EXERCISE WAREHOUSE TREADMILL SALE!! Manufacturer's Authorized Sale! THE LEADER IN S LiNDICE TREADMILLS 31539 W. 8 MILE ROAD Just West of Merriman • Orchard Lake 248 - 476 - 2213 EVENT PRODUCTIONS THE GREATEST INTERACTIVE ENTERTAINMENT IN THE COUNTRY! (AND WERE RIGHT IN YOUR BACKYARD) St VIDEO SPECIAL PRICING FOR WEDDINGS & BAR MITZVAHS (248) 263-6300 DETROIT • PITTSBURGH • WASHINGTON D.C. CLEVELAND • INDIANAPOLIS ARNOLD LINCOLN-MERCURY-MAZDA Drive East Pay The Least - mama LINCOLN PASSION FOR THE ROADTM Mercury it) GIL PRATT Leasing Manager Your West Side Specialist (810) 445-6000 Gratiot Ave. at 12 Mile Road Roseville, MI 48066 Fax (810) 77 1 7340 - 11/19 1999 108 CLASSIFIEDS GET RESULTS! Call (248)354-5959 ANNABEL COHEN Special to the Jewish News lir here's a big new food trend that folks can't seem to get enough of that just hap- pens to be perfect for the Thanksgiving meal: food bars. It's more than the standard salad bar or ice cream sundae bars. It's a trend that com- bines staple foods with sometimes exotic top- pings. And this add-on phenomenon has crossed over to take on more of the main role of a meal. Perhaps the easiest and most common form is the mashed potato bar. From Los Angeles to New York, chic eateries are offer- ing simple versions of spuds with toppings of whatever can be imagined — every- thing from simple grated cheese, minced steamed veggies and enigmatic combos including smoked fish, caviar, caramelized onions, grilled wild mush- rooms and wine sauces. The potato has always been sort of the "vanilla" of the vegetable group. Its sandwiches and breakfast omelets or scrambled egg bars and hot cereal and fruit juice bars. Tens of millions of Thanksgiving dinners will be fussed over this year. It's a given. Each will be interpreted in unique and special ways. Another given: the bar concept may be just "bar" toppings for your family to enjoy this year. Arrange the toppings in attractive bowls around the main dishes and watch your guests con- struct their own favorites combos. There will be something that's sure to please every appetite. Yet another rea- son to give thanks. • Serve an easy-to-assemble side-dish bar along with old Tom. starchy, mealy texture lends itself naturally to embellishment. Its versatility has made it a staple in everything from potage to pierogis. And as the cate- gorical comfort food, you'd be hard pressed to find anyone who doesn't appreciate potatoes. But the bar concept does not end with the "eyes" only. The idea is con- stantly being expanded to include other entrees, vegetables and side dishes and dessert. Of course there are sweet potatoes and yams, along with other root vegetables and pastas to name a few. The notion can also interpreted into other meals with edibles, such as •.&tk4r .4L : :.A the new way of altering tradition you're looking for. And it's easy to take ready-made and simple topping recipes and offer them to your hungry guests. Whether it's a stuffing bar, veg- etable bar or pumpkin pie bar with toppings such as maple-syrup-laced whipped cream or three flavors of ice cream and crushed toasted pecans, there's a bar that will work with most any meal. Here are two recipes for Thanksgiving traditions — mashed potatoes and pumpkin pie — with some suggestions and recipes for MASHED POTATO OR SWEET POTATO BAR Have your family's favorite gravy on hand, too, for the potatoes, as part of the bar. Mashed Potatoes 3 pounds russet or Idaho potatoes (about 6 medium potatoes), peeled or not (or sweet potatoes, peeled) 4 T. butter or margarine 1/2 cup hot milk, cream or substitute 1/4 cup sour cream (optional) kosher salt and pepper to taste Cut potatoes into large chunks.