·2
ZOO WINTER HOURS BEGIN
- The Detroit Zoo will close
two days a week during the
winter schedule beginning Nov.
1 thru April 3D, 1992. The main
Zoo, located at 1-696 (10 Mi Rd)
& Woodward Ave. is open Wed.
thru Sun., from 10a.m. - 4p.m.
The Belle Isle Zoo will close on
Nov 1 and reopen May 1, 1992.
NOVEMBER 2nd
BOB HOPKINS ORCHESTRA
- Will perform at Club Penta in
the Fisher Bldg. Concourse
5:30 p.m. - 9p.m. (972-3760)
EXHIBITION - Pottery with
Pretensions: The Marriage of
Ceramics & Sliver - Illustrates
the use & development of silver
. decoration on ceram ic objects
dated from the 16th thru the
20th centuries, will be dis­
played. The Detroit I nstitute of
Arts, 5900 Woodward. (833-
7963). Oct. 28 thru Dec. 1.
OCTOBER 30th
COLLEGE ENTRY EXAMS -
Oakland Univ. 's workshops
prepare students for upcoming
December college entry exams
for. Dec. exams include GRE*,
LSA T*, SA T* and ACT*. OU's
workshops are taught by col­
lege instructors. To register,
call 370-3120 anytime for tui­
tion fee and the time and date
of the exam .:
, HARVEST DINNER - The
Detroit· Catholic Pastoral Al­
liance will hold its first annual
Harvest Dinner beginning with
a reception at 6 p. m. followed
by dinner at 7 p.m. Tickets are
$20 & are avail. by calling (842-
5950). The dinner will be held at
Sacred Heart Church Activities
Bldg .• 3451 Rivard in Detroit.
OCTOBER 31 t
HALLOWEEN ACTIVITIES -
I n an effort to offer young
people an alternative to trlck-or­
treating on Halloween night,
MAAH will host a safe, enjoy­
able & educational evening for
kids beginning at 6 p. m. The
evening will consist of storytell­
ing, African dance performan­
ces & refreshments. Parents
aUIL TING WORKSHOP
Quitting workshops are offered
from 1 Oa. m. to 12 noon at
PA CAKE BREAKFA T
All you can eat pancake br
fastfor 3. 8 m. to zp.m, tth
American Legion H II, 55 Vic­
tor Highland Pk. Sponsored by
the HP Lions Club. Ticket 252-
0100. Cra & TableTop h
elephant ale.
JUDSON CENTER - Need
warm, caring adults to consider
opening their home for teens
13 - 17. If you are interested In
becoming a foster parent,
please call 549-4399 for more
information.
HP BLOCK CLUB - ALERT
All Highland Park Block Club
Presidents & Citizens. The
Highland Park Neighborhood
Coalition is seeking volunteers
to take part in the Highland Park
Civilian Arson Patrol for the pre­
Halloween activities. Please
call 865-1946 for additional info
btwn 6-8pm.
LOOK/LISTEN/LEARN
MUSEUMS
•
-AFRICAN AMERICAN HIS-
TORY,301 Frederick Douglas,
Detroit. (833-9800).
-GRAYSTONE JAZZ, 3000
E. Grand Blvd. (871-0234).
\ -MOTOWN, 2648 W. Grand
Blvd. Detroit. (867-0091).
-YOUTH HERITAGE
HOUSE. 110 E. Ferry. Detroit.
(871-1667). •
Send all announcements
to Michigan Citizen,PO
Box 03560. Highland
Park. MI 48203.
Next time you feel like hitting your child, try another
approach. Do something like playing this game together.
Or any game.that gives you both the time you need to
cool off. Try it out. You'll both be glad you did. For a
free booklet, Write "Parenting;' P. O. Box 2866p,
Chicago, Illinois 60690.
!ake time rut. Don't takeit out on your child.
o
WITCH'S HAT SURPRISE
4 cup • Ie's· Plain
Chocolat Candl
1/3 cup milk
3 tabl spoon butt r or
margarln
12 a-lnch chocolat
cookl
12 sugar con s
Set aside 1 3/4 cups 'chocolate
candies. Place remaining candies in
large plastic bag; crush with rolling
pin. In a aucepan, combine crushed
candies, milk, and butter. Cook over
medium heat, stirring constantly
until candies are melted and mixture
is mooth. Cool to room tempera­
ture'.
Frost top of each cookie with 1
1/2 tablespoons of chocolate mix­
ture. Frost cones leaving one inch at
tip unfrosted. Holding frosted cone
by tip, fill each with two tablespoons
candies. Center filled cone on top of
frosted cookie to form "hat." Place
each hat on baking, sheet. Repeat
until all cookies and cones are used.
