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March 12, 1981 - Image 10

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Text
Publication:
The Michigan Daily, 1981-03-12

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Page 10-Thursday, March 12, 1981-The Michigan Daily

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SAN SALVADOR, El Salvador (AP)-The government increased
yesterday rejected an dffer by the Organization of American ty U.S. ad
States to mediate a political settlement between El "IF YO
Salvador's civilian-military junta and the leftist-dominated made doc
S a lv o r opposition, Foreign Ministry sources said. lies witht
On of the diplomatic sources here showed reporters an of- and milit
ficial message to the OAS that said "the revolutionary removalc
government of El Salvador does not desire the intervention of plicationo
re je c tsthe Organization of American States in the search for a "As in
solution to the internal problems in El Salvador.' career F
ND IN WASHINGTON, former U.S. ambassador Robert clarity: d
0Vi.hte asserted yesterday the Regan administration has fired theories.'
u tsid e him from the foreign service for disagreeing with its "ready- White t
made doctrine" of U.S. military aid for El Salvador. State Dep
d * Junta President Jose Napoleon Duarte has said he is must acce
n +G d.a ti 0 l willing to meet with members of Socialist International to vice. He
discuss a possible political solution, but there has been no in- Salvadori
dication where or when such a meeting would be held. "In my
The Reagan administration has vowed to help prevent the told repor
spread of communist influence in Central America and has ment, and
SM CEDAR POINT AMUSEMENT PARK, Sandusky, Ye
4 Ohio, will hold on-campus Interviews for sum- UAC,
mer employmenft
Date: Thursday, March 19
MUSKET
Time: 9:00 a.m.-5:00 p.m. SOUNDSTA
Place: Placement Office MINI-COUR
VIEWPOINT
Over 3,400 positions available for a wide 41 MEDIATRICS
variety of jobs. Dormitory or apartment style
housing available. Contact the Placement Office App
- o for information and appointment. Spend a sum- a
- mer in one of the finest resorts in the North. Application
Apcation
t r pm.Sign ul
c t o .Cal
featurin

military aid to this nation of 4.5 million people. Fif-
visers are here helping train Salvadoran troops.
OU HAVE-as this administration had-a ready-
trine which asserts that the solution for El Salvador
the introduction of large quantities of armaments
ary advisors, then your first priority becomes the
of an ambassador who may complicate the ap-
of your doctrine," White told reporters.
China or in Vietnam," he said, "the message to the
oreign Service could not be more bell-like in its
o not send in reports that conflict with preconceived
old the House Foreign Affairs Committee that the
artment told him in a form letter last week that he
ept one of two lesser jobs or leave the foreign ser-
said he was ousted as U.S. ambassador to El
in January.
judgement I'm being fired for my views," White
rters. "I got a letter saying there is no other assign-
d out you go."
You
as, you can be a
Committee Chair!
1981-82 -
SOPH SHOW
GE MICHIGRAS
SES HOMECOMING
LECTURES
:S & OTHERS
plications available NOW
t 2105 Michigan Union.
s due THURSDAY, MARCH 12, 1981, 5:00
p for interviews when you hand in appli-
11763-1107 for more information

Government in
El Salvador

a goon.
(Continued from Page 1)
government were receiving arms from
the Soviet Union through Cuba and
Nicaragua. "The Reagan ad-
ministration must have done some
great detective work in discovering
something that wasn't there sixrmonths
ago."
He said the Reagan administration
has good reason to fabricate reports of
arms shipments from the Soviet Union.
THE UNITED States under Ronald'
Reagan and Secretary of State Alexan-
der Haig is looking for a conflict with
the Soviet Union, Hilliard said, so the
government fabricates information.
"If you up the ante enough, sooner or
later the evidence (of Russian in-
volvement) will appear," he said.

squad'
As to whether leftists as well as
government forces are killing unarmed
peasants in El Salvador, Hilliard said,
"There is a civil war going on.
Naturally, there are going to be
casualties, but I have not seen any
evidence to indicate leftists are il
discriminately killing people to the ex-
tent that the junta is."
HE ALSO SAID the failure of the
revolutionary general offensive in
January was greatly exaggerated. "In
fact," he said, "large numbers of
military personnel defected to the rebel
camp."
Hilliard did say that the urban offen-
sive aspect of the attack did not
materialize as he had hoped.
Hilliard also said that while he was1.
San Salvador, he learned the curre
government's "slaughter" of the people
included more than just "the public
massacres where they would dump the
bodies on the streets. They included
many who would disappear in the night :
If they weren't found in two weeks they
were assumed dead."

