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Enjoy deli products they way they should be ... from poultry grown slowly and naturally without growth stimulants or artificial ingredients. Empire Kosher still take the extra time and care. All natural. Kosher. So good, you can taste the delicious difference in every tender bite. Empire Kosher's delectable Deli Slices are high in protein and lower in fat because they're made with naturally lean poultry. Now with date coding and nutritional information at a glance. Why settle for less? Look for the great taste of Empire Kosher Deli Slices: Oven Prepared Turkey Breast * Turkey Pastrami * Smoked Turkey Breast * Turkey Salami * Turkey Bologna * Chicken Bologna * Smoked Dark Turkey * 19 ir Emile 4111111111111111111 The Most Trusted Name in Kosher Poultry CREATE YOUR OWN BATHING SUIT 3each 2ound r- A bathing suit designed to fit your body. You choose the color, shape and material. 1 84 1-800-EMPIRE-4 ■ 065 Orchard Lake • Farmington Hills Hunters Square • 626-0254 FRIDAY, JUNE 1, 1990 ETHEL G. HOFMAN Special to The Jewish News OAT BRAN I 'Fry Sephardic Foods For A Holiday Treat Gift Certificatesj Available ect ohm-41e ( )Pig and c2crutique We Carry 100% Human Hair And Hair From Other Fashionable Designers Unique Jewelry, Handbags And More Rose, Regina, Rita 23123 Coolidge Oak Park, Ml 48237 541-6830 Mon.-Wed. 10-7 Thum-Sot. 10-8 havuot celebrates the giving of the Torah to the Jewish people. It also marks the beginning of a new agricultural season with the holiday occurring on the sixth and seventh days of Sivan (only on the sixth in Israel), this year May 30 to 31. Several customs are con- nected with Shavuot. One of the oldest is decorating the synagogue and home with plants and flowers, especially roses. But the best loved and most widely practiced is con- nected to food — the eating of dairy dishes. We're all famil- iar with cheese-filled blintzes, bourekas and strudels served at Shavuot; and recipes feat- uring milk and eggs, pasta and fish abound. A lesser known phenomena is the Se- phardic custom of serving rice dishes on this holiday. As with dairy products, rice is white and pure, symbolizing the purity of the Torah. And rice is easily combined with a variety of dairy ingredients to make a satisfying main dish, side dish or dessert. Even if you're on a special diet, there's no reason to de- prive you or your family of "dairy" dishes on Shavuot, or any other time for that mat- ter. True, many foods are high fat and high cholesterol but keep in mind that low-fat substitutes may be success- fully used in almost every dish. For example, low-fat cheeses and egg whites may be used for blintz filling; for custards and puddings, de- crease the number of whole eggs and increase the egg whites; and as in the recipe for Rice Pudding with Rose- water (below), it's the canned, evaporated, skimmed milk and long, slow cooking which imparts a creaminess usual- ly only achieved through the addition of cream and/or whole milk and eggs. Certainly, you'll want to make the traditional dishes for Shavuot. But for variety, introduce some of the Sephar- dic-inspired recipes which follow. There's a good chance at least one will become a family favorite. FRESH TOMATO-RICE SOUP 1 /4 cup long grain rice (not instant) 11/4 cups water IA teaspoon salt pinch white pepper 1 tablespoon fresh basil, chopped 1 teaspoon sugar 1 /2 cup plain yogurt 34 (about 1 pound) medium tomatoes, coarsely chopped fresh basil leaves for garnish In a medium saucepan, place rice, water, salt and basil and bring to boil. Cover and simmer for 35 to 40 min- utes until rice is tender. Water will not be completely absorbed. Cool slightly and stir in sugar, yogurt and tomatoes. Adjust seasoning to taste. Garnish with basil. Serve warm or chilled. Serves 4. This fish dish remains moist and flavorful cooked on a bed of lettuce. Spinach leaves may be substituted. TROUT STUFFED WITH ALMONDS AND RICE 1 /4 cup water 6 large lettuce leaves 3 /4 cup cooked rice 1 /4 cup finely ground almonds 1 /4 cup fresh parsley, chopped V4 cup chopped, frozen spinach, thawed 1 /4 teaspoon ground nutmeg 4 trout (12 oz each), pan ready salt and pepper 2-3 tablespoons vegetable oil Preheat oven to 400F. Pour water into an 8x8x2 inch bak- Continued on Page 86