Join Us .. .

as the Michigan Region of
Women's American ORT

Proudly Honors

Lois & Dr. Hershel Sandberg

Hot, Cold Beverages
Really Hit The Spot

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

I

at

Tribute '95 Gala

Tuesday Evening, October 24, 1995

Cocktails & Hors d'oeuvres 6:30 p.m. Dinner 7:30 p.m.

Congregation Shaarey Zedek

Proceeds from this event will fund the Lois and Dr.
Hershel Sandberg room in the Hermelin College
of Science and Technology in Natanya, Israel.

TIPS TO HELP WITH THE
FOLLOWING RECIPES
To make double strength cof-
fee: Measure twice as much
ground coffee as you normally use
with the same amount of cold wa-
ter. Allow the coffee to cool after
brewing. Keep refrigerated in a
covered container until you are
ready to use it. This coffee can be
kept refrigerated for up to a week.

For reservations and information, call the

ORT office at (810) 855-9820

Practically
Everything

20'
/ Off

October 13-31

Show Your AARP Card...
To Receive Discount!

• Shopping Service
• Home Re-Sale Preparation
• Utilizing Present Furniture

Hours: Mon.-Sat. 10-5:30, Fri. 10-8

74e Dalt V/04,fterett

7,

Soldier .5&I#

3947 W. 12 Mile Berkley

(810)543-3115

Afford

810-737-5186

am not by nature a coffee
drinker. In fact, if I can avoid
the stuff, I do. Don't get me
wrong, I love the rich, full bod-
ied aroma of coffee brewing; I just
can't get past the bitter taste
when I try drinking a cup of it.
I've tried adding enough sweet-
eners to put a normal 5 year old
into sugar shock, still no good.
The cream and milk route didn't
help either. I still felt like I was
drinking river water. I was ready
to admit defeat when I discovered
flavored coffee drinks.
I'm not talking about those
cute little packages in the super-
market that promise to take you
on a romantic trip to cappichino
or espresso land. This stuff is still
coffee. I'm talking about fun
drinks that have all the full fla-
vor of coffee but none of the bit-
terness.
O.K., so adding ice cream
and/or flavoring is cheating a lit-
tle bit. I guess Juan Valdez will
have to brand me a heretic. These
are great for after dinner or as a
treat when you feel like some-
thing a little different. The best
part of these recipes is that it only
takes a few minutes to get the in-
gredients together and mix them
up.

Touch A Life.
The United Way.

To make a simple sugar syrup:
Simmer together equal amounts
of sugar and water for 5 minutes
until the sugar is dissolved. Cool
and store in a covered jar in the
refrigerator. You can store this
indefinitely in the refrigerator.

CAFE OLE

3/4 cup firmly packed brown
sugar
1/4 cup unsweetened cocoa
2 teaspoons ground cinnamon
4 cups brewed coffee
sweetened whipped cream

Stir brown sugar, cocoa and
cinnamon into hot coffee, blend
well to dissolve. Pour into indi-
vidual mugs and top with
whipped cream. Serves 4. Can be
doubled.

WHIPPED SPICE
COFFEE

1 cup double strength coffee
1/4 teaspoon cinnamon

1/4 t. nutmeg
1 teaspoon vanilla extract
1 cup vanilla ice cream

Combine all the ingredients in
a blender and mix on high speed
for about 30 seconds. Pour into 2
glasses. Sprinkle the top with
nutmeg or cinnamon. This can be
doubled or tripled.

CHOCOLATE
RASPBERRY CREME
COOLER

1 cup double strength coffee
1 tablespoon raspberry syrup
2 tablespoon chocolate syrup
3/4 cup milk
1 cup ice cubes (about 6 cubes)
sweetened whipped cream
fresh raspberries

Combine coffee and syrups in
a tall glass. Stir until chocolate is
dissolved. Add the milk and stir
until blended. Add ice cubes and
top with sweetened whipped
cream and raspberries. Serves 1.
This can be doubled or tripled.

BANANA-RAMA

1/2 ripe banana cut into 4 pieces
2 tablespoons chocolate syrup
1 1/2 cups vanilla ice cream or
frozen yogurt
3/4 cup double strength coffee
1 teaspoon almond extract
chocolate shavings

Combine all the ingredients in
a blended and whip on high
speed for 30 to 40 seconds or un-
til smooth. Pour into 2 glasses
and top with chocolate shavings.
Serves 2. Can be doubled or
tripled.

ORANGE CREME
TWISTER

2 cups double strength coffee
1/2 teaspoon orange extract
112 cup orange juice
1 cup frozen vanilla yogurt
orange peel

Mix all the ingredients except
the orange peel in a blender. Mix
at high speed until smooth. Pour
into 2 glasses and garnish with
orange peel. This can be doubled.

Eileen Goltz 1995