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Another frequent diner, George
Weiss, offered an unsolicited, "the
meal was great" to the owners as he
walked out the door.
It all fits into Chuck Ehrenreich's
philosophy of putting the customer
first. "Our food philosophy is best
quality, high kashrut and taste," said
Miriam. "And I feel that the restau-
rant is an extension of my home. My
home wasn't big enough, so now
there's the restaurant."
While people are eating, Miriam
talks to diners about their families, a
new baby, who's doing what. "We love
people and families and children, so
we cater to them. In fact the buffet is
perfect for the children — no waiting
for the food to come."
The Ehrenreichs are planning
ahead. "In the winter," said Chuck,
"we open one and a half hours after
Shabbat, so we'd like to get live music
in here. Maybe a guitar and key-
board." They also want to expand
their catering and hosting parties for
groups of 40 and 50.
As people finish their meals, the
Ehrenreichs are eager to make sure
everyone has had a good time. "We
thank them for coming," said Miriam.
"We let them know we're glad they
came. "
The following are recipes from
Taste of Class. They've been adapted
for the home cook:
-
/-
LEMON RICE SOUP
1/2 cup vegetable or olive oil
1/2 cup flour
8 cups water
2 T. chicken base or
_ )
bouillon Juice of 1 lemon
1/4 cup fresh chopped dill
1/2 t. salt
1/4 t. ground white pepper
ground white pepper to taste
1 t. granulated garlic
or garlic powder
1 t. onion powder
2 cups fresh cooked rice
Combine oil and flour in a large
saucepan over medium high heat.
Cook the mixture, stirring constantly
for about 3 minutes. Slowly whisk in
the water until the mixture is incorpo-
rated and no lumps remain. Add the
chicken base, lemon juice, fresh dill
and seasonings and bring the mixture
to a boil, reduce heat and cook the
soup, stirring occasionally, for 15 min-
utes.
Add the cooked rice and cook
another 10 minutes. Adjust the sea-
sonings and serve.
Makes 6 to 8 servings.
MOROCCAN MEATBALLS
2 pounds ground beef
1 cup chopped onions
2 cups cooked and mashed potatoes
1/2 cup fresh chopped parsley
2 T. vegetable oil
1 t. salt or to taste
1/2 t. ground black pepper
1/2 t. ground cumin
1 T. paprika
1/2 cup chicken base
One 14-ounce (approximately)
can tomato puree
8 cups water
2 cups frozen peas, thawed
2 cups frozen carrots, thawed
Combine the beef, onions, pota-
toes, parsley, vegetable oil and sea-
sonings in a large bowl. Stir or mix
well to combine. With wet hands,
form the mixture into anv size meat-
balls. Place the meatballs in the
refrigerator and chill until ready to
cook.
Meanwhile, in a large saucepan
over medium high heat, place the
chicken base, tomato puree and
water. Stir well to combine. Bring
the mixture to a boil and then
reduce heat slightly and add carefully
add the meatballs to the mixture
Cook for 15 to 25 minutes until the
meatballs are cooked through com-
pletely.
Ten minutes before serving, adjust
the seasonings of the tomato sauce
with salt and pepper and add the peas
and carrots.
Serve hot alone or over cooked rice
or orzo, a rice-shaped pasta.
Makes 8 servings.
MIRIAM'S MEATLOAF
2 1/2 pounds ground beef
3 cups onions, ground
or finely chopped
3 medium green bell peppers,
ground or finely chopped
1 t. Lawry's seasoning
1 t. salt or to taste
1/2 t. ground black pepper,
or to taste
1 T. minced garlic, or to taste
2 large eggs
Approximately 2 cups
bread crumbs or more
Preheat oven to 350F. Combine all
ingredients except bread crumbs and
mix well until combined. Add bread
crumbs, a little at a rime, mixing all
the while, until the mixture is no
longer wet and holds its shape well.
Place the mixture in a shallow baking
dish and bake for 60 to 90 minutes
until cooked through.
Makes 6-8 servings. Li
Dr. Vladimir Klemptner is pleased to welcome Dr. Albert Klemptner to his
Internal Medicine practice. Dr. Albert Klemptner completed residency at
the University of Michigan and most recently served as Chief Medical
Resident at St. Joseph Mercy Hospital.
He will remain at St. Joseph as teaching staff. Both physicians are Board
Certified in Internal Medicine and are looking forward to continuing to
provide the finest in both inpatient and outpatient care to our community.
Office Locations:
200 Arnet, Suite 170 • Ypsilanti, MI 48198 • (734) 483-1988
4020 Venoy, Suite 500 • Wayne, MI 48184 • (734) 595-9414
Most major insurance plans are accepted and new patients are welcome. Weekend hours available.
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Detroit Jewish News
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