Wednesday, March 26, 1975 THE MICHIGAN DAILY rage Five Rostropovich: An unique experience Crea tire crepes 0 Simpr ove tuna EDITOR'S NOTE: Tony Ce-? The rehearsal continued mu'h By ROBIN HERGOTT 1 i cere is the co-principal horn of in this manner. At ore lcee Tuna fish, either in the form the University Symphony Or- ' the Prokofiev "Cssild Svm- of tuna salad or tuna noodle chestra. This is his story of 'hoy" Rostronovich .a'ed a casserole, has long been a sta- Rostropovich. load chord to be followed by pie in student meals. However, a very soft passage in t h e there are other ways to prepare By TONY CECERE srings and woodwinds. To gct tuna, which are more creative the effect he told us this story: and exciting, yet which are sim- To judge the man by his ap- "I lived with Prokofiev i nHs ple to make and equally eco- pearance is deceiving: he mig't house the last three years of his nomical. be your art History prof, dres- life. He said about this place Tuna - mushroom crepes are sed in a pin stripe shirt with a that, that . . ." and he continued one such dish. Best of all, be- paisley tie loosened at the neck. in Russian. sides adding variety to a meal, His oval face and black plastic Several sentences ld'er the ir- they provide a delicious way to, srectacles do nothing to deny terpreter was red with langhter. benefit from the nutrients foundi this image: yet he is Mstislav The interpreter transl ite,. "Fe in tuna. Tuna is an excellent Rostropovich, the world's pre- ayvs that this spot is as if the source of protein, Vitamin A, mier cellist. bedcovers were thrown down Niacin and many minerals. Rostropovich strode across the and lots of tiny bedbugs scut- Crepes are very thin French Hill Auditorium stage at t h e ried out in all directions." Ros- pancakes, often rolled aroundI start of Friday evening's re- trnovich then pantombed the meat, fish, vegetable or sweet hearsal in a relaxed and jovial bedcover falling off and illus- filling. The technique for mak- manner. He appeared complete- trated the bedbugs with little ing crepes is relatively simple, ly at ease, as if he had the circular finger jabs. but the finished product looks; orchestra at home in his living At the reception for the Stu-. impressive.I room. The symphony s t o o d dents on Friday evening after To help produce a thin pan-.. quickly to greet him, and wih the rehearsal, Rostropovich cake, it is best to make the a wave of his big fleshy hand smiled and cavorted like a true batter in advance and refriger- he signalled us to sit down. Falstaff. He would sing pas ate it until ready to use. Crepe The sterpreter took his assign- sages of certain pieces and batter should be the consistency; ed spot near the podium, Ros- greeted most of the women with of a light cream. If the batter tropovich positioned himself on a "How are you, darlink?" The: - his conductor's stool and weorchestra feasted on a sophis- began. "Glinka please," he said. ticated repast of cider and With a short and direct and d repsts.r clear upbeat the orchestra dug dThnut. into the opening chords of Rus- The next morning we rehears- slan and Ludmilla overture. The ed the Saint-Saens Cello C o n- fast tempo took us by shock. certo in A minor. Rostrapovich Rostropovich stopped toe or-: played with complete abandon,I chestra and a grandfatherly raising his bow high in the ar frown of disapproval g,,e o 'to take a bold sweeping ,trke his face. across his cello. At close rangel "All strings, please, if bow his sound can only be deskb. is straight you are not work- as virile and immense. is ing. Bow must be -like set", pianissimos were absoluely hair and with that he cupped h i s raising. hands in a "V", indicating that The most gratifying part of he wanted the strings to draw the entire Rostrooovich exper- the bow with more pressure. ience for me was the way in "The brass," he continued, sot- which the University Symphony to voce, "must be staccatissimo- played. The entire orchestra very, very short. And brass, was transfixed under his direc- your sforando accents mst be tion, which exploited every like-like a BOMB!". We started ounce of our technique for a against and again, and ea.,h' super-performance. One of the time a new flaw was sported by great men of music had reach- the master's discerning eye. ed out and touched us. Painting dominates under rad art show By LISA BAYLIS ly in both idea and quality 1 Sunday's opening of the U of Richard Burns' large wood M Undergrad Art Show offered and fiberglass pieces attract diversity beyond the scope of the viewer to touch the curvil- the included works. The view- linear shapes created by his ers were entertained by th e substantial sculpture which pos- smooth jazz of Ann Arbor Quin- sesses a satisfying, self-contain- tet, which provided a bit too ed quality. much competition for the show Ceramics, soft sculpture, iino;-ACETATE EDS itself. graphy, drawing, and o t h e r ACT TL E S various art forms can also be special purchase of And the occurrence of a slight viewed at this diverse annual these daisy floral bed T "happening", a dancing psy- School of Art Show, now on spreads. 