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 Get Results... 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