The hot season's are here!
We at MarioMax are ready to share with
you the exciting new spring and summer
collection.
Preheat the oven to 400 de-
grees.
Do not peel the onions. Rub the
outer skins well with the olive oil.
Set them in an oiled baking pan,
sprinkle with salt and
STYLIST: MARIO
STYLIST: VERA
pepper, and bake for about one
hour, until soft and golden. Serve
warm at room temperature.
Variation: Cut the onions in
half vertically, through the blos-
som and root ends, rub with the
olive oil, and proceed as de-
scribed. Serves 2 to 4.
STYLIST: MAX
STYLIST: VERA
HAZELNUT AND
ALMOND BISCOTTI
•
2 cups unbleached all-purpose
flour
1 cup sugar
pinch salt
1 teaspoon baking soda
2 and 1/2 teaspoons anise seeds
3 large eggs, room temperature
1/2 cup shelled hazelnuts, toasted
1/2 cup unblanched almonds,
toasted
Set the dry ingredients in the
bowl of a heavy-duty mixer. Add
the eggs, and mix with the pad-
dle until the dough comes to-
gether. Sprinkle in the nuts in
two additions. The dotigh will be
soft and sticky. Knead it briefly
on a lightly floured towel, and
leave to rest for 5 minutes.
Preheat the oven to 350 de-
grees. Butter and flour or line
with parchment paper two bak-
ing sheets that are at least 15
inches long. Divide the dough
into three pieces. Roll each piece
out on a lightly floured surface to
form a 14-inch long, 2-inch wide
log. Place them at least 3 inches
apart on the prepared baking
sheets.
Bake the logs for 30 minutes,
until light golden. Remove from
the oven and let cool until they
are comfortable to handle, about
10 minutes. Cut the logs diago-
nally into 1/2 inch thick slices,
and lay them, cut side up, on the
baking sheets. Return them to
the oven and bake for another 7
minutes on each side until gold-
en. Cool on racks. Makes about
48.
TOASTED GARLIC
BREAD
6 slices country-style bread, cut
1/2 to 3/4 inch thick and halved
2 cloves garlic, lightly crushed
1/4 cup extra-virgin olive oil
Sea salt
Grill or broil the bread on each
side by setting the slices 4 to 6
inches from the heat source.
Rub each slice with a crushed
garlic clove, letting it release its
fragrance and juices into the
bread. Drizzle the bread with
olive oil and then sprinkle with
the salt. Serve warm, if you can.
Serves 4 to 6.
STYLIST: BECKY
time for fun, style
with brilliantine and
add natural sun
STYLIST: GRETCHEN
bleached hi-lites!
STYLIST: CHERYL
STYLIST: CHERYL
Looking forward to styling
you in our new and exciting
salon, just a few steps away
STYLIST: FIAZ
in Crosswinds, scheduled to
open October 1, 1996.
STYLIST: MICHAEL
855- sc•5 5
4301 Orchard Lake Rd. • West Bloomfield
OSCAR
BRAUN'S PEN
oe
_ Great Cover-Up
LINCOLN TOWERS SUITE 111 968-5858
e
Custom Window Treatments
15075 W. Lincoln (1012 MILE) Mon. thru Fri. 10-4
SALE
One Block East of Greenfield
Closed Sat.
PARKER
K-45 KITCHEN-AID MIXERS WATERMAN • CROSS • LAMY
NOW ONLY $169.50
MONT BLANC
FOUNTAIN PENS
kliSTDI ELPANASON IC
40% OFF
$250.00 #144 NOW $149.95
1X lb.BREAD MAKERS $166
SEIKO WATCHES 40-50% OFF
CORDLESS TELEPHONE
FOOD PROCESSORS
Cuisinart
NORELCO $3888
TRIPLE HEAD SHAVERS
SONY - RCA
TV'S
• Horizontals
• Verticals
• Pleated Shades
PLAQUE
REMOVER
BRAUN
TOOTHBRUSH ON SALE
;• Fabric Toppers
$139.95 SONICARE
TOOTHBRUSH $89.77
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Most
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Temples,
Hotels
and the Halls
Of Your
Choice
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CATERERS
CLASSIC CUISINE
Approved by Council of Orthodox Rabbis
PHILIP TEWEL
Food and Beverage Director
(810) 6614050
Farmington Hills, Michigan
.
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prior to issue date.
As for the men it's
r
810-661-8156
Farmington Hills, Michigan
maza
445-6080
FR EE
Professional measures
& design consultation
L with no obligation
rn
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CD
ARNOLD
Automotive Group Ltd.
Gratiot Ave. at 12 Mile Road, Roseville, Michigan
Just 25 minutes from the Birmingham/Bloomfield area
of of 1-696"
445-6000
137