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EGG DISHES page 90
pinch of salt
1/4 teaspoon cream of tartar
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CI)
CITY OF
BRIGHTON
4 egg whites
pinch of salt
1 cup granulated sugar
1 112 teaspoons vanilla extract
1/2 teaspoon lemon juice
6 ounces (1 cup) semisweet
chocolate chips
1/2 cup powdered sugar
1997 Cadillac S.T.S
SUPERIOR
(OLDSMOBILE • CADILLAC • AURORA • GMC TRUCKS)
Exit
1.43
BRIGHTON
SERVICE OPEN:
Mon. - Fri. 7:30 a.m. - 6 p.m.
SATURDAY 10-3
8282 W. Grand River, Brighton (I-696 Exit 145) • Only 25 minutes from Farmington Hills
(810) 227-1100 • 1-800-472-1627'
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92
DETROIT
THE JEWISH NHS
Call The Sales Department (810) 334-7123 Ext. 209
CHOCOLATE CHIP-
STUDDED MINI
MERINGUES
Preparation time: 10
minutes
Cooking time: 35 to 40
minutes
.. . ..
SALES OPEN:
Mon. - Th. 9-9,
Tues., Wed. & Fri. 9-6,
Sat. 10-3
1. Set rack in lower third of oven
and preheat to 375 degrees F.
Wrap folded length of wax pa-
per around a 6-cup souffle dish,
making a collar 3 inches higher
than dish. Tie tightly with string.
Butter inside of dish and collar.
Sprinkle 2 tablespoons parmesan
cheese all over inside of dish and
collar. Set aside.
2. In a medium saucepan over
medium heat, melt butter. When
bubbly, add flour and cook, stir-
ring, until resulting paste is pale,
1 to 2 minutes. Whisk in warm
milk, which will sputter. Bring to
a boil, whisking until sauce is
smooth and very thick, 1 to 2 min-
utes. Reduce heat and simmer 1
minute longer, stirring.
3.Remove from heat and stir in
1/2 cup of remaining parmesan
cheese, cayenne, mustard, and
pepper. Scrape sauce into large
mixing bowl. Fold in salmon; set
aside.
4. In a large bowl, beat egg
whites, salt, and cream of tartar
to firm peaks. Fold a scoop of
whites into salmon base until
blended to lighten. Fold in rest of
whites, blending completely.
5. Pour into prepared souffle
dish. With a knife, cut a deep cir-
cle into center of batter to form a
raised crown. Sprinkle remaining
1/4 cup parmesan on top.
6.Bake 30 to 35 minutes, until
souffle is puffed, golden brown,
and still slightly jiggly. Serve at
once. Serves: 4
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1. Set rack in center of oven and
preheat to 275 degrees. Line a
cookie sheet with aluminum foil,
dull side up.
2. In a medium bowl, beat
whites until foamy. Add salt. Beat
to stiff peaks while slowly adding
granulated sugar, vanilla, and
lemon juice. Fold in chocolate
chips.
3.Drop batter onto cookie sheet
by tablespoonfuls, no larger,
spaced 2 inches apart. Sift pow-
dered sugar over tops.
4.Bake 35 to 40 minutes, until
tops are barely pale and meringue
surface is firm. Cool completely on
a wire rack. Store in a tightly cov-
ered container at room tempera-
ture.
Makes about 48.
COCONUT MACAROONS
Preparation time: 10
minutes
Cooking time: 18 to 20
minutes
3 egg whites
114 teaspoon salt
114 teaspoon cream of tartar
112 cup sugar
1 teaspoon vanilla extract
1 112 cups flaked coconut
1. Set rack in lower third of oven
and preheat to 325 degrees.
Lightly grease and flour 2 cook-
ie sheets, or grease sheets and line
them with parchment or brown
paper bag.
2.In a large mixing bowl, beat
egg whites, salt, and cream of tar-
tar on high speed until whites are
frothy. Gradually beat in sugar
and vanilla. Continue to beat un-
til whites are glossy and stand in
soft peaks.
3.With a large rubber spatula,
fold in coconut. Drop batter by
rounded heaping tablespoons onto
prepared cookie sheets.
4.Bake 18 to 20 minutes or un-
til macaroons are very lightly
browned. Remove from oven.
Leave cookies on sheets for 2 min-
utes before lifting off with a spat-
ula. Transfer to wire racks and let
cool completely. Macaroons store
well in layers separated by wax
paper in an airtight container at
room temperature.
Makes 30
HERBED COTTAGE
CHEESE STRATA WITH
ROASTED RED PEPPER
Preparation time: 10
minutes
Chill: overnight
Cooking time: 1 1/2 hours
2 red bell peppers
1 (16 ounce) container large-curd
cottage cheese
2 tablespoons chopped fresh
parsley
2 scallions, thinly sliced
1 tablespoon chopped fresh
oregano or 1 teaspoon dried
1 tablespoon chopped fresh
thyme or 1 teaspoon dried
6 tablespoons butter
1 tablespoon Dijon mustard
8 slices of firm-textured white or
sourdough bread
6 eggs
.
1 1/2 cups milk
112 teaspoon salt
114 teaspoon pepper
1. Preheat oven to 400 degrees.
Roast peppers on a baking sheet,
turning with tongs, until skin
loosens and shrivels but does not
blacken, about 30 minutes. Drop
roasted peppers into a plastic or
-brown paper bag" steam 10 min-
utes, or until cool to touch. Peel
and discard seeds and stems; cut
each pepper into 4 big squares.
2.Meanwhile, in a medium
bowl, stir cottage cheese, parsley,
scallions, oregano, and thyme just
until blended. In a 1-cup glass
measure, microwave butter with
EGG DISHES page 94