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 • Roman & Balloon Shades • Custom Draperies & Fabric • Carpet & Wallpaper • Hardwood Floors 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.