!COOKING

SUPERIOR
FISH CO.

Biblical Plants

Continued from Page 48

LET THE SEASHORE
COME TO YOUR DOOR

* SEAFOOD COOKING DEMONSTRATION *

By Chef Roger Sutton

Of Peabody's Restaurant
On Saturday, July 15th between 10 A.M. & 12 Noon

1

Fresh Alaskan

SALMON
FILLETS

$6.95

COCKTAIL
SHRIMP

lb.

26-30 ct./Ib.

$7.99

exp. 7/15/89

exp. 7/15/89

Fresh Canadian

Fresh Boned Idaho

PICKEREL
FILLETS

L

1

Shell-On

$5.29

ex. 2. 7/15/89

RAINBOW
TROUT

$3.89

lb.

SUPERIOR FISH CO.
House of Quality

Serving Metropolitan Detroit for Over 40 Years

309 E. 11 Mile Rd., Royal Oak, MI • 541-4632

FRUIT
MKT
Greenfield Rd.

Parking in rear

Mon.-Wed. 8-5
Thurs. & Fri. 8-6
Saturday 8-1

DAILY 7 AM-7 PM
SUNDAY 7 AM-6 PM
CLOSED SATURDAY

SAM ' S

•

25282

Just North of 10 Mile

•

lb.

exp. 7/15/89

1:1

11 Mile

lb.

YOU GET THE
BEST QUALITY
AT THE
LOWEST PRICES

968-4850 •

Extra Fancy

RED DELICIOUS APPLES....

.

.

39*

lb.

12 oz. container

BORDEN'S COTTAGE CHEESE .

.

.

.

69*

each

8 oz. pkg.

FRESH SVOKED NOVA LOX......$4.99

BIB LETTUCE
19c
FRESH GADIOLAS AVAILABLE DAILY

All Specials Good Through July 13th, 1989

56

FRIDAY, JULY 7, 1989

each

BAKED SUMMER
SQUASH CASSEROLE
1 large onion, chopped
2 tablespoons vegetable oil
2 pounds zucchini
1/2 pound feta cheese
2 eggs, beaten salt to taste
1/2 teaspoon freshly
ground pepper
2 tablespoons chopped
parsley

In a large skillet, gently
cook onion in oil until soft.
Cut the squash into 1/2-inch
slices and trim off ends.
Steam in a metal steamer,
just until peel is softened.
Drain and layer in a greased
ovenproof serving dish.
Crumble cheese on top. In a
small bowl, combine eggs,
salt, pepper and parsley. Pour
over squash. Bake in
preheated 375F oven for
about 25 minutes. Serve
warm or at room temperature
with yogurt. Serves 4 to 6.
Author's note: "This soup
may be served cold, as a
prelude to a summer meal, or
as a dessert in which case you
may increase the sugar con-
tent."

BLACKBERRY SOUP
1 cup blackberry juice
1/3 cup sugar
1 teaspoon grated orange
rind
2 cups water
2 cups dry red wine
2 cups blackberries
1 teaspoon arrowroot
powder
fresh mint or whipped
cream to garnish
Note: you may substitute
grape juice for
blackberry juice.
In a saucepan, combine
juice, sugar, orange rind and
water. Bring to a boil and
cook, uncovered, for 5
minutes. Add wine and ber-
ries. Blend arrowroot with a
little water and stir into soup.
Cook stirring constantly un-
til thickened, about 2

minutes. Chill in refrigerator.
Serve, garnished with mint
leaves or spoonfuls of whipped
cream. Serves 4 to 6.

CORN ON THE COB
WITH FLAVORED
`BUTTERS'

1 ear fresh corn, husks
and silk removed

2 tablespoons margarine
with a choice of:
1/2 teaspoon whole grain

mustard
1/2 teaspoon tomato
paste and 1 teaspoon
chopped fresh basil
1/8 teaspoon chopped
garlic and 1 teaspoon
chopped parsley

Rinse corn under cold run-
ning water. Do not dry. Wrap
loosely in plastic wrap. Cook
for 4 minutes on High, turn-
ing once. Mix margarine with
one of the suggested flavoring
choices. Serve with hot corn.
Note: Flavored 'butters'
may be made in larger quan-
tities and frozen in individual
patties to be used as needed.
BROWN SUGAR
BANANAS
1 banana, peeled and cut
in half lengthwise
1 tablespoon butter or
margarine
2 tablespoons brown sugar
grated rind and juice of 1/2
lemon
2 tablespoons pecan halves
1 tablespoon rum
Brush all banana surfaces
with lemon juice. Melt butter
in baking dish for 20 seconds
at High. Stir in remaining
lemon juice and rind. Add
bananas and cook on Medium
for 90 seconds or until heated
through. Remove bananas to
warm dish. Add sugar to
lemon mixture and cook for
30 seconds at High, stirring
once or twice until bubbling.
Add pecans and rum and pour
over bananas. Serve hot. ❑

© 1989 Ethel G. Hofman. All
Rights Reserved.

