COOKING Ill'Immimm""m•
OPEN EVERY DAY 8 aimAlpm.
FEATURING FRESH MADE SUGAMREE ICE REAM
SUGAR•FREE MUFFINS
WE ACCEPT ALL BULK FOOD
STORE COUPONS
SAVE
ERIC 7±.
(BULK FOOD
A dt
GOOD
ONLY AT
WEST BLOOMFIELD
STORE
ANIMAL
COOKIES
WEST BLOOMFIELD STORE ONLY
.' CALIFORNIA NATURALS
e
yy
Special to The Jewish News
B
arbeque grills should
be in full swing by
now. First thoughts
are usually entree selections.
Side dishes, however, can turn
a simple grilled steak or
chicken, or a routine ham-
burger-hot dog menu into a
special event. Even an un-
usual finale can make deli-
cious memories that linger
long after the embers have
cooled.
lb.
Limit 2 lbs.
Expires 8-2-90 JN
I
$2.99
ILENE SPECTOR
0% 01%0
j PISTACHIOS
6698 ORCHARD LAKE RD
West Bloomfield Plaza
Open Everyday
8 a.m.-11 p.m.
llry These Delicious
Summer Additions
WEST BLOOMFIELD
STORE ONLY
lb.
AMERICAN BULK
Limit 2 lbs. With Additional Purchase • Expires 8-2-90 • JNAF
FOOD COUPON
AMERICAN BULK FOOD COUPON AM Pr
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
S LOW
LOW CALORIE GO LIGHTLY 41k
PURE
CANDY
$1.99
lb.
Limit 2 lbs. • Expires 8-2-90 •
CHOCOLATE CHIPS
99'ih
• Lmit 2 lbs. • Expires 8 2 90 • JN
JN.
-
AMERICAN BULK FOOD COUPON
smik
I GUMMI BEARS I
WEST BLOOMFIELD STORE ONLY
BANANA
CHIPS I
99 * lb. I
I
JN
Limit 2 lbs. • Expires 8-2-90 • JN
11111/ MIIW AMERICAN BULK FOOD COUPON
ME BER
DETROIT
RETAIL
KOSHER
MEAT
DEALERS
ASSOC.
lt:12
I
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
Limit 2 lbs. • Expires 8-2-90 •
-
AMERICAN BULK FOOD COUPON
4,A Eft CA
Look for this emblem and
be a name not a number by
shopping at a member market
of the Detroit area Retail Kosher
Meat Dealers Association
t*V
.0t1
REMEMBER'
YOUR
i CAMPERS \
SUMMER SPECIALS
SUNDAY, JULY 29th THROUGH THURSDAY, AUGUST 2nd
EMPIRE
(
CHICKEN OR TURKEY POT P1ES$1.49
ea.
EMPIRE
CHICKEN NUGGETS $2.89 12 oz. pkg.
SPRING LAMB RIBS
$1 .99 lb.
Great for barbecuing
it Fun Goody Bags
1 C
No Food
Camp Approved
Items
626-9050
Only at your participating member markets listed below
Cash & Carry — Limited Supply
NEW ORLEANS
KOSHER MEAT MARKET
15600 W. 10 MILE RD.
at Greenfield
New Orleans Mall
Southfield 569.1323
Michael Cohen
BERNARD & SONS
KOSHER MEATS
29214 ORCHARD LAKE RD.
Farmington Hills
851.2788
Bernard Rayber
Food Stamps gladly accepted
OUR MEMBER MARKETS FEATURE THE FINEST OF EMPIRE
AND ADAS KOSHER POULTRY, BROUGHT IN FRESH DAILY.
ALSO PLEASE NOTE THAT OUR MEMBER MARKETS DO NOT
PRE-PACKAGE OUR MEATS AND POULTRY BECAUSE YOU, .
THE CONSUMING PUBLIC, HAVE THE RIGHT TO SELECT
YOUR MEAT AND POULTRY FROM A DISPLAY COUNTER.
62
FRIDAY, JULY 27, 1990
Local & Nationwide Delivery
Call or Visit Our Showroom
29594 Orchard Lake Rd.
Farmington Hills, MI
*KOSHER & DIET RESTRICTED AVAILABLE
WORLD'S BEST
ONION RINGS
1% cups flour
1% cups beer, active or
flat, cold or room
temp.
3 very large yellow
onions (Bermudas or
Vidalia are best)
% tsp. salt
3-4 cups shortening
Combine flour, salt and
beer in a large bowl and blend
thoroughly, using a whisk.
Cover the bowl and allow the
batter to sit at room tern-
perature for no less than 3
hours. Twenty minutes before
the batter is ready, preheat
oven to 200 degrees. Place
brown paper from super-
market bags or layers of
crumpled paper towels on a
jelly-roll pan. Carefully cut
peeled onions into 1/4-inch
slices. Separate the slices in-
to rings and set aside. Melt
shortening in a 10-inch
skillet to come up at least 2
inches deep. Heat to about
375 degrees. With metal
tongs, dip a few onion rings
into the batter. Then careful-
ly place them in hot fat. Fry,
turning once or twice, until
they are evenly browned.
Transfer to pan in oven to
drain. May be kept warm in
the oven until all are fried or
prepared early in day and
reheated in a 400 degree oven
for 4 to 6 minutes. May be
frozen, but best made the
same day. 6 servings.
.
GREEN BEANS
WITH CASHEWS
2 lbs. fresh green beans
boiling salted water
4 Tbsp. butter or
margarine
1 cup finely chopped
onion
3 oz. salted cashews
% tsp. lemon juice
2 Tbsp. chopped parsley
salt & pepper to taste
Cut off ends of beans after
rinsing. Cut only the ends
that were attached to the
vine, leaving the pointed ends
intact. Place in a large sauce-
pan of boiling salted water.
Cover and cook until tender-
crisp, about 7 to 10 minutes.
Drain and rinse immediately
under cold water to stop cook-
ing and retain vibrant green
color. May be refrigerated
overnight at this point. Before
serving, melt the butter in a
large skillet. Saute the onion
until tender and slightly
brown. Add the beans and
cashews. Cook, stirring often
until just heated through.
Stir in the lemon juice and
parsley. Season with the salt
and pepper. Makes 8 servings.
WATERMELON FONDUE
1 cup evaporated milk
2 cups semi-sweet
chocolate
% cup butter or
margarine
1 Tbsp. vanilla
watermelon balls or
cubes, seeds removed
Combine milk, chocolate
and butter in top of double
boiler. Stir and cook until
chocolate is melted. Stir in
vanilla. Place in fondue pot to
keep warm. Dip melon into
sauce with toothpicks. Serves
6 to 8.
CHEESELESS
CHEESECAKE
Graham cracker crust for
9-inch pie plate
2 eggs, separated
1/2 cup sugar
1 pint (2 cups) sour
cream
1 tsp. vanilla
Line a well-greased pie
plate with the graham crust.
Beat 2 egg whites until stiff
yet not dry. Set aside. Cream
sugar with egg yolks. Fold in
sour cream, vanilla and egg
whites. Pour into the crust
and bake in a 325 degree oven
for about 25 minutes. Remove,
sprinkle with nutmeg. Cool
and refriegerate.
Ilene Spector is a Baltimore,
Md., cooking writer