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. ❑