g tiffifk

• SPECIALISTS IN
CUSTOM
SHOWER
ENCLOSURES

• EXPERTS
IN CUSTOM
MIRROR DESIGN
AND
INSTALLATION

C.

15%
OFF*
ALL BASCO SHOWER

and TUB ENCLOSURES

Expires 12/31/93

Basco

Distinctive Bath Enclosures

For Your Free Estimate or Consultation

Call Our Glass Experts at: I

313353-5770

And Visit Our Southfield Showroom at:

GLASS

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

ODE TO A SQUASH

The pumpkin is a fertile soul
The zucchini has no self
control
Why'd I plant them I can't
remember
'Cause I'm still picking 'em in
November

y neighbor's zucchini
and pumpkin plants
are taking over the
block. It's sort of like
one of those grade Z monster
movies where nobody really be-
lieves the planet is being in-
vaded until it's too late. There
are vines wound around his
house, covering the windows
and doors, in fact, nobody's seen
the rest of his family for about
two weeks. He keeps saying
"But it was just a little fertiliz-
er."
The most popular kinds of
squash are pumpkin, acorn
and butternut. The zucchini
and yellow summer squash

A Clear Reflection of Quality

22223 Telegraph Road

"in-stock only

Garden Harvest
Meal Planning

Since 1964

(South of 9 Mile Road)

SWIMWEAR '94

Arriving Daily

Going South? Let us help you select a good fitting
swimsuit to enhance your wardrobe!

Qc)61yn'6 Intimatc

Appard

Applegate Square
Northwestern Highway & Inkster Road

353-5522

Daily 10-5:30
Thurs. 10-8
Sat. 10-5

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354.6060

are also very popular; but due
to their high water content,
they should be salted and
drained before you cook them
in a batter or lightly blanched
before using them in a salad
or stuffing them. High in vi-
tamins and nutrients, they're
relatively easy to grow and
you can be guaranteed of
about four to five lbs. per
plant at harvest time. So be
careful how many you plant.
You could wind up with
enough squash to feed a small
third-world country.
I love using vegetables as
a main course. It's so hard to
find a good parve or dairy
dish that's filling and isn't
loaded with cholesterol, eggs
and cheese. My family loves
these change of pace recipes.
They're fast and easy and
taste great.

ZUCCHINI SPAGHETTI
SAUCE
2 medium zucchini, sliced
2 stalks celery, chopped
1 green pepper, chopped
1 red pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
1 (16 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 T. olive oil
2 t. oregano
Y2 t. basil
In a large covered skillet,
slowly saute the zucchini, cel-
ery, garlic, onion and peppers
in oil until soft, about 20 min-
utes. Add the remaining in-
gredients, cover and simmer
for at least 15 minutes more.
Serve over pasta. 5 to 6 serv-
ings.

ZUCCHINI PIZZA
2 to 3 cups thinly sliced zuc-
chini (approx. 1 lb.)
4 eggs beaten slightly
1 c. buttermilk baking mix
Y2 c. oil
Y2 c. grated parmesan cheese
2 T. minced fresh parsley
1 clove garlic, minced
1/4 t. salt
Y2 t. oregano
1 /8 t. pepper
Preheat oven to 350 de-
grees. Combine the baking
mix, oil and eggs and beat un-
til almost smooth. Add all the
remaining ingredients mak-
ing sure that all the zucchini
pieces are separated. Spread
in a greased 9x13 pan and
bake until light brown and
firm in the center, about 25
minutes. Serve hot either as
an entree or appetizer.

CRISP ZUCCHINI
PANCAKES
3 medium zucchini trimmed
and shredded
salt
2 T. unsalted butter or mar-
garine
1 medium onion, finely
minced
2 large eggs, lightly beaten
c. flour, all purpose
freshly ground pepper
vegetable oil for frying
Salt and drain zucchini in
a colander for 30 minutes.
Press as much liquid out as
possible and set aside. In a
skillet, saute onion in butter,
over low heat. Cook until soft
but not browned. Combine

GARDEN HARVEST page 116