■ •••‘,.

"N.N.

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about the
Heatherwood
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and now I'm living it!"

•

In terms of CD rates...
Things are looking up!

If you are considering renewing your CDs, give
PaineWebber a call. A full line of CDs issued by
banks and thrifts is available through PaineWebber.
CDs are available in maturities ranging from 3
months to 10 years and are covered by FDIC insur-
ance up to $100,000.

Term

Interest Rate

•6 Month

1 Year

2 Year

6.00% 6.09%
6.45z 6.45%
6.90% 6.90x

The interest rates and the Annual Percentage Yield (APY) are as of
2/06/95 and are subject to change. Interest will be paid out and
cannot remain on deposit in the account. A minimum deposit of
$1,000 is required. Each CD is a deposit obligation of a U.S. depos-
itory institution. The deposits are insured up to $100,000 per
depositor, per institution, by the FDIC. in most cases, early with-
drawal may not be permitted; however, CDs can be liquidated in
the secondary market subject to market conditions.

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(810) 350-1777

the

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Alan Gildenberg, Gerald E. Naftaly, PaineWebber
32300 Northwestern Highway, Suite 150
Farmington Hills, MI 92088
(810) 851-1001 or (800) 533-1407

Please send me more information on Certificates of Deposit.

1- 6ATHERWOOD

RETIREMENT COMMUNITY

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S tudio, 1 & 2 bedroom rental apartments

with services and amenities
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We invest in relationships?

THANK YOU

TO ALL MY FAMILY & FRIENDS
FOR YOUR CONTRIBUTIONS, GIFTS
AND CARDS DURING MY RECENT ILLNESS.

MIKE MUST

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Call The Jewish News Advertising
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TRUST YOUR NEXT CATERED AFFAIR TO THE FINEST KOSHER CATERER

(/)

We Cater At
Most
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122

PHILIP TEWEL

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AND HIS

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• 2000 fine china, crystal stemware,
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FLORIDA FRUIT page 120

ton. (Recipe is parve if reggiano
is omitted.)

2 Portobello mushrooms, each at
least 4 inches in diameter
2 tablespoons olive oil
2 tablespoons lime juice
Caribbe Rub*
2 cups fresh spinach leaves
salt and 1/4 teaspoon ground
nutmeg
2 ounces reggiano cheese, cut in
6 paper-thin slices
*May substitute mixture of 1
teaspoon lemon-pepper
seasoning and
1/2 teaspoon ground coriander

Oil broiler pan or spray with
non-stick vegetable spray. Pre-
heat broiler with rack placed 4 to
5 inches from hea',. Trim a thin
slice from mushroom stems to re-
move any soil. Remove stems
from mushroom caps by twisting
gently. Wash stems and caps un-
der cold running water and pat
dry with paper towels. Set on pa-
per towels, smooth side up, 2 to
3 minutes, to drain off water. In
small cup, whisk together olive
oil and lime juice. Brush liberal-
ly over all surfaces of mushroom
caps and stems. Sprinkle light-
ly with Caribbe Rub. Place on
prepared broiler pan and broil 2
to 3 minutes on each side, or un-
til browned and juicy. Mush-
rooms should remain firm inside.
Remove to warm platter and
keep warm or at room tempera-
ture while preparing spinach.
To wilt spinach: Add 2 table-
spoons water to mushroom juices
in broiler pan. Add washed
spinach leaves, a pinch of salt and
sprinkle with nutmeg. Stir, cov-
er with foil and place 6 inches
from preheated broiler. Cook 3 to
4 minutes until wilted.
To assemble: Place a whole
mushroom cap and stem on serv-
ing plate. Arrange half the
spinach around. Garnish with 3
slivers reggiano cheese. Repeat
with remaining ingredients.
Serves 2 as appetizer. Recipe
may be doubled.
Note: Vann's Caribbe Rub is a
certified kosher product available
in gourmet stores or from Vanns
Spices, 1238 East Joppa Road,
Baltimore, Md. 21286. Tel: (410)
583-1783

ROASTED TRI-COLOR
PEPPERS AND GARLIC
(Parve)

1 small green bell pepper, seeded
and stem removed
1 small red bell pepper, seeded,
stem removed
1 small yellow bell pepper,
seeded and stem removed
3 tablespoons olive oil
6 cloves garlic, coarsely chopped
2 tablespoons capers
fresh ground pepper
2 teaspoons kosher salt
1/4 cup finely chopped fresh basil
1 lemon, cut in 6 wedges

Preheat oven to 450 degrees.
Oil a baking pan using 1 table-
spoon of the olive oil. Wash and
wipe peppers. Cut each in half
through stem end. Brush on all
sides with remaining olive oil and
arrange, cut side down, on pre-
FLORIDA FRUIT page 124