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 I WEST BLOOMFIELD STORE ON Y 41, , WEST BLOOMFIELD STORE ONLY •141 VIIN I Limit 2 lbs. With Additional Purchase • Expires 9-6-90 • JN 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