Liviog Well

71 CUBIC FEET OF CARGO ROOM:
BECAUSE YOU NEVER HAVE "12 ITEMS OR LESS."

455"

THE NEXT GENERATION FAMILY CAR

TOWING CAPACITY OF 3,300 LBS • ISO-FIX BABY/CHILD SEAT ATTACHMENT • INFLATABLE SIDE

CURTAINS • 197-HORSEPOWER, TURBOCHARGED ENGINE • SPLIT FOLDING REAR SEAT

• FORWARD-FOLDING FRONT PASSENGER SEAT • REAR-FACING THIRD-ROW SEAT (OPTIONAL)

36 mos, 36,000 miles, plus tax, title, plates. Based on Ford 4x plan. $1,000 down. Due up front S2, 645 at inception.
$475 refundable security deposit.

DWYER

248-624-0400

ANDSONS
VOLVO

On Maple Rd., West of Haggerty

- OPEN SATURDAY 10-4 -

All Telescope Collections
on Sale. In-Stock Telescope
Receive $50-$500 OFF!

Not valid on prior sales or other offers, while supplies last.

- 350 Highland Rd. (M-59) • Waterford
west ofOakland International:14HW

Att,-,Paim 248-666-2880
II Beach m.„..

1/1st

Zit

6/29

2

80

Patio Furniture

Sat. I 0-6, Sun. I I-

\\.paltubeachrtio.com

1 cup sugar
2 t. vanilla extract
4 eggs
3 cups flour
4 t. baking powder
1/2 t. salt
1 cup milk or orange juice
Preheat oven to 350F.
Make topping: Combine butter and
brown sugar in a saucepan over medi-
um heat and cook, stirring occasion-
ally until the sugar is dissolved. Pour
this mixture into a 9x13-inch baking
dish or equivalent. Arrange pineapple
slices over the sugar mixture and
place maraschino cherries in open
spaces and centers of the pineapple.
Set aside.
Cake batter: Cream together butter
and sugar in a large bowl. Add the
vanilla and eggs and mix until
smooth. In a separate bowl, stir
together the flour, baking powder and
salt and add this to the mixing bowl
along with the milk or juice. Beat or
mix the batter until smooth.
Carefully pour this mixture over the
pineapple rings (it can be tricky) and
smooth the batter evenly.
Bake 40-50 minutes, or more, until
a toothpick inserted into the center of
the cake comes out clean. Let cool
about 15 minutes before unmolding
the cake to a large platter. The cake
must be unmolded warm or the sugar
mixture will harden. If removing the
cake much after baking, place the pan
in a hot oven to melt the sugar mix-
ture again.
Cut the cake into squares to serve,
keeping pineapple rings whole. Makes
12 servings.

CHEESE BLINTZES (CREPE)
WITH BLUEBERRY SAUCE
1 cup flour
1/8 t. salt
2 large eggs
1 T. vegetable oil
1 cup milk or orange juice
melted butter for frying
Filling:
2 cups small curd cottage cheese,
drained well in a colander for 30
minutes
2 T. sour cream
2 T. sugar or more to taste
Make crepes: Place all the crepe
ingredients in the pitcher of a blender
or the bowl of a food processor fitted
with a metal blade and blend or
process until smooth. Let the batter
stand for 15 minutes before making
into crepes.
Heat a small, non-stick skillet (make
sure the non-stick surface is very good
or new) over medium-high heat.

Food

Brush the skillet with a small amount
of butter. Lift the pan off the heat to
pour 1/4 cup of the batter into the hot
pan and quickly swirl the pan around
to distribute the batter. If the batter is
too thick, add a little water and blend
again.
Place the pan back over the heat and
fry the crepe for 15-30 seconds until
the top of the crepe is set and no
longer shiny. Turn the skillet so that
the crepe falls, uncooked side down,
on a sheet of wax paper.
You probably won't need to butter
the pan again for a little while, until
the crepes begin to stick to the skillet.
Repeat the crepe-making process,
stacking the crepes on top of each
other until all crepes are made.
Make the filling: Mix together the
filling ingredients in a medium bowl.
Make the blintzes: Place a crepe
cooked side up on a clean surface.
Spoon about 3-4 T of the filling at the
bottom half of the crepe circle. Fold
the bottom half of the crepe over the
filling. Fold the sides of the crepe over
the filling and roll the blintz like an
egg roll. Repeat with remaining crepes
and filling. You may chill or freeze the
blintzes at this point until ready to
use.
Heat 4 T butter or oil in a non-stick
skillet over medium heat until melted
and hot. Place the blintzes seam side
down in the skillet and cook until
golden on all sides (if cooking frozen
blintzes, cook more slowly and finish
cooking in a 325F oven until the fill-
ing is hot).
Serve hot with blueberry sauce
(recipe below) or applesauce. Makes
12 blintzes.

BLUEBERRY SAUCE
4 cups fresh or frozen blueberries
1/2 cup sugar or more to taste
2 T. water
Combine ingredients in a medium
saucepan over medium heat and cook,
stirring occasionally until the sugar
dissolves and the mixture begins to
thicken slightly. Allow to cool corn-
pletely before serving. Makes 2 cups
blueberry sauce.

TUNA NOODLE CASSEROLE
1 (12 oz.) package egg noodles,
cooked according to package
instructions and drained,
but not rinsed
1/2 cup chopped onion
1 cup shredded Cheddar, Colby,
Muenster or Swiss cheese
1 cup frozen peas, thawed
2 (6 oz.) cans light or white tuna,
in water or oil, drained