I COOKING 1

THIS WEEK'S I SPECIALS

DELI DEPT. I

()PEN
24
HOURS

4395 Orchard Lake Rd.
Crosswinds Mall
626-0022

Continued from Page 76

From Mon. 7 am
to Sot. at 12 Mid.
Sunday 7 a.m..9p.m.

Prices
Good Only
At Our
Orchard Lk.
Rd.
Store

WE STILL HONOR
DOUBLE COUPONS
UP TO 50°

N OVA LOX

$12.99.

I

I
EMPIRE KOSHER

I FROZEN MEAT DEPT.

average

2

NATURAL SPRING
WATER

50.7 Oz.$

lb.

II

I DELI DEPT.

GROCERY DEPT.

EVIAN

TURKEY BREAST

4-6 lb. $

Bottle

I

I

BEST'S KOSHER
LOW FAT OR LOW SALT

1.49

FROZEN MEAT DEPT.

I

SINAI KOSHER

SALAMI or BOLOGNA

GROUND BEEF
PATTIES

$3.79.

$2.99.

And
We Accept
Prices & limes In This Ad Effective Fri., July 20 Thru July 26, 1990

ADVERTISED ITEM POUCY WE RESERVE THE RIGHT TO UMIT QUANTITIES.
SEE STORE FOR DETAILS

}Bulk F oal

553-2165

VOORTMAN COOKIES

MIDDLE EASTERN SPECIALTIES

Hommus

8 oz.

1.89

Taboule
Baba
Ghanouj
Pita Dread

7 oz.

$1.89

8 oz. $ 1.89

99'

Reg. $1.79 lb.

Exp. 7/27/90

FANNY FARMER CHOCOLATES

At Discount Prices

Reg. $3.99

NOW

GRANOLA

Sugar Free

Exp. 7/27/90

COUPON

1 • IQ
■ lb.

lb.

Reg. $2.49
Exp. 7/27/90

Coupon

GAROTO
CHOCOLATES

From Brazil

lb.

NOW $ 3499
Reg. $4.99 Exp. 7127/90

•

AND RECEIVE

FRIDAY, JULY 20, 1990

Low-Sugar

— — — — —

BRING THIS AD IN

78

IS. 9

Coupon
Exp. 7/27/90

Almond Delicious

'1.00 OFF

7127/90

WALNUT GOLIGHTLY Cy
CALIFORNIA HALVES & EDA CANDIES
PISTACHIOS
Sugarless or
PIECES

Cashew Date

lb.

COMBOS
8 boogz.$ 1649

Natural

GRANOLA &

$1.29

coupon

We are now carrying

SALE $ 1.19 lb. $1 R . 7 e 9 g:1 b.

CANDIES
99' lb.

Mon.-Sat. 9-9
Sun. 12-5

We honor all other
cornpetitor coupons

27183 ORCHARD LAKE RD. Al 12 MILE

JOLLY RANCHER

We Carry
Motor City
Muffins

Warehouse

ORCHARD 12 PLAZA

On any
purchase of
58.00 or more

Cafe Grazing

inn

Reg. $3.99
Exp. 7/27/90

CADILLAC COFFEE
OF THE MONTH

Kona Blend

1.00 OFF

per

a i .14 a6 • ■•■■•

Expires 7/27/90
ALL FRUIT 54 ,
BASE inD

BUY 2 GET I FREE! .

Non Dairy • No Cholesterol • Kosher
No Fat • Low Sodium • 9 Calories per ounce.'

ranean. We eat hummus and
fresh baked pita bread to the
accompaniment of chanting
from a nearby synagogue.
Full menu. Moderate prices.
PIROZKI: At 30 Yir-
miyahu St. (corner of Dizen-
goff). The only Russian res-
taurant I found in Tel Aviv.
Always been here but now
under new ownership with a
real Russian chef. Interesting
combination of two cuisines —
Israeli and Russian. Russian
Vegetable Salad is an Israeli
salad of lettuce, thickly sliced
tomatoes and cucumber but
topped with a half dozen hot,
crisp-fried mushrooms —
delicious texture contrast.
Fried Pilmoni are beef stuff-
ed dumplings soaked in
borsht, then fried. Food is
cooked to order. Twenty-four
vodkas are listed on the
menu.
CAFE TAMAR: At the cor-
ner of Sheinkin and Ahad
A'ham. This is in the heart of
Tel Aviv's "Greenwich
Village." This was the first
cafe in the neighborhood and
is now an institution. Food is
homemade but owner Sara's
specialty is an oversize
sesame bagel stuffed with
cheese and olives and served
with spicy tomato relish.
Everybody here is drinking
the newest popular beverage
"Nesal-halav" — frothy hot or
cold milk with a spoonful of
instant coffee sprinkled on
top.

FRENCH CREPE: On
Marmorek in the Village.
Tiny, storefront cafe with
maybe eight .tables. Never
mind the- name, the special-
ties are soups. Ibmato-Vege-
table is served hot in
temperature, spicy in flavor.
Cold Yogurt Soup is studded
with grapes and nuts. Soups
change daily. A 3-course
business lunch is $11.

MARINATED CORN
AND DILL SALAD
(from Tal Hotel)
2 cups corn kernels (from
2 cobs or canned)
1 cup fresh dill, coarsely
snipped
1 small. green bell
pepper, seeded and
diced
1 small sweet red pepper,
seeded and diced
2 tablespoons vegetable
oil
4 tablespoons vinegar
1 teaspoon sugar
salt and pepper to taste
If corn is fresh, blanch in
boiling water for 2 minutes.
In large bowl, place corn, dill,
diced green and red peppers.
In separate small bowl, whisk
together oil, vinegar and
sugar. Pour over corn mixture
and stir gently. Season to

taste with salt and pepper.
Serve in lettuce lined bowl.
Serves six.

TOGURT SOUP WITH
GREEN GRAPES AND
WALNUTS
(Adapted from French
Crepe Cafe)
2 cups plain low fat
yogurt
1 cup low fat or skim
milk
1 /4 teaspoon minced garlic
1 /4 teaspoon salt
dash white pepper
1 cup whole seedless
green grapes
% cup walnut halves
IA cup parsley sprigs
In large bowl mix yogurt
and milk until smooth. Stir in
garlic, salt, pepper, grapes,
walnuts and parsley. Correct

seasoning with salt and pep-
per. Serve chilled or at room
temperature. Serves four.
Zhough, a hot chili paste, is
fiery and explosive to many
American tastes. I have add-
ed chopped tomatoes to make
it more palatable. Omit, if you
prefer. Use gloves when hand-
ling hot chili peppers and do
not touch eyes and other sen-
sitive areas.

ZHOUGH

(A Yemenite relish)
% cup green or red chili
peppers
1 cup fresh parsley
1 cup fresh coriander
2 garlic cloves, split
1 large ripe tomato, cut in
chunks
1 teaspoon salt
1 teaspoon ground cumin
In food processor bowl,
puree chili peppers with pars-
ley, coriander, garlic and
tomato. Turn into a bowl and
stir in salt and cumin. Serve
with plenty of pita bread.
Makes approx. 1 cup. ❑

©1990. Ethel G. Hofman.