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<