(

COOKING

I

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
OPEN MON. THRU SAT. 9 TO 6
SUNDAY 8 TO 3

THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS

We Specialize In

HANDOUT NOVA LOX

PROMPT & PERSONAL SE CE& DELIVERY

We reserve the right to Iimit quantities.
Commercial & industrial accts. welc9me!!

1-BEVERAGESM

MEATS

DELI
TURKEY BREASTS
$4.99 lb.
ROAST BEEF
$4.99 lk
VIENNA CORNED BEEF $5.99 lb.
VIENNA BEEF SALAMI $5.99 lb.

►

HOFFMAN'S SUPER
SHARP CHEDDAR
$3.59 lb.
WISCONSIN
NATURAL SWISS
$2.99 lb.
LEG OF LAMB
$2.99
ALL BEEF
GROUND CHUCK
$1.49 m.
GRADE "A"
CHICKEN BREAST
$1.99 lb.
PRIME RIB ROAST
$3.99 lb.
GOURMET PARTY TRAYS: Hors d'oruvres

WINES

SUTTER HOME

$3.99

$.99 2 litre
$.99 i.s litre
$1.00 OFF

PEPSI (all Flavors)
HENNIEZ WATER

white zinfadel

GLENN ELLEN

$4.99 2/$9

cabernet & chardoney

$9.99

KORBEL

Extra Dry & Brut

D'AGOSTINI

White Zinfandel

$6.99 1.s litre
$35.50 case

COOK'S CHAMPAGNE $3.99

$43.00 ease

DR. MAYER PIESPORTER
MICHELSBERG
2/$6.00

$33.00 case

Any 6 pack Import Beer

(excluding Canadian w/ad)

LOWFAT MILK
$1.49 gal.
CALIFORNIA COOLERS
$2.99

MOOSEHEAD BEER

$7.99

12 pack

N.Y. SELTZER

$.99

1 litre

All Flavors

GIFT BASKETS
WE DELIVER

25877 LAHSER RD. AT CIVIC CENTER • SOUTHFIELD

INTRODUCTORY
VISIT

• NO MEMBERSHIP
REQUIRED
• WITH APPOINTMENT
ONLY
• WITH COUPON ONLY

New Clients Only

Call for your free appointment

L

64

626-4442

FRIDAY, 4.14..Y. 1, :1988

GLORIA KAUFER GREENE

Special to The Jewish News

4 pack

Meat, Cheeses, Relish or create your own!

Lose inches
with
body tonin
FR

Some Cool Dining
For A Sizzling Fourth

SPECIAL

2
FREE

VISITS WITH
PURCHASE OF
10 VISITS

7315 ORCHARD LAKE RD. • WEST BLOOMFIELD
BEHIND I BROWSE BOOKSTORE

626.4442

futureshape

I

ndependence Day is a hol-
iday that always makes
me think "hot?' The tem-
perature and humidity are
frequently in the nineties,
firecrackers and sparklers are
the entertainment of the day,
and many folks think it's the
perfect time to fire up the
barbecue grill.
Also, ever since I first
visited Philadelphia's Inde-
pendence Hall during the op-
pressive heat of mid-summer,
I have always held in my
mind an image of our fore-
fathers sweltering in their
heavy colonial attire as they
belabored the final details of
the Declaration of Inde-
pendence.
Well, it just so happens that
the Fourth of July is my wed-
ding anniversary. As you
might expect, neither my hus-
band nor I have ever had a
burning desire to spend our
special day hovering over a
red-hot, smoke-spewing grill
(or even over a hot, clean,
kitchen stove, for that
matter).
However, we have learned
from past experience that it is
frequently difficult to find a
good restaurant open on the
evening of the Fourth. It
seems that many establish-
ments close early so their
staff can watch the fireworks.
Therefore, in order for my
husband and I to be assured
of an elegant, fuss-free, an-
niversary supper, I sometimes
prepare a cool meal complete-
ly ahead of time. After we
return home from a gala
fireworks display (in our
honor, of course!) and tuck our
weary offspring into bed, we
simply remove our gourmet
fare from the refrigerator and
dine in the quiet coolness of
our own air-conditioned din-
ing room.

Following is a menu for
such a cool summer supper
that is especially perfect for
the Fourth of July because
the meal is composed of red,
white, and blue foods. All the
recipes serve at least four so
you can include guests if you
wish.

CHEESE STAR WITH
CRACKERS AND
GRAPES
Start with a no-fuss appetizer
of white cheese cut into a star
shape, and accompany it with
delicate white crackers such
as stoned wheat thins. Be
sure to garnish the cheese
board with small bunches of
red and blue grapes. Not only
do grapes mate well with
cheese, but they also add the
perfect burst of color. The
amount of each "ingredient"
is obviously flexible to your
taste.
4-inch or larger wheels
(circles) of white
cheese, such as brie,
camembert or other
white cheese of your
choosing
White crackers
Blue and red grapes,
preferably seedless if
available
Note: Kosher brie and
camembert are made
by Miller's Cheese.

Use the tip of a knife or a
toothpick to draw as large a
star as possible on the top of
each cheese wheel; then cut
out the star with a sharp
knife. (The leftover cheese
wedges cut from each wheel
may also be served, if desired.
And remember that the stars
on our American flag are five-
pointed, not six-pointed like
the Star of David).
Arrange the cheese stars on
a cheese board or serving
tray, and accompany them
with the crackers. Break the

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