TWO FOR TWO
(continued from page 59)
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2 teaspoons olive oil
2 tablespoons coarsely chopped walnuts
1 teaspoon walnut oil
1 small clove garlic, minced
Freshly ground pepper to taste
Place zucchini in a colander in the sink.
Sprinkle lightly with salt, toss and let sit to
drain for 20 minutes. Pat dry.
In a small skillet, heat olive oil over mod-
erate heat. Saute walnuts until golden. Re-
move with slotted spoon. Add walnut oil and
heat over moderately high heat until hot Add
zucchini and garlic. Cook, tossing with spoon
for 3 to 5 minutes or until crisp-tender. Sea-
son with pepper. Stir in walnuts and serve im-
mediately. Makes 6 servings.
Candlelight Chocolate
Souffles
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Call Our Glass Experts at:
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(South of 9 Mile Rd.)
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Since 1964
7C
GLASS
Goldenberg Photography, the photographer for the
Starrs and Michaels, Roths, Goldmans, Gibbons, Schoichts,
Deutchmans, Rosenbergs, Tilchins, Frohlochs, Markowitzs,
Katzs, Bergs, Lotzoffs, Ceifetzs, Shapiros, Aidems, Mullens,
Salamas, Mindells, Berlins, Siefmans, Nathans, Taubs,
Stupplers, Blanks, Schwartzs, Adelmans, Dorfmans, Sharfs,
Levys, Kipplemans, Gachs, Bermans, Moss's, Silvers,
Lorbers, Burnsteins, Brodskys, Brodys, Slaims, Golds,
Shamboms, Shermans, Paholacks, Summers, Stolers, etc.,
etc., etc. 35002420
60 • JAN I JA KY/ FE IFS R I JA KY 1904 •
sn-vt.x.:
2 tablespoons milk
1 teaspoon cornstarch
1 square (1 ounce) semisweet chocolate,
chopped
2 teaspoons instant coffee dissolved in
1 tablespoon boiling water
1 teaspoon Grand Marnier
1 tablespoon plus 1 teaspoon sugar
1 teaspoon butter or margarine
1 large egg yolk, at room temperature
2 large egg whites, at room temperature
1/2 cup whipping cream, lightly whipped
for serving, if desired
Preheat oven to 400 degrees. Butter two
3/4-cup souffle dishes. Sprinkle with sugar,
tilting to coat the bottom and sides and shake
out any excess.
Mix milk and cornstarch in a medium-
sized microwave-safe bowl. Microwave on
high (100%) for 1 to 3 minutes or until mix-
ture comes to a boil and thickens, stirring
every 40 seconds. Stir in chocolate until melt-
ed. Stir in coffee, Grand Marnier, 1 table-
spoon sugar and butter. Whisk in egg yolk
until smooth.
In a small bowl with electric mixer, beat
egg whites until soft peaks form. Add 1 tea-
spoon sugar and continue beating until stiff,
but still moist, peaks form. Pour chocolate
mixture over whites and fold together until
only a few streaks of white remain. Do not
over mix. Spoon into prepared souffle dishes
to about 1/4-inch of top.
Place on baking sheet and bake for 10 min-
utes or until souffles have risen well above
rim of dishes and shake lightly when jiggled.
Serve immediately with softly whipped cream,
if desired. Makes 2 servings.