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PIZZA page 116

FABULOUS GRILLED
NECTARINE, BASIL &
PARMESAN PIZZA
(DAIRY)

Optional Interiors!
Optional Colors!
Optional Finishes!

1 (5-6-inch) pre-baked pizza shell
1 small, firm, ripe nectarine,
pitted
1/2 teaspoon balsamic or
seasoned rice vinegar
1 teaspoon extra-virgin olive oil
1/3 cup shredded jack cheese
2 tablespoons grated Parmesan
cheese
1 tablespoon pine nuts
2 tablespoons finely shredded
fresh basil or 1/2 teaspoon
dried basil

Sale $
Priced
From

• Create your own contemporary
and sophisticated storage wall.

Thinly slice nectarine into a

small bowl and mix with vinegar
and oil. Top shell with both
cheeses. Scatter nectarine over
cheeses. Sprinkle with pine nuts.
Place pizza in center of cooking
grate. Grill 5 to 7 minutes or un-
til cheese is melted and bottom
is crisp and flecked with brown.
Remove from grill. Just before
serving; sprinkle with basil and
cut into wedges. Serves 1 or ap-
petizer for 2.

• Choose from white, almond
and black case colors.

• Door fronts in your choice of
plain and bevel mirror, white,
black and almond high gloss
lacquers and natural birch,
travertine, grey birch, honey
maple, mahogany, green birch
and black marble faux veneers.

Delivered in six weeks direct from the factory to you!

hillside

GREEK SALAD TOPPING
FOR PIZZA (DAIRY)

1 1/4 lbs. fresh spinach, washed
spun dry and the stems
removed
1 cup feta cheese, crumbled
1/2 cup oil-cured black olives,
pitted and halved
1 egg
1/2 teaspoon freshly ground
black pepper
1 pizza crust of your choice

Woodward Ave. @ Square Lk. Rd. (810) 334-4745
Monday, Thursday, Friday, 10-9
Tuesday, Wednesday, Saturday, 10-5:30
Sunday, Noon-5

FURNITURE

N

ONCE - A - YEAR SALE •

• •

BEST
SELECTION!

Practically Everything
STOREWIDE

Witeeite940'4

Zeeteete,

,c)

SOLDIER

7eus,

B 'TOYSHOP

3947 W. 12 Mile
Berkley

(conveniently located
near 1-696)

(810) 543-3115

Mon.-Sat.: 10-5:30
Fri.: 10-8

Press cookie dough evenly
into an ungreased 12-inch piz-
za pan. Bake at 350 degrees for
20 to 22 minutes or until done.
Cool 5 minutes. Spread crust
gently with room temperature
cream cheese, sprinkle with fruit
mix, then coconut, then marsh-
mallows. Bake an additional 8
minutes or until marshmallows
are lightly browned. Cool on
wire rack. One 12-inch pizza. 0

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

The

l

20 oz. pkg. refrigerated sliceable
peanut butter cookie dough
8 oz. container cream cheese
with pineapple
5.4 oz. pkg. dried fruit snack mix
1/2 cup flaked coconut
1 1/2 cups miniature
marshmallows

Seezeado

PLAN AHEAD FOR THE HOLIDAYS

!

DESSERT PEANUT
BUTTER-FRUIT PIZZA
(DAIRY)

Mexican Cooking
Spices Up Life

WOODEN BACKYARD
PLAYSTRUCTURES AND MORE!!

r'
cy

MEXICAN PIZZA
(DAIRY)
Spread crusts with salsa and
sprinkle with sliced green onion,
sliced black olives and shredded
reduced-fat Monterey Jack
cheese. Bake until crust is
brown and topping is bubbly hot.
Garnish with shredded lettuce
and chopped tomato.

DON'T MISS IT...
ENDS JULY 31st

• Dolls • Trains • Dollhouses & Miniatures •
• Brio • Playmobil • Breyer Horses • Games & Puzzles •
• Telescopes • Science Projects • Erector Sets •
Soldiers & Castles • Infant & Preschool • Puppets •
• Arts & Crafts • Plush Animals • Summertime
Activities • Party Favors

0111
OSPITAL

Cook the spinach by steam-
ing it or placing it in a mi-
crowave bowl with 1/4 cup
water. Cover with plastic loose-
ly and microwave on high for 4
to 5 minutes until it is wilted.

Cool it slightly, then squeeze out
as much water as possible. In
a mixing bowl, combine the
spinach with the cheese, olives,
egg and pepper. Mix to combine
and then spread carefully over
the dough. Bake at 425 degrees
for about 15 to 20 minutes or un-
til the crust is brown and top-
ping is bubbly hot. Serve hot or
at room temperature. Makes
one 14-inch pizza.

*Have You Enrolled
In Our FREQUENT
BUYER PROGRAM?

Watch Your
Frequent Buyer
Credits Mount Up
During July.

F

rom the Gulf of Mexico to
the Pacific, from Sonora
north to Sonoma, the bor-
der region is the source of
a boundless variety of spectacu-
lar food.
The history of the United
States and Mexican border area
makes it one of the
world's great culi-
nary regions,
similar to the
great feeding grounds
of the oceans, where cur-
rents of different temperatures
meet.
Just as this mixture produces
waters with all kinds of crea-
tures, so the migrations of dif-
ferent peoples to the border area
have created a region of rich cul-
tural heritage, between Indians
and Spanish and Hispanics and
Anglos.
The Border Cookbook, by

Cheryl and Bill Jamison and
published by Harvard Common
Press, celebrates the simple plea-
sures of Southwestern and
Northern Mexican home-style
cooking.
The book contains more than
300 easy-to-prepare
dishes, for special
occasions and for
soul-satisfying
everyday eating.
Below are some
recipes from the book:

SERRANO SALSA VERDE
The creamy avocado soothes
some of the fire from the serranos
in this partially cooked, partial-
ly fresh salsa.
Makes about two cups

12 ounces whole tomatillos,
husked
4 to 6 fresh serranos
Water

MEXICAN page 120