I COOKING I
Our Newly Remodeled
Orchard Lake Store Offers
Many Varieties Of
•
•
•
•
Israeli Wines
Continued from Page 84
KOSHER FOODS
• BEST KOSHER
• NATHAN'S
• RITE FOODS
MANSCHEWITZ
GOODMAN
SINAI
KEDEM
Best Kosher
12-0z Jar, Cream, Wine Or Lunch
JUMBO OR
DINNER FRANKS
NATHAN'S
HERRING
BUY_ ONE, GET ONE
ks $
White Albacore
49
2
Select Varieties
PILLAR ROCK
TUNA
LENDER'S
BAGELS
.5
6-Ct
Pkg
61/2-0z
Can
ADVIIIITKU) ITEM POLICY MI IIIISEItYC TNT RIGHT TO LOUT OWINUTIES Each of these advertised items is required to be readay avalable for sale in each Kroger store. except as specifically noted in this ad. If we do run out of
an advertised item. we will offer you your choice of a comparable item. when evalable. reflecting the same savings or a raincheck which wit entitle you to purchase We advertised item of the advertised price within
30 days. Only one vendor cotiOon *al be accepted per item. Copyright 1989. The Kroger Co. No Sales To Dealers.
Prices & Items In This Ad Effective Mon., Oct. 30 Thru Sun., Nov. 5, 1989.
1111 1111111111111110111 M■ WillIMIIMIlli
11111111111 ■1■ 01.1111111.111111
4•11ulk Food
'Warehouse •
Mon-Sat. 9-9
Sun. 12-5
WE HONOR ALL OTHER COMPETITOR COUPONS!!
U.S. #1
PISTACHIOS
Red or Natural
Reg. $4.99
NOW
'3.49
with coupon
Expires 11-17-89
MIX OR MATCH FOR HOLIDAY BAKING
DICED FRUIT
RED OR GREEN
CHERRIES
SLICED
PINEAPPLE
OAT BRAN
59 4
lb.
RICE DRAM $1.29
CORN RAN $1.29
lb.
lb.
PEARSON
Reg. $2.29 lb.
NOW
'41.99
Reg. $1.59 lb.
Save 40' lb.
lb.
with coupon
Expires 11-17-89
Ir
VOORTMAN
COOKIES
NOW
41.19
lb.
with coupon
Expires 11-17-89
DUY I GET I FREE
Grandma Shearers Potato Chips
or WYANDOT
•Coffee • Peanut Butter
12
oz.
Cheese Balls
•Chocolat Parfait • Coffee Mocha
12
oz.
White
Tortilla Chips
or
lb.
•
I b. Save
or 12 oz. Corn Tortilla Chips
with coupon - Expires 11-17-89
2.49
Keopplingers Dread Outlet Natural-No Sugar-No Salt
SUGARFREE
We Corry
Fresh Ground
at Reduced Prices
MOTOR CITY PARTY COOKIES
PEANUT BUTTER
Reg. $3.59 lb.
JOLLY RANCHERS 994 lb.
Reg.. $1.99
MUFFINS
NOW
We now Carry
$1.49 lb.
$2.99 lb.
Greenfield Noodles In Dulk
NOW
with coupon Expires 11-17-89
Come in and see our fine selection of Halloween Candy!
Orchard 12 Plaza
27885 Orchard Lake Rd. at 12 Mile Rd.
86
FRIDAY, NOVEMBER 3,1989
553-2165
moist cooking methods, from
braising to poaching.
• Fortified wines such as
sherry are used as final flav-
orings, added just before serv-
ing.
• As little as a tablespoon-
ful will add flavor to any dish.
CREAM OF
CELERY SOUP
2 tablespoons all purpose
flour
3 tablespoons vegetable
oil
4 cups hot vegetable
stock
2 cups celery, thinly
sliced
1 large carrot, diced
1 cup leeks, coarsely
chopped
% cup dry white wine
(eg. chardonnay)
8 oz tofu
4 tablespoons water
salt and pepper to taste
In a heavy saucepan, mix
flour and oil over medium
heat. Cook for one minute,
stirring constantly. Do not
brown. Whisk in hot stock.
Add celery, carrots and leeks.
Cover and simmer gently
until vegetables are tender.
Cool slightly and puree.
Return to saucepan and stir
in wine. Blend tofu with
water until creamy and add.
Reheat gently. Do not boil.
Season to taste and serve hot.
Serves 6.
Any fish fillet may be
substituted for salmon.
SALMON FILET
WITH WINE SAUCE
boiling water
juice of half lime
1-11/2 pounds salmon filet,
cut in 4 pieces
Sauce:
3 tablespoons dry white
wine
6 tablespoons margarine
grated rind of 1/2 lime
1 tablespoon dijon-style
mustard
% cucumber, unpeeled,
scored and thinly
sliced
4 sprigs dill
Pour boiling water to about
Y2 inch deep in large skillet.
Stir in lime juice. Place sal-
mon in one layer in skillet,
cover and simmer for 6 to 8
minutes, depending on thick-
ness (10 minutes for each inch
of thickness).
Prepare sauce: Bring wine
to boil in a small saucepan.
Add margarine, grated lime
rind and mustard. Heat to
melt margarine and whisk to
combine.
lb assemble: Arrange sliced
cucumber around edge of a
serving dish. Place salmon in
center. Surround with sauce
and garnish with fresh dill.
Serves 4.
PEPPERED
PINEAPPLE WITH
"KEDEM" SAUCE
1 small pineapple
freshly ground black
pepper
2 tablespoons butter
4 scoops vanilla ice
cream
Sauce:
4 tablespoons sugar
juice of 1/2 lemon
% cup "Kedem" or sherry
2 tablespoons butter
1 tablespoon grated
orange rind
With a sharp knife, remove
skin and "eyes" from pineap-
ple. Cut in 1/2 inch thick slices
and remove core.' Sprinkle
each slice lightly with pepper,
Set aside.
lb make sauce: In heavy
pan, melt sugar slowly and
let it become slighly brown
and carmelised. Add orange .
and lemon juices and
"Kedem." Stir and cook over
medium heat to reduce a lit-
tle. Whisk in butter and add
grated orange rind. Set aside
(this sauce may be made
ahead of time).
Heat pineapple by melting
2 tablespoons butter in a pan.
Add pineapple and sauce and
heat gently for 1 to 2 minutes.
Divide pineapple between 4
dessert dishes. Place a scoop
of ice cream in center of each
and pour hot sauce over.
Serves 4.
SATURATED
STRAWBERRIES
2 pints strawberries
2 tablespoons honey
2 cups blush wine (rose
or zinfandel)
mint leaves to garnish
(optional)
Wash berriesand gently pat
dry with paper towels. If
large, cut in half. Prick whole
berries several times with
fork. Divide between 4 des-
sert dishes. Drizzle with
honey and pour wine over.
Refrigerate for at least 2
hours to allow flavors to
develop. Garnish with mint
before serving. Serves 4.
CHERRY. COMPOTE
SAUCE
1 4 cup red wine (fruit
wine or burgundy)
% cup apple jelly
1-12 oz package frozen
red cherries, pitted
squeeze lemon juice
(about 1 teaspoon)
Place wine and apple jelly
in medium saucepan. Heat
over medium heat until jelly
is melted. Add cherries and
lemon juice and bring to boil,
stirring often. Remove from
heat. Serve hot or cold as a
compote or cake and/or ice-
cream topping. Makes about
1 3/4 cups. ❑