"Because
Plumbing
Doesn't
Have To
Be Boring."
Hansgrohe defines design and perfects ergonom-
ics. You'll find Arco's loop handle moves with
the lightest touch. The spout may be turned up
to form a fountain for drinking or washing your
hair. The Arco lavatory mixer connects to the
water-powered TurbodentIm mouth spray
making dental hygiene easy and fun. Arco
mixers also integrate with Allegroh/Arco tub and
shower pieces.
The family-friendly Allegroh lavatory faucet has
effortless handle adjustment and o spout that
rotates to form a fountain. It also connects to
our TurbodentlM massaging mouth spray. Other
lav faucet variations include widespread models
with low spouts or high swivel-spouts. For total
coordination, the Allegroh collection of mixers
and shower controls match nicely with a range of
shower fittings and accessories.
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THE JEWISH NEWS
Delightful, Delicious
And Purely Pareve
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
C
reating an OK-tasting
pareve dish is fairly easy.
Making a great-tasting
pareve dish, now that's an-
other story.
For years, kosher cooks have
strived to create dishes that not
only mimic and compliment their
dairy/meat counterparts but ac-
tually tasted at least marginally
better than wall paper paste.
"Pareve" inevitably meant you
were eating a snack. It couldn't
remotely be considered a main
courses (except for pareve
spaghetti), let alone interesting
or exciting. The dish would taste
neither great or ghastly; it would
simply be the dish everyone de-
scribed with the "pareve" prefix.
In the case of the perfect pareve
dessert, we've all been searching
for, we've all, at some time, cre-
ated the same sweet and bland
cake or cookie that's inevitably
full of eggs or nuts.
During the last 10 years, how-
ever, the kosher chef has benefit-
ed from a mini-culinary revolution
brought on by the increasing pop-
ularity of vegetarianism, which
has created an explosion in the
number of dairy-less and meat-
free products available. With
more pareve ingredients and sub-
stitutes to work with the sky's the
limit in terms of creative possi-
bilities. The advent of the pareve
ice creams, sour creams and
cream cheeses were just the icing
on the cake of our quest to devel-
op new and different recipes.
The following recipes are a va-
riety of salads, main courses and
desserts that you can mix and
match to create memorable meals
with out a dollop of dairy or a
morsel of meat. I refrained from
using fish or eggs as a main in-
gredient as it seemed some how
like cheating. You can, of course,
add milk or fish or even chicken
or beef to any appropriate recipe
and fill out your menu.
Trying to create pareve meals
once or twice a week is easier than
you think. And when your fami-
ly starts raving about how won-
derful and marvelous a cook you
are don't tell them that what
they're eating is actually good for
them for them. They'll never be-
lieve it.
RASPBERRY CREAM
FRUIT SALAD
6 ounces pareve cream cheese
1 tablespoon brown sugar
1/2 teaspoon ginger
1 tablespoon red wine vinegar
1 cup fresh or frozen raspberries,
crushed
fresh fruit cut into bite size
pieces
salad greens
In a small bowl, combine the
pareve cream cheese, brown sug-
ar, ginger, and vinegar. Blend un-
til smooth. Stir in the raspberries
and mix well. Chill. Place the sal-
ad greens on individual salad
plates and place the fruit on top.
Drizzle dressing over the top and
serve. Makes about 1 112 cup
dressing.
QUICK CORN AND
ZUCCHINI SAUTE
1 red pepper, cut into strips
1 green pepper, cut into stirps
ni (approx 3
2 medium zucchi
cups) sliced zucchini
1/4 cup oil
2 cups sweet corn
1 can sliced water chestnuts,
drained
1 teaspoon garlic salt
1/2 teaspoon Italian seasoning
In a large skillet, saute the pep-
per and zucchini in oil until they
are just tender and still crisp. Add
the corn, garlic salt, water chest-
nuts, and Italian seasoning. Cook
until heated throughout and
serve. 7 to 8 servings.
THAI NOODLE WITH
PEANUT SAUCE
1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 teaspoon grated fresh ginger or
1/4 teaspoon dried
112 teaspoon crushed red pepper
(optional)
1/2 cup vegetable broth
8 ounces uncooked angel hair
pasta
4 ounces bean sprouts
1 red bell pepper, cut into thin
slices
2 green onions, diced
1/2 cup salted peanuts
2 tablespoons chopped cilantro
or parsley (optional)
Mix together the peanut butter,
soy sauce, ginger and red pepper.
Mix until smooth. Gradually stir
in the broth and set mixture
aside.
Cook the noodles according to
the instructions on the package.
Drain well and place the noodles
into a large bowl. Add the peanut
butter mixture, bean sprouts, bell
pepper and onion. Toss well.
Sprinkle the peanuts and cilantro
over the top and serve. Serves 4.
PAREVE page 132