LAKEWOOD SPECIALTY
FOOD CENTER
EVERY BOOK
DISCOUNTED!
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Holiday Coupons
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3 Lb.
° OFF
50 NEW
AMERICAN
CHEESE
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Good thru 10/6/93
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2(r OFF
$
SABRA
SALADS
Mrs. Adler's
669-3388
Good thru 10/6/93
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OFF
1.00
On Our
HOURS: MON-SAT: 10-9
SUN: 12-5
TOFUTTI
PINTS
Best Special
For The Holidays
$2.09
with purchase of $10 or more
Good thru 10/6/93
Good thru 10/6/93
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14 MIME AND
HAGGERTY IU)S.
(NEWBERRY CENTER)
GEFILTE
FISH
CARRYOUT
SECTION
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25' OFF
EMPRESS
CHICKEN
50 ° OFF
Good thru 10/6/93
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NO RAIN CHECKS, Limit 2 coupons with purchase.
DAVID BIBER
Crestview Cadillac
541-4133
Limited quantity. While supplies last.
Come in and check our
INTERNATIONAL CARRY - OUT DEPARTMENT
For Your Party and Catering Needs
25250 Greenfield Road
Oak Park, MI 48237
313-967-2021
GRAND OPENING
Find It All In
The Jewish News
Classifieds
Call 354-5959
EHRMANNS AND KARPS
HOSTED RECEPTION FOR ARMDI
Would Like to Wish All of Our Customers
an Easy Fast
PRICES GOOD FROM SEPT 24-30
GREENFIELD NOODLES
2 for 9 94
10 oz. package
3232 Orchard Lake Rd., just North of Commerce Rd.
Orchard Lake/Keego Harbor Area
(313) 681-8850
Moose'
Your Source
for
Sweaters
Flannel Shirts
Much, Much More...
100
3405 ORCHARD LAKE ROAD, KEEGO HARBOR
738-JAW1 (5291 ) Mountaineering & Backcountry Travel
Left to right sitting: Judith Ehrmann, Eva and Joseph
Gyongyosi, Gabriella Karp. Standing: Alex Ehrmann, Max
Sosin, Harvey L. Weisberg, Manny Charach and Alex Karp.
A leadership cocktail reception was hosted by Judith and
Alex Ehrmann and Gabriella and Alex Karp in advance of
the Testimonial Dinner. Funds were raised toward a room at
the Magen David Adom Blood Service Center at Ramat Gan
in honor of our honorees, EVA and JOSEPH GYONGYOSI.
Gifts were also received for Paramedics Training
Scholarships, equipping the MDA Blood Fractionation
Center and upgrading the MDA Emergency Medical,
Ambulance and Telecommunication Systems.
Manny Charach, chairman of the local chapter, chaired the
event. Max Sosin, a former honoree, raconteur, humorist
and entertainer, assisted the fund raising. The Testimonial
Dinner is scheduled for September 27th, 6:00 p.m. at Adat
Shalom Synagogue. Harvey L. Weisberg is the Dinner
Chairman and Robert D. Starkman, Associate Dinner
Chairman.
For information and reservations, call 353-0434 or 855-0555,
OLD & DAMAGED PHOTOS
559.3678
15670 W. 10 MILE RD. #106
SOLM-IFIELD, MICHIGAN
LEFTOVERS page 98
olives and diced tomatoes over
cheese. Sprinkle with oregano,
salt and pepper and drizzle with
remaining oil from tomatoes.
Bake in preheated oven for 8-
10 minutes until cheese is
melted. Serve warm.
ICEBERG WEDGES WITH
WARM CHEESES
(serves 4)
small head iceberg lettuce
4 tablespoons grapefruit
or other fruit vinegar
1 /4 cup fresh dill fronds
V2 cup camembert, diced
'/2 cup sharp cheddar
cheese, diced
fresh ground black pepper
Trim iceberg lettuce and cut
into 4 wedges. Run under cold
water to clean. Drain on paper
towels. Place on serving dish
and sprinkle with grapefruit
vinegar and garnish with dill.
Ten minutes before serving,
preheat oven to 375 degrees
(may use toaster oven.) Place
diced cheeses on foil-lined bak-
ing sheet and bake 5-7 minutes
until slightly softened. Spoon
over lettuce wedges and grind
black pepper over. Serve warm.
TIRAMISU
Tiramisu is a rich Italian lay-
ered dessert - a delicious catch-
all for leftover cake and ricotta
cheese
1 cup strong black coffee
1 /4 cup Sabra liqueur or
brandy
8 slices sponge cake or
pound cake, about 1/2-
inch thick
3 eggs, separated
3 tablespoons sugar
1 /2 pound ricotta, whipped,
or mascarpone (creamy
Italian cheese)
4 oz semisweet chocolate,
chopped coarsely
2 oz white chocolate,
chopped coarsely
'/2 cup toasted almonds
cinnamon or cocoa
powder to sprinkle
Mix coffee and liqueur in
shallow dish. Dip sponge cake
in coffee mixture. Arrange 4
slices in a layer in bottom of 1
1 /2-quart serving dish. Set aside.
In mixing bowl, whip egg whites
until stiff. Set aside. In separate
bowl, whip yolks with sugar un-
til pale (no need to wash beat-
ers in between when whites are
whipped first). Blend in ricotta
or mascarpone. Gently fold
beaten egg whites into yolk mix-
ture. Spoon half mixture over
cake in dish and sprinkle the
chocolates and almonds over.
Arrange remaining cake slices
on top and pour remaining egg
mixture over. Sprinkle lightly
with cinnamon and cocoa pow-
der. Cover with plastic wrap
and chill for at least two hours.
Serves six. ❑