IMPORTED FOODS
The Finest Imported Foods From Around The World
27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrop Village, Mi • (810) 552-9898 • Fax (810) 552-9815
YOUR ISRAELI
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SILVER GOAT CHEVRE I SILVER GOAT CHEESE SPREAD
100% Imported Goat Cheese 5.5 oz.:
Buy I get I FREE!
I
With this coupon .• Offer expires June 2, 1995
1
4.99saving s
BLACK BEER
(Blue, Plain or Garlic) 5 oz.
Buy I get I FREE!
•
$4•99
savings
With this coupon • Offer expires June 2, 1995
1MALT- ttimii GALILEE
Est- SPREAD
1
(Case of 24)
I 1 oz.
(Plain, Smoked Salmon or Garlic) 5 oz.
Buy I get I FREE!
9.99savin gs
$2 I .99savings
With this coupon • Offer expires June 2, 1995
L
HADAR TEA BISCUITS
With this coupon • Offer expires June 2, 1995
OSEM COUSCOUS
(Vanilla, Plain or Cocoa)
8 oz. bag
Buy I get I FREE!
99savings
With this coupon • Offer expires June 2, 1995
I
99°
savings
With this coupon • Offer expires June 2, 1995
SHIRT
NiSX —
Men's furnishings and occessories
19011 West Ten Mile Road
Southfield, Michigan 48075
(Between Southfield and Evergreen)
352.1080
Hours: Mon.-Sat. 9:30 a.m.-6 p.m.
Thursday
9:30 a.m.-7 p.m.
PARKING AND ENTRANCE IN REAR
Larry Paul makes
FURNITURE
NEW.
(Alston],
1,
I _accit toll 1g,
1tcfiilistiirig of new
or old I ['milk tre.
ollicc
I on lilt irc, l )ianos.
SPERBER'S
KOSHER CATERING
AT SPERBER'S YOU DON'T HAVE TO SPEND AN
EXTRAORDINARY AMOUNT OF MONEY TO HAVE AN
EXTRAORDINARY EXPERIENCE. WE MAKE EVERY EVENT
ABSOLUTELY UNFORGETTABLE, REGARDLESS OF SIZE OR
BUDGET. WE WORK WITH YOU, ITS THAT EASY.
1
For Free
Estimates
681-8280
BEYOND EXPECTATIONS,
AND WELL WITHIN REASON.
357-2910 !IN? 661-5151
OFFICE
1 1
I 1 JEWISH CENTER
Advertising in the Jewish News
gets results. Plae e ) your ad today!
Call (810) 354-6060
IMA AT1ON
'3". '"="A'4"
L
CENTERPIECES
SIGNS
SIGN IN BOARDS
BARBARA WIENER
810-851-4228
The Kennedy Clan
And Farm Cooking
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
T
he grand tradition of hos-
pitality that former First
Lady, Jacqueline
Kennedy, demonstrated to
the nation and the world was
learned at Hammersmith Farm,
the summer home of her youth,
in Newport, Rhode Island.
The Farm is now one of the
most popular tourist attractions
in Newport.
During a recent visit to New-
port, I visited the Farm and
found a delightful cookbook, The
Hammersmith Farm Cookbook,
featuring many of the recipes
served to guests and to the
Kennedys while they were at the
Farm and in the White House.
JACQUELINE
KENNEDY'S CREME
BRULEE
1-inch piece vanilla bean or 1/4
tsp. vanilla extract
3 cups heavy cream
6 egg yolks
6 tbs. granulated sugar
1/2 cup light brown sugar
If you are using the vanilla
bean, heat it with the cream in
a double boiler.
In a large bowl, beat the egg
yolks and granulated sugar un-
til the mixture is light and
creamy. If you have used vanil-
la bean, remove it from the
cream now. Stir the warm cream
into the egg yolk mixture very
slowly.
Return the mixture to the
double boiler, and cook until the
custard coats the spoon, stirring
constantly. If you are using the
vanilla extract, add it now. Pour
into a 2-quart heatproof casse-
role. Put in the refrigerator, and
chill for several hours. When
ready to serve, sprinkle the
brown sugar evenly over the top.
Have your broiler preheated.
Place the casserole in a pan of
crushed ice, and place under the
broiler until the sugar melts and
caramelizes. It must be watched
very carefully, so that the sugar
will not burn. Serve immediate-
ly. Serves 6.
PRESIDENT KENNEDY'S
HOT FRUIT DESSERT
3 oranges
3 lemons
1 1/2 cups light brown sugar
3 No. 1 cans apricots
3 No. 1 cans pineapple pieces
3 No. 1 cans peaches
3 No. 2 cans pitted Bing cherries
Sour cream
Grate the rinds of the oranges
and lemons into the sugar. Drain
the liquid from the canned fruit.
Slice the oranges and lemons
very thin. Spread fruits, layer by
layer, including the oranges and
lemons, in a baking dish, sprin-
kling each layer with the sugar
mixture. Heat until very hot,
and serve topped with some sour
cream. Serves 12 to 15.
MARIA'S SPAGHETTI
4 lbs. lean ground meat
1 large onion, finely chopped
2 garlic cloves (leave whole and
mash into sauce when cooked)
2 11b. can whole peeled
tomatoes. (coarsely chopped,
pass juice through a sieve to
remove as many tomato seeds
as possible)
2-3 cups water
1 large can tomato paste
1 small carrot, halved
1 stalk celery with leaves
2 tbs. dried basil leaves or fresh
leaves coarsely chopped
2 bay leaves (discard after
cooking)
1/4 cup fresh chopped parsley
4 beef bouillon cubes
salt and white pepper to taste
1/2 cup white wine (optional)
1/2 stick unsalted margarine
parve
1 lb. cleaned mushrooms, could
also be added 10 min. before
sauce finishes simmering.
To keep fat content at a min-
imum saute meat in a heavy
saucepan without adding oils or
fats. Once meat has lost pink col-
or and begins to brown add
onion and garlic. Continue stir-
ring to prevent burning. When
meat is nicely browned add
wine, saute until all liquid evap-
orates. Add tomatoes, tomato
paste, water, bay leaves, basil,
carrot, celery stalk. Bring to boil,
lower heat to achieve a slow boil,
add bouillon. simmer, uncov-
ered, about 2 hours. Mash gar-
lic cloves into sauce. Adjust
seasonings. Remove carrots and
celery or mash them also into
sauce. Remove and discard any
fat which has floated to surface
of sauce. Just before pouring
over cooked spaghetti add mar-
garine (this gives it a wonderful
delicate flavor), and chopped
parsley.
Sauce can be frozen before
adding margarine and parsley.
Add them when reheating for
best flavor.
SCALLOPED TOMATOES
3 cups canned whole peeled
Italian-style tomatoes
1/4 cup chopped onion
1 tbs. brown sugar
1 tsp. salt
1/4 tsp. pepper
dash of nutmeg
1 3/4 cups toasted bread crumbs
Saute onions in butter until
golden. Add to tomatoes with
sugar, salt, pepper, nutmeg. Mix.
Place in buttered casserole, al-
ternating layer of tomatoes with
layers of bread crumbs, ending
with crumbs. Bake 30 minutes
at 350°