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