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SEE FOR YOURSELF
WHAT JEWISH METRO DETROIT IS TALKING ABOUT
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Ccogregoibn Beth Achm
Sownro...c..z. 00,
21.03W.
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B'nai Moshe
Beth Abreham I line] Ntoses
810-932-3766
jc /
810-357-2910
810-788-0950
Center
810-661-5151
Under Supervision of the Council of Orthodox Rabbis
\Isms■malor
WE SHIP OUT-OF STATE
...AND TO STATE, AND
U OF M AND PURDUE
AND OHIO STATE AND
INDIANA AND ILLINOIS...
WHEREVER YOUR STUDENT IS
BOUND WE'LL SHIP TEXTBOOKS,
STEREOS, FURNITURE, GOLF
CLUBS AND JUST ABOUT
ANYTHING... QUICK AND SAFE!!
Authorized
Shipping Outlet
ME MB
Olio al=
.44w
680-0993
B.Y.O.B.
(Bring your own bag.)
Ami,
Blended Smoothies
Go Down Easy
ETHEL HOFMAN SPECIAL TO THE JEWISH NEWSF
hat's America's favorite
hot weather thirst
quencher? Millions will
- insist it's iced tea. The
beverage is easy to make, cheap,
refreshing, and if you don't add
sugar, it's calorie free.
And when prepared with one
of the herb- or fruit-flavored teas
such as mint, pineapple, banana
or black currant, glamorized with
a wedge of papaya or mango, it's
transformed into a sizzling, sexy
drink. But this summer, a new
variety of blended, non-alcoholic
drinks are on the scene ... and
from coast to coast, business is
booming.
Ingredients for these smooth-
ies run the gamut from ice cream,
yogurts, coffees and teas, Asian
flavors, sweet and salty — the
sky's the limit. Happily, with
wonder appliances such as food
processors, blenders and juicers,
these delicious concoctions are
quick and easy to make at home.
Assemble the ingredients and
any one may be whisked up in
seconds. No stove or oven heat is
needed for these versatile coolers
and they add sparkle to any
meal. Low-calorie items like
Homemade Tomato Crush make
a refreshing starter for a summer
lunch or supper, and thick, sweet
shakes such as the Creamy Trop-
ical Frappe can double as a
dessert that's fat free, too.
The Indian custom of serving
delicately flavored yogurt with
hot, spicy, curried foods inspired
Vanilla Lassi. Rosewater, which
adds a light fragrance, is avail-
able in gourmet markets and
some supermarkets, and will
keep its flavor indefinitely if
stored in a cool, dry, dark place.
And rich, thick ice cream shakes
like ChocoMoca Thickshake and
Strawberry Swirl are pure heav-
en to dessert lovers.
Use your imagination. Feel
free to substitute ingredients
according to season and your
own taste ... or make up your own
recipes as you go. Whatever you
do, these smooth summer sippers
will add a tantalizing dimension
to home cooking.
/
When you go shopping remember to bring your own bag.
You can do more than you think. For more ideas on
reusing and reducing, call: I-800-9WILDLIFE
Revs. &fiat today
Rohm primp tomorrow
National
Audubon
Society -
" ®e
SUMMER VEGETABLE
GAZPACHO (DAIRY)
1 cup low-fat plain yogurt
1/2 cup low-fat cottage cheese
3/4 cup low-fat milk
1 cucumber, sliced thickly
1/2 small yellow summer squash,
sliced thickly
114 cup tightly packed fresh basil
salt and pepper
2 tablespoons toasted slivered
almonds
In the processor, combine yogurt,
cottage cheese and milk. Process
to a fairly smooth consistency,
about 10 seconds. Transfer to a
medium bowl.
Place cucumber, squash and
basil in processor bowl and
process to a coarse consistency,
15 to 20 seconds. Add to yogurt
mixture and stir to mix. Season
with salt and pepper. Serve
chilled in small cups. Garnish
with a few toasted almonds.
Makes 4 to 6 servings.
HOMEMADE TOMATO
CRUSH (PAREVE)
2 pounds ripe red plum tomatoes
1/4 cup barbecue sauce
2 tablespoons lime juice
2 teaspoons sugar
112 teaspoon hot sauce
1/4 teaspoon lemon pepper
seasoning
salt to taste
thinly sliced lime to garnish
(optional)
Cut tomatoes in quarters. Place
in food processor with barbecue
sauce, lime juice, sugar, hot sauce
and lemon pepper. Process to
chop tomatoes coarsely. Season
to taste with salt if desired.
Pour into a shallow, nonmetal
dish. Cover and place in freezer
for 3 hours or until crystals are be-
ginning to form at edges. Stir to
mix. Return to freezer 2 hours or
until mixture is slushy when
mixed. Spoon into glasses, garnish
with a lime slice and serve as first
course. Makes 4 to 6 servings.
ITALIAN VEGETABLE
CRUSH (PAREVE)
2 cups mixed vegetable juice (e.g.
V-8)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 ribs celery, sliced thickly
1/2 medium red bell pepper,
seeded and cut in chunks
1/4 cup tightly packed cilantro
1 teaspoon dried oregano
salt and pepper to taste
1/2 cup julienned carrots*
1/2 cup julienned broccoli*
* ready cut in supermarkets
In blender jar, place vegetable
juice, lemon ice, olive oil, celery,
red bell pepper, cilantro and
oregano. Whirl at High speed for
10 seconds or until celery is fine-
ly chopped. Pour into a bowl, sea-
son to taste with salt and pepper.
Chill well.
Before serving, stir in juli-
enneci carrots and broccoli.
Makes 4 servings.
CHOCOMOCHO
THICKSHAKE (DAIRY)
1/2 cup cold strong coffee
SMOOTHIES page 116