POTATO CHIPS page 131 until you have your watch pressure tested. WE OFFER FREE PRESSURE TESTING If any repair is needed an estimate will be given, while you wait. Make sure its water resistant. CERTIFIED WATCHMAKER on premises. Diamonds and Fine Jewelry At Tapper's our Cash Refund Policy ensures that you shop with complete confidence every time. Orchard Mall v Orchard Lake Road at Maple Road v West Bloomfield, Ml 48322 (810) 932-7700 v 1-800-337-GIFT Reaching The Area's Most Eligible Customers. Want to know what's hip and happening with Detroit's Jewish young adults and singles? Check 'le Scene,' Every week in The Detroit Jewish News. k •••"". for more information, call your account executive or Anne Ward at (810) 354-6060 Ext. 209 132 THE JEi/I.ETg--li NEWS Cook in a double boiler, stirring constantly until the mixture thickens. Add the butter, stir well, add the cream cheese and stir well. Keep stirring until the mixture is smooth. Add the Tabasco sauce, onion and pep- pers. Season to taste. Pour into serving bowl and refrigerate. Cool 3 to 4 hours before serving. POTATO CHIP LASAGNA Tomato sauce: 2 tablespoons oil 4 to 5 large cans white tuna, drained 2 cups chopped onion 1/2 teaspoon black pepper 1 teaspoon salt 2 cloves garlic, minced 2 #2 cans crushed tomatoes 4 6-ounce cans tomato sauce 3 teaspoons basil 1 teaspoon oregano 1 whole bay leaf other ingredients: 12 ounces slightly crushed potato chips 12 ounces slightly crushed corn chips 2 pounds shredded mozzarella cheese 6 ounces monterey jack cheese 2 pounds small curd cottage cheese paprika parsley In a large skillet heat the oil and saute the onion, garlic, tomatoes, tomato sauce and seasonings. Add the tuna and simmer on low for 15 minutes. In a separate bowl mix the potato chips and corn chips to- gether. Set them aside. In a large bowl combine the mozzarella cheese and cottage cheese together. Set it aside. Grease a large lasagna pan. Place ingredients in the pan in the following order. 1/3 of the tomato sauce on the bottom. Then sprinkle 112 of the potato chip/corn chip mixture on next. Place 1/2 the cottage cheese/moz- zarella mixture on top of the chip layer. Repeat these layers. Place the last 1/3 of the tomato sauce on the top. Sprinkle the top with the monterey jack cheese. Bake at 350 for 45 to 55 minutes. Gar- nish the top with paprika and parsley. Serves 12. POTATO CHIP SNAPPER 2 cups crushed potato chips 1 3-pound snapper 1 cup chopped onions 1 teaspoon chopped garlic 1/2 cup olive oil 2 112 cups crushed tomatoes 1 cup diced celery 1/2 cup white raisins 1/2 cup chopped parsley 1 teaspoon salt V4 teaspoon pepper 1 cup white wine 1/2 cup lemon juice 1 teaspoon oregano 1 thinly sliced lemon Preheat oven to 350. Grease a large 3-quart baking dish. Sprin- kle 1 cup of crushed potato chips on the bottom of the baking dish. Place the fish on top and set it aside. In a large skillet heat the oil and saute the onions and garlic. When the onion is slightly gold- en add the tomatoes, celery: / raisins, parsley and salt and" pepper. Cook 1 minute, stirring constantly. Remove the veg- etable mixture from the heat and pour it AROUND the fish, NOT OVER IT. Sprinkle the re- maining chips over the vegetable mixture. In a small bowl com- bine the wine and lemon juice. Pour it OVER the fish. Sprinkle the oregano over the fish and_/ arrange the lemon slices around the sides of the fish. Bake, un- covered, for approx 45 minutes. Serves 5 to 6. - POTATO CHIP BROWNIES 2J3 cup sifted flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup butter or shortening 2 squares unsweetened chocolate 2 eggs, well beaten 1 cup sugar 1 teaspoon vanilla 3/4 cup crushed potato chips Preheat oven to 350. Combine the flour, baking powder and salt. Sift them together. Set the flour mixture aside. Melt the shortening and choco- late together. Set aside to cool slightly. Beat eggs well until they are a light yellow and form a rib- bon when falling from the spoon (beat approx. 4 minutes) Add the sugar during the last minute or so of the beating. After the eggs and sugar have been combined gradually fold in the chocolate mixture and then add the vanilc:\ la. Blend gently. Add the flour mixture. Fold gently. Add crushed potato chips and fold gently. Grease an 8 x 8 baking pan. Pour mixture into pan and bake for 30 to 35 minutes. While the brownie is still warm cut into squares. Makes 12 to 16 brown- ies. MAGIC POTATO CHIP COOKIES 1 1/3 cup sweetened condensed milk 2 cups shredded coconut 1/2 cup peanut butter 1 cup finely crushed potato chips Preheat oven to 375. In a large bowl mix the sweetened con- densed milk and peanut butter. Add the coconut and potato chips.( Mix well. Drop the mixture by heaping spoonful onto a greased baking pan. Bake approx 15 minutes.