ooh EGG DISHES page 90 pinch of salt 1/4 teaspoon cream of tartar COFFEE SALE! FRESH ROASTED GOURMET COFFEE REGULAR OR DECAFFEINATED Sa49 - CALIFORNIA ASHLOCK WV, 68ER PITTEDFAMES if Lb OVER 70 FRESH ROASTED FLAVORS TO CHOOSE FROM rj lb. Limit 2 Lbs, Please, With Additional '5 Purchase. Additional Quantities Available at '5.49 Lb. CALIFORNIA ALNUTS HALVES S PIECES 99 Reg. $1.99 Limit 2 Lbs. JELLY BEA C ASSORTED FLAVORS lb. Reg. $1.99 Lb. Limit 2 Lbs. The BEST You've Ever Been Treated at a Dealership! ,G,...2.01,68W.11V11 . 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' LLJ Cr) LLJ H- D LLJ 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 Get Results... Advertise inour new Entertainment Section! 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