I COOKING $166 CHOCOLATE COVERED • RAISINS • PEANUTS Expires 9-27-90 • . I lb. OUR REGULAR EVERYDAY HOURS ARE 8 a.m. to 11 p.m. WE ACCEPT ALL BULK FOOD STORE COUPONS FEATURING SUGAR•FREE ICE CREAM & MUFFINS This Year, Become A New Waditionalist' WEST BLOOMFIELD STORE ONLY EitIC/±,11 SAVE evian WATER BULK FOOD ILENE SPECTOR er o the 1 . 5 Lit er Special to The Jewish News T WEST BLOOMFIELD STORE ONLY GOOD ONLY AT WEST BLOOMFIELD STORE 6698 ORCHARD LAKE RD West Bloomfield Plaza Open Everyday 8 a.m.-11 p.m. EXTRA FA CY Limit 12 Bottles Expires 9-27-90 JN Limit 2 lbs. With Additional Purchase • Expires 9-27-90 • Jt\l i? AMERICAN BULK FOOD COUPON $2.99 lb. AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY M & Ms • PLAIN • PEANUT $1.99 lb. Limit 2 lbs. • Expires 9-27-90 PITTED PRUNES I • AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY VOORTMAN lb. Limit 2 lbs. • Expires 9-27-90 • AMERICAN BULK FOOD COUPON • Limit 2 lbs. • Expires 9-27-90 • JN JN WEST BLOOMFIELD STORE ONLY I COOKIES 994 79. ' I I AMERICAN BULK FOOD COUPON v.) I I 1 WEST BLOOMFIELD STORE ONLY 1 No. . MIXED NUTS; I I L VIENNA I BON BONS JN I 99 4 lb. ■ .)e Limit 2 lbs. • Expires 9-27-90 • JN AMERICAN BULK FOOD COUPON ■ BAGEL DELI & PRODUCE CO. 6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666 OPEN MON. THRU SAT. 9 TO 6 SUNDAY 8 TO 3 THE PLACE FOR SMOKED FISH THE FINEST SMOKED FISH & DELI TRAYS HANDOUT NOVA LOX HOLIDAY TRAYS ORDER EARLY Tables • Desks Wall Units Bedrooms Dining Rooms 10 Years Experience & Expertise in the Design of Affordable Laminate, Lucite & Wood Furniture For Appt I : 184 apt Muriel Wetsman FRIDAY, SEPTEMBER 21, 1990 661-3838 ) he media seems to have invented a new woman for the 90s. They call her a "New Tradi- tionalist." She's a cross between Don- na Reed and Jane Fonda. You know, the kind of woman who finishes making a brilliant closing argument to a jury and then comes home for quality time with her 2.1 children. Maybe you know one of them. I know I don't. But I do know many women who would like to find some kind of compromise between the myth and the reality. Which brings us to the Jewish New Year. It is a perfect time to become a "New Traditionalist" — if on- ly for a day. And there is a way to combine convenience with rich Jewish food heritage. Just fudge it a little. Buy a little of this, make a little of that. Ordering a dairy tray from local caterers is fine, but a few extra homemade touches could help make a memorable beginning to new traditions. Add chopped chives to cream cheese and lox, and mix for your own "house brand." Soften and flavor some butter with fresh herbs and add a platter of sliced ripe local tomatoes. A pitcher filled with chilled homemade borscht brings back delicious memories for many guests. Here are some easy ways to become a "New Jewish Tradi- tionalist" in time for break- ing the Yom Kippur fast. HERRING SUPREME 16 oz. jar herring tidbits in wine, drained well 1 large red onion, sliced into 1/2 rings 2 large carrots, grated coarsely 1/2 cup mayonnaise 8 oz. sour cream 4-5 tsp. lemon juice 3 Tbsp. sugar Combine mayonnaise, sour cream, lemon juice and sugar. Mix well with a spoon. Add to herring, onions and carrots. May be prepared 1 to 2 days in advance. Should be mari- nated and refrigerated at least overnight before serv- ing. Garnish with fresh chopped dill, if desired. Ilene Spector is a Baltimore, Md., cooking writer. SALMON MOUSSE 1 large can pink salmon, drained and flaked (bones removed) 1 small can red salmon, drained and flaked (bones removed) 8 oz. cream cheese, room temperature 1 cup mayonnaise 1 can tomato soup, undiluted 2 envelopes unflavored gelatin 1 tsp. cayenne pepper (or seafood seasoning) 2 tsp. liquid smoke 3 stalks celery, cut up 1 medium onion, cut up Place the mayonnaise, celery, onion and cream cheese in blender, in that order. Puree until smooth. In a small saucepan, heat the tomato soup and gelatin stir- ring until gelatin is dissolved. Add this to the blender ingre- dients. Mix well, scraping sides to combine all ingre- dients. Add liquid smoke and pepper. Pour this mixture in- to a large bowl. Add the finely flaked salmon and mix well with a large spoon. Pour into a well oiled fish shaped mold. Refrigerate, covering with plastic wrap after 1 hour, overnight. Unmold on a large flat platter and garnish with dill, paprika and/or cucumber slices. EASY BEET BORSCHT 16 oz. can beets 1 quart buttermilk 1 cucumber, peeled and seeded 1 bunch green onion, white parts only V4 tsp. salt 1 Tbsp. lemon juice 4-8 Tbsp. sugar (or to taste) Place all ingredients except buttermilk in a blender and puree until smooth. Pour into a large mixing bowl, add the buttermilk and adjust sea- sonings. Use a wire whisk for better mixing. Refrigerate un- til serving.