There Is Life
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
Showroom Hours: Monday-Friday 11-5 • Saturday 11-3 • or by appointment
3160 Haggerty Rd. • West Bloomfield • 48323 • 810-624-7300
Nour ovir\ road.
900 5 DOOR
2 c. green onions, chopped
•Eighty Eight 36 moth dosed end lease based cn approved
crecirt. Option to purchase at lease end at a price to be de-
termined at inceptor 1st month's payment, sec. dep., acq.
fee, tax, tide, plates, destination, 6% use tax. Cap cost re-
duction 51125. Total obigaiial is payment times tern. Lessee
respcnstie kxmesswtssrand tea. 15c per mie wer 12403.
36 Month Lease
$999 Down Payment
- 36 mo. lease. 5999 cap cost reduction, option to purchase
at lease end determined at lease inception. Plus 1st months
payment, security deposit (pymt rounded to nearest 550), 5450
acq. fee, tax, title, license. 52,047.54 due at sicgring. Lessee re-
sponsibie for excess wear and tear. 15c per mile over 12,000
miles per year.
' Accent 84 month dosed end lease 9.5% APR,
title, tax, plates, all rebates to dealers.
On Telegraph atlhe 11110)
Tel-12 Mall, Southfield tu
On Telegraph at the
Tel-12 Mall, Southfield
On Telegraph at the
Tel-12 Mall, Southfield
TH E D E TRO
20 to 30 min. until golden. Cut
in slices to serve. Serves 6 to 8.
3 1/2 cup grated zucchini
3 eggs beaten
1/3 cup flour
1/2 cup grated parmesan
1/2 cup mozzarella, shredded
1/2 teaspoon dried basil
Pre-heat oven 350. Salt zucchi-
ni lightly and let sit 15 min.
Squeeze out all the excess mois-
ture. Combine all ingredients
and spread into and oiled 9x13
baking pan. Bake 25 min. un-
Brush top with oil and broil
under moderate heat 3 to 5 min.
Pile all you favorite pizza top-
pings (tomato sauce, olives,
sauteed mushrooms, green or
red pepper and mozzarella
cheese). Return to oven and
bake 25 min. Cut into squares
and serve. Serves 4 to 6.
rying to cut down on meat
consumption is tough.
Face it, there's something
almost sacrilegious about
non- chicken chicken soup. Veg-
etarians have my utmost re-
Most people love peas and
carrots but one mention of the
word vegetables or tofu in my
house and its every man for
himself. Unless they're dis-
guised in a sauce or hiding un-
der a noodle, they don't stand
I've had to become devious (a
trait no self respecting mother
should be without). I've learned
to sneak a mushroom in here
and a lima bean in there. Entire
meals are meatless and my
gourmets are clueless to the fact
that they're consuming foods
that are actually good for them.
Salads can also be your
friend. There's an endless array
of items that can be incorporat-
ed into a little lettuce and a few
cucumbers. If you're really brave
you can do away with the lettuce
We haven't given up meat en-
tirely in our house but we have
started to enjoy a much health-
ier eating style. There may be
hope for my guys yet, but rm not
holding my breath.
Hours: Tuesday, Wednesday, Friday 9-6, Monday & Thursday 9-9
3 heads broccoli, washed and
1 lb. mushrooms, sliced
1/2 cup butter or margarine
1 lb. shredded Swiss cheese
1/2 teaspoon salt
1 teaspoon paprika
4 tablespoons lemon juice
4 oz. toasted slivered almonds
6 eggs, beaten
1 teaspoon dill weed
24 sheets phyllo dough
1 1/2 cup melted butter or
KITCHEN SINK SALAD
Pre-heat oven 375. In a large
skillet melt 1/2 c. butter and
saute onions, broccoli and mush-
rooms. Add cheese, salt, pepper,
paprika, lemon juice, almonds,
eggs, and dill weed. Cook and
stir until blended. Remove from
Lay 6 sheets of phyllo one on
top of the other, buttering each
layer before you add the next
layer. Pla.ce 1/4 of the vegetable
mixture on half of the phyllo rec-
tangle. Roll as a jelly roll. Re-
peat with remaining dough and
vegetable mixture. Place seam
side down on baking sheet and
brush with melted butter. Cut
diagonally halfway through lay-
ers to make 2 inchepieces. Bake
Marinate potatoes, beans and
onions in salad dressing. Cov-
er and refrigerate several hours
or overnight. Drain vegetables
and save dressing. Just before
serving add the water chestnuts,
olives and artichoke hearts to
the marinated vegetables.
Arrange vegetables on top of
greens and garnish with toma-
to and egg wedges.
Toss lightly before serving
and pass the reserved dressing.
This is great with garlic bread.
You can add marinated mush-
rooms, cauliflower and green
olives. 4 servings.
5 small red potatoes, cooked and
1/2 lb. string beans, cooked and
2 medium onions, thinly sliced
1 can sliced water chestnuts
1 small can chopped black olives
1 can artichoke hearts
hard cooked tomato wedges
2 to 3 types salad greens approx.
2 cups bottled Italian dressing
Eileen Goltz 1996