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learwater, Fla., restau-
rants offer a fascinating
variety of good food served
in attractive and varied
surroundings. Guests may dine
in elegantly decorated dining
rooms or on open-air patios over-
looking the water.
Also, there are wonderful
places for fine dining all along
Clearwater Beach and
throughout the area which pro-
vide a romantic atmosphere for
that special occasion.
Visitors to Clearwater can
choose from a variety of ethnic
foods including Chinese, Fondue,
German, Italian, Japanese, Span-
ish and Thai. And for the Jewish
visitors there is a kosher Jewish
emporium called Jo-El's where
observant Jews can load up on
kosher products.
Seafood dishes reign supreme
in Clearwater with many "catch
of the day" selections on menus
at local restaurants. Also, .
there are interesting soups
in the area. For example,
Chef Gordon Robinson's
Cream of Onion Soup
Duchess at the Beach-
comber Restaurant is a winner
for a cold, rainy day in Detroit
and Bon Appetit's Artichoke Gaz-
pacho is a tasty treat anytime of
the year.
Below are some recipes from
Clearwater chefs that can be pre-
pared in accordance with the
Jewish dietary laws:
ARTICHOKE GAZPACHO
Serves 12
2 cups chopped artichoke hearts
2 cups ripe tomatoes, peeled,
seeded and diced
1 cup whole wheat bread, crust
removed and cubed
1 green bell pepper, diced
1 red bell pepper, diced
3 large cloves garlic chopped fine
1 small red onion
1 small cucumber peeled, seeded
and diced
Fresh ground black pepper,
cayenne pepper, salt and sugar
to taste
1/2 cup virgin olive oil
2 tablespoons red wine vinegar
1 quart of tomato juice
Soak bread in water. Squeeze
excess water and mix bread with
other ingredients.
Cover and chill thor-
oughly. Serve chilled.
CREAM OF
ONION SOUP
DUCHESS
2 Spanish onions,
grated
1 small carrot, grated
1 bunch of parsley, chopped fine
1 quart rich vegetable or fish
stock, hot
1 pint hot coffee cream
1/4 tsp. butter
4 ozs. flour
Melt butter in heavy pot and
blend in the flour. Boil onions
and carrots in stock for 10 min-
utes. Pour stock with onions and
carrots into the heavy pot.
Be sure the heavy pot is off
the burner when you do
this. Stir all the roux
into the stock; make
sure it is all dissolved.
Allow mixture to come to
a boil; it should thicken at
this time. Add coffee cream and
season with salt and pepper to
taste. Serve in soup cups, sprin-
kle with parsley and then sprin-
kle with grated Parmesan
cheese.
Serves 4.
SESAME CHICKEN
2 pounds boneless chicken
breast, cut in julienne strips
1/3 cup whole wheat flour
2 tsp. ground coriander
1 tsp. ground ginger
2/3 tsp. ground pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. olive oil
1 tbsp sesame oil
2 tbsp. toasted sesame seeds
1/3 cup lite soy sauce
3 dashes Worcestershire sauce
2-3 heads Bibb lettuce
24 mandarin orange segments
24 cashew halves
Lightly pound chicken and cut
into julienne strips. Combine
flour with seasonings and dust
chicken with flour. Heat oils in
skillet just until smoking point.
Add chicken, stirring constant-
ly to brown on all
sides. When almost
cooked, stir in
sesame seeds. Com-
bine soy sauce and
Worcestershire
sauce. Sprinkle on
chicken. Remove from heat and
stir until evenly covered. Serve
on Bibb lettuce garnished with
orange segments, cashew halves
and honey-mustard dressing.
Serves 4
SEAFOOD FRITTERS
Serves 8
4 lbs. fish (chopped in food
processor)
8 eggs
4 cups sugar
1 tbs. salt
1 tbs. thyme
4 oz. baking powder
12 jalapeno peppers
2 green peppers
2 cups salad oil
6 cups fish batter (1/2 flour, 1/2
breading)
Put fish through processor
along with green peppers and
jalapenos. Mix the rest of the in-
gredients (add fish batter last for
correct texture).