Marmel Gifts & Toys
JNGifti
Unique Gifts for the Holidays
for All Ages
Celebrating Our 15th Holiday Season!
* Personalization: Custom artwork on wood, ceramic & lucite
* Monogramming Towels, robes, albums & lucite
* Executive Gifts & Custom Gift Baskets
xx Madame Alexander Collection (join our club and save $$)
* Exceptional Service, Talented & Knowledgable Sales Staff
*No Hassle Return Policy
ALWAYS 20% OFF
11120114A5
Retail prices
1
..THEIRNIIINGINE &FRIENDS
(personalized items excluded)
28857 Orchard Lake Rd.
Farmington Hills
(Between 12 &
13 Me Rd. West Side)
THE
3411,
248.553.3250
Holiday Hours:
Mon-Thur 9:30 - 8:00
Fri-Sat 9:30-5:30
Sun 12:00-4:00
25% OFF All
THOMAS MINN SETS
Offer Expires 12/20/97
r
$5.
Off
any purchase of
r Get
an Additional' r
1 0%Off
all BRIO®
Rccesories
One coupon per visit
$20.00 or more
with purchase of
Table/Board Only
Marmel Gifts & Toys
(at time of purchase)
L Valid
11/28 - 12/11/97
L
Vold 12/12 - 12/20/97
5.00
Off
any purchase of
$20.00 or more
One coupon per visit
Marmel Gifts & Toys
J
VoGd 12/12 - 12/20/97
POWER SPORTS
••1.
&Al
Eco-Drive Sport
17. JIM
MIL/
Never needs a batte
Powered by light to run forever.
Elegant stainless steel cases
and bracelets. Mother-of-
pearl dial available in
ladies' m odels. 100 meter
water-resistant. Priced
from $250:
OCITIZEN
-
Call The Sales Department
(248) 354-7123 Ext. 209
G10
2 pounds fresh sugar pumpkin or win-
ter squash
1 1/2 cups water
Salt and ground white pepper
1 cup milk
Freshly grated nutmeg (optional)
1 Tbsp. butter or vegetable oil
2 leeks,. white and light green parts,
rinsed thoroughly and sliced
2 mild lettuce leaves, such as Boston,
cut into thin strips
1/2 cup cooked fresh or thawed frozen
green peas
Cut pumpkin or squash into
pieces and cut off peel. Remove any
seeds or stringy flesh. Cut pumpkin
flesh into cubes. Put in a saucepan
with the water and a pinch of salt.
Cover and bring to a boil. Simmer,
stirring often, about 20 minutes or
until tender; add a bit more water if
necessary.
Puree the pumpkin in a food
processor, blender or food mill.
Return puree to the pan of cooking
liquid. Simmer 5 minutes, stirring
often. Add the milk and bring to a
simmer. Cook over low heat, stirring
often, 5 minutes. Season to taste
with salt and white pepper, and nut-
meg if using.
Heat the butter or vegetable oil in
a skillet and add the leeks and some
salt and pepper. Cover and cook over
low heat 2 minutes. Add 2 Tbsp.
water and cook 5 more minutes,
stirring occasionally, until tender but
not browned. Add the lettuce and
peas and cook just until lettuce
wilts and peas are hot, about 2-3
minutes. Reheat the soup if neces-
sary, ladle into bowls and top each
with green vegetable mixture. Makes
4 servings.
NONFAT CHEESE BLINTZES
30975 Orchard Lake Road, arrningtori Hills
(248) 855-0433
Holiday T l ours: Ni-Th. 10 8, Fri. & Sat. 10-5:45, Sun. 12-4:30
11/28
1997
green vegetables -- peas cooked with
leeks and lettuce leaves — provide a
contrast of color and texture to the
smooth soup. If you like, serve the
soup with croutons made of squares
or rounds of toasted bread.
'TN
amnia sums
Advertise in our Entertainment Section!
(From the recipe collection of
Annabel Cohen)
These blintzes are so delicious,
you won't even miss the fat. For a
little variation, use orange juice for 1
cup of the milk in the batter and
toss a handful of dried cranberries
into the filling. The combination is
wonderful.
PANCAKES:
2 cups (or more) skim or nonfat milk
1 cup flour
2 egg whites
2 tsp. sugar
1/2 tsp. salt
FILLING:
1 pound (16-ounces) nonfat cottage
cheese
8 ounces nonfat cream cheese
4 egg whites or 2 eggs equivalent egg
substitute
1/2 to 2/3 cup sugar
1 tsp. vanilla
1/2 tsp. cinnamon
1 Tbsp. grated orange peel
Pour milk into the bowl of a food
processor or the pitcher of a blender.
Add the flour and process until
smooth. Add egg whites, sugar and
salt and process until smooth. Chill
for 2 hours. Spray small non-stick
skillet with non-stick cooking spray.
Place over medium high heat and
heat until hot. Pour about 4-6 table-
spoons of the pancake batter into the
center of the skillet. Pick up the pan
and rotate it to spread the batter
around the skillet to make a very
thin pancake. Place over heat. When
bubbles appear on the surface of the
pancake and top no longer looks
"wet," quickly turn the pancake over
with a spatula to lightly brown the
other side. Turn the pancake onto a
plate to cool. Repeat the process
until all the batter is used. The pan-
cake making technique takes practice
and the first few pancakes almost
never turn out just right.
To make the filling, combine all
of the filling ingredients, stirring
well until well combined.
To assemble the blintzes: Preheat
the oven to 350°. Spray a baking pan
or cookie sheet with butter-flavored
non-stick cooking spray. Set aside.
Place one pancake on a flat surface.
Spoon 2-3 Tbsp. of filling in a line
down one edge of the pancake. Begin
rolling the panc a - ke over the filling,
tucking in the sides as you go along,
egg-roll style. Place the rolled blintz on
the cookie sheet seam side down.
Repeat until all of the pancakes and/or
filling is used. Spray the tops of the
blintzes with a little more butter-fla-
vored non-stick cooking spray and bake
for 15-20 minutes until the pancakes
are lightly browned. ❑