1 cup arugula, torn into
small pieces
Slice zucchini and yellow
squash, keeping each sepa-
rate; set aside. Shred the
cheese.
Spread one cup pizza sauce
over baked crust to within
1-inch of edge. Place vege-
tables evenly over sauce.
Sprinkle with cheese. Bake at
475 °F for 5 to 10 minutes or
until cheese melts.
FRESH PIZZA SAUCE
2 tablespoons butter or
margarine
1 tablespoon olive oil
1 clove garlic, minced
1 jalapeno, seeded and
minced
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 cup water
1 teaspoon sugar
1/2 teaspoon dried basil
1 /4 teaspoon black pepper
1 /4 teaspoon dried thyme
1/8 teaspoon onion salt
6 sun-dried tomatoes,
about 1/2 cup, cut into
small pieces
Heat butter and oil in a 12-
inch skillet over medium
heat. Add garlic and saute un-
til golden, about 1 minute.
Add remaining ingredients,
except for sun-dried tomatoes.
Cover and simmer about 30
minutes, stirring occasional-
ly. Add sun-dried tomatoes
and simmer for 10 more
minutes. Yield: 2 cups.
WHOLE-WHEAT
PIZZA DOUGH
1 package active dry
yeast
1 3/4 cups warm water
(105°F to 115°F)
1 /2 teaspoon salt
1 /4 cup olive oil
2 1/2 cups all-purpose flour
2 cups whole wheat flour
Dissolve yeast in warm
Continued on Page 86