COOKING
OPEN LABOR DAY 8 almi•11
OUR REGULAR EVERYDAY HOURS ARE 8 a.m. to 11 p.m.
FEATURING
WE ACCEPT ALL BULK FOOD
STORE COUPONS
SAVE
FEATURING SUGAR•FREE ICE CREAM & MUFFINS
ERIC/±,141
BULK FOOD
WEST BLOOMFIELD STORE ONLY
GOOD
ONLY AT
WEST BLOOMFIELD
STORE
6698 ORCHARD LAKE RI
West Bloomfield Plaza
Open Everyday
8 a.m.-11 p.m.
e
an
Ara CALIFORNIA NATURAL
$ 29 9
0 0
WEST BLOOMFIELD STORE ONLY
PURE
99
lb.
I
Limit 2 lbs. • Expires 9-6-90 •aillir
I
FOOD COUPON
$4.99,,
AMERICAN BULK FOOD COUPON
Special to The Jewish News
lb.
\ .4 0
• Limit 2 lbs. • Expires 9-6-90 • JN
WEST BLOOMFIELD STORE ONLY
PITTED
PRUNES
1
66lb.
0
;Ea
Limit 2 lbs. • Expires 9-6-90 • JN
AMERICAN BULK FOOD COUPON
•
Look for this emblem and
be a name not a number by
shopping
at a member market
MEAT
BE A MS
of
the
Detroit
area Retail Kosher
ASS OC.
Meat Dealers Association
ME DER
K,Ate .K b a Ubk o mai, SM o r,, *
FRE E
Municipal
Bonds Listing
LABOR DAY & PRE ROSH HASHANAH SUPER SPECIALS
SUNDAY, SEPT. 2nd THROUGH THURSDAY, SEPT. 6th
FREE! FREE! FREE! .
EMPIRE LARGE ROCK CORNISH HEN FREE
with Each & Every
$2500 Purchase
NO LIMIT — WITH THIS AD
EMPIRE POTATO PANCAKES $1.19 pkg.
BEEF BACK STEAK RIBS .. $ 2.59 pkg.
SUPER BUY
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
Food Stamps gladly accepted
BERNARD & SONS
KOSHER MEATS
29214 ORCHARD LAKE RD.
Farmington Hills
851-2788
Bernard Raybet
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.
82
FRIDAY, AUGUST 31, 1990
1•1•111
■ 1104.
Contemporory
Women's Foshions
c ,rj
) <
•
Fun Fall
Fashions!
%/14,. (dineach
855-4464
Hunters Square • Farmington Hills
Buy Where
Builders Buy
. . . and SAVE!
2040/2100 Easy Street
Walled Lake, MI 48088
(313) 624-7400
Mark Summer's End
With A Barbeque
ETHEL G. HOFMAN
lb. I AMERICAN BULK
AMERICAN BULK FOOD COUPON
CHERRIES
Limit 2 lbs. • Expires 9-6-90
Limit 2 lbs.
Expires 9-6-90 JN
OATS
• ROLLED • QUICK I
DRIED
0
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WEST BLOOMFIELD STORE ON Y
41,
, WEST BLOOMFIELD STORE ONLY
•141 VIIN
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AMERICAN BULK FOOD COUPON
1
RAISINS
PEANUTS
1LA ISI
AMERICAN BULK FOOD COUPON in
■ ...) 0
RE TAIL
ROSNER
CHOCOLATE
COVERED
PISTACHIOS 11 1ib.
op l ad:J
CHOCOLATE CHIPS
DETROIT
WEST BLOOMFIELD
STORE ONLY
W
hen it comes to auc-
tions, my loving
spouse can't resist.
And when the charity is
CAREF (Cooking Advance-
ment Research and Educa-
tion Foundation), one of his
favorites, he's determined to
help. That's why he bid on,
and won, a barbecue for 100.
The chef for the night was
36-year-old David Brown,
Canada's barbecue maven
who had volunteered his ex-
pertise, and all the food and
fixins. Mr. Brown flew in from
Toronto on a Thursday to get
things organized for Satur-
day. "You're going to have the
barbecue of the century," he
promised.
Mr. Brown, who grew up in
the small town of Kincardine,
about 160 miles from Toron-
to, where his was the only
Jewish family, has chalked up
plenty of cooking experience.
Although he graduated from
McMaster University with an
. MBA, he is a qualified butch-
er and meat cutter, star of
Canadian radio and televi-
sion, and runs his own com-
pany, Meat Consultants
International, Inc. He is also
sought after to barbecue at
corporate functions, bar mitz-
vahs, and even weddings.
If you decide to throw a
Labor Day Weekend celebra-
tion, here are some tips. Reci-
pes are given for starred
items and are for 50; if you're
inviting the neighborhood,
double the recipe to serve 100
or make half the amount for
25.
Ahead of Time:
Pays to rent some items: a
large barbecue — approx-
imately 5 x 2 feet (easier than
coping with half a dozen
small grills); a few tables and
chairs for older folks (others
can mingle); a large tent, in
case it rains; 2 to 3 large tubs
for icing sodas and soaking
corn (see recipe); large electric
coffee maker (everybody looks
for hot coffee at the end of any
meal).
Order everything ahead but
plan pick up on the day of the
barbecue. This saves valuable
refrigerator and kitchen
space.
Prepare batches of Special
Spice Mixture and Special
Marinade the day before.
Delegate chores such as
soaking corn in the husk,
then wrapping each in foil.
Use paper and plastic. And
make sure there are plenty of
bags available for garbage.
Remember, this is finger
food. Serve straight from the
grill.
BARBECUE OF THE
CENTURY MENU
Salmon and Spinach
Mousse
French bread
"Hot-Spiced" Lamb
Riblets*
Chicken Fingers
marinated in Lemon
Soy Sauce*
Saucy "To Taste" Beef
Steaks*
Grilled Tuna with Fresh
Herbs and Wine*
Sliced Baguettes
Mushrooms basted with
Garlic Sauce*
Corn on the Cob roasted
in Husks*
Tossed Mixed Salad
Greens with
Vinaigrette Dressing
Chilled Watermelon
Wedges
Toasted Marshmallows
on a Stick
Sodas, seltzers, beer,
coffee and tea.
"HOT-SPICED" LAMB
RIBLETS
12-14 pounds lamb ribs
Special Spice Mixture:
% cup garlic powder
cup salt
2 tablespoons dried
rosemary
1 tablespoon black
pepper
1 tablespoon dried thyme
2 teaspoons paprika
Remove as much fat as.
possible from lamb ribs. Cut
through between each rib to
separate completely. In a
small bowl, combine all spice
mixture ingredients. Sprinkle
lightly over ribs to season all
sides. Place on rack over
medium hot coals, about 4
inches from heat. Cook to
medium or well done stage, 5
Continued on Page 84