CRUISE CUISINE page 86 UNIVERSAL WATCH REPAIR 1 onion, minced 2 garlic cloves, minced 1 cup chicken broth 1 large sprig fresh rosemary salt and pepper, to taste 1 pound spaghetti, cooked according to package directions Heat the oil in a 3 quart casserole or Dutch oven. Add the chicken pieces, in batches if necessary to prevent crowding, and brown on all sides. Remove the chicken pieces with a slotted spoon and set aside. Add the onion and garlic to the casserole and saute until gold- en and translucent, about 5 min- utes. Add the chicken and remain- ing ingredients (except spaghet- ti) and simmer, partially covered, 20 minutes, or until chicken is cooked through. Remove the rose- mary sprig. Serve with the cooked spaghetti. Serves four. SPAGHETTI WITH OLIVES AND CAPERS Starting at 1 cup pitted black olives 1 tablespoon capers 1 garlic clove 2 anchovy fillets 1/2 tablespoon freshly squeezed lemon juice 6 tablespoons olive oil 1 pound dried spaghetti, cooked according to package directions (retail value $1 50oo-$3509 `Trade in gour old watch! 5J.N - Seiko Pulsar Longines Bulova And Many More! Citizen 358-2211 28411 NORTHWESTERN HWY., AT BECK RD., SUITE 250, SOUTHFIELD 00e) _ Great Cover-Up „:?A- Custom Window Treatments • Bloom co Bloom • • Registered Electrologists • Come and let us remove your unwanted hair problem and improve your appearance. •Horizontals •Verticals •Pleated Shades • Wood Blinds •Fabric Toppers •Silhouette r 88 810-661-8156 Farmington Hills, Michigan FREE Professional measures & design consultation with no obligation Near 12 Mile Rd. bet. Evergreen & Southfield 559-1969 Appt, Only, Ask For Shirlee or Debby Heating and Air Conditioning Ask about our Preventive Maintenance Program 810-335-4555 24 HOUR EMERGENCYSERVICE Place the' olives, capers, garlic, and anchovies in the container of a blender or food processor. Add the lemon juice and pulse gently to combine. With the motor running, driz- zle the olive oil into the olive mix- ture a tablespoon at a time until the mixture is thickened and emulsified. Serve over hot cooked spaghetti. Serves four. SPAGHETTI WITH EGGPLANT AND RICOTTA 2 cloves garlic, pressed or minced 1/4 teaspoon crushed red pepper 1/2 cup olive oil 2 pounds eggplant, peeled, diced 1 to 2 inches, salted, drained, and wrung of excess water 1 pound spaghetti 1/4 cup Italian parsley, chopped 25 fresh basil leaves 3 tablespoons ricotta 2 tablespoons grated parmesan cheese Put the garlic and pepper in the oil in a frying pan over medium heat. Saute briefly, about a minute. Then add the eggplant. Saute, stirring constantly, until the eggplant is lightly browned on all sides, about 10 minutes. Cover. Keep warm. Bring the pasta water to a boil. Cook the spaghetti, drain, and toss with the eggplant over low heat. Add the parsley and basil, then the ricotta and parmesan, tossing until all ingredients are thoroughly mixed. Serves four.