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.