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.