COOKING 1
CHOLESTEROL•FREE PASTA
WE ACCEPT ALL BULK FOOD
STORE t OUPONS
Featuring
SUGAR FREE
FAT FREE
ERIC/,
SAVE
BULK FOOD
WEST BLOOMFIELD STORE ONLY
GOOD
ONLY AT
WEST BLOOMFIELD
STORE
SUMMERY
ICE CREAM
HERSHEY
KISSES
1
$1.99
j
DRY ROASTED I
r
OATS
I
I
•
PEANUTS
I
1 44 .4 . 0 4t.
I 14, 3rib
$1.27
6698 ORCHARD LAKE RD.
West Bloomfield Plaza
Mon.-Thurs. 8-10
Fri. & Sat. 8-11
Sun. 9-10
lb.
Limit 2 lbs. With Additional Purchase • Expires 5-3-90 • JN
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE •
WEST BLOOMFIELD STORE ONLY
k
OLD FASHIONED • QUICK
lb.
Limit 2 lbs. • Expires 5-3-90
r
I
, Limit 2 lbs. • Expires 5-3-90 • JN
ERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
•
LOUIS SHERRY
SUGAR-FREE
• SHORT • BROWN
• LONG • WHITE
WRAPPED HARD CANDY
■ v.) tito
1.77
29°
lb.
. b.
Limit 2 lbs. • Expires 5-3-90 • JN
Limit 2 lbs. • Expires 5-3-90 •
AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
Empire Kosher Featured Food of the Week...
Dinner's A Piece of Pie!
Offer your family the great taste and
kosher quality of Empire's Beef, Chicken or
Turkey Pot Pies. Pre-cooked for your
convenience, the delightfully flaky
crust contains a hearty mix of tender
poultry or beef cooked to perfection
and carefully seasoned.
Empire Kosher's Pot Pies are delicious,
handy and nutritious kosher meals with a
robust flavor you and your family will love!
1990
Empire
Available frozen now at your Favorite Market!
II
Chicken Pot Pie
• Turkey Pot Pie
U Beef Pot Pie
The Most Trusted Name in Kosher Poultry
WIN ON FUR! SAVE ON STORAGE!
r, 1 STORAGE AND CLEANING
I
SAVE $800
I Bricker•Tunis Furs
I
!EXPIRES 6-30-90
Discount for pre-payment
Check or cash only
JNJ
6335 ORCHARD LAKE RD • ORCHARD MALL
West Bloomfield
44
PRIflAY APRII 77 MO
$55-9200
1-800-EMPIRE-4
YOUR FUTURE
is AT
NEWTON
FURNITURE
SEE OUR SALE PRICES!
Livonia
Novi
Midcilebelt Bet 5 & 6
525.0030
Sterlit4 Heights
12 Oaks Mall
349-4600
Ann Arbor
Van Dyke Bel 16 & 17
264-3400
Colonnade Plaza
662-3445
Beans Becoming Part
of Fancier Meals
Humble, inexpensive beans
deserve a second look.
Despite their image as the
sustenance of health food
devotees, beans long have
been popular in soups and
salads and now they are being
served on entree plates at fan-
cy restaurants.
Dried beans have been
gaining prestige with the
rage for Mediterranean and
Southwestern American food
and as people look for rich
sources of protein, fiber,
calcium,
magnesium,
phosphorus, potassium, iron
and zinc.
Beans also reduce constipa-
tion and help prevent colon
cancer because they promote
passage of food through the
digestive tract, specialists say.
And as many vegetarians
know, beans combined with
grains and vegetables make
nutritionally complete meals.
Among the varieties: black
beans, black-eyed peas, chick-
peas, lima beans, kidney
beans, lentils, navy beans,
pivot beans, split peas, fava
beans. Adzuki beans, small
red ovals from Japan, are
available in health food
stores.
Nutritional differences
among them are slight; most
have from 200 to 250 calories
per cooked cup. Fiber varies;
kidney beans have 5 grams of
soluble fiber per cup, while
black-eyed peas have 7.4,
according to The Food Phar-.
macy by Jean Carper.
Dried beans have the disad-
vantage of taking hours to
prepare, but many cooks
think their flavor and texture
are better than canned beans.
To hurry the process, a pres-
sure cooker or microwave
oven can be used.
lb reduce the gas that
beans can cause, rinse them
thoroughly, pour boiling
water over them and allow
them to soak for at least four
hours. Drain them before
cooking according to recipe
instructions.
WHITE BEAN SALAD
From The Mediterranean
Kitchen by Joyce Goldstein
1 cup dried great
northern or
cannellini beans,
soaked overnight and
rinsed
6 cups lightly salted
water
1/2 cup plus 1/2 cup virgin
olive oil
2 tablespoons red wine
vinegar
1 teaspoon salt
1/2 teaspoon freshly
ground pepper
1 cup finely diced red
onion
1 cup diced tomatoes
(optional)
2 tablespoons chopped
fresh herb, such as
mint, sage or parsley
(optional)
Cook the beans in the water
until tender but not soft. You
should have about three cups.
Drain and transfer to a mix-
ing bowl. Add '/a cup olive oil,
the vinegar, salt and pepper;
toss to coat. Let cool. Add the
remaining oil, the onion,
tomatoes, and herb; combine
well. Taste and adjust the
seasoning. You may want to
add a bit more vinegar. Serves
four to six.
Compiled by Barbara Pash.
"'"'"1 NEWS
Jewish Authors
Win Awards
New York (JTA) . Seven
authors were honored at the
11th annual Present
Tense/Joel H. Cavior Lit-
erary Awards luncheon- at
the American Jewish Com-
mittee for writing outstan-
ding books with Jewish
themes.
Alfred Kazin, critic, au-
thor and memoirist, was also
honored with a special
lifetime achievement award.
The awards, sponsored by
Present Tense magazine,
were:
Aharon Appelfeld, author
of For Every Sin, in the fic-
tion category;
Thomas Friedman, From
Beirut to Jerusalem, in the
current affairs category;
Yirmiyahu Yovel, author
of Spinoza and Other Her-
etics, in the history category.
Eric Kimmel and Trina
Schart Hyman, authors of
Hershel and the Hanukkah
Goblins, in the juvenile lit-
erature category;
Yehuda Nir, author of The
Lost Childhood, in the
biography category; and
Marc Saperstein, author of
Jewish Preaching 1200-
1800, in the Jewish religious
thought category.
This year's presentations
were the last. Present
Tense magazine ceased
publication with its Mar-
ch/April issue.
The awards were estab-
lished and funded by Shirley
Miller Cavior of Boston in
memory of her late husband.
r777<