440
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ood or

Thought

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Real
Seafood Co.
delicacies such as Cape bluefish and
swordfish steak. The Real Seafood
Co.'s selection of fine fish fillets is what
brings customers back-simple but
careful preparation brings out the
fullest flavor of the fish.
Real highlights on the menu include
stuffed swordfish Florentine, a flavorful
seafood steak stuffed with bacon,
almonds and spinach. Several seafood
combination platters satisfy two ap-
petites: Paella is a seafood dish of
Spanish origin with fish, sausage,
chicken and vegetables simmered with
rice and spices. Also recommended is
Cioppina, a delicious fish stew con-
taining clams, mussels, crab, shrimp
and scallops, prepared in a tomato
base.
As you walk to your table the im-
mense size of the restaurant soon
becomes apparent-it is big enough to
fit one hundred families on a football
Saturday, or a couple strolling by in
search of a good meal. And as you
leave, don't forget to pick up some of
your seafood favorites to take home at
Ann, Arbor's only Real Seafood Market
at the front of the restaurant.
The Real Seafood Co. is open 11:30
am-3:00 pm for lunch Monday thru
Saturday, 5-11 pm for dinner on week-
days, and 5 pm to midnight on Friday
and Saturday. The Real Seafood Co. is
located at 341 S. Main.

Macde's
In these days of fast paced living and
fast rising prices it's nice to know that
there still exists a place where you can
step back into time and enjoy a
leisurely meal at a reasonable price.
Maude's, with its old-fashioned Vic-
torian charm and gracious hospitality,
recalls an era where one enjoyed
grand meals in an elegant atmosphere.
Guests are surrounded by warm oak
woodwork, brass antiques, leafy green
plants, and even churning overhead
fans. You feel as though you haverbeen
carried back to the era of Great Gat-
sby, for away from the present and all
of the pressures of The University.
Accompanying this rich setting is an
extensive selection of delectable foods
which is sure to please any palate. Ser-
ving both lunch and dinner, Maude's
menu offers something for everyone.
Unique appetizers, homemade
soups, garden-fresh salads, thick juicy
hamburgers and a wide variety of piled
high sandwiches, both hot and cold,
tempt those diners who prefer
something light. Succulent King Crab
Legs, New York Strip steaks and, of
course, Maude's reknowned bar-
bequed ribs are just a few of the en-
trees guaranteed to please heartier
appetites.
For those who want something more
than a sandwich or salad but are reluc-
tant to tackle a full dinner, Maude's
recently-changed menu now offers a
selection of light entrees. The new
menu includes a variety of mouth

4

4

The Real Seafood Co. offers the best
fresh fish selection west of New
England. You can buy lobster and crab
legs at any quality restaurant, but the
Real Seafood Co. does not settle for the
commonplace-they make your evening
an event for both the spirit and the
tastebuds.
Smoked bluefish with capers and
poached salmon Breton are only two of
the distinctive appetizers. Try a pot of
littleneck clams 'and mussels steamed
in garlic butter as you talk intimately in
one of the restaurant's many cozy
booths.
The restaurant's, specialty is their
catch of the day. More than a dozen
features are usually offered including

I'll

watering quiches and hot and spicy
chillies.
No meal at Maude's is complete
without trying their ever-popular
Amaretto Mousse-a rich and creamy
dessert which is beyond comparison.
Other desserts include cheesecake and
Haagen Dazs rice cream, as well as an
array of after dinner drinks which are
almost desserts in themselves.
Complimenting Maude's fine cuisine
is an impressive selection of fine wines
and beers. Free hors d'oeuvres are
served along with reduced prices on

selected spirits at Maude's happy hour.
This not-to-be missed event occurs
Monday through Friday 4-7 p.m.
Whether you are looking for an
escape into the past or simply a good
meal, look into Maude's. Maude's is
located at 314 S. Fourth Ave. Lunch is
served from 11-3 Monday through
Saturday, and dinner from 4-11 Mon-
day through Thursday, 4-12 Friday and
Saturday, and 4-10 on Sunday. The bar
is open until 1 a.m. Monday through
Thursday, 1:30 a.m. Friday and Satur-
day, and 12 a.m. Sunday.

4

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"1~ ~ - -- -'
I. F!
.i r I L '

Serving the finest in
Seafood Specials
every lunch & dinner
Spirits Served
769-8591
112 W. WASHINGTON

For a Course in Fine Dining
Read the Restaurant Page
Each Thursday

208
W.' Horan -995-0505
~THE IF"LIT
SEAFOOD PLATTER SPECIAL $6.50
Our seafood platter dinner with oyster rockefeller, shrimp,
scallops, crab knuckles, the fresh catch. Served with red skin
potatoes, bread and butter.

4

Dining
T E i.ion

zrrn_

Seaoo
s C.

Discover the pleasures of dining with truly
tasteful seafood specialties in a not to be
missed comfortable relaxing atmosphere.
Serving lunch and dinner.
341 S. Main 769-5960
Grand food, glorious cozy old fashion at-
mosphere and warm hospitality. Renowned
barbecued ribs and much, much more.
Serving lunch and dinner.
314 S. Fourth Ave. 662-8485
...........a:.. .. __A -*. -.

Fine German & American Food
Imported & Local Beer Wine o Liquors
Open Daily 11am-8:30pm, Sun. 11-8
Fri. and Sat. til 9:00 pm
Phone 662-0737
120 W. Washington Downtown Ann Arbor

I

4

Where the stars come out in Ann Arbor.

1

Regular $12.95 King Crab Leg
Dinner now $6.95

When the footlights fall,
you'll often find Ann Arbor's
visiting celebrities at the Stage
Door. And, from Quiche Lorraine
to Mignon of Beef, every dish

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