• • • • • • • • • • • • • •• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
•
• • •
• •
• •
• •
• • •
• • •
•
• • •
LeVon's
•
•
•
•
•
• •
• •
• •
•
•
•
•
•
•
GENUINE DISCOUNTS
SMITH
CORONA
KITCHEN
AID
EUREKA
(We reserve the right to limit quantities, and/or, withdraw from sale.)
LeVon's
'SUPER STORE
•
•
•
•
•,
S
•
•
•
•
•
•
•
SONY PRODUCTS • GENERAL ELECTRIC •
PANASONIC • WESTINGHOUSE • EUREKA •
KITCHENAID • BLACK & DECKER •
MICROWAVE OVENS • SMITH CORONA •
THERMADOR • BRAUN • TOSHIBA • HITACHI •
ROEPER • JENNAIR • SUB-ZERO •
SCOTSMAN • VIDEO RECORDERS • VIDEO
CAMERAS • TELEPHONE ANSWERING
MACHINES • 14K GOLD CHAINS •
CALCULATORS • SEIKO WATCHES • CROSS
PENS • TELEPHONES • BINOCULARS •
STEREOS • CAR RADAR DETECTORS •
CHAMBERS • RCA • SUNBEAM
Since 1949
30825 Greenfield • At 13 Mile • 642-4466
9:30-5:30; Sat. 9:30-5
GENERAL ELECTRIC •
•
•
•
Hearty Soups For
CITIZEN/SEIKO •
• Chilly Winter Days
• •
•
•
•
•
BLACK & DECKER
•
TOASTER
•
OVEN
-Panasonic, GENERAL ELECTRIC •
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
FARMINGTON
FRUIT
TALLY HALL
AT
Next to Hunters Square, Orchard Lake Rd. at 14 Mile Rd.
PARTY TRAYS SALADS
FRESH FRUIT TRAYS - VEGETABLE DIP TRAYS
GARDEN SALADS - FAMOUS GREEK SALADS
SPINACH SALADS - PASTA SALADS
AND MANY MORE!
JOE TOCCO
Aft
•
•
•
•
•
GENERAL ELECTRIC •
•
•
•
•
SONY•
•
•
•
•
•
626-3715
A hot bowl of soup always
goes over well in winter. These
soup recipes may be made
ahead of time then frozen
and reheated as needed.
SPLIT PEA SOUP
This recipe is a simplified
way to make split pea soup
with a home-made flavor.
• 1 large onion, diced
•
•
•
•
•
•
•
•
•
•
•
2 taps. oil
1 cup green split peas
10 cups water
2 large carrots, diced
2 medium potatoes, diced
vs cup pearl barley
1 stalk celery, diced
% tsp. salt
1/4 tsp• Pepper
1 can clear chicken soup
1 can barley mushroom soup
Brown onion in oil. Add all
ingredients except cans of
soup. Bring to boil, cover, and
lower to simmer. Cook about
1 and 1/2 hours, stirring occa-
sionally to prevent sticking.
Add more water if necessary.
Add two cans of soup and
bring to a boil. Lower
temperature and simmer 15
to 20 minutes. Serves 6 to 8.
BEEF-BARLEY SOUP
• 1 lb. short ribs
•
•
•
•
•
•
•
•
•
2 soup bones
8 cups water
% cup lima beans
% cup barley
2 carrots, scraped and sliced
1 stalk celery, sliced
1 large onion, whole
2 potatoes, diced
salt and pepper to taste
Put short ribs, bones and
water in a 4 quart pot. Bring
to boil and skim off the top.
Add the remaining ingre-
dients. Cover and simmer 2%
hours. Add more salt and pep-
per if desired. Can be frozen.
Excellent reheated. Serves 6.
VEGETABLE SOUP
•
•
•
•
•
•
•
•
•
•
2 large onions, diced
3 medium zucchinis, diced
3 large potatoes, cubed
2 medium turnips, diced
4 medium carrots, sliced in thin
rounds
1 cup shredded cabbage
2 stalks celery, diced
% cup medium barley
1/4 cup split peas
salt, pepper to taste
• 4 tblsps. soup powder (chicken
flavor)
• 4-5 quarts water
• 4 sprigs fresh parsley
In a 10-quart pot, brown
onions and zucchini. Add rest
of ingredients, except parsley.
Bring to a boil. Set heat to
simmer, cover pot, and cook
for 2 1/2 hours. Add fresh•
parsley and cook another 5 to
10 minutes.
KREPLACH
Soup with kreplach was
always a favorite among East
European Jews.
•
•
•
•
2 large eggs
% tsp. salt
2 cups flour.
1-2 taps. water
Beat eggs, water and salt
lightly. Add flour. Make a
stiff dough. Knead about 5
minutes until dough is soft
and elastic. Roll out very thin
on a lightly floured board.
Cut into 2-inch squares. Place
1 tblsp. filling on each square.
Fold crosswise into triangles,
pressing edges together
securely. Drop into boiling
chicken soup. Cook 15 to 20
minutes. (It can also be
cooked in boiling salt water
and then be frozen.) Reheat in
soup.
Filling:
• 1 lb. ground beef
• 1 small onion, grated
• 1 /4 tsp. garlic
• % tsp. salt
• pepper to taste
• 1 egg
Lightly brown meat and
onion in a little oil. Remove
from stove. Add egg and
spices.
MUSHROOM BARLEY
SOUP
Mushroom barley soup is
always a winter favorite.
Fresh dill gives it a special
flavor. Make it a day before
and skim off the fat before
serving.
• 2-3 lbs. short ribs
• 21/2 taps. salt
• 31/2 qts. water
Continued on Page 50