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April 27, 1990 - Image 100

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-04-27

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

COOKING

THIS WEEK'S SPECIALS

I FROZEN FOOD DEPT. I

KING KOLD
KOSHER

4395 Orchard Lake Rd.
Crosswinds Mall
626-0022

Prices
Good Only
At Our
Orchard 1k.
Rd.
Store

WE STILL HONOR
DOUBLE COUPONS
UP TO 50°

BLINTZES

15 Oz. $11
Pkg.

I MEAT DEPT.

SINAI
KOSHER LOW SALT

SALAMI
ic:,bub $ 2.99

MEAT DEPT.

SALAMI.BALOGNA

I PRODUCE DEPT.

I

EMPIRE KOSHER
FRESH BONELESS & SKINLESS

CALIFORNIA
FRESH SNOW WHITE

CHICKEN BREAST CAULIFLOWER

$5.49,,

$ 1

ADVERTISED ITEM POUCY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.

We Accept

SEE STORE FOR DETAILS.

Head

Large

I28

V ISA'

I

And

`fro ;

Prices & Items In This Ad Effective Fri., April 27 Thru May 3, 1990

Bulk Food

Warehouse

ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE

We honor all other
competitor coupons



553-2165

We Carry
Motor City
Muffins

Mon.-Sat. 9-9
Sun. 12-5

EDA Cr GO LIGHTLY

Dock by Popular
Demand

CANDIES

CANFIELD
ALL NATURAL POP

Sugarless or Low Sugar
10 Calories
No Salt in Edo Candy

Reg.

4 Flavors — 1 Calorie
Reg. $2.99

NOW

Le9g- $2•99,b- SPCCI kLS
GET READY FOR SUMMER

Fancy

DIET COOKIES

28

ANN RASKAS

i b399

NOW

$2.99

b4 99

COMING

SOON

Large Selection of
• Sugarfree Candies
• Peanuts • Raisins
• Bridge Mix
• Malt Balls

92

FRIDAY, APRIL 27, 1990

High Fiber Diet Meal
Reg. $1.39 per cookie

12 Calories

lb.

6 Pock

PHOENIX COOKIE

CANDY

Calories an Ounce

Now $2.59

Plus deposit

NOW $2.79

lb.

10% OFF Purchase

Large Selection of
Weight Watcher and Estee
Products

inn ye.

MP.*

ROSE M. TARABORRELLI

Special to the Jewish News

A

DELI DEPT.

BEST'S
KOSHER

I

.49

Six
Varieties
lb.

In Pursuit
Of Better Burgers

ALL FRUIT
ED
BASE

BUY 2 GET 9 FREE!

• Non Dairy • No Cholesterol • Kosher
per
Low
aunce_J
Sodium • 9 Calories
• Na Fat •

s young teens, my
friends and I, on
Saturday nights,
would first go see a double
feature, then head across the
street to "Greasy Mike's" for
a burger.
Mike's burgers were so good
that today's fast food chains
couldn't begin to duplicate
them.
Those burgers were any-
thing but greasy. They were
thick, always juicy and fla-
vored, if I can recall correct-
ly, with a faint hint of garlic,
onion and fresh parsley.
No French fries or chips
came with those burgers —
only a side order of dill pickle
slices, which added a deli-
cious enhancement.
You may not be able to go
home again, but I sure would
like to try. Those burgers,
along with a cherry coke,
were pure nirvana.
It's not easy to get a decent
hamburger at a restaurant to-
day, which means I usually
end up preparing them at
home.
The hamburger began with
the citizens of Hamburg, Ger-
many, who learned from the
Tartars of the Baltic countries
how to scrape raw meat and
season it with salt, pepper
and onion juice.
Some unknown Hamburg
chef decided to shape the raw
meat into patties and cook
them to a brown crispness on
the outside but nearly raw
inside.
That is the way the Ger-
mans who populated Cincin-
nati ate hamburgers — the
same Germans who are re-
sponsible for introducing the
hamburger to America. How-
ever, it wasn't until the St.
Louis Fair of 1904 that the
meat patty was first served on
a bun.

Since many ethnic ideas
have flooded American cook-
ing, it is no surprise that
these ideas have greatly in-
fluenced the hamburgers we
eat today, such as the recipe
here for Guacamole Ham-
burgers.
But first, a stab at making
a Greasy Mike hamburger.
ALMOST GREASY
MIKE'S BURGERS
1% lbs. ground beef
1 med. clove garlic,
minced fine
1 lg. egg
2 slices bread, soaked in
water and squeezed
dry

1 /4 c. finely minced onion
2 tsps. salt
1 /2 tsp. black pepper
3 to 4 Tbsp. finely
minced parsley
Combine all ingredients
only until well blended.
Shape into 4 patties and fry
8 to 10 minutes on each side
or until desired doneness.
Serve on warm hamburger

buns; garnish with dill pickle
slices. Makes 4 thick
hamburgers.
GUACAMOLE BURGERS
3 /4 c. mashed ripe
avocado
3 /4 c. chopped ripe
tomatoes
1 Tbsp. finely chopped
onion
1 tsp. salt
3 /4 tsp. chili powder
1 /4 tsp. red pepper
1 small clove garlic,
crushed
2 tsp. lemon juice
1 lb. lean ground beef
4 English muffins, split
and toasted
Combine first 8 ingredients
to make guacamole; mix well.
Shape beef into 4 patties; grill
or saute for about 5 minutes
on each side or to desired
doneness.
Place each patty on a muf-
fin half and top with some
guacamole. Top with other
half of muffin. Serves 4.
Associated Press, 1990.

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