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RESIDENTIAL & COMMERCIAL

SINCE 1971

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❑ INSTALLATIONS
❑ DRAINAGE
❑ PIPE PULLER MACHINE
FOR HIRE

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Harsen's Island

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Westland, MI 48185
A Berkley, MI 48072
S OPEN 7 DAYS
NO HASSLE RETURN

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EILEEN GOLTZ
SPECIAL TO THE JEWISH NEWS

W

hen I was growing up,
the only ways that I
would eat potatoes was
if they had been cut up
and boiled in oil or if they had
been mashed within an inch of
their lives. I realized that the fries
would inevitably end up on my
hips and give me zits, but I didn't
care because a chocolate milk
shake could protect me. I still love
potatoes, but unfortunately all
the stuff I put on them doesn't
like me. Being an uncomfortably
tight size 10, I tend to watch
every minuscule piece of any-
thing that goes in my mouth. (Ac-
tually I don't even have to eat the
food to gain weight. Sometimes
it goes straight from my plate
right to my thighs.)
Potatoes are a great vegetable.
They're low in calories, cheap to
buy, and most important they're
available all year round. You'll

353-2200

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HARVARD ROW MALL
21774 WEST 11 MILE RD.
SOUTHFIELD, MI 48076

EXTRACTIONS
DENTURES & PARTIALS
RELINES & REPAIRS

QUALITY DENTURES AT AFFORDABLE PRICES
30 YEARS' EXPERIENCE

Underground Sprinklers
Custom Outdoor Lighting
Residential ■ Commercial

never hear a produce clerk say
`Tm sorry, madam, we won't have
potatoes in until the end of May;
they're not in season this time of
year." It's also really, really hard
to ruin a potato you're cooking.
The only drawback that I can see
about potatoes is that for the
most part the way they are usu-
ally prepared is boring.
The following recipes have di-
rections that are easy to follow,
ingredients that were readily
available and most important
they taste great.

CHEESY POTATO PUFFS
lc. mashed potatoes

1/2 c. grated Cheddar cheese
1/4 c. chopped parsley
1 t. caraway seeds
3/4 t. salt
1/4 t. cayenne pepper
1/2 c. dried bread crumbs
1 large egg
3 cups vegetable oil for frying
spicy hot mustard

525.3733

The Bright Idea:

102

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Perennial Potato
Can Be Tasty

DENTURE
CENTER

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* ASOLO * MERRILL * KELTY * TEVA *

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In a medium bowl, combine
the mashed potatoes, Cheddar
cheese, parsley, caraway seeds,
salt and cayenne pepper. Shape
the mixture, 1 tablespoon at a
time, into balls. Roll the potato
balls in the bread crumbs, then
in the beaten egg, and again in
the bread crumbs. In a 2-quart
POTATO page 104

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