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May 13, 1994 - Image 110

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-05-13

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

NORTH BEACH LEATHER

Meet Michael Hoban,

Designer

of North Beach Leather

at his

TRUNK SHOW

Wednesday, May 18th:

1:00-9:00 PM

Thursday, May 19th

1:00-7:00 PM

Spring/Summer 1994

Specialty Collection

Regular Hours:
Mon-Fri 10:00AM-9:00 PM
Sat 10:00 AM-6:00 PM
Sun 12:00-5:00 PM

Somerset Collection
2801 West Big Beaver
Troy, Michigan
810.816.1411

Beautify your home
from the ground up.

AIN
?Pito fillo +VW phir , ,1\1
LANDSCAPING, INC.

Complete Landscape
Specialists

(810) 669-9200



Construction ■ Renovation
■ Flowering Trees
Bradford Pear ■ Dogwood ■ Crab
■ Shade Trees ■ Pine Trees
■ Shrubs ■ Evergreens
■ Boulder Walls ■ Retaining Walls

Design





Kenneth & Michael Shecter

2755 Haggerty Road Commerce Township

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

• I t's one of those days where
my life resembles the dy-
namics of the Mideast peace
plan. I have to be a logistics
specialist (three carpools in 45
minutes) and a diplomatic mir-
acle worker (making dinner for
the company I almost forgot
was coming while keeping my
two kids from killing each oth-
er). The last thing I want to
think about is food. Not shop-
ping for it, not preparing it, and
certainly not cleaning up after
eating it!
Face it, there are times that
you're just too busy or too tired
to cook. I confess, I've actually

"

call for an estimate

32328 Grand River
Farmington

474-9730

6453 Farmington Road
W. Bloomfield

855-5822

Barry's
Let's Rent It

PARTIES EXCLUSIVELY

• Tents • Tables • Chairs
• China • Paper Goods

4393 ORCHARD LAKE RD., N. OF LONE PINE IN
CROSSWINDS

855-0480

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

PROCEDURE

1. Cook starch and set aside
(keep it warm)
2. Cook meat or fish, if
necessary
3. Heat sauce and add meat
4. Add vegetables, canned or
fresh
5. Cook, stirring constantly
till thoroughly hot or pour
into a greased baking dish
and top with topping and
bake at 350 degrees until
bubbly.
6. Add starch if you wish or
serve dish over starch
7. Sprinkle with topping

Starches: Any kind of noodles,
rice, chow mein noodles, pota-
toes.

Bring your Marble
back to life"

WE SHIP
FURNITURE

best cook in town or the busiest
flusher.

Meat Suggestions: Ground beef,
turkey or veal. Chicken, cubed
beef, "mock" shrimp or "mock"
crab, smoked turkey breast,
canned tuna or salmon.

T.J. MARBLE
RESTORATION

313-356-6430



Kitchen Cleverness
For Busy Cooks

put together meals from bottles,
boxes, a few fresh vegetables
and the desperation born of a
balabusta on the edge. After one
particularly delightful meal of
a frozen chicken pot pie and
Motts apple sauce, my 9-year-
old told me I was the best cook
in the whole world. I now un-
derstand why some species eat
their young.
There are several ways you
can become an instant chef. The
first is to use pre-existing basics
and "doctor" them up. My most
favorite basic is ready-made
spaghetti sauce. By adding sea-
sonings, cooked ground beef, a
variety of sauteed vegetables
and noodles, I can create a
hearty pasta dish. I can also
omit the ground beef and pour
the sauce over a sauteed chick-
en breast. Then I sprinkle it
with seasoned bread crumbs
and bake until bubbly. Voila,
gourmet dining in 20 minutes.
You can become a genius at
developing your own recipes by
keeping a few key ingredients
in your pantry and sticking to
my foolproof plan. The follow-
ing procedure allows you room
to experiment, yet prevents ma-
jor disasters. I call this "Eileen's
Guide to Creative Cooking" or
"How to Flush Away Your Fail-
ures." With all these great in-
structions, you'll either be the

Vegetables: Carrots, peas,
tomatoes, green beans, mixed
vegetables, green or red pep-
pers, celery, onions, artichoke
hearts, water chestnuts, broc-
coli.

Sauces: (Add approximately 1/3
to 1/2 c. non-dairy creamer or
water to the soups) Chicken,
beef, mushroom or tomato soup.
Seasoned tomato sauce,
Spaghetti sauce, canned gravy.

Seasonings: salt, paprika, gar-
lic or onion salt, soy sauce, chili
powder, pepper, Worcestershire
sauce, oregano, basil, tarragon.

Toppings: Bread crumbs, grat-
ed cheese, olives, oyster crack-
ers, cornflake crumbs.
Just in case you prefer the
ready to do recipes, here are a
few favorites:

BUSY COOKS page 112

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