I COOKING I
SAM'S
FRUIT MKT.
DAILY 7 AM-7 PM
SUNDAY 7 AM-6 PM
CLOSED SATURDAY
25282 Greenfield Rd.
Just North of 10 Mile
• 968-4850 •
SWEET CORN
I
July 4th
YOU GET THE
BEST QUALITY
AT THE
LOWEST PRICES
I
I
Continued from preceding page
5/99*
I
Sinai Kosher
HOT DOGS or DINNER FRANKS $2.29
pkg
Empire
or TURKEY FRANKS, „
99 C 1b pkg
Snider's 11 oz. pkg.
POTATO CHIPS... .
1.69
I 1
1/2 lb. pkg. Fresh
SVOKED LOX
$4.99
I I 1 I
OPEN JULY 4th, 7 A.M.-4 P.M.
All Specials Good Through July 6th, 1989
landscaping
Since 1955
"FOR THE LATEST TECHNOLOGY
IN COMPUTER LANDSCAPING"
• Design/Build
• Retaining Walls
• Waterfalls
• Wood Decks
• Brick Patios
• Hydroseeding
INTERIORSCAPE
IRRIGATION
Visit Our Foliage Showroom
Specialists In:
Commercial & Residential
• Consulting • Designing
• Installing
• Coordinating
18340 Middlebelt Road • Livonia, MI
476-1735 • 477-6868 • 478-2727
FOREIGN
DOMESTIC
COATS
UNLIMITED
Sterling Heights
Sterling Place
37680 Von Dyke at 16 1/2 Mile
939-0700
Maxie Collision, Inc.
32581 Northwestern Highway, Farmington Hills, MI 48018
(313) 737-7122
JIM FLEISCHER
56
FRIDAY, JUNE 30, 1989
Oak Park
Lincoln Center, Greenfield at 10',4 Mile
968-2060
West Bloomfield
Orchard Mall, Orchard Lake
at Maple (15 Mile) • 855-9955
grill. Grill 7 to 10 minutes or
until fish is opaque
throughout, turning once and
brushing often with sauce.
Serve hot and drizzle any ex-
tra sauce over.
Note: Other fish such as red
snapper or whitefish may be
used.
When spit roasting on a gas
or electric grill, follow
manufacturer's instructions.
With a charcoal grill, place a
drip pan in front of the coals
to catch the grease.
CHICKEN ON A SPIT
HONEY-CLOVE BASTED
2 chickens, 4-5 pounds
each
2 lemons, each cut in 6-8
pieces
12 thyme, tarragon or
parsley sprigs
salt and pepper
Basting sauce:
3 /4 cup oil
1 /4 cup warm honey
1 tablespoon ground cloves
Wash chicken outside and
inside cavities and pat dry.
Place 1 cut up lemon and 6
herb sprigs inside each.
Sprinkle with salt and pep-
per. Insert spit lengthwise in-
to chickens, making sure
chickens are balanced. Spit
roast 1 to 11/4 hours, basting
often with basting sauce.
lb prepare sauce: In small
bowl, whisk together oil,
honey and cloves. May be
prepared several days ahead
but use at room temperature.
ROASTED ONIONS
Pull loose outer skin from 8
medium onions. Pierce each
several times with a fork. Dip
in water and wrap each in
foil. Place on preheated grill
and roast for 1 hour or until
tender. Serve with pats of
margarine.
ROAST CORN
ON THE COB
Pull down the husks and
remove silk from eight ears of
corn. Soak husks in water to
avoid burning. Pull up husks,
twist closed and place on grill
over hot coals for 20 to 25
minutes, turning several
times.
Note: If there's no room on
the grill, corn with husks and
silk removed may be cooked
in the microwave. Place in a
shallow microwave safe dish.
Pour V2 cup water over and
cover lightly with plastic
wrap. Cook eight ears at High
for 8 to 10 minutes until col-
or has changed and kernels
are milky.
OLD-TIME
WALDORF SALAD
4-5 large apples, unpeeled
and diced
juice of 1 lemon
2 cups thinly sliced celery
1 cup pecans, coarsely
chopped
1 cup mayonnaise
1 tablespoon sugar
teaspoon salt
Lettuce leaves to line bowl
In a large bowl, toss apples
with lemon juice to prevent
discoloration. Add celery and
pecans. In a small bowl, com-
bine mayonnaise, sugar and
salt. Pour over apple mixture
and stir gently. Spoon into
lettuce-lined serving bowl.
Cover and refrigerate until
needed.
Note: Sprinkle with a few
pecan halves to garnish, if
desired.
This is a fun-filled adult
group refreshment. If you
prefer, watermelon may be
seeded, cubed and marinated
in vodka and/or brandy and
served in bowls.
SPIKED WATERMELON
1
large, very ripe
watermelon
1 fifth vodka
1 cup brandy
Cut a plug in the rind of the
melon on one side (make sure
the melon has a firm, level
base). With a long-tined, long-
handled fork, jab through the
plug hole and stir melon meat
to a pulp. Remove fork and
pour in vodka. Replug and
chill overnight. Before serv-
ing, add brandy and stir with
fork. Replug. Use a skewer to
make 8 to 12 holes on top of
melon, each large enough to
insert a straw. Prepare one
day in advance. Serves 8 or
more. Adults only.
JANE'S BLUEBERRY PIE
4 cups fresh blueberries
1/2 cup sugar
grated rind of 1 large
lemon
1 /a cup all-purpose flour
1 teaspoon cinnamon
pastry for 9-inch two-crust
pie
2 tablespoons margarine
Preheat oven to 425F. Wash
and pick over blueberries. In
a small bowl, combine sugar,
grated lemon rind, flour and
cinnamon. Mix gently into
berries. Divide prepared
pastry in half and roll out to
fit 9-inch pie dish. Pour fruit
mixture into pastry lined
dish, dot with margarine and
cover with top crust. Trim
pastry and seal. Make 2 to 3
one-inch slits in top of pastry
for steam to escape. Place a
2-inch strip of aluminum foil
around edge to prevent over-
browning. (Remove foil about
15 minutes before end of bak-
ing time). Bake 35 to 40
minutes or until crust is nice-
ly browned and juice begins to
bubble through slits in crust.
Serve warm.
© 1989 Ethel G. Hofman. All
Rights Reserved.
❑