COOKING I
SUPERIOR
FISH CO.
Let The Seashore Come To Your
Door For The Holidays
EXTENDED
7 Cooked, Peeled & Cleaned T
HOLIDAY HOURS:
r Alaskan King
CRAB
LEGS
COCKTAIL
SHRIMP
$13 .95
$10.99 lb.
21-25 ct.
with tail on
exp. 12-31-89
Fresh Norwegian
SALMON
FILLETS
7
.
$8.95 lb.
.=
0'
Reg. $14.95 lb.
exp. 12-31-89
LIVE
MAINE
LOBSTERS
o
I--
2
8 A.M.-4 P.M.
Sunday, Dec. 24,
9 A.M.-1 P.M.
Saturday, Dec. 30,
8 A.M.-4 P.M.
Sunday, Dec. 31,
9 A.M.-1 P.M.
With
Coupon
Available
(Market Price)
exp. 12/31/89
Saturday, Dec. 23,
NOVA
LOX
5 12.95 .b
exp• 12/31/89
SUPERIOR FISH CO.
11 Mile
House of Quality
N'
LC")
Serving Metropolitan Detroit for Over 40 Years
309 E. 11 Mile Rd., Royal Oak, MI • 541-4632
Parking in rear
Mon.-Wed. 8-5
Thurs. & Fri. 8-6
Saturday 8-1
Orchard Ridge Campus
Oakland Community College
Holiday Shopping
Semi-Annual
Student Pottery Sale
December 7, 8 & 9th
Orchard Mall Center Court
We've Custom Tailored
Over 710,000 Closets
• The world's leading custome closet company.
• A decade of service and experience
• Ond day installation, spotless cleanup.
• Fully adjustable
Call for free
in-home
estimate
Thursday
Friday
10-9
Orchard Lake Ha& •
North of Maple
PHOTOGRAPHERS
CERTIFIED PROFESSIONAL PHOTOGRAPHER
Specializing In
* WEDDINGS
* BAR/ BAT MITZVAHS
647.5060
90
3160 Haggerty Rd.
West Bloomfield
Saturday
10-6
WEST BLOOMFIELD • MICHIGAN
FRIDAY, DECEMBER 8, 1989
CALIFORNIA
CLOSET COMPANY •
(North of Pontiac Trail in
West Bloomfield Tech Center
='
(313) 624-1234
I 98S California Claret Comp, In, All Reghts Re3rrred Eccr, f,ndic
mdcpendend, owned and operated.
Our c9
Natural. -...-
7Resource:
/911)
, t0 \
O greatest
Get Adventurous With
Versatile Vegetables
They can be served cold or
hot, raw or cooked, sweet or
sour, by themselves or accom-
panying other ingredients.
There's nothing quite as ver-
satile as vegetables.
Try these recipes — all bas-
ed on vegetables.
ARTICHOKE AND
AVOCADO SALAD
1 16-oz. can artichoke
hearts, drained
1 16-oz. can asparagus,
drained
2 stalks celery, diced
1 small red pepper, diced
1 carrot, thinly sliced
1 avocado, sliced
1 head of lettuce, broken
into bite size pieces
French dressing
Toss all ingredients
together. Serves 10.
MARINATED
VEGETABLES
A cold marinated salad
made from several cans of
vegetables is very easy to
make. Prepare a day ahead
and allow to marinate over-
night in the refrigerator.
1 #303-size can garbanzo
beans, drained
1#303-size can French
style green beans,
drained
1 #303-size can corn
kernels, drained
1 #303-size can peas,
drained
1 cup carrots, sliced into
thin rings
1 cup thinly sliced celery
1/2 of small head of
cauliflower, broken
into small flowerettes
1 Spanish onion,
chopped
1 green pepper, diced
3/4 cup white vinegar
3/4 cup corn oil
2 tblsps. water
1 tsp. salt
1/2 tsp. pepper
Mix vinegar, oil, water, salt
and pepper. Place drained
canned and fresh vegetables
in a bowl. Coat with dresing.
Cover and refrigerate 20 to 24
hours. Serves 12 to 16.
LEMON CARROTS
3 cups thinly sliced
carrots
1/2 cup water
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons parve
margarine
1 tablespoon lemon juice
1/4 teaspoon grated
lemon peel
Combine carrots, water,
sugar and salt in heavy
saucepan. Cover and cook
over medium high heat until
water has evaporated, about
20 minutes. Add margarine,
lemon juice and lemon peel.
Heat and stir until margarine
is melted. Makes 4 servings.
OKRA & STEWED
TOMATOES
For a change of pace, try
serving okra as your
vegetable at dinner. A sugges-
tion would be fried or baked
fish, mashed potatoes and
okra.
1 small green pepper,
chopped
1 medium onion,
chopped
2 tblsps. corn oil
10 ozs. frozen okra
1 16-oz. can stewed
tomatoes
Brown onion and green pep-
per until onion is golden. Add
remaining ingredients and
cook covered for about 15
minutes. Serves 4 to 5.
CORN FRITTERS
Mothers might appreciate a
suggestion for a quick lunch
to serve to the children. Serve
these fritters with honey dew
melon and cut-up vegetables.
11/2 cups flour
1 /2 tsp. salt
2 tsps. baking powder
2 tblsps. sugar
1/2 tsp. vanilla
2 eggs
1 /4 cup milk
11-oz. can drained corn
niblets
Add all ingredients and mix
well. Put margarine or oil in
a frying pan. When it is hot,
drop the corn fritter mixture
onto the pan by tables-
poonsful. Fry on both sides.
Drain on paper towels. Serve
with maple syrup or plain.
TOMATO AND
ONION QUICHE
You'll find this tomato and
onion quiche a tasty central
item for your next dairy lunch
or supper.
4 large tomatoes, peeled
and diced
1 large onion, diced
1 9-inch unbaked pie
crust
1 /4 lb. grated Muenster
cheese
1 cup milk
3 extra-large eggs
Y2 tsp. salt
1 tsp. dill, minced
Cook tomatoes and onions,
cooking down to one-half the
liquid. Place on top of pie
crust in a quiche pan. Beat
eggs with milk and salt. Add
cheese. Add dill to egg and
cheese mixture. Pour egg-
•