DISTINCTIVE page 128 A perfect gift... A subscription to THE JEWISH 4 ANNETTE'S / A UNIQUE BOUTIQUE NEWS A Specialty Shoppe Catemig to 117 onlen's I11ti1note Fashion Needs Appointments suggested (810) 680-1600 M-Sat. 10-5 Thurs. 10-7 1-810-354-6620 3646 Rochester Rd. • Tro • Centur Plaza between Bi: Beaver and Wattles OCTOBER FALL SALE 4CT 14 Kt. Yellow Gold & Genuine AMON') TENNIS BRACELET *All diamond weights and bracelet styles available at comparable savings. 30% OFF Thurs., Oct. 12, Fri., Oct. 13, Sat., Oct. 14 Bras (In Stock Only) Sleepwear Robes On The Go Wear Roslyn's Intimate Apparel Applegate Square Northwestern and Inkster Road 810-353 -5522 U) LU Designers LU I-- CD Manufacturers TRUST YOUR NEXT CATERED AFFAIR TO THE FINEST KOSHER CATERER 0 8I0•348-64 0 201 EAST MAIN STREET ON HUTTON • DOWNTOWN NORTHVILLE CC F- 130 The Bright Idea: Give a Gift Subscription We Cater At Most Synagogues, Temples, Hotels and the flails Of Your Choice 0 JEWEL 0 KOSHER CATERERS LU LU 0 THE JEWISH NEWS CLASSIC CUISINE Approved by Council of Orthodox Rabbis PHILIP TEWEL Food and Beverage Director (810) 661-4050 Farmington Bills Michigan , 3/3 tablespoon chopped fresh mint 1 tablespoon minced garlic salt and pepper to taste 2 pints cherry tomatoes, stemmed sprigs of basil and mint for garnish Pre heat oven to 350. Combine the ricotta, 1/3 cup fontina and Parmesan cheese in a mixing bowl. Add the red pepper flakes, orange zest, chopped basil, mint and garlic. Mix well. Season with salt and pepper to taste. This fill- ing can be made 1 day in advance. Cover and refrigerate. Cut a thin slice from the bottom of each toma- to so that the tomato will sit flat on the cookie sheet. Cut off the top of the tomato and scoop out the in- sides with a small spoon. Season the cavities generously with salt and pepper. Turn the tomatoes hollowed out side down on paper towels and drain for 15 minutes. Stuffthe tomatoes with the cheese filling, rounding the tops. Sprin- kle generously with the remain- ing fontina cheese. Place the tomatoes on a greased cookie sheets. Bake for 3 to 5 minutes. Remove and arrange on serving plate. Garnish with basil and mint sprigs. Serve hot. Makes about 40. TORTELLINI IN BALSAMIC VINAIGRETTE 1 package tricolor cheese filled tortellini 2 medium carrots, peeled, and sliced 2 cups broccoli florets 2 green onions, sliced 1 can sliced water chestnuts, drained 1 stalk celery, sliced Vinaigrette 114 cup balsamic or cider vinegar 1 tablespoon chopped fresh basil or 1 teaspoon dried 2 tablespoons olive oil 1/4 teaspoon paprika 1/8 teaspoon salt 1 clove garlic, minced Mix all the vinaigrette ingredi- ents and set aside. Cook and drain tortellini as per the directions on the package. Rinse with cold wa- ter and drain. Stir the vegetables into the warm tortellini. Pour vinaigrette over the tortellini mix- ture and mix gently. Serve im- mediately. Makes 4 main servings or 8 salad servings. COLESLAW WITH DII ;LED MAYONNAISE 1 green cabbage, about 2 pounds, shredded 2 carrots, grated 1 small red onion, diced 113 cup chopped fresh dill or 51/2 teaspoons dried lemon juice salt and pepper to taste Dilled Mayonnaise 1 cup mayonnaise 3 tablespoons chopped dill 1 teaspoon ground mustard seed 1/4 teaspoon paprika 1 teaspoon white horseradish, ground, optional Combine all the vegetables to- gether and set aside. In a smaller bowl combine all the ingredients for the dilled mayonnaise. Mix well. Pour over the cabbage mix- ture and stir. Makes 8 servings. Eileen Goltz 1995