I COOKING I
FATHER'S DAY SPECIALS OF THE WEEK
OPEN
24
HOURS
4395 Orchard Lake Rd.
Crosswinds Mall
626-0022
SEAFOOD DEPT.
HAiiiiRILAireAKs
from Mon.? a.m.
to Sat at 12 Mid.
Sundayla,m..9p.m.
'
Prices
Good Only
At Our
Orchard Lk.
Rd.
Store
WE STILL HONOR
DOUBLE COUPONS
UP TO 50°
.99
lb.
GREAT ON THE GRILL!
I FROZEN MEAT DEPT.
I
MILI KOSHER
STUFFED
RUTH SAMUELS
Special to The Jewish News
GROCERY DERTI
BUITONI KOSHER
CHICKEN BREASTS SPAGHETTI SAUCE
6 Oz.
Pkg.
$2.29Vareties
15 Oz. $
Jar
I MEAT DEPT.
I
09
3
Varieties
ROCERY DEPT
EMPIRE KOSHER
FRESH
SINAI KOSHER
LOW SALT
FRYER LEGS
1.39
FRANKS OR KNOCKWURST
2,69
p 1 2:$
lb.
A
ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.
SEE STORE FOR DETAILS.
We Accept
And
MasterCard
V
Prices & Items In This Ad Effective Fri., June 15 Thru June 21, 1990
Ohilk Food
ORCHARD 12 PLAZA
MU ORCHARD LAKE RD. AT 12 MILE
VOORTMAN COOKIES
$1.19 lb.
Reg.
$1.79 lb.
Reg. $2.49
No Solt & Solt, Reg. $1.29 lb. •
Reg. $1.99 • •
COUPON
SESAME STICKS
Reg. $1.79 lb.
NOW
4.29 lb.
COUPON
BRING THIS AD IN
AND RECEIVE
'1.00 OFF
80
$1.99.
Exp. 6/29/90
99'
TACO CHIPS & TORTILLA CHIPS 994
12 oz. pkg., Reg. $1.29 • • •
CHEESE CRUNCH
NOW1•99 lb
.b.
ALMONDS
At Discount Prices
PRETZELS
Reg. $2.99 lb.
794
FANNY FARMER CHOCOLATES
99' SALE!
itA & M.'s
Pastel Almond,
Plain & Peanut
JELLY
DEANS
NATURAL
We are now carrying
FRIDAY, JUNE 15, 1990
On any
purchase of
$8.00 or more
• • • •
.99`
MIXED
VEGETABLE
ROTINI
99(
lb.
inni,k;o
HERSHEY
KISSES
Reg. $2.99
$1.99
lb.
Exp. 6/29/90
CADILLAC COFFEE
OF THE MONTH
Chocolate Raspberry
$ 1.00 OFF rr
Expires 6-29-90
ALL FRUIT -n
BASE
PO.D I
BUY 2 GET I FREE!
I
n the past 10 years a
culinary conversion has
occurred in homes across
the nation. The rise in the
number of working women
has been accompanied by the
entry of men in the kitchen.
He has arrived! He has
learned! He has conquered!
When the woman of the
house first traded in her
flowered apron for a briefcase
and a career, an important
decision about what to eat
was given to fast food chains,
frozen food departments and
the local pizza parlor.
But the added expense and
the spreading waistline
brought a change. In this new
and refreshing era, why not
both cook? After teaching
hundreds of women and
children to cook, along with a
smattering of men, I welcome
this exciting new co-worker in
the kitchen. He adds a fresh
approach to a subject that
sometimes gets monotonous.
•
This salad presents well in
a large glass bowl. Just watch
the surprise on the faces of
your guests when you toss
and reveal the strawberies.
ing. Pour half the dressing on
lettuce mixture and toss, pour
more as needed. Serve on
chilled salad dishes. Serves 4
to 6.
•
ARTICHOKE FRITTATA
4-6 frozen artichoke
hearts, drained
2 tablespoons olive oil
1 garlic clove, minced
1 medium onion, cut in
crescents
4 large eggs or 8 egg
whites
1 /4 cup milk
1 /4 teaspoon oregano
pinch of pepper
% cup shredded
mozzarella cheese
1 /4 cup grated Parmesan
cheese
fresh basil leaves
CHEF 1:
Cook artichoke hearts until
tender. Cut in half and drain.
In iron skillet saute garlic
STRAWBERRIES
AND GREENS
Mon.-Sot. 9-9
Sun. 12-5
We honor all other
competitor coupons
553-2165
SALE
We Carry
Motor City
Muffins
Warehouse •
Recipes For Couples
Who Cook Together
,o.
• Non Dairy • No Cholesterol • Kosher
No Fat • Low Sodium • 9 Calories per ounce.'
Strawberry Dressing:
1 /4 cup red wine vinegar
3 tablespoons
confectioners sugar
1/2 teaspoon salt
1 tablespoon celery seeds
1 teaspoon paprika
2 teaspoons dry mustard
1 /2 teaspoon white pepper
1 cup vegetable/olive oil
Greens:
1 medium head of
Romaine lettuce
1 head Red Leaf lettuce
1 pint Strawberries
1 medium purple onion
CHEF 1:
Wash lettuces and drain.
Tear red leaf and slice ro-
maine into bite size pieces.
Refrigerate in Turkish towel
until serving time. Rough
chop strawberries and thinly
slice purple onion. Place
onions and strawberries in
the bottom of salad bowl with
lettuces on top.
CHEF 2:
Chill salad dishes.
Measure and mix in medi-
um-size bowl dry ingredients
and vinegar. Whisk until
blended. Add oil and whisk
again. Refrigerate until serv-
and onion in 1 tablespoon
olive oil until soft. Add ar-
tichoke hearts face down and
1 tablespoon olive oil. Add en-
tire contents of mixing bowl.
Cover and cook slowly for 10
minutes.
Shake to loosen frittata
and slip onto a serving dish.
Garnish with fresh basil
leaves. Cut into pie wedges.
CHEF 2:
In large mixing bowl com-
bine eggs, milk, oregano, pep-
per, shredded mozzarella and
1 tablespoon Parmesan. Mix
well.
Take cover off and sprinkle
with remaining cheese. Place
under broiler until frittata is
puffed and golden brown.
Great with a salad and herb
bread.
-Ruth Samuels is a cooking
writer in Huntingdon Valley,
Pa.