IMPORTED FOODS
The Finest Imported Foods From Around The World
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New showroom has it all
including the sink
ADVANCE PLUMBING and HEATING SUPPLY CO.
After wholesaling plumbing
supplies for more than 70 years.
Advance Plumbing and Heating
Supply Co. has opened a retail
showroom in Walled Lake.
96
The 3,000 square foot showroom
at 1977 Maple Rd., between
Decker and Haggerty, features
hundreds of faucets and displays
with working showers, whirlpools,
toilets and sinks.
"You can actually see how
everything works," says Jeffrey
Moss, vice president.
"We feature high end brands
like Kohler, Grohe, Delta, Moen,
Oasis, Jason and Artistic Brass.
A licensed master plumber can
assist do-it-yourselfers and
answer questions on installation
and maintenance.
We also have an experienced
interior designer on staff to help
coordinate all of your bath and
kitchen ideas."
Moss' grandfather, Harry
Chernick, founded the business in
1920. Chernick's son-in-law and
the current president, Ron Moss,
joined in 1957. Advance expanded
to Walled Lake in 1990 when it
purchased Franklin Plumbing
Supply.
Store hours are 8-5 Mon.-Fri.
8-3 Sat. and by appointment.
Phone: 1-800-560-7474
How To Devour
Homegrown Tomatoes
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
I
t never fails You plant one or
two lousy tomato plants and
suddenly it's Jack and the
Bean Stalk revisited. These
plants must think it's
their job to provide me
with enough tomatoes
to give Campbells a
run for its money.
Well, I planted them and ac-
tually watered them when I re-
membered to so, I guess I might
as well face the awesome re-
sponsibility of using as many of
the tomatoes it bestows on my
family as I can. Or, at least as
many as I can until everyone at
the table absolutely refuses to
eat any more. At that point
everyone who looks even re-
motely like some one who likes
tomatoes will get to share in our
bounty.
When getting ready
to use your tomato
(either plain, in a
salad or cooked)
make sure its color
is a uniform deep
red. If there are still some
areas of the tomato that are
green, set it in a sunny dry spot
for two or three days and it
should ripen nicely. It's flesh
should be firm but not hard and
there should be no obvious bruis-
es or breaks in the skin. If the
tomato is mushy, forget it. It's
over ripened and should be
thrown out. Don't even think of
using it in a sauce because it's
taste has already been compro-
mised
Don't worry if the recipe calls
for peeling the tomato. There is
a simple method that's takes
about 3 minutes.
PEELING A TOMATO
1. Place a deep pan
of water on the
stove and bring to a
low boil.
2. Cut an X on the bottom of the
tomato, making sure to cut the
skin but not going to deeply into
the tomato.
3. Place the tomato into the boil-
ing water and let sit 15 to 20
seconds.
4. Remove tomato from water
and rinse with cool water and
then peel the skin off stating
at the X.
BASIC TOMATO SAUCE
1 medium onion, diced
1J2 cup olive oil
3 pounds ripe tomatoes, peeled
and diced
1 medium carrot peeled and cut
up
1 tablespoon dried parsley or 3
tablespoons fresh , chopped
2 cloves garlic
1 teaspoon salt
1/2 teaspoon dried basil
2 celery stalks, cut up
Place the onion and 1/4 cup of
the olive oil in the bot-
tom of a large sauce
pan. Saute the onion
until it's lightly brown.
Add the tomatoes, car-
rot, parsley, garlic salt, basil and
celery. Cook, covered, over a
medium heat, stirring occasion-
ally for 35 to 40 minutes or until
all the vegetables are soft. At this
point you can leave the vegetable
pieces the size they are, mash
them, run the entire batch in a
food processor or strain the sauce
through a sieve. If the sauce is
too thin, return it to the heat and
cook until thickened. When
you're happy with the consis-
tency remove from heat and add
the remaining oil. Stir well. At
this point you can adjust
the seasoning by adding
additional spices, veg-
etables (mushrooms,
sauted onions, etc.) or
cooked meat and serve with pas-
ta or other dishes. Makes 3 cups.
This can be doubled or tripled
but you will need to increase the
cooking time for the sauce.
TOMATO DILL SALSA
1 cup plain yogurt
1 cup peeled, seeded and
chopped tomatoes, well
drained
1/4 cup peeled, seeded, diced
cucumber, well drained
1/4 cup minced fresh dill
114 teaspoon salt
114 teaspoon ground pepper
Pita bread
olive oil
dried basil
In a large bowl combine the yo-
gurt, tomatoes, cucumber and
dill. Mix well. Add the salt
and pepper. This should
set up for about 1 hour
before using. Drain if
necessary before using.
Cut the pita into wedges,
brush the insides with olive oil,
sprinkle a little dried basil on
them and toast lightly. Serve
with the salsa.
RED PEPPER AND
PECAN STUFFED
TOMATOES
6 large tomatoes
1 small red pepper diced
16 ounces cottage cheese,
drained
1/2 cup pecan pieces
6 whole pecan pieces
TOMATOES page 98