Decorate witches' hats with remain-
. ing candies. Allow to stand fifteen
minutes to set.
Makes one dozen cookie "hats."
To eat, hold by.tip of cone.'
, MAGIC BROOM TREATS
1 cup sugar
1 cup light corn syrup
1 cup amooth peanut
butter
5 cup shredded wheat
cer al, cru hed
1 cup • M&M' • Plain
Chocolate C ndles
32 ·S·lnch pr tz I rods
1/2 cup butt r or
marg rln ,soft ned
3/4 cup ·MIe ' • P anut
Chocol te Candl a,
crush d
Grease two large baking sheets;
set aside. In a mall saucepan com­
bine sugar and syrup. Bring to a boil;
boil one minute. Remove from heat.
Stir in peanut butter. Place cereal
and candie in large buttered roast-
ing pan. Pour peanut butter mixture Preheat oven to 350 degrees F. In
over all, tossing to coat well. Drop mixing bowl, combine flour, 1/3 cup
mixture by rounded tablespoonfuls confectioners' sugar and butter or
onto prepared baking sheets, spacing margarine; add crushed candies and
about two inches apart and stagger- rum extract, mixing with hand until
ing rows two inches apart. Form well blended. .
each mound into a broom shape. On floured surface, roll 1
:'lace a p,�etzel rod into top of each tablespoon dough into 3-inch length;
br�om to f?rm a ha�dle. place on lightly greased baking
Refri�era.te 35 mmu�e or until set. , sheet; form into crescent shape.
St�re m single layers, 10 covered con- Repeat until all dough is ed, plac-
tamer. ing cookies one inch apart. Bake 8
Makes 32 cookies. minutes or until et. Le a ,
several minute on baking sheets;
roll in confectioners' sugar while
still warm; cool completely. Just
before serving, re-roll in sugar.
Store in covered container.
Makes about two dozen cookies.
2 tea poona rum flavor
, extract
Additional confectioners'
sugar
TRICK OR TREAT
CRESCENTS
1 cup all-purpose flour
1/3 cup confectioners'
augar
� ..
Lemon pie for" light
Holiday fare needn't be
humdrum. For a change from
the traditional you can try this
delicious recipe for Lemon
Sponge Pie, from the people at
PET Kitchens. It can be the
ideal light treat after a heavy
holiday meal or to serve at a
holiday party buffet. The thin
batter bakes into a double­
layered tart-flavored pie. The
pudding is on the bottom layer
and cake is on the top:
LEMON SpONGE PIE
1 cup ugar
1/4 cup flour .
1/S teaspoon salt
1/4 cup butter or
marg�rlne, melted
2 egg., eparated
1/4 cuptre hly squeezed
lemon Juice
1 teaspoon lemon peel
1 can (5 fluid ounces)
Evaporated Milk
1/3 cup water
1 Deep Dish Pie
Crust Shell
Whipped Topping with
Real Cream
. Preheat ove and
baking sheet t 350:
degrees F. In a mixing:
bowl, combine .sugar.:
flour, salt, butter and egg:
yolk; mix well. Beat in:
lemon juice and peel. Add·
evaporated milk and water,:
stirring constantly. In a:
separate bowl, beat egg:
whites until stiff peaks­
form' (do not overbeat).:
Fold egg whites into batter:
mixture. Pour into pie:
shell. Bake on preheated:
bakingsbeet 35 to 40 minutes or until-
toothpick inserted in center comes:
out dry. Coolon wire rack:
Refrigerate several hours before'
serving. Garnish with Whipped tope.
ping.
lhe time it takes
to. connect
these dots
could ke� you
from hitii
urchil�
yo '.
Makes 1 (9-lnch) pie.
Italian Meat Loaf
Is your famil y tired of the same
old mealtime fare? Then tty this
easy European treatment of an
all-American favorite. Perfect for
the young, too, as this recipe
marries meat and crunchy
vegetables with the popular Italian '
flavor appeal of Mantovani Italian
Steak Sauce.
Rich herbs, tomatoes, red wine
vinegar, tangy pepper sauce, un
dried .tomatoes and imported
spice are blended from the
original Mabtovani family recipe
to create a distinctive sauce that
enhances thi meat Joaf as well as
any cut of teak.
Mantovani italian
11/2lb round steak, ground
1 lerg bell pepper, minced
11erg onion, minced
, 8 oz. antovanl n lIan
Sauc
1 tb p. salt
2 cupa cracker crumb
3 egg., beaten well
1 t.p. 'C lery .an
1/2 cup water
(for d Ired moisture)
Combine all ingredients and
bake at 350 F until vegetables are
tender and meat cooked to desired
degree. Serve with additional
Mantovani Italian Steak Sauce on
ide