Catering

AMARYLLIS CATERING IS PREPARING
DELICIOUS HOLIDAY FOODS FROM
ITS NEW KITCHEN IN BIRMINGHAM.

DINNERS TO INCLUDE: Choice of Entree, Chicken Liver Pate, OR Vegetarian

Pate, Chicken Soup with Matzoh Balls, Potato Kugel OR Roasted New Potatoes,
Glazed Baby Carrots, and Late Summer Fruit Compote.

DINNER ENTREES:

Traditional Roasted Chicken
Chicken Marbella (Fragrant Roasted Chicken marinated with fresh
garlic, herbs, dried fruit and olives)
Roasted Brisket of Beef
Grilled Loin of Southern Veal with Mushroom Ragout

$11.50

$12.75
$12.50
$14.75

A LA CARTE SELECTIONS:

Gefilte Fish
Chicken Liver Pate
Vegetarian Pate
Chicken Soup (3 Portions Per Quart)
Matzoh Balls
Potato Kugel

$3.25 each
$6.50 lb.
$6.50 lb.
$4.00 qt.
$ .75 each
$1.50 per
serving
$4.50 qt.

Glazed Carrots
Fresh Green Bean Salad with Toasted Walnuts and Tarragon
Vinaigrette
French Apple and Peach Tart (Serves 10-12)
Chocolate Raspberry Cake with Chocolate Glaze (Serves 12-14)

$6.50 qt.
$22.00 each
$22.00 each

PLEASE PLACE YOUR ROSH HASHANAH ORDERS BY SEPTEMBER 5TH FOR
PICK UP ON SEPTEMBER 15TH BY 2:00 P.M. — DELIVERY ALSO AVAILABLE.

WE SHALL TRY OUR BEST TO ACCOMMODATE
YOUR SPECIAL REQUESTS

(313) 645-1770
FAX: (313) 645-2068
275 E. Frank • Birmingham, MI 48009

Sinai

MEI

48

MEM

ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS

I

t's just like I heard the man
adamantly insist in the mar-
ket one day, "there's no way
we're going to cook in 90-plus
degree weather."
`That's how we all feel as the
long, hot summer winds down.
Salads, cold soups, we nibble at
anything to chill out, but, no
matter what you serve before,
everybody adores dessert. It's
the crowning glory to top of any
meal.
To tease and tantalize and
lower resistance, if not temper-
ature, here are a baker's dozen
recipes and ideas for never-
near-the-oven, dazzling des-
serts. Some are so simple, they
can be explained in a few lines;
others are a bit more involved.
Follow the step by step in-
structions and savor the last of
summer flavors.
Recipes:

POACHED SUMMER
FRUITS
This may be prepared using
any over-ripe or not quite perfect
fruits. Cook hard fruits such as
apples or pears a little longer
than berries.
In medium saucepan, com-
bine 1/2 cup orange juice and 1/4
cup apricot, or other, preserves.
Stir over medium heat to melt.
Add 3 cups berries. Bring to
boil. Stir gently to coat with
mixture and cook 2 minutes.
Serve at room temperature.
Serves 4-6.

OLD-FASHIONED
TASTE FOR THE
NEW YEAR.

SINAI

Cool Desserts
For Hot Days

LOW-CAL RASPBERRY
TOPPING
Stir 2-3 drops almond extract
into 1 cup whipped topping.
Gently fold in 1/2 cup fresh rasp-
berries.

MEM

MINE

55( 550 OFF any 12 OZ. OR LARGER 55(

Sinai

SINAI

40

Kosher

17/D

Kosher Beef Products

0

DEALER: You are authorized to act as our agent for the redemption of this coupon provided it is redeemed on the
products specified. Invoices proving your purchase of sufficient stock to cover coupons presented for redemption
must be furnished on request. For payment mail coupons to BESSIN CORPORATION CMS Department #00060, 1
Fawcett Drive, Del Rio, Texas 78840. We will redeem this coupon for face value plus handling when terms of this
offer have been completed by you and the consumer. The consumer must pay any sales tax involved. Offer good in
the United States. Void where prohibited, licensed, taxed or otherwise restricted by law. Coupon may not be trans-
ferred or assigned. Only ONE coupon redeemed per purchase. Cash value 1/24.

ii .5 c

OFFER EXPIRES November 30, 1993

,...

STORE COUPON 111•111 ■ 11=1111E

■ •

NMI

SIM NM

NM

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NM =III MIMI

PINA PINEAPPLE
Slice ripe, peeled pineapple
"x-inch thick. Then cut each slice
into bite-size pieces. Place in
serving bowl. In small bowl,
combine 2 tablespoons lemon
juice, 1/4 cup cream of coconut,
u/3 cup light rum. Pour over
pineapple and marinate at
room temperature for 1 hour.
Sprinkle toasted coconut over
(optional.)

MOCHA-NANA PUDDING
Bring 3 /4 cup strong coffee to
a boil. Remove from heat and
stir in 2 cups (5 oz or half 10 oz
package) mini-marshmallows
until melted. Chill 1-2 hours.
Whip 1 minute, then fold in 1
cup whipped cream and 1 thin-
ly sliced banana. Spoon into
cups and top with shaved choco-
late. Serves 4-6.

ITALIAN

PLUM-APPLESAUCE
In medium saucepan, com-
bine 1/4 cup apple juice, 2 table-
spoons sugar and pinch ground
ginger. Stir over medium heat
to dissolve. Stir in 15 Italian
plums, stoned and halved, and
bring to a boil. Cook for 4-5 min-
utes until soft. Add 16 oz jar
chunky applesauce. Chill in
serving dish. Serves 8.

Kosher

WI= MEIN

pan. Bring to a boil over high
heat, stirring often. Reduce heat
and simmer for 5 minutes.
Serve at room temperature.
Makes about 2 cups.
Note: Great topping for ice
cream, fruit salad, or drizzle
over pound or angel food cake.

PEACH-BERRY PARFAIT
Layer parfait glasses with
sliced fresh peaches and low-cal
raspberry topping. Top with a
fresh mint sprig.

PRALINE SAUCE
Combine 1/2 pound sweet but-
ter, 1 cup dark brown sugar, 1
cup heavy cream and a pinch of
cardamom in medium sauce-

MELON-MANGO FOOL
A 'fool' is a creamy, fruit-
based puree, popular in. Eng-
land.
Shopping List: vanilla pud-
ding, mango, cantaloupe, vanil-
la yogurt
3 oz. package vanilla
pudding

COOL DESSERTS

page 132