COOKING
THIS WEEK'S SPECIALS
I FROZEN FOOD DEPT. I
KING KOLD
KOSHER
4395 Orchard Lake Rd.
Crosswinds Mall
626-0022
Prices
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At Our
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Rd.
Store
WE STILL HONOR
DOUBLE COUPONS
UP TO 50°
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15 Oz. $11
Pkg.
I MEAT DEPT.
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SALAMI
ic:,bub $ 2.99
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I
EMPIRE KOSHER
FRESH BONELESS & SKINLESS
CALIFORNIA
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CHICKEN BREAST CAULIFLOWER
$5.49,,
$ 1
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Head
Large
I28
V ISA'
I
And
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Warehouse
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
We honor all other
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•
553-2165
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92
FRIDAY, APRIL 27, 1990
High Fiber Diet Meal
Reg. $1.39 per cookie
12 Calories
lb.
6 Pock
PHOENIX COOKIE
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Large Selection of
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inn ye.
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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.