Saturday July 19th
Floor Sample Sale
Everything Must Go!
• Wall Units (4)
• Dining Tables (2)
• Cubes/Pedestals (many to choose from
• Coffee Tables
Bedroom Sets (2)
One Day QnI
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(248) 366-0220
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Hours: Tues - Fri 10-5, Sat 11-4
The Shirt 134:33c's Mummer
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30 -70% OFF*
RETAIL
ON ALL
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MARCHANDISE
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Always 20% -35% Off Retal
Corlyard Center .32500 liccUrrestern livry • Farmington Ins
(248) 851.6770
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Association.
Fighting Heart Disease
and Stroke
So Do We!
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reactivated the Family Support
Network and its toll-free
hotline to help all of the
support persOnnel and troops
involved in the Bosnia
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Hot Chocolate
To Eat And Drink
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
C
olumbus knew he had a
"treasure" when he
brought the "cacao bean"
back from the New World.
But it was the Spanish who
added a bit of sugar and a drop
or so of vanilla, heated the mix-
ture and topped it with a cinna-
mon stick.
Chocolate then became the
"in" drink of the day in Spain. It
didn't take long for chocolate, al-
though still considered exotic and
expensive, to reach Italy, France,
Holland and England. When
buying chocolate for cooking or
baking, read the labels. Stay
away from "chocolate-flavored"
products. Good chocolate should
only contain chocolate, sugar, co-
cda, butter, lecithin (an emulsi-
fier) and vanilla.
When making a special occa-
sion chocolate recipe, try using a
fine European chocolate, avail-
able at most gourmet stores. I as-
sure you the difference in price
is worth it.
Even chocolate chips have
gone fancy. Ghirardelli is now
featuring Double Chocolate
Chocolate Chips in bags. They
claim creamier results with a
deeper, richer chocolate taste. A
money-back guarantee is offered
on every bag.
SPANISH HOT
CHOCOLATE (DAIRY)
4 milk chocolate bars (1.05
ounces each)
2 cups light cream
1/4 cup clear black coffee
whipped cream (optional)
Melt the chocolate bars in the
cream over low heat, stirring con-
stantly. Stir in the coffee and beat
with electric mixer to a heavy
froth. Serve hot with a dab of
whipped cream. Serves 4.
EXTRA-RICH HOT
CHOCOLATE (DAIRY)
6 ounces semi-sweet chocolate
chips
1 cup water
21/2 cups milk
1 1/2 cups heavy cream
dash of salt
1 tablespoon instant coffee
(optional)
Over hot, not boiling, water,
combine chips and water; heat
until morsels melt and mixture
is smooth. In large saucepan,
combine milk, cream and salt;
bring just to a boil. Add chocolate
mixture to milk mixture and stir
until heated through. Stir in cof-
fee. 6 servings.
HOT FUDGE PUDDING
CAKE (DAIRY)
1 cup sifted flour
3/4 cup sugar
3 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla
1/4 cup cocoa
1 cup light brown sugar, packed
1/2 cup chopped walnuts
1 3/4 cups hot water
Sift together flour, sugar, 3 ta-
blespoons cocoa, baking powder
and salt into mixing bowl. Add
milk, oil and vanilla; blend 1
minute, using electric mixer at
medium speed. Pour mixture into
greased 9-inch square baking
pan. Combine 1/4 cup cocoa and
brown sugar. Sprinkle over bat-
ter. Then sprinkle with the nuts.
Pour the hot water evenly over
all. Bake at 350 degrees 45 min-
utes or until toothpick inserted
in cake part comes out clean.
Serve warm. 9 servings.
EASY LAYERED
CHOCOLATE BREAD
PUDDING (DAIRY)
1 quart milk
1 cup sugar
1/2 cup cocoa
2 eggs, beaten
2 cups fresh breadcrumbs
Scald milk in saucepan. Re-
move from heat. Combine sugar
and cocoa in bowl. Add eggs and
breadcrumbs; mix well. Slowly
add scalded milk, blending well.
Pour mixture into a greased 2-
quart casserole. Set casserole in
large baking pan. Add enough
boiling water to fill to 1-inch
depth. Bake in a 325 degree oven
1 hour and 20 minutes or until
softly set. Serve warm. 6-8 serv-
ings.
Note: This is a great bread
pudding that looks and tastes dif-
ferent. As it bakes, it separates
into three layers; a bread layer,
a custard layer and a sponge lay-
er.
HOT FUDGE SAUCE
(DAIRY)
2 ounces unsweetened chocolate
1/2 cup butter or margarine
2 cups sifted confectioners sugar
3/4 cup evaporated milk
1-2 teaspoons chocolate liqueur
In a saucepan or double boil-
er, melt chocolate and butter over
simmering water. Remove from
heat and add, alternately, sugar
and milk. Return sauce to heat
and simmer 8-10 minutes, stir-
ring constantly. Mix in chocolate
liqueur. Makes about 2 cups.
MEXICAN HOT
CHOCOLATE COFFEE
(DAIRY)
1/2 cup ground dark roast coffee
1 tablespoon cinnamon
1/4 teaspoon nutmeg
HOT CHOCOLATE page 112