I COOKING WE WILL BE OPEN JULY 4th 8 aim. toll p.m. OPEN EVERYDAY 8 a.m.-11 p.m. WE ACCEPT ALL BULK FOOD STORE COUPONS SAVE WEST BLOOMFIELD STORE ONLY ERIC/A BULK FOOD GOURMET COFFEE I $2.99,.. I I I w Limit 2 lbs. With Additional Purchase • Expires 7-5-90 • JN 6698 ORCHARD LAKE RD West Bloomfield Plaza Open Everyday 8 a.m.-11 p.m. NI NE AMERICAN BULK FOOD COUPON OAT BRAN I SESAME STICKS $1.29 I I 994 I I lb. AMERICAN BULK FOOD COUPON GOLDEN I RAISINS I I I I Limit 2 lbs. • Expires 7-5-90 • • JN, r INN Limit 2 lbs. Expires 7-5-90 JN WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY I I lb. I • Lmit 2 lbs. • Expires 7-5-90 • JN AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY e§ _• SPEARMINT • ORANGE SLICES I LEAVES I I 69* vJ I') • SPICE DROPS lb. Limit 2 lbs. • Expires 7-5-90 • JNAI Ma Tv OATS I I I I AMERICAN BULK FOOD COUPON • ROLLED • QUICK 39%. 11 I e Limit 2 lbs. • Expires 7-5-90 • JN AMERICAN BULK FOOD COUPON . Jewish Comunity Center of Metropolitan Detroit Membership Specials To Beat the Summer Heat July 6-) August For more information, prices & dates on all of the offers call the Membership office at 661-1000, ext. 266, 265,264. Summer Health Club Spa (Eel Ze General Membership Summer Swim Club now through September 9th $150 two months $100 one month • no locker • must be paid in full August YOUTH GAMES General Membership Promotion Save up to $125 off • 1/2 down required • new members only 56 ETHEL G. HOFMAN Special to The Jewish News I $3.99, PISTACHIOS1 WEST BLOOMFIELD STORE ONLY GOOD ONLY AT WEST BLOOMFIELD STORE Vacation Cooking: Brunch For A Bunch FRIDAY, JUNE 29, 1990 • Must be paid in full • No camp discount t happens every year — the mass exodus from city to shore in an effort to escape the summer heat. Dai- ly, highways are jammed with cars loaded with kids and all the paraphernalia for a week (or more) in the sun. The quiver of anticipation can be felt all the way from Detroit to Cedar Point. Our family has been part of this frenzy for years. We've been known to drive a distance in a minicar, with two youngsters and two dogs, just for a weekend. We have yielded (under pressure) to the hamburger and pizza habit and will still call out for "deli?' But this year can be dif- ferent. With family and any friends who happen to drop by, plan to spend those precious leisure days linger- ing over drinks on the deck and serving the casserole whenever you are ready. Vacation is a time to do whatever you please, and for many of us this may include the pleasure of turning a few ingredients into something fragrant, tasty and wonderful for those you love. With so many working couples rely- ing on takeout and/or fast food, cooking at home has become a hobby. Thus, cook- ing from a vacation kitchen is no longer thought of as drudgery. The key is simplicity. Take last weekend when we gave a brunch for a dozen. Invita- tions were last minute, with a menu to match. Guests turned up around noon and stayed late. There was no frantic setting up; dishes served would not spoil if they sat out for an hour or so; and disposable paper and foil took the place of china, linens and cookware. Food preparation was done while watching the boats chug out to the bay and I had no guilt pangs about in- cluding a few prepared foods. (I must admit to baking the fruit tart base in the city but there's no shame in buying from one of the many fine local bakeries). Carefully chosen gourmet items should be vacation kit- chen staples. Though expen- sive, they make cooking as easy as the summer breezes. For example, chicken breasts baked in bottled peach-curry marinade, then topped with a handful of raisins and a diced apple, are elevated to a royal gourmet dish. As in the recipe below, dried chanterelle mushrooms turn a basic cas- serole into something exotic. And for a lazy dessert, a freezer pound cake sliced and toasted, then topped with a jar of chocolate fudge sauce is yummy. Sprinkle with grated white chocolate for your own personal touch. You'll find "eating in" from your vacation kitchen is easy, less expensive (even with gourmet staples) and definite- ly more relaxing than sum- mer "dining out." All recipes are for 12. BRUNCH FOR A DOZEN Peach-Strawberry Bowl With Mint Double Cheese Macaroni and Chanterelles Caramel-Baked French Toast Rhubarb Applesauce Raspberry Tart Coffee, Tea, Milk PEACH-STRAWBERRY BOWL WITH MINT 6 peaches, stones removed and sliced juice of 1 lime 1 tablespoon chopped fresh mint 2 tablespoons confectioners' sugar 2 pints strawberries, washed and hulled mint sprigs to garnish Place peach slices in glass serving bowl. Drizzle lime juice and chopped mint over and stir gently. Sift 1 table- spoon confectioners sugar over fruit in bowl. Spoon strawberries into bowl and sift remaining confectioners' sugar on top. Stir gently. Gar- nish with mint sprigs. Cover with plastic wrap and refrig- erate for an hour or so (if there's time) before serving. lb simplify this dish even more, buy cheese already grated. Sauteed fresh mush- rooms may be substituted for chanterelles. DOUBLE CHEESE MACARONI AND CHANTERELLES 1 cup dried chanterelle mushrooms Continued on Page 58