141,,,■ ••

COOKING I

THIS WEEK'S
SPECIALS
r-

4395 Orchard Lake Rd.
Crosswinds Mall
626-0022

GROCERY DEPT.

OPEN
24
HOURS

MOTHER'S

BORSHT

From Mon. 7 a.m.
to Sat. at 12 Mid
Sunday 7 a.m.-4

WE STILL HONOR
DOUBLE COUPONS
UP TO 50°

Prices
Good Only
At Our
Orchard Lk.
Rd.
Store

990

to 7 minutes on each side.
Serves 50 as appetizer.

3 VARIETIES

32 oz.
Jar

MEAT DEPT.

I PRODUCE DEPT. I

SINAI KOSHER OR
BEST KOSHER

U.S. #1
WISCONSIN RUSSET

POTATOES

FRANKS

3 -$
Varieties

2

111

lb.

10lb. Si
-Bag
II

99

SEAFOOD DEPT.

DELI DEPT.

FRESH WHOLE

IMPORTED FROM ISRAEL
KOSHER

SILVER SALMON

5 to 9 lb. Average

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

TURKEY BREAST

$5.49

We AcCept

And

A

MasterCard
V

SAUCY "TO TASTE"
BEEF STEAKS
12-14 pounds rib eye
steak or London broil,
cut in 34 pound
pieces, 2 inches thick
Special Spice Mixture
(see Lamb Riblet
recipe)
Sprinkle beef on all sides
with Special Spice Mixture.
Barbecue 3 to 4 inches from
medium hot coals to desired
doneness. Slice on diagonal,
1/8 inch thick.
Chef Brown's Note: Cooking
beef in large pieces enables
everybody to get the doneness
they like. The outside beef
will be well done, inside pink.

LAWN SPRINKLER SALES & SERVICE
Installations • Repairs • Free Estimates

489.5862

Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060

84

FRIDAY, AUGUST 31, 1990

CHICKEN MARINATED
IN LEMON-SOY SAUCE
12-14 pounds chicken
breasts, boneless and
skinned
Special Marinade:
1% cups soy sauce
juice of 3 lemons
1 tablespoon garlic
powder
1% teaspoons pepper
1 teaspoon dried thyme
% cup frozen orange
juice concentrate,
thawed
Cut chicken into strips
about 4x1 inches. Place in
large bowl or plastic bag.
Combine all marinade ingre-
dients and pour over chicken.
Cover and refrigerate for 4
hours, stirring occasionally.
Drain and barbecue over
medium hot coals, about 10
minutes turning once or
twice, until cooked.

lb.

.....

RICK WALD

Barbecue

Continued from Page 82

1

GRILLED TUNA WITH
FRESH HERBS AND
WINE
Sauce:
3 /4 cup soy sauce
3 /4 cup dry red wine
6 cloves garlic, crushed
% cup olive oil
1 /3 cup lemon juice
1 tablespoon dried
oregano
11/i teaspoons pepper
1% teaspoons paprika

/4 cup finely chopped
parsley
2 tablespoons finely
chopped chives or
onion
5-6 pounds tuna steaks,
3 /4 inch thick
Combine all sauce ingre-
dients. Place tuna steaks in
plastic bag or non-metal dish.
Pour sauce over. Cover and
refrigerate for 4 hours. Stir or
baste every Y2 hour. Cook over
hot coals 4 to 5 minutes on
each side, till fish begins to
flake. Serve in small chunks.

3

MUSHROOMS BASTED
IN GARLIC SAUCE
100 large mushrooms
with stems
1 recipe Special Spice
Mixture (see Lamb
Riblet recipe)
3 /4 pound (3 sticks)
margarine, melted
2 tablespoons chopped
garlic
Clean mushrooms and
leave on stems for easy handl-
ing. Sprinkle lightly with
Special Spice. Stir chopped
garlic into melted margarine
and dip mushrooms in mix-
ture. Place on grill and cook
over medium hot coals till
they begin to shrivel slightly
at the edges, 5 to 10 minutes.

ROASTED CORN ON
THE COB, IN HUSKS
50 ears fresh corn, with
husks
aluminum foil for
wrapping
Place corn, with husks, in a
tub of cold water to cover.
Soak for about 30 minutes.
Remove from water and wrap
each in a square of aluminum
foil (don't remove husks).
Place in a plastic bag in a cool
place until ready to cook. As
needed, arrange on grill over
hot coals. Cook 7 to 8 min-
utes, turning often.
Note: Pre-cut aluminum foil
squares may be purchased at
a party goods supply store. ❑

