- q1111F- COOKING SUMMER IS HERE! OPEN 24 HOURS 4395 Orchard Lake Rd. Crosswinds Mall 7626-0022 I FROZEN MEAT DEPT. I SINAI KOSHER RIB STEAK From Mon. 7 am, to sot. at 12 MK Sunday ti am4 Prices Good Only At Our Orchard Lk. Rd. Store WE STILL HONOR DOUBLE COUPONS UP TO 50° $4.69 I GROCERY DEPT Special to The Jewish News A I PICKLES WHOLE OR HALF VEGETARIAN BEANS 39° GR OCERY DE P MEAT DEPT. ETHEL G. HOFMAN SINAI KOSHER HEINZ 16 oz. Can Atlanta Demonstrates Favorites For The 'Pros' 32 oz. $ 1139 Jar ■ 1 I FROZEN FOOD DEPT. CAIN'S KROGER FROZEN POTATO CHIPS LEMONADE Bag s 1 .79 12 oz. Cans ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES. SEE STORE FOR DETAILS. We Accept for VISA' $100 And 1 MasterCard Prices & Items In This Ad Effective Fri., May 18 Thru May 24, 1990 -4( 4( Savor * The Tradition of Summer with SINAI Sinai 48 Kosher "MID tAi LA) ANY 5071 LA) (A.) LAJ tA) LA) tA, • I Sinai s.'4"41 Kosher ito itn Kosher Beef Products DEALER: You are authorized to act as our agent for the redemption of this coupon provided it is redeemed on the products specified. Invoices proving your purchase of sufficient stock to cover coupons presented for redemption must be furnished on request. For payment mail coupons to BESSIN CORPORATION, 207 W. South Water Market, Chicago, IL 60608. We will redeem this coupon for face value plus 8C handling when terms of this offer have been complied with by you and the consumer. The consumer must pay any sales tax involved. Offer good in the United States and void where prohibited, licensed, taxed or otherwise restricted by law. Coupon may not be transferred or assigned. Only ONE coupon redeemed per purchase. Cash value 1/24, OFFER EXPIRES JULY 31, 1990 w.'"v- -v— s 88 -v `v.t), MP4V,v v) STORE COUPON VU- ,V-t,, cvl UU, 'vl ,i FRIDAY, MAY 18, 1990 ICS c\I al 50cj s the Atlanta Jewish community is proud to tell, its fair city was not only the setting for the Oscar award-winning movie Driving Miss Daisy, but Miss Daisy's house of worship is the Hebrew Benevolent Con- gregation, Atlanta's largest synagogue and locally known as "The Temple." The production of the movie drew curious crowds, and as Norman Schloss, supervisor of the Atlanta Kashruth Com- mission recalls with a chuckle, "Rabbi Alvin Sugar- man played the part of the rabbi and some of us even got to be extras." Just a few weeks before the Oscar Awards, Atlanta was also the setting for the gath- ering of "Oscar"-winning cooks — Julia, Paul, Anne and Jacques (as in Child, Prudhomme, Willan and Pepin). When these culinary stars hit any town, you can bet that the local food folk go all out to impress. lb honor the famous inter- national cooks, Atlanta's fine food industry put on a spec- tacular tasting of signature dishes from their leading chefs and restaurants. The Atlanta Chef's Showcase was presented at the Ritz Carlton and besides the "Famous Four," more than 450 interna- tional food professionals at- tended. These included writers, chefs, caterers, TV cooking personalities, restaurateurs and vintners. The chefs' creations were haute cuisine but with a few simple modifications, many of the recipes are remarkably easy to adapt to the kosher kitchen. For example, Justin Ward of The Chef's Grill, Peachtree Street, shares his recipe for a wonderful Italian bread, focaccio topped with cheese and caramelized onions (he uses gorgonzola; kosher cooks will use a mix- ture of parmesan and feta); from Tenney Flynne, chef at Chops, comes a Green Tomato and Sweet Onion Relish, absolutely delicious spread over thinly sliced roast beef on garlic bread. But my all- time favorite was an eclectic dessert created by Elise Grif- fin and Glenn Powell of the Trio Restaurant called Milk Chocolate Cheesecake with White Chocolate Chunks. For these and other recipes you never dreamed you could whip up in your kosher kitch- en, read on. Include just one when you next entertain but be prepared — your culinary reputation will soar. PEANUT BUTTER, CARROT AND GINGER SOUP The Ritz Carlton, Buckhead 1 /4 cup margarine 2 cups leeks, sliced 2 cups carrots, sliced 11/i cups celery, sliced 1 cup orange juice 13/4 cups chicken stock 1/2 teaspoon ginger, chopped 1/2 cup peanut butter salt and pepper to taste Melt margarine in heavy saucepan. Add leeks, carrots and celery and saute for 5 minutes. Add orange juice, chicken stock, ginger and peanut butter and stir until smooth. Cook over low heat for 20 minutes or until vege- tables are tender. Cool and puree in blender. Season to taste with salt and pepper and reheat. Serves 6. FOCACCIO WITH FETA CHEESE AND CARAMELIZED RED ONIONS . Focaccio Dough: 2% teaspoons dry yeast 1 /4 cup warm water (115F) 2% cups plus 2 tablespoons room temperature water 2 tablespoons olive oil approx. 7% cups unbleached all-purpose flour 1 tablespoon salt 2 cups finely chopped fresh rosemary Dissolve yeast in warm water in large bowl. Let sit 10 minutes. Add remaining water and oil. Add 2 cups flour and salt and whisk till smooth. Add remaining flour, 1 cup at a time, beating until smooth. Turn onto well- floured board and knead 8 to 10 minutes until dough is smooth and velvety. Oil two 10% x 15% inch pans. Divide dough evenly between pans