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
4153 Pioneer Dr. • Commerce Twshp
Hours: Tues - Fri 10-5, Sat 11-4

The Shirt 134:33c's Mummer
Mizzlmr. Clearance Male

30 -70% OFF*
RETAIL
ON ALL
SUMMER
MARCHANDISE

Big & Tall Sizes Available

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IIMI/MS •

New
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The Shirt Box. Shirts And A Whole Lot Nom
Always 20% -35% Off Retal

Corlyard Center .32500 liccUrrestern livry • Farmington Ins

(248) 851.6770

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110

We Cater At
Most
Synagogues,
Temples,
Hotels
and the Halls
Of Your
Choice

CLASSIC CUISINE

Approved by Council of Orthodox Rubbis

PHILIP TEWEL

Food and Beverage Director

FOR OUR TROOPS
IN BOSNIA

When You Oo
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(810) 661-4050

Farmington Hills, Michigan

American Heart
Association.

Fighting Heart Disease
and Stroke

So Do We!

The American Legion has
reactivated the Family Support
Network and its toll-free
hotline to help all of the
support persOnnel and troops
involved in the Bosnia

deployment. Family members
and GIs can call this number
24-hours a day with questions,
problems or requests for
assistance. "We shall not fail
those who serve."

For Assistance, Call
Our 24-Hour Hotline

1-800-504-4098

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