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Tommy Peristeris and Rick Rogow

The Best Of Everything

invite you to join us for lunch or dinner 7 days a week

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"NOTORIOUS"

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OUR AWARD WINNING TOMMY SALAD
MICHIGAN'S FINEST LAMB CHOPS AND OTHER
FAVORITE GREEK SPECIALTIES.

Complete carry-out service available, banquet rooms accommodating
up to 250 people, for all occasions...and our catering coordinators
are at your service to help you plan your perfect affair.

Weddings, Showers, Bar/Bat Mitzvahs,
Anniversaries, Reunions, Birthdays, etc., etc.

6199 ORCHARD LAKE RD. (North of Maple) WEST BLOOMFIELD, MI • (248) 737-8600

always dished up
great food for
thought to activate
the sleep-sluggish
brain of so many.
He loved food
and had favorite
recipes for many
dishes ... Like the
spaghetti sauce treasure that Bob
learned at his father's knee ... and
incorporated the use of natural ingre-
dients such as honey instead of sugar
and kelp in lieu of salt.
"For years," said Bob, "I would sit
in our small family kitchen and watch
my father make his finest creation —
a meat for spaghetti. This was a week-
ly occurrence around our house. I
learned to make the sauce by watch-
ing. Dad never wrote things down.
"So in later years, when I started
my own venturing into the kitchen,
the first thing I tried to make was
spaghetti sauce. It was wonderful and
kept getting better for years after.
"Most everyone I know is extremely
proud of their own pasta sauce," said
Bob. "Some restaurants have very
good ones, but none have ever seemed
to come up to my spaghetti sauce.
"When I cook it, I cook a lot of it,
'cause it's great for freezing and using
when you wish. You need a good deep
five-gallon pot for this. While I'm a
pretty fair hand at writing most
things, recipes aren't my thing so I
hope you can follow these instruc-
tions.
"Take four pounds of ground beef
and brown it, breaking it up into grav-
el to pecan-sized pieces. Drain off all
fat, even blotting the ground beef to
eliminate the grease as much as possi-
ble.
"Put this in the pot, along with
four large cans of peeled tomatoes,
preferably an imported variety from
Italy. Crush each of the whole toma-
toes with your hands. Watch out,
`cause the juice can splatter. Let this
cook over medium temperature as
you add the following things and
continue stirring; 1/2 teaspoon sweet
basil, 1 tablespoon honey, 1 tea-
spoon oregano, 3/4 tablespoon kelp
(or any of the other salt substitutes
on the market), 1/2 tablespoon
thyme, 4 cups onions chopped fine,
2 cups whole or sliced fresh mush-
rooms, 1 tablespoon coarse ground
pepper, 1 tablespoon finely ground
pepper.
"Add about a cup to cup-and-a-half
of water and let all of this cook over a
low heat for about an hour. Now's
when the taste starts to develop. If it