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Suite 134, Bingham Farms • 642-5575 • We buy them, sell them, appraise them, clean them repair them and love them! In-Home & Office Carpet Cleaning (810) 399-2323 OAK PARK OUTLET • (810) 546-RUGS • (810) 646•RUGS BIRMINGHAM • (313) 973•RUGS ANN ARBOR n the last few weeks, I've had an unusual number of re- quests for a column on soups. Not chicken soup, of which we've had our fill for the season, but more toward the kind offered in fine restaurants: Those that tempt and titillate the taste buds with wonderful flavor combina- tions, fresh herb infusions, both hot and cold — and, oh yes, they should be quick and easy. A tall order? Not really. Now that the average supermarket of- fers a huge variety of stock bases and convenience foods, all certi- fied kosher, soups "from scratch" are nearly instant. No long sim- mering, no peeling, chopping and measuring — why, you don't even have to buy salad greens. Exotic mixtures from Oriental leaves to baby greens are avail- able washed and packaged ready to eat (although I always run cold water through before using). Broccoli, carrots and cauli- flower are cut, trimmed and ready to cook or to set out as cru- dites for a cocktail dip and there are combination gourmet sea- sonings and sauces galore. Just remember to check the ex- piration date on all packaged, fresh items. For the kosher cook, this ever-expanding array of in- gredients creates the opportuni- ty for delicious experimentation tailored to suit you and your fam- ily. And that's impossible to get all from one can. From spring to fall, here are recipes to satisfy every taste and time frame. Try them — you'll love them. NEARLY INSTANT SOUP HINTS: * Over-ripe fruits and berries are ideal for cool, creamy soups. * Frozen juices are recom- mended to scoop out as needed. Return unused portion to freez- er. * Use fresh herbs whenever possible. A wide variety is avail- able year-round in the markets, but it's cheaper to keep a few pots of your favorites on the window sill. Whatever is left over from a recipe always can be tossed into a salad. * Salsas, canned tomatoes, canned broths, bouillon cubes, canned consommes, lemons and pasta are essential soup-making items on your kitchen shelf. * Always use fresh lemon juice — if unavailable, use a splash of cider vinegar. Bottled juices quickly lose their zest. * Work around what's in sea- son, and looks good at the mar- ket. * Nutmeg, cinnamon, lemon- pepper, cardamom, lemon or lime juice add punch to cold soups. Keep some on hand. * Serve cold soups chilled and hot soups served very hot. Show off chilled fruit soups in glass bowls. * Leftover soups may be re- frigerated up to two days or frozen. * Above all, feel free to substi- tute — be creative. If you don't have cucumbers, substitute tomatoes or use whipped and thinned cottage cheese instead of yogurt. SPANISH TOMATO SOUP (PARVE) 3 tomatoes, diced 1 cup medium salsa 3 tablespoons lemon juice 1 teaspoon chopped garlic 1/4 cup chopped parsley 1/4 cup chopped black olives 11/2 cups vegetable broth Note: Salsa also could be mild, according to taste. In saucepan, combine toma- toes, salsa, lemon juice, garlic, half the parsley, olives, and veg- etable broth. Bring to boil. Sea- son to taste with salt and pepper. Before serving, sprinkle a lit- tle remaining parsley into each bowl. Pour soup over. Serve with hot garlic bread. Serves 4 to 6. Quick Tip: If tomatoes aren't fully ripe, substitute 141/'2 ounce can of stewed tomatoes, undrained. JELLIED CONSOMEE WITH CAVIAR (MEAT) 2 cans (10 oz) jellied consomme 4 tablespoons sherry 1/2 cup cucumber, coarsely grated 4 teaspoons golden caviar 4 thin lemon wedges Chill cans of consomme in re- frigerator for at least 6 hours. When opened, mixture will be lumpy. Gently stir in sherry and cucumber. Divide between 4 small glass bowls. Top each serv- ing with spoonful of caviar and a lemon wedge. Serve with melba toast or crackers. Note: Make your own con- somme by sprinkling 1 package (1/4 oz) unflavored gelatin over 1/4 cup cold water. Let stand 3 to 4 minutes. Add 13/4 cups chick- en or beef broth and stir over very low heat to dissolve. Chill to set loosely. Makes 2 cups. SOUPS page 126 s—\