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