Bathing Safety For The Entire Family. More than 5,000 children are scalded by hot water in the tub each year, according to the National Safe Kids Campaign, prompting manufacturers to respond with several engineering breakthroughs. One innovation from Grohe is Grohmix, a thermostatic valve for showers and tubs that allows you to preset the temperature anywhere between 60 and 110 degrees. A safety stop set at 100 degrees pre- vents children from accidentally scalding themselves. The Grohmix also is a pressure balancing valve, which prevents temperature shocks from sudden pressure changes in cold or hot water. Whether a toilet is flushed or dishwasher turned on, your shower is never interrupted. Almost all 50 states now require that these types of safety valves by used in all new con- struction. For more information on these and other quality plumbing products, visit the areas newest bath showroom or call Advance Plumbing Supply Co. Walled lake, (810) 669-7474. GROHE ADVANCE PLUMBING SUPPLY CO. 1977 W. Maple Road, Walled Lake (Between Haggerty & Decker Rds.) (810) 669-7474 SO, DOWN LUMINA You Can Be A Wok Wizard PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS S tir-frying is one of the quickest, easiest ways to wok up a one-pot meal in a flash. Whether you're in the mood for Chinese, Italian, or Middle Eastern food or prefer more traditional American fare, the wok is the utensil you can use to prepare them all. Because of its wide surface area and even heating, the wok is an ideal pot for all kinds of cooking. It is great for steaming, sauteing, poaching, braising, and frying. Soups, stews, and casseroles can all be cooked in a wok. And even desserts like Can- died Brandied Apples, Ba- nanas and Almonds in Rum-Cream Sauce and Buttermilk Blini with Orange Sauce are no problem for wok wiz- ardry. Whip up appetizers like Hot 'n' Snappy Chicken Wings and Salsa Meatballs. Of course, there are the Chinese classics, such as Stir-Fried Chicken with Broccoli and Peanuts and Moroc- can Chicken. Linda Drachman, food writer and au- thor of 365 Ways to Wok offers the novice cook a chance to excel in wok cooking byproviding 365 easy to prepare recipes ranging from ap- petizers andsoups to entrees and desserts. SALSA MEATBALLS Stk. #7 $289 •3.1 V6 •Air •Speed Control •Auto Transmition/ Overdrive Per Month 24 Month Lease •Stereo Cassette •Floor Mats •Rear Defogger •All Season Radial Tires •Anti-Lock Brakes •Dual Air Bags Cauley Jack 4Liw65- 0;11ini%!owr comtviEwaLET Gee, Orchard Lake Road Between 14 and 15 Mile • West Bloomfield • (810) 855-9700 OPEN SATURDAYS 8:00-4:00 Hours: Mon. & Thurs. 8:30 a.m.-9 p.m.; Tues. 8:00 a.m.-6:00 p.m.; Wed., Fri. 8:30 a.m.-6 p.m. • Lessee is responsible for excessive wear and tear. Total pymt. under lease is 56.936. Due at lease inception is first month's payment, refundable security deposit of 5325 plus 6% use tax, license and title extra. All manufacturers incentives assigned to dealer, 24,000 miles allowed, 15c per mile over or higher mileage lease available. Based on approved credit. Good Selection. 2 tablespoons olive oil 1 medium green bell pepper, chopped 1 medium onion, chopped 1 garlic clove, minced 1 & 1/2 pounds ground chuck (80 percent lean) 1/2 cup dry bread crumbs 1/2 cup tomato juice 1/2 teaspoon salt 1/4 teaspoon pepper 1 (12-ounce) bottle mild thick and chunky salsa 1 (7-ounce) bottle beer 2 teaspoons Worcestershire sauce In a wok, heat olive oil over high heat until hot, swirling to coat sides of pan. Add bell pepper, onion, and garlic and cook, stir- ring, until softened, 3 to 4 min- utes. Meanwhile, in a large bowl, combine ground chuck, bread crumbs, tomato juice, salt, and pepper. Mix well until blended. Shape into 1-inch balls. Add salsa, beer, and Worces- tershire sauce to wok. Bring to a boil, then reduce to a simmer. Add meatballs, cover and cook 45 minutes. Serves 6. EVERY BEAN IMAGINABLE SOUP 1 (20-ounce) package 15 Bean Soup Mix (seasoning packet removed), rinsed well 2 carrots, quartered 1 large onion, quartered 1 celery rib, quartered 2 (14 and 1/2 ounce) cans chicken broth 2 teaspoons salt 1/2 teaspoon pepper 1 bay leaf Few drops of liquid smoke (optional) Place beans in a wok and add enough cold water to cover. Bring to a boil over high heat and cook 5 minutes. Remove from heat. Cover and let stand 1 hour. Drain beans into a colander. Return to wok. In a blender or food processor, puree carrots, onion, and celery until finely chopped. Add to beans in wok. Add chicken broth, salt, pepper, bay leaf, liquid smoke, and cold water to cov- er. Return wok to high heat. Bring to a boil, skimming occasionally. Reduce heat to low. Cover and cook until beans are tender, 1 & 1/2 to 2 hours. Serves 6. BLACKENED TUNA STEAKS 1/4 cup orange juice 1/4 cup white wine vinegar 1 tablespoon honey 1/4 cup olive oil 1 teaspoon paprika 1 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon salt 1 & 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried 1 & 1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried 1/2 teaspoon onion powder 1/2 teaspoon cayenne 4 tuna steaks, 8 ounces each In a small bowl, combine orange juice, vinegar, and honey. Whisk to blend well. In a shallow dish, combine olive oil, paprika, pepper, garlic powder, salt, thyme, oregano, onion powder, and cayenne. Blend well. Brush seasoned oil onto both sides of tuna steaks. Heat wok over high heat until very hot. Arrange coated tuna steaks extending up sides of pan WOK WIZARD page 112 c