S V V --R SALE
3 3 - 7 5% O FF

KOSHER BITES

page 120

STARTING TUESDAY, JULY 1st

CURRENT AND PAST-SEASON COLLECTIONS
OF CLOTHING, SHOES AND ACCESSORIES
ARE ON SALE

"Chewy, no flavor, but I like my
hot dog like that."
— Brigette Thompson

Shofar Reduced Fat and
Sodium Kosher Beef Frank-
furters

"This is fabulous! Don't put any-
thing on it, just enjoy its perfec-
tion unadorned."
— Julie Wiener

ALEXANDER McQUEEN
COMMES DES GARCONS
DRIES VAN NOTEN
HELMUT LANG
JIL SANDER

MANOLO BLAHNIK
PRADA COLLECTION
ROBERT CLERGERIE
YOHJI YAMAMOTO
...AND MORE

"Flat, more seasoning please."
— Heather Bondy

"Kind of bland. Use lots of mus-
tard."
— Todd Skiba

Rubashkin's Aaron's Best
Lite Classic Frankfurter

"I liked it a lot. Good flavor."
— Phil Jacobs ❑

Power Lunches
From The Home Office

ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS

I

\DA DRFS\

299 W. MAPLE RD. BIRMINGHAM, MI 48009 (248)642-4999

WONDERING HOW TO PAY
FOR youK CHILD'S JEWISH EDUCATION?

For families with children in Sunday, afternoon
or evening classes, the Jewish Educational Scholarship
Program may be the answer.

This communal scholarship fund was established by the Jewish
Federation of Metropolitan Detroit to promote Jewish education and
to encourage synagogue and temple membership.

Scholarships are based on financial need, with priority given to families
who are affiliated with a congregation or sponsoring organization.

Application forms are available at religious schools or from
the Planning Department of the
Jewish Federation of Metropolitan Detroit.

APPLICATION DEADLINE
JUNE 30, 1997

QUESTIONS?

Call the Jewish Federation,

(248) 203-1465
eirt,
•

Aziommommik
/011141116

t could be your next-door
neighbor, a former business
colleague, or a computer ge-
nius, but if you don't see
them rushing off each morning,
they're probably conducting
business from their home office.
According to IDC/Link, a New
York research company, more
than 29 million Americans
telecommute or conduct home
businesses. As for business
lunches, they have moved out
of the executive dining room
and into the less formal setting
of a city condominium or sub-
urban rancher. Ifs a trend that's
catching on fast — and is here
to stay.
Business meetings held in
your home office yield multiple
benefits. There's easy access to
files and reference materials;
if you turn on the answering
machine, there are no interrup-
tions; and privacy is assured.
Discussion flows without stop-
ping to give an order to hover-
ing waiters.
If it's warm and sunny, clients
can be comfortably seated on the
patio. Some accountants say
business lunches in the home
are eligible for the standard 50
percent business meal tax de-
ductions, but recommend keep-
ing extra careful records to avoid
arousing an audit.
You don't have to be a
gourmet cook with time on
your hands to organize a busi-
ness lunch at home. The secret?
Keep it simple. Here are some
hot tips and two summer menus
to sweeten that next business
deal.
* Do use your good china,
glassware and some fresh flow-
ers. Don't use difficult to handle
paper plates and plastic flat-
ware. An upset paper cup of hot
coffee can be a disaster.

* Menus should be planned so
that cooked dishes can be pre-
pared ahead and a buffet set up
the night before.
* Pay attention to presenta-
tion and garnishes. Tiny bunch-
es of grapes, fresh herbs and
colorful vegetables enhance
everything from a plate of cook-
ies to salad platters.
* Save time and energy. Sup-
plement the menu with good
quality store-bought items such
as bakery breads, salad dress-
ings and desserts. Use ready-cut —/
fresh and canned vegetables
where possible.
* Serve non-alcoholic bever-
ages such as coffee, tea and cold
drinks. Don't serve wine if you
want clients to stay alert.
* Don't serve sloppy foods
such as Coq au Vin or lasagna.
Instead, serve easy to eat fork
and finger foods.
* Avoid heavy, fatty dishes.
Finish the meal with fresh fruit
and cookies instead of cheese-
cake — and keep weight watch-
ers happy and on the ball.

BUSINESS SUMMER
LUNCH NO. 1

Asparagus Frittata
* Lentil Salad with Chickpeas
* Warm French Bread Sugar-
crusted Poppyseed Muffins
* Bowl of Fresh Strawberries

For this easy menu, all the
starred dishes may be made the
night before. Asparagus Fritta-
ta and salad should be refriger-
ated but served at room
temperature. To keep muffins
moist, wrap in a clean kitchen
towel until ready to serve. Do
not refrigerate.

ASPARAGUS FRITTATA
(DAIRY)

8 medium asparagus spears,
trimmed

POWER LUNCHES page 124