COOKING
N•1••• ■■
THIS WEEK'S SPECIALS
OPEN
24
HOURS
4395 Orchard Lake Rd.
Crosswinds Mall
626-0022
From Mon. 7 a.m.
to Sat. at 12 Mid.
Sunday 7 a.m:9 p.m.
Prices
Good Only
At Our
Orchard Lk.
Rd.
Store
WE STILL HONOR
DOUBLE COUPONS
UP TO 50°
I DAIRY DEPT
I MEAT DEPT
SINAI KOSHER
LOW SALT
FRANKS or
KNOCKWURST
12 Oz. $
Pkg.
I
MANISCHEWITZ
BORSCHT
COTTAGE CHEESE
■
2 .5 9
I GROCERY DEPT. I
BREAKSTON E
LOW FAT
16 oz. 1
Carton
[
39
Regular or Low Cal
As You Sow, So Shall
You Eat Hearty!
.19
32 oz.
Jar
I GROCERY DEPT. I
I
DAIRY DEPT.
RUTH SAMUELS
I
Special to The Jewish News
SEASON
MA COHEN
TUNA FISH
HERRING
Cream or Wine
Oil or Water
6% oz. $1
II
Can
29
25 oz. $
Jar
3 . 99
ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.
We Accept I
SEE STORE FOR DETAILS.
p
VISA'
1 And
, Prices & Items In This Ad Effective Fri., May 4 Thru May 10, 1990
}Hulk Food
We Carry
Motor City
Muffins
'Warehouse
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
Mon.-Sat. 9-9
Sun. 12-5
We honor all other
competitor coupons
553-2165
EDA C7 GO LIGHTLY
Dock by Popular
Demand
CANDIES
DIET CANFIELD
ALL NATURAL POP
Sugarless or Low Sugar
10 Calories
No Salt in Edo Candy
Reg.
4 Flavors — 1 Calorie
Reg. $2.99
NOW
1 99 2.991b SPCCI ALS
NOW $ 2.59
Plus deposit
6 Pack
( \ GET READY FOR SUMMER
ANN RASKAS
Foncy
DIETCOOKIES
28 Calories an Ounce
b I 3 . 9 59
NOW $ 2.99 lb.
50v"
L
i n9 NOW
$1.00 OFF
On Cadillac Coffee
',\
of the Month
______,
i
96
FRIDAY, MAY 4, 1990
High Fiber Diet Meal
Reg. $1.39 per cookie
12 Calories
ELLIE'S
WEIGH MUFFINS
Per Pound
PHOENIX COOKIE
CANDY
$2.79
lb.
10 % OFF Znr
c a a s s e e
Large Selection of
Large Selection of
• Sugarfree Candies
Weight Watcher and • Peanuts • Raisins
Estee Products
• Bridge Mix • Malt Balls
luny;
D. P T
Expires 5/11/90
ALL FRUIT rk ,
tS` 4 '. ■ D
BASE
BUY 2 GET I FREE!
• Non Dairy • No Cholesterol • Kosher
• No Fat • Low Sodium • 9 Calories per ounce!
ardon our paraphrase
of Samuel Butler's
17th century quote,
but the old adage is still ac-
curate. Gardening success
starts long before you reap
the harvest. It begins with
books, charts, and seed cata-
logs. Knowing what and
when to plant and how to care
for it can lead not only to
greater harvests but to tastier
and healthier herbs and
vegetables.
Gardening and culinary
skills go together like
children and dirt. A smudge
of dirt under the fingernails
or on your nose resembles a
brownie baking day in the
kitchen. Children working
side by side with adults find
the process of seed germina-
tion to edible plants a
magical phenomenon.
If a child's going to love his
garden, give him his own sep-
arate area. A garden offers a
child a multitude of learning
experiences and teaches far
more than basic biology; sat-
isfaction and disappointment,
patience and ecology and,
most importantly, the
discovery that vegetables
don't grow in the super-
market.
In Detroit, May 15-30 is the
average date of last frost;
Sept. 20-Oct. 5 the average
date of first frost — approx-
imately 120 days in the grow-
ing season. (Dates depend on
whether residence is in the
central suburban core or
outlying areas.) Vegetables
that give quick results: leaf
lettuce and radishes (30 to 40
Ruth Samuels is a cooking
instructor and food columnist.
She is the resident adutit
cooking instructor and creator
of a cooking program for pre-
school children at the Willow
Grove Mall in Pennsylvania.
Her book, Little Hands, Big
Hands In The Kitchen, will
be published soon.
days), peas and carrots (50 to
80 days), and corn (55 to 90
days). Avoid cauliflower which
is difficult to grow.
"Keep it manageable," said
Greg Patchan, horticultural
agent, Michigan State
University extension service,
Oakland County office. Those
interested in gardening
guides can call the office at
858-0880 and request the
order blank.
Start your indoor planting
date six to eight weeks ahead
of your outdoor planting date.
Use anything from an egg
carton to peat pots filled with
a seed-starter medium. Soak
with water, then plant seeds
to the depth instructed on
package. Cover with plastic
wrap lightly. This will keep
them moist and allow light —
the two important require-
ments. Label each pot, water
regularly and before you
know it, little seedlings will
appear. Plant seedlings out-
side, giving them 8 to 12
hours of sun, good soil and
water.
Let's look ahead to summer
when your garden is bursting
with vegetables. Wash and,
when necessary peel, slice or
dice the freshly picked vege-
tables. They taste wonderful
unadorned. Or try a coating
of ginger and lime on the
corn, zestful vinaigrette on
tomatoes, fresh mint on bar-
becued lamb, curry and green
chiles on zucchini slices.
GINGERY
CORN-ON-THE-COB
When cooked the same day
it's picked, then drizzled with
this flavored butter sauce,
corn is grand enough to serve
as a main course with soup
and salad. Or slice corn into
two-inch circles and serve
with a bamboo stick making
a unique hors d'oeuvre.
8 ears fresh corn, husked
6 tablespoons unsalted
butter
1 /4 teaspoon white pepper
1 /2 teaspoon freshly
Continued on Page 98