100% Acetate - chedelic masked marauder es- exhibit at the new building's machine washable. corted by two sidekicks, added gallery. Colors gold, rose, or just the dash of flesh that keeps --ilc audiences alert. The array of painting c o m- - prised a similarly influenced, 4 generally contrived group with Doestics Dep perhaps an unbalanced empha- sis on color. But although these works are E RU " in territory well charted, Thom- as Harris shows us what can happen in the best of such work with his competent and success- ful oil drawing. Unlike the apparent general trend, Andra Birkerts exhibited 00 a fresh, self-reliant approach through her richly subtle, dark, oil painting. Birkerts presents the fine bal- ance between conceptual atti- tude and expressionistic form. One of the most exciting piec- es was Ann Schuler's wildly col- ored acrylic. Her intimate and often humorous vocabulary of animal images coyly discloses FRI.-SAT. its intentions on a variety of levels (see the perfect Betty Boop bunny). Rounder Record's Possibly the finest painting was David Owen's oil "Commit H ighwoods ted to Memory." Owen has re- captured something of the 1 strength and grandeur of the g U High Renaissance masters, here transformed into contemporary terms. Photography, unlike the other various art forms, proved to be of consistently high quality, in- THIS WEEK'S MEIJ cluding works by Karen Tac apa--SHOPPING ta, Joel Miller, and John Bar-- ry' GUIDE HAS AT LEA Following the hodge-podge $4.50 WORTH Of precedent set by the entire show, the sculpture varied vast- double fiddles, COUPONS...GET ------- - - guitar, banjo, bass. YOUR FREE COPY The most heralded IN THE STORE! Hove a flair for professionally performing artistic writing? strinqband in the If you are interest- country today, and ed in reviewing probably the best. poetry, and music ol or writing feature explosive enerqy, - m .: stories a b out the exuberance andr drama,ance, film ey hey tore S - arts; Contact Arts itesty.3' teytreQ0 Editor, c/o The the place apart"wi Michigan Daily. -NY.Tiesand ~~ ~--- N.Y. Times en 0- FOOD seems either too thick or too thin after making the first crepe, add a small amount of milk or flour to adjust the thickness. To prepare the crepes, brush a crepe pan or small skillet with shortening and heat to smoking over moderate heat. Then re- move the pan from the heat and pour in the amount of batter specified in the recipe. Tilt the' pan so that the batter covers the bottom in a thin film. Re- turn the pan to the heat for about 1 minute, untli the crepe is lightly browned, then turn it over and cook for another 30 seconds, until it is spotty brown. When done, remove the crepe to a plate. Repeat these steps until the batter is used up. The crepes may be made ahead of time and stacked be- tween paper towels until ready to use. To fill, place a heaping spoon- ful of the filling on lower third of the spotty side of each crepe, and roll them up. Heat the: crepes as directed in the recipe food and serve immediately. To accompany t h e tuna- mushroom crepes, serve a re- freshing frozen fruit salad and easy to make brownies, one of everyone's favorite desserts. TUNA-MUSHROOM CREPES Crepes: % cup milk 1 egg, beaten 1 tablespoon cooking oil % cup all-purpose flour % teaspoon baking powder Filling: 1 jar (2% ounces) whole mush- rooms, drained 1 can (7 ounces) tuna, drained and flaked 2 tablespoons diced pimento % cup mayonnaise or salad dressing Topping: 1/2 cups sour cream 2 tablespoons light cream cup grated cheddar cheese For crepes, combine milk, egg and oil in small bowl. Stir in flour and baking powder, blend- ing well. Heat an 8-inch skillet over moderate heat; brush with shortening. Pour batter, 2 tablespoons at a time, into skil- let; tilt pan to make a thin 6- inch round pancake. Brown for 1 minute; turn and brown sec- ond side. Stack crepes between paper towels until ready to use. For filling, combine ingredients. Spread on crepes and roll. Ar- range seam side down in bak- ing dish and top with a mixture 1 cup sugar of sour and light cream. Sprin- %f cup flour kle with cheese and bake at pinch or bak 350-degrees for 15 minutes, or cup chopp until heated through. Serves 4. Melt butter FROZEN FRUIT SALAD gether in to 8 ounces Neufchatel cheese In a mixing 1 cup sour cream Add sugar g % cup sugar tinue beatin % teaspoon salt chocolate mi 1 17-ounce can apricot halves, Stir in nuts. drained and halved ed 9" x 9" 1 8% ounce can crushed pine- preheated 3 apple, drained 25 minutes. 1 16-ounce canpitted dark cher- dered sugar ries warm. 1 cup miniature marshmal- Frosting: lows In a large bowl, beat the 1 square uns cheese until smioth. Blend in 1 tablespoon -the sour cream, sugar and salt rine on low speed. Stir in fruit and 1 cup confec marshmallows. Pour into 6 or 1 teaspoon 8 individuals molds or into a 1 teaspoonc 4 cup mold. Freeze for 8 Melt choco hours. Serve on lettuce. Remove; ad BROWNIES cream. Bier % pound butter or margarine small Bl 2 squares unsweetened choco- late cream if fro .2 eggs spreading c king powder ed nuts (optional) r and chocolate to- p of double boiler. bowl, beat eggs. gradually, and con- g. Beat in cooled xture. Mix in flour. Pour into a greas- pan and bake in a 50-degree oven for Sprinkle with pow- r or frost while weetened chocolate butter or marga- tioners' sugar vanilla cream late over hot water. d butter, sugar and nd in vanilla. Add tional amount of sting is not of good onsistency. .. ' a, ; .' . . ~ . y . , , , n . ,_ . , ? , , .. , ,J.yJ ,,."i\ rtI 1-STOP SHOPPING SAVES MONEY, TIME, ENERGY SAMPLE #iOE' SAVINGS! i ShhL THERMOS .ftracr. I 1I (NC 1L 1 A1 w-_fi i. PREADC rWIN OR FULL ESIZE INSULATED' 44 oz. 4 TABLEWARE 18 oz 'I COFFEE SERVER COFFEE MUGS OUR REG. $4.97 OUR REG. 47' BELE WHILE COLOR QUANTITIES ONLY EA. LAST! 3/ Housewares Dept. BLOW rARE CARE B IBy COSMETCO ~ CAR RAMPS By Foxcraft Supportst 2 tons Pair lifts end or rear No needed. 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