OPEN EVERY DAY 8 cutillpint
I COOKING 11•11m"
FOODS
FEATURING FRESH MADE SUGAR•FREE ICE REAM
WE ACCEPT ALL BULK FOOD
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Delivery Available
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EWAN
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Discounts
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6698 ORCHARD LAKE RD
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Open Everyday
8 a.m.-11 p.m.
1
$2.99
e
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•
4
I
LOW CALORIE
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WEST BLOOMFIELD STORE ONLY
251 Merrill
CALIFORNIA
HALVES;
:ORIENTAL CRACKER MIX, ;WALNUT
VOA
lb.
■ .4
Z
. ),
MEAT
DIALERS
ASSOC.
:
e $1 •
99
lb. I
Limit 2 lbs. • Expires 8-23-90 • JN
'AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
ItY
Birmingham
(313) 644-7311
2915 Breton
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(1400422-BUGS)
AND PIECES
Limit 2 lbs. • Expires 8-23-90 •
DETROIT
RETAIL
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Today's Pleasure
Tomorrow's Treasure
• Lmit 2 lbs. • Expires 8-23-90 • JN
NE at
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ME BER
543-3505
‘.4® $1.291111
lb.
$1.99
M-Th. 10-7 • Fri. 9-4
Sat. Closed • Sun. 11-5
2823 Coolidge Hwy. • Berkley
(Just S. of 12 Mile)
APRICOTS
Limit 2 lbs. • Expires 8-23-90 • J1\1 1,
AMERICAN BULK FOOD COUPON OM Pr
.
44".
Kosher Products
SWEET TURKISH
6.164
GO LIGHTLY TAFFY
INS
AMERICAN BULK
FOOD COUPON
lb
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Specialists
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LOW CALORIE
$1.99
lb.
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AMERICAN BULK FOOD COUPON
I
.99
PISTACHIOS
I
Continued from Page 74
AND
SAVE
ONLY AT
WEST BLOOMFIELD
STORE
Israel
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
Breast
self-examination —
LEARN. Call us.
‘1,
AMERICAN
CANC.ER
SOCIETY'
Congratulations
Scott Landy
on passing the CPA exam
THINK ROSH HASHANAH SPECIALS
SUNDAY, AUGUST 19th THROUGH THURSDAY, AUGUST 23rd
EMPIRE
CHICKEN LEGS 1..
EMPIRE
CHICKEN & TURKEY PIES .
EXTRA LEAN
VEAL PATTIES . . .
■ 49
each
.$3.29 lb.
Only at your participating member markets listed below
Cash & Carry — Limited Supply
STOCKS TAX-FREE BONDS MUTUAL FUNDS
T
A
X
E
BERNARD & SONS
KOSHER MEATS
15600 W. 10 MILE RD.
at Greenfield
29214 ORCHARD LAKE RD.
Farmington Hills
X
VI
P
T
New Orleans Mall
Southfield 569.1323
Michael Cohen
Food Stamps gladly accepted
851.2788
Bernard Rayber
U
NEW ORLEANS
KOSHER MEAT MARKET
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.
76
All our love,
Mom, Dad, Nanci, Bubby Annie,
Papa Moe and Aunt Diane
.......99 0 lb.
FRIDAY, AUGUST 17, 1990
First of Michigan [
Corporation
Members New York Stock Exchange. Inc
FoM
INVESTMENTS
Herman Schwartz
Senior Vice President - Investments
Branch Manager
T
T
R
U
S
T
S
Travelers Tower / Suite 406
26555 Evergreen Road / Southfield, Mich. 48076
(313) 358-3290
Michigan Toll-Free 1-800 858-4801
TAX DEFERRED ANNUITIES IRA's MONEY MANAGEMENT
N
A
N
A
L
P
A
N
N
G
2 tablespoons fresh lemon
juice
2 scallions, finely chopped
Thoroughly combine all the
ingredients. Chill well before
serving. Serves 4.
FRIED GOAT'S CHEESE
WITH MINT SALAD
12 oz. goat's cheese in a
log, well chilled
flour
1 egg, lightly beaten and
seasoned with a
pinch thyme and
nutmeg
vegetable oil
garlic
1 small onion, finely
chopped
1 tablespoon olive oil
1 tablespoon wine
vinegar
dash tabasco (hot sauce)
6 heaped tablespoons
chopped fresh mint
Slice cheese and dip slices
into flour, then in beaten egg
mixture, then in flour again.
Heat oil in a skillet until it
just begins to smoke, then
slide cheese slices into the
pan. Cook on both sides until
golden brown.
Rub inside of a small bowl
with cut clove of garlic. Add
chopped onion, olive oil, vin-
egar, tabasco and mint and
mix. Spoon mixture onto in-
dividual plates and place
cheese slices on top. Serves 4.
MOUSHT IN
MANGO SAUCE
St. Peter's fish (mousht in
Arabic) is a Sea of Galilee
fish. This recipe from the
chapter on "New Israeli
Chefs," comes from Uri Gutt-
man, owner of the Panorama
restaurant in 'lel Aviv.
juice of 1 lemon
2 tablespoons
Worcestershire sauce
salt and freshly ground
black pepper
2 fresh St. Peter's fish, or
trout, 1/4 pounds each,
filleted
2 tablespoons all - purpose
flour
vegetable oil
1 /4 cup butter
% cup dry white wine
1 mango
Mix together the lemon
juice, Worcestershire sauce,
salt and pepper, and pour over
the fish fillets (use a shallow,
non-metal dish). Allow fish to
marinate for at least 30
minutes. Pour off marinade
and reserve.
Flour fish, then pan-fry in
hot oil on both sides to brown.
Remove fish from pan, discard
oil, and add butter, white
wine and reserved marinade
juices.
Peel mango and cut away
Continued on Page 78