I COOKING I
THIS WEEK'S I SPECIALS
I
PRODUCE DEPT.
OPEN
24
HOURS
4395 Orchard Lake Rd.
Crosswinds Mall
626-0022
CRISP
CALIFORNIA
39
7
Prices
Good Only
At Our
Orchard Lk.
Rd.
Store
I
IMPORTED KOSHER
Jar
ASSORTED VARIETIES
I DELI DEPT.
MEAT DEPT.
I
EMPIRE FRESH KOSHER
TURKEY BREAST
CHICKEN BREASTS
$5.49
$5.49
lb.
IMPORTED FROM ISRAEL
lb.
BONELESS & SKINLESS
I
MA COHEN'S
I
SALAD
DRESSING
CELERY
From Mon. 7 a.m,
to Sat. at 12 Mid.
Sunday 7 a.m.-913.m.
WE STILL HONOR
DOUBLE COUPONS
UP TO 50°
MARIE'S KOSHER
DAIRY DEPT.
I FROZEN FOOD DEPT.
I
REAM E'S
KOSHER
HERRING
WINE OR CREAM SAUCE
NOODLES
25 Oz.
12 Oz. $1
Pkg.
Jar
09
A
MasterCard
ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.
SEE STORE FOR DETAILS
V.
We Accept
And
Prices & Itmes In This Ad Effective Fri., July 13 Thru July 19, 1990
Ohilk Food
'Warehouse •
ORCHARD 12 PLAZA
21885 ORCHARD LAKE RD. AT 12 MILE
We honor oll other
competitor coupons
553-2165
Reg.
lb. $1.79 lb.
MIDDLE EASTERN SPECIALTIES
Hommus
8 oz. $1.89
7 oz. $ 1.89
Taboule
Baba
Ghanouj 8 oz. $1.89
99'
Pita Dread
CANDIES
99' lb.
Reg. $1.79 lb.
Exp. 7/13/90
At Discount Prices
NOW
GRANOLA
Sugar Free
Exp. 7/20/90
AND RECEIVE
On any
purchase of
$8.00 or more
Reg. $2.49
Exp. 7/20/90
Coupon
Reg. $3.99
Exp. 7/13/90
GAROTO
CHOCOLATES
CADILLAC COFFEE
OF THE MONTH
NOW $199 lb.
'1.00 OFF rr
From Brazil
Req. $4.99 Exp. 7/13/90
r
BRING THIS AD IN
FRIDAY, JULY 13, 1990
$2,99.. $ 1.9911). $2.99..
Coupon
Exp. 7/13/90
COUPON
72
99' ,b.
WALNUT GOLIGHTLY Cy
CALIFORNIA HALVES & EDA CANDIES
PISTACHIOS
Sugarless or
PIECES
Reg. $3.99
Low Sugar
Almond Delicious
'1.00 OFF
PEANUTS
Natural
GRANOLA &
$1.29 lb.
IN SHELL
FANNY FARMER CHOCOLATES
Cashew Date
JOLLY RANCHER
Mon.-Sot. 9-9
Sun. 12-5
We are now carrying
VOORTMAN COOKIES
SALE $1.19
We Carry
M otor City
Muffins
inW4
DWI"
Kona Blend
■ 11•11111111•••• ■
Expires 7/13/90
ALL FRUIT
BASE
BUY 2 GET 1 FREE!
• Non Dairy • No Cholesterol • Kosher
• No Fat • Low Sodium • 9 Calories er ounce _j.
Add Condiments
To Summer Meals
RUTH SAMUELS
Special to The Jewish News
W
hat makes the
"Corned Beef Spe-
cial" so special? Is it
un-American to eat a hot dog
without mustard or a topping
of relish, sauerkraut, chopped
onions, ketchup or chili? Can
a triple decker "Club Sand-
wich" stay neatly together
without mayonnaise? The
answers to those three ques-
tions are: Russian Dressing,
Da and Nyet!
Mayonnaise A La Russe
(Russian mayonnaise) com-
bines melted aspic jelly with
mayonnaise and wine vinegar
in a bowl over crushed ice,
then whisked until frothy.
Catsup, katchup or ketchup —
the name originated in the
Orient, "Kaychup," and is a
spiced sauce made from
tomato pulp, sugar, salt,
mustard, vinegar and spices.
Pickle relish is of Indian
origin with milder versions
coming from Madras and
Bombay. Relish can be sweet,
sour or mixed with mustards
or tomatoes. This interna-
tional combination of ingre-
dients, referred to as Russian
Dressing, becomes a "trilogy
of tasty" when mixed to-
gether. The creamy icing for
sandwiches, a quick salad
dressing for greens and cold
potatoes, or a mock tomato
Bearnaise sauce for fish or
eggs.
Today we enjoy an endless
variety of condiinents from
our country and around the
world. Why be satisfied with
a turkey, lettuce and mayo on
pumpernickel when you can
add spunk and flavor with
"Peachup Sauce" (peaches,
cashews and mustard)? Fla-
vored vinegars with a taste of
raspberry or lemon can be
mixed with homemade
mayonnaise in your next
chicken salad for a fruity
change. Mustards laced with
Cajun seasonings will bring
New Orleans to your next
hamburger, or perk-up your
next pot of beans with a heap-
ing tablespoon of honey
mustard. The wonderful news
is that mustards, vinegars
and even prepared mayon-
naises are lower in saturated
fats and contain less sugar
than most people think; add
extra amounts of herbs, spices
and fruits for flavor.
They are available in our
supermarkets, gourmet food
stores and by mail order. On
these hot summer evenings,
a sandwich bar of mixed
breads, sliced cold turkey,
lean corned beef, roast beef,
sliced beefsteak tomatoes and
Bermuda onion garnished
with an assortment of fla-
vored mustards, mayonnaises
and sauces will be
appreciated.
Create your own flavorful
combinations or try my
favorites. Start with
homemade mayonnaise.
BLENDER
MAYONNAISE
Makes 11/4 cups
1 whole egg
1 /4 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoom lemon juice
1 cup olive oil, salad oil,
or a mixture
Add egg, mustard and salt
in blender for 30 seconds at
top speed. Pour in the lemon
juice and blend for 10 to 15
seconds. Uncover jar, and at
high speed, pour the oil into
the center of the egg mixture
in a thin stream. Add oil slow-
ly! The sauce will thicken
after Y2 cup has gone in. If it
becomes too thick, add 1/2
teaspoon lemon juice.
GARLIC/DILL
MAYONNAISE
1 cup prepared or
homemade
mayonnaise
2 cloves garlic, minced
1 tablespoon fresh dill,
chopped
Mix all ingredients until
thoroughly blended. Wonder-
ful in a pasta salad with fish
bits or on an open-faced
grilled tomato sandwich.
BASIC RUSSIAN
DRESSING
1 cup prepared or
homemade
mayonnaise
3 tablespoons catsup
1 heaping tablespoon
pickle relish
Dash of coarsely ground
black pepper
Continued on Page 74