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. 9° 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