• X•• fi e,. *A. 0 t. NICAtil MILK FOOD 4X" Ph i Food Expires 8/5/99 • CALIFORNIA EXTRA FANCY hk DRIED PEARS SAVE 80c GOURMET COFFEE BEANS REGULAR OR DECAFFEINATED • OVER 70 FLAVORS EILEEN GOLTZ Special to the Jewish News OUR DECAFFEINATED COFFEE IS CERTIFIED ORGANIC & PURE WATER PROCESSED ROASTED FRESH ON OUR PREMISES DAILY . AN0 0.7.0'.40,RVVRSZT* .,VZ:nM-MAM.MW V.s.•• „.• ••••••:‘.., OAT BRAN • HONEY ROASTED SALTED • NO SALT • AND MORE • JORDAN ALMONDS SESAME STIKS ASSORTED COLORS SAVE 75c SAVE 1.00 •:.• • , c.,, x AMIA‘‘ a:•MwttWekil. !;' .. 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Your Next Shipment L with Coupon • Not Valid With Other Offers 15% OFFY Any Order $50 or More With CouLon • Not Valid With Other Offers j Visit MAIL CORP, USA For All These Services: 7/23 1999 Copies • Postal, UPS or Fed Ex • Private Mailbox Service Custom Packaging and Shipping • Fax Service • Complete Mail Service 1,06 Detroit Jewish News To Feed A Lot, Try A Buffet A buffet seems to be the easi- est way to go if you have a lot of people to feed. And while I'm all for the lox, bagel, cream cheese or deli platter route, it sure would be nice -- if just for once -- we could put out some- thing just a little different and a little more interesting. All of the following recipes can be used for a brunch, lunch or even sup- per buffet. Add a nice kosher Asti or champagne and a few presents and everyone is sure it have a great time. 2 c. sliced plums 1 c. sliced peaches 1 c. orange segments 1 c. sliced peeled kiwi 1/2 c. Grand Marnier or other orange liqueur 1/2 c. orange juice 2 T. sugar Combine all ingredients in large bowl. Cover and refrigerate up to 8 hours. Serves 8. FRUIT SALAD BUFFET An added pleasure of this salad lunch is that you can mix your own. Take a large tray and line it with grape leaves or large flat leaves of leaf lettuce. In the center place a shallow dish piled high with heart leaves of lettuce, watercress and spikes of French endive. Around this dish, on the grape leaves, arrange fruit according to your liking, such as: Crescents of peeled cantaloupe Crescents of peeled honeydew Bartlett pears, unpeeled, cut into eighths Clusters of stemmed seedless grapes Half-rounds of fresh pineapple Bananas split and quartered Pitted bing cherries Mounds of strawberries or raspberries Sections of orange Sections of grapefruit Sprigs of lemon mint Decorate the tray with sprigs of lemon mint. Provide bowls of various dressings. Let each guest compile a salad with a dressing of his own choosing. The fruit salad buffet could be accompanied by date-nut sand- wiches filled with cream cheese; hot cheese or herb biscuits; Melba toast; buttered scones or garlic bread. HERBED TOMATO TARTS 1 sheet (about 1/2 pound) frozen puff pastry, thawed 1 c. coarsely grated mozzarella (about 4 ounces) 1/2 c. freshly grated parmesan 1 1/2 pounds vine-ripened toma- toes (8 small to medium) sliced thin 1 small red onion, halved lengthwise and sliced thin 2 t. chopped fresh rosemary leaves 2 t. chopped fresh thyme leaves Preheat oven to 425 degrees E On a lightly floured surface with a floured _rolling pin, roll out pastry into a rectan- gle roughly 17 by 15 inches and trim edges to form a 16- by 14-inch rectan- gle. Hall7e pastry lengthwise, forming two 16-by 7-inch rectangles. Brush edges with water and fold in edges to form a 1/2-inch wide border on each rectangle. With tines of a fork press border to seal. Transfer rectangles to a large baking sheet. Sprinkle each tart evenly with 1/2 cup mozzarella and 2 tablespoons parmesan. Arrange tomato slices in one layer on cheese. Scatter onion slices and herbs over tomatoes and sprinkle with remaining 1/4 cup parmesan and salt and pepper to taste. Bake tarts in upper third of oven 12 to 15 minutes, or until crust is golden. Tarts may be made 2 days ahead and chilled, covered loosely. Reheat tarts before serving. Serve tarts warm or at room tempera- ture. Makes 2 tarts. GRAND FRUIT SALAD Here's a colorful and delicious addi- tion to a brunch menu. It also makes a lovely light dessert on its own. 2 c. green grapes 2 c. sliced strawberries HASH BROWN BRUNCH CASSEROLE 1 2-pound package frozen hash brown potatoes, unthawed 1 10 3/4-ounce can cream of celery soup, undiluted K./