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September 08, 1989 - Image 86

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-09-08

Disclaimer: Computer generated plain text may have errors. Read more about this.

I COOKING I

r

WEST BLOOMFIELD
STORE ONLY

SUGAR•FREE

SUMMERY®

ICE CREAM

WEST BLOOMFIELD STORE ONLY

59°

44d9
3644

Mon.-Sal 8:30 a.m -9:30 p.m
Sun. 9 on.-6 p.m.

Limit 2 lbs. With Additional Purchase

GOURMET

Expires 9-22-89

Limit 2 lbs.

$L99 lb.

JN

JUMBO

SWEET TURKISH

APRICOTS

$1.59

Limit 2 lbs. • Expires 9-22-89

JN

I CASHEWS I
$3.99. I

■ ,4

0

WHEAT

0.

BRAN

FRESH BAKED 1

MUFFINS

41 4tt,
.

I

Wel

BLOOMFIELD FLAVORS
BUY 3 — GET
STORE
ONLY
FREE

am.

am.

in

Limit 4 oz.



lb.

Limit 2 lbs. Expires 9-22-89 JN

JN

mom ma I

FOR HEALTHY
BABIES...

Celebrate the Holiday
with Fresh

Applewood Smoked Sable,
Whitefish, Salmon

r

Fresh Daily

Whole Whitefish
Whole Pickerel
Whole Lake Trout

cira

r

build a strong
foundation with
good prenatal care.

SUPERIOR FISH CO.

Mile a\

House of Quality

Serving Metropolitan Detroit for Over 40 Years

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

86

7

.

We Will Grind For You
While You Wait

o

11

n e

POPCORN

SUPERIOR
FISH CO.

r.

J11 ,

YELLOW

ONE

s.) Limit 3 Free • Expires 9-22-89

ama, dmt. mu. dm. aim ma.

wilm. am. mi..

-

WEST BLOOMFIELD STORE ONLY - COUPON

• OAT BRAN • SUGAR-FREE
WEST • LARGE VARIETY OF

■ 6. - 14

Limit 2 lbs. • Expires 9-22-89

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

COUPON

JN

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

1

Expires 9-22-89

\s4

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

GROUND

1

MINTS

I

794 lb,

Food

Expires 9-22-89 JN

Expires 9-22-89 JN

PRUNEQ

IPITTE

Bulk

OFF

ONE COUPON PER FAMILY

WEST BLOOMFIELD STORE ONLY

American

I 30 4

OAT BRAN

6718 ORCHARD LAKE RD
West Bloomfield Plaza

New Book Features
Kosher Microwave

8 Oz. Cup

FOR REDUCED CHOLESTEROL

GOOD
ONLY AT
WEST BLOOMFIELD
STORE

FRIDAY, SEPTEMBER 8, 1989

Parking in rear

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

THIS SPACE CONTRIBUTED BY THE PUBLISHER

Norine Gilletz is no
newcomer to cookbooks.
Gilletz, a Canadian, is the
author of previous books, Se-
cond Helpings Please and the
best selling Pleasures Of Your
Processor. She has just come
out with her third book, en-
titled Micro Ways.
Micro Ways is being billed
as the first comprehensive
kosher microwave cookbook
on the market. The 400-page
book, on six by nine-inch
paper clipped into a three-
ring binder, is certainly hef-
ty. Recipes range from
Appetizers to Squares,
Cookies and Candies. In bet-
ween are such recipe
categories as Soups, Meat,
Poultry and Passover.
Gilletz, a cooking instructor
for the past 20 years, writes
in the introduction that she
has included a selection of
recipes from a variety of
ethnic cuisines, but adapted
to follow Jewish dietary
guidelines. The recipes were
tested on 600 to 700 watt
microwave ovens as well as
several convection/microwave
ovens. Cooking times will
vary with different brands of
ovens.
Micro Ways may be ordered
form Microwave Publications
International, Inc., 134
Washington Ave., Staten
Island, N.Y. 10314; telephone
1-800-444-5694. Following is
a selection of recipes from the
cookbook.

BABA GANOUJ
This Middle-Eastern spread
can be used as a dip for
assorted veggies. Mayonnaise
can be used instead of Tahini.
11/4 lb. eggplant
2 cloves garlic
1 /2 small onion
3 tbsp. Tahini (sesame seed
paste)
2 to 3 tsp. lemon juice
salt to taste
2 to 3 tbsp. olive oil
2 tbsp. chopped green
onions
black olives to garnish
toasted pita bread wedges
1. Wash eggplant and dry
well. Pierce skin in several
places with a fork. Calculate
5 to 6 minutes per lb. Place
eggplant on a microsafe rack.
2. MW uncovered on HIGH
(1% lb. will take 7 to 8
minutes). Turn eggplant over
at half time. At the end of the
cooking time, it will be nearly
tender when pierced with a
fork. It will continue to cook
while it stands. Let stand 10
minutes, or until cool enough
to handle. Cut in half and
scoop out pulp.

3. Steel Knife: Mince garlic
and onion. Add eggplant pulp,
Tahini, lemon juice and salt.
Process with 6 or 8 quick
on/offs, until smooth. Spread
on a serving plate. Drizzle
with oil and top with green
onions. Arrange a border of
olives around the outer edge
of the dish. Serve with toasted
wedges of pita bread.
Yield: about 11/2 cups (8
servings).

BARLEY CASSEROLE
1 medium onion, chopped
1 c. mushrooms, sliced
2 tbsp. oil
1 carrot, grated

1 c. pearl barley
2 c. boiling water
2 tsp. instant chicken soup
mix
1 tsp. salt
1 /4 tsp. pepper
1 tsp. dried parsley flakes
3 /4 tsp. paprika
ih tsp. garlic powder
onion,
Combine
1.
mushrooms and oil in a round
2 quart microsafe casserole.
MW uncovered on HIGH for
3 to 4 minutes, until tender.
2. Add remaining ingre-
dients to casserole and mix
well. Cover with casserole lid
or vented plastic wrap. MW
on HIGH for 3 to 4 minutes,
until boiling. Reduce power to
MEDIUM (50%) and simmer
covered for 35 to 40 minutes,
until tender, stirring once. Let
stand covered for 10 minutes.
Yield: 4 servings. Can be
frozen.

SWEET & TANGY
LEMON CHICKEN
4 single chicken breasts,
skinned & boned
(about 11/2 lb.)
% c. chicken broth (reserve
part of cooking juices
from chicken)
salt & pepper
1 tsp. cornstarch
c. cold water
2 tbsp. lemon juice
3 tbsp. brown sugar
1 tbsp. soya sauce
% tsp. ginger
1 clove garlic, crushed
1. Wash chicken; pat dry
with paper towels. Place in a
single layer in an ungreased
2 quart shallow microsafe cas-
Continued on Page 88

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