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September 24, 1993 - Image 98

Resource type:
Text
Publication:
The Detroit Jewish News, 1993-09-24

Disclaimer: Computer generated plain text may have errors. Read more about this.

Wacoal

Luxurious lingerie in shim-
mering laces, sleek satins, ex-
quisite embroideries. Above
all, superb comfort. Wacoal,
of course. Shown, tapestry
embroidered underwire bra
and high cut brief.

Come Meet
SANDY CRUMP

Wacoal's expert fitter for a
complimentary fitting —
Tuesday, September 28th
10 a.m.-4 p.m.

WE ENJOY
SHOPPING
WITH YOU!

Roslyn's Intimate Apparel

Applegate Square

Northwestern and Inkster Road

Daily 10-5:30
Thurs. 10-8

353-5522

GRAND OPENING

OF OUR NEW SHOWROOM

Over 8,000 sq ft of
Ceramic Tile • Marble • Granite
Whirlpool Tubs
Faucets • Bath Accessories
And Much More!

Update your kitchen with a
granite countertop

"a totally new display concept for ceramic tile, marble and granite"

Cr)

LLJ

CD

LLJ

CERAMIC TILE SALES

TJ Marble and Granite Shop

23455 Telegraph Road north of 9 Mile in Southfield
Phone 313-356-6430

Hours:
Mon., Tues. and Thurs. 8:30-5
Wed. and Fri. 8:30-8
Sat. 9 5

-

GC

LLJ

w

98

. 1.1••• ■ =.16

Advertising in The Jewish News
Gets Results
Place Your Ad Today.
Call 354-6060

CLASSIFIED
GET RESULTS!

Call The Jewish News

354-5959

Yom Kippur
Leftover Uses

ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS

I

t's the custom for the break-
fast meal after Yom Kippur
to be dairy foods. Cheese,
smoked fish, blintzes, eggs,
challah and babka are easily di-
gested and attractive platters
and casseroles may be assem-
bled ahead to be pulled out of
the refrigerator at a moment's
notice.
However, a word of caution.
Egg-rich dishes offer a good
place for food-poisoning bacte-
ria to grow, so serve them hot
immediately after cooking, or if
served cold, refrigerate right af-
ter preparation and keep in re-
frigerator until serving time.
Never leave any food — hot
or cold — out more than two
hours.
According to the "Jewish
mother" tradition that still
lingers, there's always an over-
abundance of food. And in spite
of the fact that we have fasted
for 24 hours, besides the
cleanup the host is left with lots
of leftovers.
Some items may be frozen
but flavor and texture loss may
appear within six to eight
weeks. The ideal solution is to
use as soon as possible. Since
this year, Sunday follows Yom
Kippur, there's no better time
to refresh the remnants of last
night's feast.
Stylish, tasty bruncheon
dishes, some old favorites, oth-
ers with a contemporary twist,
may be served at any time of
the day. Make them fussless
and uncomplicated.
Here's how.

HONEY FRUIT
GAZPACHO
(serves 4-6)
1 /2 cup apricot nectar
1 1/2 cups orange juice
1 tablespoon fresh lime
juice
1 /4 cup fresh mint leaves,
shredded
4 cups fruit salad
1 tablespoon honey
1 /4 cup fresh raspberries
for garnish
Combine apricot nectar, or-
ange and lime juice, and mint.
Chill.
Before serving, pour 1/2 cup
juice mixture into each of 4
bowls.
Spoon 1 cup fruit salad in
center of each. Drizzle with hon-
ey and garnish with raspber-
ries.

BABKA PINEAPPLE
PUDDING
(serves 8)

4 oz (1 stick) butter or
margarine, softened
1 cup sugar
3 eggs*, lightly whisked
1 teaspoon vanilla extract
6-8 wedges babka (about f-
inch thick), torn in
chunks
20 oz can crushed
pineapple, undrained
* or 1 egg and 4 egg whites
Preheat oven to 350 degrees.
Cut butter into 8 pieces. Cream
butter and sugar until pale and
fluffy, about 3 minutes. Beat in
eggs and vanilla. Stir in pineap-
ple and fold in babka pieces.
Turn into 1 1/2-quart casserole.
Bake in preheated oven for 45
minutes or until puffy and
browned. Serve warm.

SKILLET BLINTZ
BREAKFAST
(serves 4)
1 /4 cup apricot or other
fruit preserves
juice of 1/2 lemon
2 cups blueberries or
sliced strawberries, fresh
or frozen
pinch cardamom or
cinnamon
6-8 cheese blintzes
Melt preserves with lime
juice in large skillet over medi-
um heat.
Add berries and cardamom
and bring to boil. Turn heat to
simmer and cook for 2 minutes.
Place blintzes in berry mixture
and continue cooking 5 minutes
to heat through. Serve with
bowls of sour cream or ricotta
cheese.

4-SEASONS PIE
(serves 4)
3-4 bagels, split
6 oz sliced mozarella
cheese
2 cups fresh spinach
leaves, shredded
6 oz jar marinated
artichokes, drained and
quartered
small can (8 oz) pitted
black olives, halved
1 /4 cup sun-dried tomatoes
in oil, diced
dried oregano, salt and
freshly ground pepper
Preheat oven to 400 degrees.
Arrange bagels to fit in one lay-
er into 9x9 inch baking dish, cut
side up. Drain tomatoes and
brush bagels with drained oil
reserving any remaining oil.
Place cheese slices over to cov-
er. Spread spinach, artichokes,

LEFTOVERS page 100

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