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June 15, 1990 - Image 82

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-06-15

Disclaimer: Computer generated plain text may have errors. Read more about this.

I COOKING

HAPPY FATHER'S DAY

WE ACCEPT ALL BULK FOOD
STORE COUPONS

SAVE

WEST BLOOMFIELD
STORE ONLY

YOGURT

BULK FOOD

• PEANUTS
• RAISINS

WEST BLOOMFIELD STORE ONLY

RAW NATURAL

ALMONDS 1 1 176

GOOD
ONLY AT
WEST BLOOMFIELD
STORE

$1.99

6698 ORCHARD LAKE RD.
West Bloomfield Plaza
Mon.-Thurs. 8-10
Fri. & Sat. 8-11
Sun. 9-10

lb.

Limit 2 lbs. With Additional Purchase • Expires 6-21-90 • • JN

AMERICAN BULK FOOD COUPON

R•A TE

PITTED
PRUNES

PEANUTS IN SHELL

79

66'

lb.

Limit 2 lbs. • Expires 6-21-90 •JN)

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

JOLLY RANCHER

OAT BRAN

59°,,

WRAPPED HARD CANDY

JN
Limit 2 lbs. • Expires 6: 21-90 • JN

e

AMERICAN BULK FOOD COU PON

Limit 2 lbs. • Expires 6-21-90 • JN

AMERICAN BULK FOOD COUPON

bruce m. weiss

S PERI R
F S
I H O.

Hook into the
..tr.e ls.o. . .0 ,„„ Variety, Quality & Service!

Live Maine

Custom Jewelry

26325 Twelve Mile Rd.
in the Mayfair Shops
At Northwestern Hwy.

Mon., Tues., Wed. & Fri. 10-5:30
Thurs. 10-7, Sat. 10-5

353-1424

Ideal for the Grill
Fresh Hawaiian
Yellowfin

LOBSTERS &

SOFT SHELL CRABS

TUNA STEAKS
$695

Exp. 6-23-90

Exp. 6-23-90

Large Shell-on

NEW
STORE HOURS:
To Serve Your
Seafood Desires
Mon.-Fri. 8-6, Sat. 8-1

Fresh, Dressed Maryland

SHRIMP

(15-20 count)

$799

lb.
Exp. 6-23-90

lb.

• Lmit 2 lbs. • Expires 6-21-90 • JN

WES T BLOOMFIELD STORE ONLY

I

AMERICAN BULK
FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

1144.24„ ,

lb.

Limit 2 lbs.
xpires 6-21-90 JN

MICHAEL the DARDER1
ANNOUNCES
His Arrival At
LINCOLN BARBER & STYLE SHOP
OFF
$

Reg. '8.00

968-9866
26090 Greenfield at 101/2

fL

LINCOLN SHOPPING CENTER —A

SEAFOOD COOKING DEMONSTRATION

by Chef Ken Mitchell of Maverick's Restaurant

Saturday, June 23 - 10 a.m.-12 Noon

• Open to the Public • FREE Samples & Recipes

la 2
6 3

. _

12 1--
12
hillesI
Fran, .

-

f3-

:-1' 1

9
Miles
From

SUPERIOR FISH CO.

3

F.'t

i

-

5

5

11 Mile
Mil

— 0, ,

I

House of Quality

. "

Serving Metropolitan Detroit for Over 40 Years

.
c't ‘ 1-696
FREE Recipes
Fr
309 E. Eleven Mile Rd., Royal Oak • 541-4632 Mon.-Fri. 8-6, Sat. 8-1

SUMP PUMP failure

OR POWER OUTAGE IS NO. PROBLEM IF YOU
HAVE AN AUTOMATIC JET PUMP.
$149.50

INSTALLATION AVAILABLE

H. B. LEWIS PLUMBING

82

FRIDAY, JUNE 15, 1990

352-9350

"Engineered like no
other car in the world"
Call RICK GOULD

Estate Motors

644-8400

ANIERICAN
CANCER
il7 SOCIETY'

Help us keep winning.

A Delightful
Summer Fool

Along with buckle, slump
and grunt, one of the oddly
named fruit desserts popular
here and in England during
colonial times was the fool.
The traditional fool was a
fruit mixture topped with
cream or custard. This
delightful summer version
uses fresh strawberries and
rhubarb.

BERRY-RHUBARB
FOOL
3 /4 pound rhubarb, sliced
into 1-inch pieces
(about 3 cups)
1 /4 cup orange juice
Dash salt
3 /4 cup whipping cream
2 cups strawberries,
halved or quartered
Whole strawberries
(optional)
In a medium saucepan com-
bine rhubarb, sugar, orange
juice and salt. Bring to boil-
ing; reduce heat. Cover and
simmer 7 minutes or until
rhubarb is tender. Cool slight-
ly. Pour mixture into a
blender container; cover and
blend until smooth. Chill.
Just before serving, in a
large mixer bowl whip cream
with an electric mixer on low
speed until stiff peaks form.
Fold rhubarb mixture into
cream just until cream is
streaked. In chilled parfait
glasses layer rhubarb mix-
ture with the halved or
quartered strawberries. Top
with whole strawberries, if
desired. Makes 6 servings. ❑

National Pasta
Contest Winner

Penne with Artichokes,
created by chef Angelo Nicelli
of Cafe Angelo in Chicago, is
the winner of the National
Pasta Association's "Use Your
Noodle" restaurant
competition.
Nicelli's recipe won over 10
other finalists, contest of-
ficials said, submitted by
restaurants located in Boston,
Dallas, Des Moines, Detroit,
Houston, Los Angeles, New
York, Philadelphia, San Fran-
cisco and Washington, D.C.
Each recipe used pasta
manufactured in the United
States and met certain nutri-
tional guidelines. In addition,
judges rated the "understand-
able" directions and ease of
preparation.
The National Pasta Associ-
ation is the trade association
for the U.S. pasta industry.
For a copy of the 11 contest
recipes, send a stamped, self-

addressed envelope to: Lisa
Jakobsberg, Use Your Noodle,
40 W. 57th St., Suite 1400,
New York, N.Y. 10019.

PENNE WITH
ARTICHOKES

8 small artichokes or one
10-ounce package of
frozen artichokes
1/2 lemon
3 /4 cup water

5 cloves garlic, chopped
fine
11/2 teaspoons olive oil
2 ounces sun-dried
tomatoes, drained
2 dried small red
peppers, crushed
1 /2 teaspoon salt
1 /4 teaspoon pepper

2 tablesp000ns chopped
parsley, preferably
fresh
3 /4 package (12 ounces)
penne, uncooked
3 /4 cup bread crumbs,
preferably fresh
1 tablespoon garlic
% tablespoon olive oil
1 tablespoon Romano
cheese
With fresh artichokes,
remove all outer leaves to get
to the pale green leaves. Cut
off the top 1 inch and bottom
1 /2 inch of stem and discard.
Peel the remaining stem and
cut the artichokes in quarters
vertically, and scoop out
choke. Add the juice from Y2
lemon to 3 /4 cup water. Cook
artichokes in lemon-water
mixture for 20 minutes, or
until tender. Reserve cooking
liquid.
In large pan, saute garlic in
1 1/2 tablespoons oil until gold-
en. Add artichokes and sun-
dried tomatoes; simmer 1
minute. Add artichoke water,
hot pepper, salt, pepper and
parsley; simmer 5 minutes.
Prepare penne according to
package directions; drain.
Saute bread crumbs with
garlic in Y2 tablespoon oil.
Toss pasta with Romano
cheese. Serves 4 to 6.
Note: Artichokes can be
prepared up to 4 days in ad-
vance. ❑

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