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July 06, 1990 - Image 54

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-07-06

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

OPEN EVERYDAY 8 a.m.-11 pm.

WE ACCEPT ALL BULK FOOD
STORE COUPONS

SAVE

WEST BLOOMFIELD
STORE ONLY

EIRIC7±,N
BuLti FOOD

Fresh Israel

Continued from Page 52

CHOCOLATE'
• RAISINS
• PEANUTS

WEST BLOOMFIELD STORE ONLY

GOOD
ONLY AT
WEST BLOOMFIELD
STORE

6698 ORCHARD LAKE RD

West Bloomfield Plaza
Open Everyday
8 a.m.-11 p.m.

RAW
BRAZIL
NUTS

I

I

RAW
1
NATURAL I I
ALMONDS'

$1.99

I

I

lb.

*li mit 2 lbs. With Additional Purchase • Expires 7-12-90 • JN
AMERICAN BULK FOOD COUPON ft

WEST BLOOMFIELD STORE ONLY

TRAIL MIX

DRIEIDE CHERRIES

lb.

12 VARIETIES

1.99

I

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

LICORICE

• BITS • TWISTS

L

lb.

IWHEAT
BRAN
I

I I I I

29%.

igLimit 2 lbs. • Expires 7-12-90 • JN

Limit 2 lbs. • Expires 7-12-90 • JNO

AMERICAN BULK FOOD COUPON =It

lb.

• Lmit 2 lbs. • Expires 7-12-90 • JN

Limit 1 lb. • Expires 7-12-90 • lipp

99 0

AMERICAN BULK
FOOD COUPON

WEST BLOOMFIELD STORE ONLY

D

$4.99

Limit 2 lbs.
Expires 7-12-90 JN

AMERICAN BULK FOOD COUPON

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060

MICHAEL ZIPSER

Rare Coin
Investment Specialist

Zip's Investment Pick of the Week:

1873 Carson City $20 Liberty Gold Piece

Extremely rare, this is one of the top two pieces
known to exist. An affordable rarity that should
double in value in the next three years!

Current price $4,500.

Michigan's Only Fully-Accredited Coin Dealer

Southfield, Michigan 48075
4000 Prudential Town Center
(313) 356-5252

54 FRIDAY, JULY 6, 1990



I

1 teaspoon salt
% teaspoon pepper
1 teaspoon chopped
oregano
3 /4 cup each chopped red
bell pepper and
chopped scallions
2 cups vegetable broth or
water
% cup heavy cream
1/2 cup chopped cilantro
% 'cup grated Parmesan
1 ripe avocado, peeled and
thinly sliced
Do all microwave cooking
on full (100 percent) power.
In 10" quiche dish, melt
butter and heat oil for 2
minutes. Add shallots, garlic
and jalapenos to butter mix-
ture and cook, covered with a
round glass cover, for 4
minutes. Add rice, corn,
seasonings, red pepper,
scallions and vegetable broth.
Stir, cover and cook 5
minutes. Uncover and add
cream and chopped cilantro.
Cover and cook 6 minutes
longer. Uncover and stir well.
Cook, uncovered 4 minutes.
Sprinkle with Parmesan, stir
and let stand 2 minutes. Gar-
nish with avocado slices.
Serves 6.

SORREL SOUP (SCHAV)
% pound sorrel leaves
1 /4 pound spinach
% cup scallions, coarsely
chopped
3 cups water
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons sugar
juice of 1 lemon
1 egg
plain yogurt or sour cream
and chopped parsley
for garnish
Wash sorrel and spinach
leaves several times in cold
water to clean thoroughly.
Cut off tough stems and
discard. Shred sorrel and
spinach leaves coarsley. Place
in medium saucepan with
chopped scallions and pour
water over. Bring to boil,
reduce heat to simmer and
cover. Cook for 15 minutes.
Add salt, pepper, sugar and
lemon juice. Remove from
heat. Whisk eggs in a small
bowl. Slowly whisk in 1 cup of
hot soup, then add this mix-
ture to soup in saucepan,
whisking constantly. Cool.
Serve with a dollop of plain
yogurt or sour cream and a
sprinkling of chopped parsley.
Serves 4.

APRICOT-DIJON
MUSTARD CHICKEN
From Cornelius
for Corning
1 can (12 oz.) apricot nectar
3 tablespoons Dijon-style
mustard
3 whole (about 3% lb. total)
chicken breasts, split,

boned and skinned
2% cups chicken broth
10 oz. package couscous,
prepared according to
package directions
2 tablespoons minced fresh
basil leaves
fresh basil sprigs, rinsed
and drained
2 limes, each quartered
In a 10- to 12-inch frying
pan, combine apricot nectar
and mustard. Over high heat,
bring mixture to a boil. Lay
chicken breasts, smooth side
down, in apricot mixture.
Cover pan, reduce heat, and
simmer until breasts are no
longer pink in thickest sec-
tion (cut to test), 15 to 18
minutes. Turn breasts over
after 10 minutes.
Stir couscous with fork to
fluff. Spoon onto a platter. Ar-
range breasts onto couscous
and cover with foil to keep
warm. Boil apricot liquid on
high heat, lid slightly ajar,
until reduced to about 1 cup,
about 5 minutes. Pour sauce
evenly over breasts, then
sprinkly with minced basil.
Garnish with basil sprigs and
accompany with lime wedges
to taste. Serves 6.

ARUGULA (ROCKET)
AND CRESS SALAD
2 cups arugula leaves,
washed and shredded
% cup chervil sprigs
5 tablespoons olive oil
juice of % lemon
1 tablespoon Dijon-style
mustard
2 hard cooked eggs, sliced
Place arugula, watercress
and chervil into a large bowl.
In small bowl, whisk together
oil, lemon juice and mustard.
Pour over arugula mixture
and toss gently. Divide into
four salad bowls. Garnish
with sliced eggs. Serves 4.

SKILLET BAKED
SUMMER SQUASH
% cup scallions, thinly
sliced
2 tablespoons vegetable oil
1% pounds zucchini, cut in
% inch slices
6 oz. feta cheese
2 eggs, beaten
1/4 teaspoon salt
2 teaspoons chopped fresh
sage
% teaspoon fresh ground
pepper
Continued on Page 56

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