I COOKING
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SAM'S
FRUIT MKT
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__ 51, Qupsti ITY
ii AT ,-1, ME
2 5282 Greenfield Rd.
Just North of 10 Mile
• 968 4850 •
LOW r'''
PRICES
N OVA LOX................4.99 1
/2
lb.
Extra Fancy Washington Red
DELICIOUS APPLES...........,.. 39c1b.
Indian River Seedless Large Size
SWEET GRAPEFRUIT.
.........4/99*
Solo Suppers
Jumbo Size
ETHEL G. HOFMAN
FRESH SCHMALTZ HERRING....$111199each
Special to The Jewish News
W
Borden's 1 /2 gallon
1 /2%
OR SKIM IVILK.............. 79c
U.S. #1
BANANAS.................... 29cib.
10 lb. bag U.S. #1
ID
POTATOES... ..........$1.99
All Specials Good Through December 20th, 1989
FREE DELIVERY
I DELI
G.W. FRUIT MARKET
GRAND OPENING
TURKEY BREAST
L
$2.
1 GAL
LOW FAT MILK
$1.99
COCA
COLA
2
lb.
plus
dep.
liter
1
L
BANANAS
2
ORCHARD 12 PLAZA • Orchard Lake & 12 Mile • 489-0280
102
FRIDAY, DECEMBER 15, 1989
hen you're sick and
tired of the fast
food, frozen dinner
routine, there's no choice. It's
definitely back to a bit of
home cooking. But once in the
kitchen again (for more than
reheating), it's not easy to be
original when cooking for
one.
Yet after a long hard day
culminating in bumper to
bumper traffic, it makes sense
for a solitary meal to be as
special as possible. But first,
relax. Kick off your shoes and
breathe easy for 15 minutes.
Go through the mail while
sipping a glass of Perrier (or
something stronger if that's
your habit), then you're ready
to cook what you like.
Cooking for one has many
obvious advantages. For ex-
ample, you can indulge by
purchasing a really good
piece of meat or fish or splurg-
ing on a couple of pieces of ex-
otic fruit that normally
wouldn't be considered on a
family shopping list. The bill
for one is much easier to han-
dle than shelling out a bun-
dle for the same foods — for
two or four. And if it seems
that there's more time involv-
ed than defrosting or
reheating in the microwave,
you're right. But think of it
this way. It's like the simple
switch from instant coffee to
the real thing — a few
minutes more, but infinitely
worth the joy of pure good
taste.
The two menus which
follow are "fast lane food"
with a difference. The recipes
are prepared in your own kit-
chen to be savored in the com-
fort of your own home. Use
the best china and crystal
(how difficult is washing up
for one?), and pamper your-
self, down to the last drop of
gold label coffee. Note: All
recipes are for one.
MENU 1
RADISH RAISIN SALAD
2 tablespoons raisins
1 tablespoon lemon juice
1/8 teaspoon ground mace
1 tablespoon oil
2 teaspoons dry sherry
1 teaspoon finely chopped
parsley
salt and pepper
5 canned water chestnuts,
thinly sliced
3 radishes, thinly sliced
parsley sprig to garnish
In a cup, combine raisins
with lemon juice and mace.
Set aside for 5 to 10 minutes.
Combine oil, sherry, parsley
and a pinch of salt and pep-
per. Pour over raisins. Ar-
range sliced water chestnuts
and radishes on a small plate.
Spoon raisin mixture over.
Garnish with parsley sprig.
SWEET AND SOUR
MEAT BALLS
4-6 oz. ground beef
1 tablespoon chopped
onion
1 tablespoon breadcrumbs
pinch salt and pepper
1 /4 cup chili sauce
1 /4 cup apple jelly
1 tablespoon lemon juice
In small bowl, combine
beef, onion, breadcrumbs, salt
and pepper. Roll into small
balls about 1 1/2 inches in
diameter. In saucepan, heat
chili sauce, apple jelly and
lemon juice till jelly is melted.
Add meat balls, cover and
simmer for 15 to 20 minutes
or until cooked. Stir often to
prevent sticking. Add a little
water if needed.
Serving suggestion: spoon
over cooked noodles or rice.
PEACH MELBA
2 peach halves, canned
1 /4 cup peach juice
1 tablespoon raspberry
jam
3 tablespoons orange juice
3 tablespoons frozen
raspberries, thawed
Drain peaches reserving Y4
cup juice. With a sharp knife,
cut 3 or 4 slits across surface
of each peach half. Place in
dessert dish, round side up.
Pour reserved juice in
saucepan with jam and
orange juice. Bring to boil,
stirring to melt jam. Add
raspberries and allow to
stand for 3 minutes. Pour over
peach. Serve hot or chilled.
lr