"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. Enter the Stress-Free World of Hansgrohe kansgroke PRODUCTS FULL OF IDEAS ADVANCE Pew/deaf- eeette49‘ .5004 ea. Store hours are 7:30-5 Mon.-Fri., 8-3 Sat., or other times by appointment. 1977 W. Maple Road, Walled Lake (Between Haggerty & Decker Rds.) (810) 669-7474 AKIVA HEBREW DAY SCHOOL presents JUST FOR TODDLERS A Unique Nursery Program For Boys and Girls . . . 2-3 Years T HE D E TRO IT JE WIS H NEWS • Small Classes • 1-5 Days With Flexible Hours • Lunch Available • Warm Family Atmosphere • Art, Music, Games 130 CALL NOW AT (810) 552-9690 TO RESERVE A SPACE FOR YOUR CHILD Get Results... Advertise in our new Entertainment Section! • Cali Robin Magness (810) 354-7123 Ext. 209 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