LAST 7 DAYS
REMODELING
SELLING OUT PRESENT STOCK
•
SALE
ENDS
SUNDAY
FEBRUARY 22
upstairs
downtair
Casual Home Furnishings • Always Sale Priced
Fine Quality Furniture, Rugs, Gifts & Accessories
LOCATED IN BIRMINGHAM AT
275 EAST MAPLE ROAD
SALE
ENDS
SUNDAY
FEBRUARY 22
Great $2 Million
Furniture Disposal
Remodeling Sale
Use Cash, Check,Visa, Mastercard or Financing Availabk
WE MUST MAKE ROOM -
FOR THE CONTRACTORS TO WORK
SELLING OUT PRESENT MERCHANDISE
* A Sale Within A Sale *
Saturday
10 - 5:30
Friday
10-5
Sunday
1 - 5
Take an Extra 10 % off already low sale prices
ALL STOCK MERCHANDISE IN EVERY DEPARTMENT DISPLAYED ON OUR FLOOR WITH A "BLUE DOT"
LAST CHANCE FOR SPECIAL ORDERS
AT SPECIAL DISCOUNT PRICES! DLS Co 1998
witselOiad
JN
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Advertise in our
Entertainment
Section!
DETROIT JEWISH NEWS
2/13
1998
124
Call The Sales Department
(248) 354-7123 Ext. 209
Food
ITALIAN PESTOS
from page 122
spoons of pasta water, as needed, to
keep the simmering cauliflower mash
from sticking or burning. Cook pasta
until almost tender, drain and toss
with the cauliflower. Let sit on warm
range five minutes, stirring occasion-
ally.
RIGATONI RATATOUILLE
1/2 cup olive oil
2 cloves garlic, coarsely chopped
1 finger-hot chile pepper, cherry,
jalapeno or a similar variety,
finely chopped (use those seeds!)
1 cup red onion, coarsely chopped
1 pound eggplant (aubergine), diced
1 inch, salted, drained and wrung
of excess water
1 pound zucchini (courgette), diced
1/2 pound sweet red pepper,
roasted, cut into rigatoni-sized
strips
1 pound tomatoes, peeled and cut
in eights
25 large basil leaves
1/2 teaspoon oregano
1/4 cup Italian parsley
1 pound rigatoni
Grated Parmesan cheese, for the
table
Heat the olive oil in your sauce pot
over medium heat. Add the garlic,
chile pepper and onion and saute
until the onion is soft, about five
minutes.
Raise the heat a bit and add the
eggplant. Saute until golden. Add the
zucchini. Saute thirty seconds to one
minute. Add the red pepper, tomatoes,
basil, oregano and parsley. Stir. Lower
the heat, cover and simmer about 20
minutes.
Cook the rigatoni until it is three-
quarters done. Drain. Toss with the
vegetables. Let sit on a warm stove for
five or 10 minutes (be patient) until
the liquid is absorbed, tossing occa-
sionally. Enjoy a glass of wine while
you wait.
Serve with grated cheese at the
table.
RIGATONI WITH SPINACH AND
CAULIFLOWER 0 REGANATA
3 to 4 slices bread, to yield 1 cup 4
ounces croutons
2 tablespoons pine nuts
1 tablespoon salt-cured capers
2 teaspoons dried oregano
1/2 cup plus 2 tablespoons olive oil
1/2 teaspoon crushed red pepper
2 cloves garlic, crushed or finely
chopped
2 tablespoons lemon juice
3/4 pound spinach, stems removed
ITALIAN PESTOS on page 126