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June 29, 1990 - Image 58

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-06-29

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

THIS WEEK'S SPECIALS

I DELI DEPT.

OPEN
24
HOURS

4395 Orchard Lake Rd.
Crosswinds Mall
626-0022

NOVA LOX

From Mon. 7 am,
to Sat. at 12 Mid.
Sunday 7 am.-9

WE STILL HONOR
DOUBLE COUPONS
UP TO 50°

Prices
Good Only
At Our
Orchard Lk.
Rd.
Store

$12.99,.

I MEAT DEPT.

I PRODUCE DEPT I

NORTHWEST

SINAI KOSHER
1 /4 POUND

CHERRIES

SAUSAGES

9

4$

2 ■ -

Varieties

I MEAT DEPT. 1

I

MEAT DEPT.

With

Coupon
on
lb. Pkg.

I

BEST'S
- KOSHER

SINAI
KOSHER

FRANKS
With
$ 2 4 Coupon on

91b. Pkg.

PICKLES

With

$11 2qCoupon
on Jar

12 Oz.
Jar



ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.

And I MasteCardl

We Accept

SEE STORE FOR DETAILS.

Prices & Items In This Ad Effective Fri., June 29 Thru July 5, 1990



ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE

Hommus

8 oz $ 1.89

Taboule
Baba
Ghonouj

JELLY
BEANS

794

FANNY FARMER CHOCOLATES

Reg.
lb. $1.79 lb.

MIDDLE EASTERN SPECIALTIES

'1.89

CALIFORNIA
PISTACHIOS

Reg. $3.69 lb.
Expires 7/6/90

MIXED
VEGETABLE

ROTINI

BRING THIS AD IN

AND RECEIVE

FRIDAY, JUNE 29, 1990



99 4

ou'r ) c"sneyof

58.00 or more

DIAPY

NOW

7° ba
S i .0
• 9%

CADILLAC COFFEE
OF THE MONTH

Kona Blend

$ 1.00 OFF

lb.

inni(4

Reg. 99 4

lb.

Reg. $3.99
Exp. 7/6/90

Coupon
Exp. 7/6/90



COUPON

58

$2.99

NOW 2.99 lb.

'2.69 lb

POTATOE
CHIPS

MIXED
NUTS

Reg. $3.99

DELUXE SNACKENS



99'

CAPE COD

Coupon

Natural

COUPON

.b.

PEANUTS

At Discount Prices

7 oz $ 1.89

8 oz

IN SHELL

We are now carrying

VOORTMAN COOKIES

$1.19

Mon.-Sat. 9.9
Sun. 12-5

We honor all other
competitor coupons

553-2165

SALE

We Carry
Motor City
Muffins

Warehouse •

Bulk Food

Brunch

Continued from Page 56

air

41111.

4.6

ber

Aro*

Expires 7-6-90
ALL FRUIT
®
BASE

BUY 2 GET 41 FREE!

D

I
• Non Dairy • No Cholesterol • Kosher
1.• No Fat • Low Sodium • 9 CaloriesTer ounce j

Cheese sauce:
4 tablespoons margarine
4 tablespoons all-purpose
flour
1/2 teaspoon pepper
1 h teaspoon ground
nutmeg
4 cups milk (may be skim
or low-fat)
2 tablespoons Dijon-style
mustard
1 cup grated Parmesan
cheese
3 cups grated sharp
cheddar cheese
12-14 oz. elbow macaroni,
cooked and drained
2 cups grated sharp
cheddar cheese
2-3 large tomatoes, thinly
sliced
Grease 11x14x2-inch (ap-
prox) foil pan. Place mush-
rooms in a bowl and cover
with warm water. Soak for 30
minutes and drain. Prepare
cheese sauce: melt margarine
in large saucepan. Blend in
flour, pepper and nutmeg.
Cook over medium heat, stir-
ring constantly until mixture
is smooth and bubbly, about
2 to 3 minutes. Add milk and
whisk until boiling. Cook for
1 minute. Remove from heat
and add mustard, 1 cup Parm-
esan and 3 cups cheddar
cheese. Stir until smooth. Stir
in chantarelles, cooked maca-
roni and pour into prepared
pan. Sprinkle with remaining
cheese and overlap sliced
tomatoes down center of mix-
ture. Heat through and brown
under preheated broiler
before serving.
Assemble ahead if possible,
then bake when needed.

CARAMEL-BAKED
FRENCH TOAST
4 oz (1 stick) margarine,
melted
2 cups dark brown sugar
1 medium sized challah
or 1 large loaf French
bread
10 eggs
3 cups milk (may be skim
or low fat)
3 tablespoons sugar
mixed with 2
teaspoons cinnamon
Pour melted margarine into
approx. 11x14x2 inch foil pan.
Stir in brown sugar and
spread mixture evenly over
bottom of pan. Cut bread in
1 1/4 inch thick slices. Place cut
side down, to completely cover
sugar mixture and fit pan
tightly. In large bowl, whisk
eggs and milk together (no
need to use electric mixer; a
large fork will do.) Pour over
bread and let soak in
refrigerator for a few hours or
overnight. Sprinkle with cin-
namon-sugar mixture. Bake
in preheated 350F oven for 1
hour or until puffed and
golden and center is cooked.

RHUBARB
APPLESAUCE
1 pound rhubarb, washed
and cut in 1/2-inch
pieces
11/4 cups sugar
1 /4 cup orange juice
2-23 oz jars chunky
applesauce
Stir rhubarb, sugar and
orange juice together in
saucepan. Cook over low heat
until rhubarb is tender, 20 to
30 minutes. Add a little extra
sugar if needed. Stir in ap-
plesauce. Pour into serving
dish and serve warm or
chilled.

FRESH RASPBERRY
TART
1 package (approx. 17 oz)
frozen puff pastry,
thawed
Filling:
2 cups whipped cream
1 tablespoon
confectioners sugar
1 tablespoon brandy
(optional)
2 pints fresh raspberries
Glaze:
1 /4 cup red currant jelly,
melted
Preheat oven to 400 F. On
lightly floured board, roll out
pastry into round about 16-
inches diameter and 1/8-inch
thick. Transfer to large bak-
ing sheet and chill in freezer
for 10 minutes. Brush 1-inch
border with ice water and fold
over to form a stand-up edge.
Press to seal. Trim 1/16 edge
of this border so that pastry
will rise evenly. Prick all over
bottom of tart with fork. Chill
10 minutes more. Bake on
bottom rack of preheated oven
for 10 minutes. Reduce heat
to 350F and bake 15 minutes
longer until golden. Cool com-
pletely. Just before serving,
mix together cream, sugar
and brandy. Spread over bot-
tom of baked pastry shell. Ibp
with raspberries and brush
lightly with melted jelly. Cut
in wedges to serve.



Copyright Ethel G. Holman.
All Rights Reserved.

EARLY
DEADLINES

Due to the July 4th holi-
day, The Jewish News will
have early deadlines for its
July 6th edition.
Editorial:
noon Friday, June 29
Display Advertising:
noon Friday, June 29
Classified Advertising:
3 p.m. Monday, July 2
Thank you for
your cooperation.

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