4 ax*, "V *4 *• .5•$ *4 .*".?4`) 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. TRANSFER YOUR HOME MOVIES 8mm - 16mm TO VHS CENTURS CAWAERA r Film Length In Feet 8mm & Super 8 & 16 1-200 Feet 201-400 Feet 401-600 Feet 601-800 Feet 801-1000 Feet Summer Special FREE $20.00 $26.00 $39.00 $52.00 ' $65.00 BACKGROUND MUSIC On Any Video Transfer Century Camera 288-5444 Film Over 1,000 Feet Add 60 A Foot (Video Tape $8.00 Additional) } 30533 N. 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