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We accept VISA & MasterCard. Members of Michigan & National Pest Control Assoc. M of Dow AGRO Sciences ERADICO PEST CONTROL CALL TOLL FREE 888-479-5900 ecta with the 6/12 1998 122 CELEBRATION CON EC TO DIRECTORY in our Classified Section ood GREEN from page 120 liquid has evaporated. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve sprinkled with peanuts. Serves 4. ASPARAGUS PESTO PIZZA 3/4 lb. asparagus cut into 3/4 inch lengths 1 tablespoon oil 1 tablespoon pine nuts 1 cup fresh basil leaves 1 clove garlic, chopped 2 tablespoon Parmesan cheese, grated 1 tablespoon oil 1 large baked cheese pizza crust 1 red bell pepper, seeded and chopped 1/2 lb. shredded mozzarella cheese 1/4 cup grated Parmesan cheese Preheat oven to 350 degrees. Place asparagus in a steamer basket over boil- ing water. Cover pan and steam 5 min- utes, or until bright green and almost tender. Drain, rinse under cold water and rinse again. Heat oil in a heavy saucepan over medium high heat. Saute pine nuts 3-5 minutes, stirring constantly, until lightly browned. Transfer pine nuts in oil and the basil leaves, garlic, 2 tablespoons Parmesan cheese and 1 tablespoon oil to a blender or food processor and process until smooth. Spread pesto over crust and top with asparagus, pepper, moz- zarella and Parmesan. Place pizza on an oven tray and bake 15 minutes, or until topping is golden brown. ❑ `Hot' Marinades For The Barbecue EILEEN GOLTZ Special to The Jewish T News he barbecue industry as a whole is on a full upswing worldwide with sales of grills (both gas and charcoal) going through the roof. With the cor- ner warm weather with us, it might be a good idea to brush up on what's hot on the grilling scene. Trends and styles of favorite barbe- cue sauces seem to change from year to year with some (sometimes very strange) regional differences thrown in just for fun. Ten years ago, everywhere you looked it was Mexican spices and everything was HOT, HOT, HOT! Words like cumin and cilantro were on everyone's shopping list and the south- western craze was swept the nation's barbecue pits (and grills). Then, five years ago, the trend made a slight detour and took on the influ- ences the Louisiana style of seasonings c a lled Cajun and suddenly in order to be chic everything was charred (or blackened if we want to be polite). So much effort for the stuff we just used to say was REALLY well done. Well, once again the wheels of culi- nary change are turning again. I'm pre- dicting that the newest trend in barbe- cue is going to be the Pacific Northwest 'Asian" flavor. Look for new products and recipes using a lot of ginger, soy sauce, hosin sauce, garlic, and rice wine vinegar. The following recipes are 1-2-3 easy and can usually be thrown together with things you have at home. SPICY FISH MARINADE 1 small onion, minced 1 tablespoon olive oil 2 tablespoon Brown sugar 1/2 cup rice wine vinegar 3 tablespoons ketchup 3 tablespoons dry mustard 2 teaspoon Worcestershire sauce 1/4 teaspoon ground doves 1 teaspoon chili powder 1/4 teaspoon cayenne pepper In a pan saute the onion in the oil until translucent. Combine the other ingre- dients with the onion in the saucepan and boil until reduced by half. Pure sauce in blender. This can be doubled or tripled. Makes 2/3 cup. Recommended for: white fish or salmon. THREE CITRUS MARINADE 1/2 cup fresh lemon juice 1/2 cup fresh orange juice 1/2 cup peanut oil 4 garlic cloves, minced 2 teaspoon black pepper coarsely ground 3 tablespoons cilantro, chopped In a large bowl combine all the ingredi- ents. Marinate meat for no less than 1/ 2 hour and no more than 2 hours. Rec- ommended for: chicken. DRAGON'S BREATH SAUCE 6 oz pineapple juice concentrate 1/2 cup chili sauce 1 1/2 teaspoon cinnamon 1/2 teaspoon chili powder 1/2 teaspoon onion salt 1/4 teaspoon cayenne pepper In a large glass bowl combine all the ingredients and mix well. Cover and microwave for 2 minutes. Let cool and then marinate chicken for no less MARINADES on page 124