ood
RERR
ENDS
20 YEARS!
(THANK YOU!)
RNNIVERSRRY SALE
NOW ON
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248, 626•4333
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utd
" O n
of Maple
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RB
h Road
OrcharT Lake
,
RONALD P. MORRIS D•D.S.
Specializing in Oral & Maxillofacial Surgery
•Dental Implants
• Facial Bone Reconstruction • Wisdom Tooth Remwal
(800) 728-6618
Downriver Surgery Center • 1823 Fort Street, Wyandotte
Somerset Medical Group • 3290 W. Big Beaver, Troy
DANIEL S. LAZAR, OPM
SPECIALIZING IN
Corns and Callouses • Hammertoes • Bunions
• Heel Pain • Fungus Nails • Diabetic Foot
Care • Ingrown Nails • Orthotics
Dr. Lazar, DPM
Foot Specialist
Foot Surgeon
FREE
EXAM
LASER FOOT
SURGERY
With This Ad
Initial Consultation FREE
A New Surgical Tool No X-Radiation.
Pnwon Successful For Treatment of:
Ingrow n Nails • Fungus Nails • Scan • Growth
W arts(Hancls St Feet)•• Planter Corns
Excluding X-Rays, Lab Tests & Treatments
TWO LOCATIONS TO SERVE YOU
6330 Orchard Lake Rd., Suite 130
(Located In Atrium Medical/Dental Bldg.)
West Bloomfield • (248) 932-4343
15300 W. Nine Mile Rd.
(2 Blocks East of Greenfield)
Oak Park • (248) 967-FOOT
Sport Cards City U.S.A.
4082 W. Maple, E. of Telegraph • 723-0001 • Mon.-Sat. 10-8, Sun. 11-5
Sports CA9Flectibles * Sports Wear * Majic Game and More
Buy, Sell, Track All Sports Cards
BEANIE BABIES Sale
5/15
1998
146
• Princess P.E. $79.99 • Grunts, Kiwi or Coral . . . each $139.99
Also buying Libearty, Lefty, Righty at $190 each . . . Maple $140
Pro Jerseys, Sweat Shirts, T-Shirts, Caps and Jackets 10% OFF
Poac k Purchase of $5.00 or more and
01.00OFF
FREE PACK OF HOCKEY CARDS with this ad.
5/20/981
ROASTED VEGETABLE STACKS
Marinade
1 tablespoon garlic, chopped or
pressed
1/3 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon basil
2 large Portabella Mushrooms
4 slices eggplant, 1/3 inch each
1 yellow squash cut into 1/3 inch
slices
2 slices red onion, 1/3 inch each
4 thick slices of tomato
4 slices of cheese (either Swiss,
Muenster or mozzarella or any
combo thereof)
2 tablespoons grated Parmesan
cheese
2 stalks fresh rosemary
Combine all the marinade ingredients
in a small bowl and mix well.
Put the eggplant, squash and
onion in a large bowl and pour all the
marinade over them. Let sit for about
1/2 hour. Add the mushrooms to the
marinade and only let them sit in the
marinade for five minutes before
roasting, otherwise they will absorb
too much. The tomatoes don't need
to be marinated.
Preheat oven to 450 degrees. Brush
a baking sheet with oil. Remove veg-
etables from marinade and arrange in
a single layer on the baking sheet.
Roast for 10-15 minutes or until
browned and tender. Note: Tomatoes
need to roast for only 3-5 minutes.
Keep a close watch on them or they
will completely fall apart when you
try to remove them from the baking
sheet.
You can prepare up to this point
up to two days ahead of time. Store
the vegetables in single layers between
sheets of plastic wrap in the refrigera-
tor.
When you're ready to bake the
stacks, proceed as follows. Oil a bak-
ing sheet and place the portabella
mushrooms on the sheet. Sprinkle
Parmesan over the portabellas. Top
with one slice of eggplant, one slice of
tomato, a slice of cheese, onion slice,
squash, more cheese, squash, etc., fin-
ishing with the second slice of egg-
plant. Insert a metal or wooden skew-
er through the center of each stack
from top to bottom. Take a stalk of
rosemary and trim off the bottom
leaves. Insert rosemary stalk next to
skewer and bake stacks for about 5
minutes or until cheese is melted and
vegetables are heated through. Care-
fully transfer stacks to serving plate
and carefully pull out skewers. I like
to serve these stacks on a bed of angel
hair pasta. Serves 2. This can be dou-
bled or tripled.
PASTA WITH TEQUILA LIME
CREAM SAUCE
1/2 cup lime juice
1/2 cup tequila
1/4 cup white wine vinegar
1 1/2 cup plus 2 tablespoons
whipping cream
1 shallot finely minced
3 garlic cloves, minced or pressed
3 tablespoon butter
1 teaspoon corn starch
16 oz. fettuccine pasta
5 green onions, finely chopped
5 diced Roma tomatoes
Cilantro
In a saucepan combine the garlic and
shallots with the tequila, lime juice
and vinegar. Cook until reduced to
about 1/4 cup.
Add the cream and cook until
reduced by 1/2. Strain out garlic and
shallot if desired. Return sauce to
heat and whisk in butter. In a small
bowl mix the cornstarch with 1 table-
spoon water until smooth. Whisk
into sauce to thicken it. This recipe
can be doubled or tripled.
Cook pasta according to package
directions. Drain pasta. Add green
onions and tomatoes to hot pasta pot
and stir. Add drained pasta and sauce
and mix well. Serve garnished with
cilantro, if desired. You can also top
the pasta with grilled fish. Serves 4
EGGS TETRAZZINI
1/2 cup celery, diced
2 tablespoons chopped green
pepper or parsley
1 tablespoon onion, chopped fine
1/4 cup mushrooms, chopped
1/4 cup butter
1 tablespoon flour
3/4 cup milk
1/4 pound sharp cheddar cheese,
diced
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
1 tablespoon sherry
6 hard cooked eggs, chopped
1/2 lb. thin spaghetti, cooked
1 hard cooked egg, sliced
1/4 cup Parmesan cheese, grated
In a skillet cook the celery, green pep-
per, onion, and mushrooms in the
butter until it's tender. Sprinkle the
flour over the vegetables and cook for
1 minute. Add the milk and cook
stirring constantly until thickened.
c — /