We Carry
Motor City
Muffins
ORCHARD 12 PLAZA
27865 ORCHARD LAKE RD. AT 11 1
553-2465
MIDDLE EASTERN SPECIALTIES
FREE
Coupon
Hommus
5 for $ 1.00
Taboule
Baba
Ghanouj
Pita Dread
7 oz.•
$ 1 89
$ 41.79
Exp. 10/5/90
Coupon
Coupon
$2.99
79'
Exp. 10/5/90
RAW
ALMONDS
$ 1.99 lb
lb
Exp. 10/5/ 90
Coupon
CADILLAC COFFEE
OF THE MONTH
GRANDMA SHEARERS
POTATO CHIPS
12 oz. bag $
lb
Kona Blend
1.59
$ 1.00 OFF Pi:r.
Exp 10/5/90
10 % OFF
ON ANY PURCHASE
C
r
U I
Excluding Sale Items
0 P
Expires 10/5/90
N
Expires 10/5/90 I
ALL FRUIT
BASE
inw40.
DiPY
0
lb.
Exp. 10/5/90
EDA SUGARFREE
CANDY
8 oz. $ 1.89
Coupon
CHOCOLATE
RAISINS & PEANUTS
$2.99
Exp. 10/5/90
8 oz. $ 1.89
CONCORD GRAPE
SORBET WITH
CHOCOLATE GRAPES
DELUXE
SNACKENS
1.8 oz. bag
with purchase of 8 oz. Hommus
Continued from Page 82
Coupon
COMBOS
Package of Pita Bread
Sukkot Supper
Mon.-Sot. 9-9
Sun. 12-5
We honor oil other
competitor coupons
I
BUY 2 GET I FREE! I I
• Non Dairy • No Cholesterol
I/ • No Fat • Low Sodium • 9 Calories per ouncei
Vair. ‘ QP.„ '7 ‘k
• ‘\
•N
,
A
0
THE FINEST SMOKED FISH AND DELI TRAYS
EAT SMOKED FISH — LIVE BETTER
HAND CUT NOVA LOX
HAPPY NEW YEAR
TO ALL OUR CUSTOMERS & FRIENDS
SUNDAY 8 TO 3
SPECIAL
Smoked
Sable
Nosh 'Days
$1.69LB,
the GOOD FOOD CO.
74 W. Maple at livernois
The Largest
DISCOUNT
• Vertical & Horizontal Blinds
• Duette • Pleated & Skylight Shades
• Custom Cornice Boards
& Fabric Toppers
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TIFFANY PLAZA
32855 NORTHWESTERN HWY.
Visit Our Showroom: Mon.-Fri. 10-5, Sat. 10-2
84
FRIDAY, SEPTEMBER 28, 1990
Natural Foods Market
in the Midwest
SS®
NOW OPEN!
Good Food Cafe & Deli...
Salads, Soups,
Sandwiches & Entrees
Fresh Daily!
Natural Foods with
A Gourmet Touch...
Sit-down or Carry-out.
OPEN: Mon-Sat 9-9 • Sun 10-6
362-0886 in Troy
• 1990 Ethel G. Hoffman
After Yom Kippur,
A Break-Fast Buffet
NAOMI ARBIT
Special to The Jewish News
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666
OPEN MON. THRU SAT 9 TO 6
2 pounds Concord
grapes, washed, dried
and stems removed
11/4 cups water
juice of 1 lemon
1 cup sugar
Chocolate grapes:
1 pound seedless, green
grapes
6 oz semisweet chocolate,
melted
In a large saucepan, com-
bine grapes, water, lemon
juice and sugar. Bring to a
rolling boil and continue boil-
ing for 2 to 3 minutes. Re-
move from heat and cool
slightly. Press through a sieve
into a non-metal bowl to keep
back seeds and skins. Discard
seeds and skins. Cover bowl
and refrigerate grape liquid
until thoroughly chilled. Pour
into ice cream machine and
process according to manufac-
turer's instructions. Mixture
may also be placed in home
freezer until _firm at edges.
Whip and return to freezer
until frozen.
To serve, place 2 small
scoops of sorbet onto chilled
dessert dishes. Arrange clus-
ter of chocolate grapes at side.
Serves 6.
'lb make Chocolate Grapes:
Wash and thoroughly dry
green grapes. Cut into 6 small
clusters. Dip each cluster in-
to melted chocolate so that at
least part of each grape is
coated with chocolate. Place
on baking sheet covered with
wax paper. Refrigerate to
harden chocolate, about 1
hour. Use as above. ❑
0
n Yom Kippur, the 24-
hour fast for the Day
of Atonement con-
cludes after a full day in the
synagogue.
It's a good idea for a well-
organized host to have all the
preparations for breaking the
fast completed on the pre-
ceding_ day, so that in a very
short period of time this meal
can be served.
Everyone seems a bit
headachy and fatigued, but
spirits are soon lifted as we
bless the challah and break
off pieces to share. After some
herring salad, everyone will
enjoy a cup of refreshing chill-
ed beet borscht.
CHOPPED HERRING
1 12-ounce jar herring
and onion in wine
sauce, drained
2 slices rye bread
1 /4 cup dry white wine
2 tablespoons lemon
juice or white
vinegar
1 tablespoon sugar, or
more to taste
1 onion, cut up in chunks
1 apple, unpeeled and
cut up
3 hard cooked eggs
Soak bread in combined
wine, vinegar and sugar. In a
bowl or processor, chop her-
ring, onions, apple, two eggs
and one additional egg white,
reserving the yolk for gar-
nish. Chop until smooth and
well mixed. Mash the soaked
bread and add to the mixture.
Spoon into a bowl and cover.
Chill well before serving.
Sprinkle the top of the her-
ring salad with the sieved
yolk of the remaining egg.
HERRING IN CREAM
12-16 ounces herring and
onions in wine sauce,
drained
% cup mayonnaise
(regular or low fat)
pint sour cream or
low-fat plain yogurt
1 teaspoon celery seed
1 teaspoon sugar
juice of % lemon
1/2 green pepper, coarsely
chopped
% red pepper, coarsely
chopped
4 green onions, sliced
1 sweet onion, sliced thin
In a bowl, combine mayon-
naise, sour cream and season-
ing. Stir in herring and vege-
tables. Spoon into a bowl or
covered jar and refrigerate for
up to three weeks.
BEET BORSCHT
6 cups water
2 large or 3 small beets,
cooked, cooled,
peeled and chopped
1 teaspoon salt
2 tablespoons lemon
juice
2 tablespoons sugar
plain low-fat yogurt or
sour cream
Place water in a stockpot
and bring to a rolling boil
over high heat. Add the beets.
Cover the pot and bring the
water back to a boil. Reduce
the heat and simmer for 10
minutes. Add the salt, lemon
juice and sugar, and cook five
minutes. Chill the soup thor-
oughly before serving.