STRICTLY KOSHER MEAT MARKET

26020 Greenfield Rd.
Oak Park in the Lincoln Shopping Center

967-4222

COOKING I

Right in Your
Own Driveway!

GLATT KOSHER MEATS

(at reasonable prices)

.04

CORNISH HENS

$1.29 lb.

Trim

$3.99

PRIME RIB STEAKS

Certified by the National
Automotive Institute of Excellence

lb.

lb.

Lean

VEAL SPARE RIBS...... ..... ..$1.79

lb.

WE NOW CARRY LUBAVITCH SALAMI AND HOT DOGS

Many More Specials in Our Self Service Counter
Under Supervision of the Council of Orthodox Rabbis

..4

Comes to your home or office
with the garage-on-wheels

Valet service that doesn't
cost one penny extra

First Cut

WHITE VEAL CHOPS ..... ......$4.49

THE
TUNE
-UP
I MAN

• Expert diagnostic tune-up
• Electronic analyzer -
all engine systems
• Professionally trained
mechanics
• Perfect results assured

Expanded Services
Call Sanford Rosenberg
for your car problems

398-3605

1 ,

& SONS
MKT.
6718 Orchard Lake Rd.

Feast For The Fourth

" t '

GLORIA KAUFER GREENE

Special to The Jewish News

• 851-8020 •

Sinai Natural Casing

$3391b

HOT DOGS

Empire Chicken or Turkey

990 le

HOT DOGS

Red Sweet

SEEDLESS GRAPES

FRESH
ZUCCHINI

39c

lb

J

99c ,b

SWEET
CORN

FRESH

DAILY

5199*

15 oz. pkg.

FRITO LAY RUFFLES .

. ......

$1 99
Save 50YL

POTATO SALAD & COLE SLAW ....59c,b

Borden's

2% MILK

71E/ C Y2 gal. ctn.

All Specials Good Through July 8th, 1987

58

FRIDAY, JULY 3, 1987

THE DETROIT JEWISH NEWS

Saturday is the Fourth of
July, a date that we
Americans joyfully observe as
the anniversary of our na-
tion's independence. This
year, add a little creativity to
your patriotic celebration by
serving a culinary feast wor-
thy of the great day. Not only
is the meal described here
easily made ahead of time,
this festive fare is red, white,
and blue, to boot!
When preparing and serv-
ing your holiday feast, keep in
mind some hot weather safe-
ty tips. Remember that no
prepared foods should be
allowed to sit in high heat for
very long because this en-
courages the rapid growth of
harmful bacteria which can
cause food poisoning.
Contrary to popular opi-
nion, it is unlikely to be the
mayonnaise in salads that
causes them to become con-
taminated. In fact, according
to the USDA Food Safety and
Inspection Service, "most
commercially prepared
mayonnaises and salad dress-
ings contain lemon juice or
some other acid flavoring,
which slows bacterial growth.
lb help keep your meal (and
your body) cool, freeze several
juice drinks in box containers,
and then use them as
"refrigerants." If you time it
right, the drinks will be thaw-
ed and ice cold just when
you're ready to sit down and
enjoy the following Fourth of
July feast.

GAZPACHO
tomatoes,
2
large
preferably
vine-ripened
1 medium-sized cucumber,
peeled

1 medium-sized onion,
peeled
1 medium-sized green pep-
per, seeded
1 to 2 garlic cloves, peeled
About 2 cups tomato juice
(or a little more to taste)
Few dashes hot red pepper
sauce
2 to 3 tbsps. good-quality
olive oil
3 tbsps. red wine vinegar
3 /4 tsp. salt (or to taste)
Ground black pepper to
taste

Garnishes:
1/2 cup each finely diced
tomato, cucumber, and
onion
1 cup homemade or
packaged croutons

For the soup, coarsely chop
the tomatoes, cucumber,
onion, green pepper and
garlic. Put in a blender or food
processor with about 1 cup of
the tomato juice, the hot pep-
per sauce, oil and vinegar.
Process until almost pureed
but not perfectly smooth. (If
necessary, do this in two
batches.)
processed
the
Pour
vegetable mixture onto a
large serving bowl, and stir in
the remaining tomato juice.
Season to taste with the salt
and black pepper. Mix very
well; then stir in the chopped
vegetable garnishe. Cover
and refrigerate the soup un-
til it is very cold. Top each ser-
ving with a few croutons.
Makes about 5 to 6 servings.

CHICKEN
AND FRUIT SALAD
3 cups cubed cooked
chicken (or turkey)
breast
11/2 cups pitted and cubed
unpeeled blue plums,
such as prune plums

Continued on Page 60