DELIGHTFUL page 96 IMPORTED FOODS The Finest Imported Foods From Around The World 27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrup Village, Mi • (810) 552-9898 • Fax (810) 552-9815 YOUR ISRAELI SUPERMARKET CONNECTION? T LMA SEM Fruit Filled Pastries Instant Soups Rice Pilaf Falafel Mix CousCous Hoummous Tehina, Falafel Sahleb 1* 1 FRESH AC HVA Breads, Pitas, Hoummous, Tabouli and more. 11111•11 I ■ 11 NMI I MILI KOSHER CUISINE Plain Halva Pistachio Halva Fruit Syrups Gift Boxed Halva BUY I GET I FREE! $6.99 Savings LITE Wafers offees & Teas Chocolate Bars Candies 4 Fingers Pesek-Zma • Chicken Breast Cutlets • Chicken Breast Nuggets • Breast of Chicken A La Louie • Breast of Chicken A La Kiev • Breast of Chicken Florentine • Turkey Breast Cutlets j FRESH Ground Coffees, Teas, Cheeses, Pastries CARME L Pure Grape Juices Baking Dates Fresh Cup Dates AND OR ! 141 Fireside Services nth Oh Stalk = IMITE111011Mill1001b1"— ,Mh • Installation & Service • Gas Grills & Gas Logs BBQ SERVICE $3900 with this ad • "parts extra • expires 6-30-95 7= • ' 777- • 810)543-6389 imitT111:*01 m CF Cancer Prevention Tips • Eat foods high in fiber and low in fat • Include fresh fruits, vegetables and whole grain cereals in your diet • If you drink alcoholic beverages, do so only in moderation • Don't smoke or use tobacco in any form • Avoid unnecessary X-rays C/D LL • Avoid too much sunlight; use sunscreens • Take estrogens only as long as necessary For More Information: CC H- 1,1 Call toll-free 1-800-4-CANCER LU F- 9 8 .1th (•1 , 1111,11111,,l1 recipes for Chef Smatzny that can be prepared in accordance with the Jewish dietary laws: FLOATING ISLAND PUDDING 1 whole large egg 113 cup granulated sugar 1/3 cup unsweetened cocoa 1 cup pastry flour, sifted 3 oz. semi-sweet chocolate 2 cups heavy cream 1/2 cup apricot jam Preheat oven to 350 °F (810°C.) Grease 10-in. (25-cm) springform cake pan with oil. Line with sheet of oiled waxed paper; set aside. Place egg yolks and whole egg in mixing bowl. Add 3 tbsp. (45 mL) granulated sugar and beat with electric hand mixer 3 to 4 minutes until thick. Incorporate cocoa using spatula. In separate bowl, beat egg whites until stiff. Add remain- ing granulated sugar and con- tinue beating to incorporated. Heat milk in top of a metal Fold into cocoa mixture. double broiler over direct heat, Sift flour over cocoa mixture until tiny bubbles form around and fold in using spatula. Pour the edge. In small bowl, using batter into prepared mold and rotary beater, beat egg yolks, 1/3 bake 35 minutes or until cake cup sugar and dash salt. Slowly tests done. beat hot milk into egg mixture. Remove cake from oven and Pour back into top of double boil- let cool slightly in pan. Turn up- er. side-down onto wire rack and Place over gently simmering carefully remove mold. Slowly water. (Water in lower part of peel off waxed paper. Cool com- double boiler should not touch pletely. upper part). Cook, stirring con- Using long knife, slice cake stantly, until a thin coating evenly to make 2 layers. Set forms on metal spoon - 8 to 10 aside. minutes. Pour immediately into Melt chocolate in double boil- a medium bowl. Set bowl in cold er and cool. Beat cream until water. quite stiff, then fold in chocolate. To assemble cake, place bot- When cool, add vanilla. Place sheet of waxed paper directly on tom layer on platter and spread surface. Refrigerate several with half of jam. Cover with lay- hours. Meanwhile, in large elec- er of chocolate whipped cream. tric mixer bowl, let whites warm Set top cake layer in place and to room temperature - about 1 spread with remaining jam and hour. Lightly butter inside of a chocolate cream. Use pastry bag 6-cup mold. Preheat oven to for decorative effect. Chill and serve. 350F. Meringue: At high speed, beat whites with cream of tarter and salt until foamy. Beat in 1/2 cup WHITE CHOCOLATE sugar, 2 tablespoons at a time; MOUSSE beat after each addition. Beat Yield 4-6 until stiff peaks form when bat- ter is slowly raised. Spoon into 1/2 pint whipped topping mold. Press to remove air pock- 1/2 pint heavy cream 4 soup spoons powdered sugar ets. Place in deep pan. Add boil- 1/2 lb. white chocolate (melted Whip heavy cream with pow- ing water 1 3/4 inches deep. dered sugar till stiff. Combine Bake uncovered, 25 minutes, or until knife inserted in center whipped topping heavy cream comes out clean. Cool on rack 5 and chocolate. Then pipe into minutes. Spoon custard into dessert glasses, sprinkle with serving dish. With spatula, grated white chocolate. loosen edge of mold. Unmold on custard. PRALINE CREAM PIE Sprinkle 1/4 cup sugar over bottom of small heavy skillet. Yield 4-6 With spoon, stir occasionally 9" pie shell with dough over low heat until sugar turns (1) unbaked. to a golden syrup. Slowly stir in 8 whole eggs hot water; stir to melt sugar. 6 Tbs of brow sugar Spoon over meringue. Refriger- 8 Tbs praline liqueur ate 1 hour. Decorate with 1/2 pint heavy cream Whip eggs till creamy, then berries. Serves 8. add brown sugar and whip fur- ther for about 10 minutes till CHOCOLATE LAYER sugar is dissolved. Then add CAKE whipped heavy cream and stir till smooth texture, flavor with praline liqueur and fill in pie Serves 8 to 10 shell. Bake for about 30 minutes 10 large eggs, separated at 290 F. Custard Sauce 2 cups milk 4 egg yolks 1/3 cup sugar dash salt 3/4 teaspoon vanilla extract Meringue 4 egg whites (1/2 cup) 1/8 teaspoon cream of tartar dash salt 1/2 cup sugar boiling water Carmel Syrup 1/4 cup sugar 1/4 cup hot water 8 large strawberries, washed with hulls left on