COOKING OPEN EVERYDAY 7 a.m. to 11 p.m. WE ACCEPT ALL BULK FOOD STORE COUPONS FEATURING SUGAR•FREE & FAT•FREE ICE CREAM & MUFFINS itracti. 1, SAVE EVIIC/AN 1&4- e 41- WEST BLOOMFIELD STORE ONLY L FAT-FREE! SUGAR-FREE! BULK FOOD iN oi REDUCED CALORIE BREAD mr. 041, ‘. .)• 6 * each . ICE CREAM WEST BLOOMFIELD STORE ONLY ROSEN S GOOD ONLY AT WEST BLOOMFIELD STORE 6698 ORCHARD LAKE RD West Bloomfield Plaza 737.1610 8 Oz. 4 /$ 50 ° FROZEN CUPS ONLY Expires 11-1-90 JN CARL REH .LIEBFRAUMILCH WINE !HERSHEY KISSES $2.22. 1.99 $1 \ 4 IME g umiNti am AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY MEDITERRANEAN CUISINE) 2 WALNUTS i HALVES & PIECES I • HOMMUS • TABO . ULEE • BABA GHANOUGE1 PACKAGES/ $ 3 . ■ .)e • ef MO li $1.99 00 I Expires 11-1-90 • AMERICAN BULK FOOD COUPON 20 CALORIE RICE CAKE ImiN i t CRISPY CAKES 88° Limit 2 lbs.• Expires 11-1-90 • AMERICAN BULK FOOD COUPON GOLD RAISINS: 9 9 WRAPPED CANDY WEST BLOOMFIELD STORE ONLY I 'ROASTED • SALT CASHEWS' • NO SALT I $2.99 lb. JN, AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON Amish Poultry SAVE 9.99 lb. 70' Naturally Fed With No Injections 'Sb.- CHICKENS Boning & Cutting Additional Charge 1.19 lb i S r Also try our over 60 varieties of fresh Seafood Kosher Cut Available Order Your Holiday Turkeys Now POMEROY'S SEAFOOD CO. Mon.-Thurs. 9-6, Fri. 9-7, Sat. 9-6, Sun. 11-4 Old Orchard Center Orchard Lake Rd. at Maple Rd. 626-7595 94 FRIDAY, OCTOBER 26. 1990 ,e • Limit 2 lbs. • Expires '11-1-90 • JN TASTE THE DIFFERENCE WHOLE BREASTS lb. • Limit 2 lbs. • Expires 11-1-90 • JN AMERICAN BULK FOOD COUPON l i ENKIST FRUIT GEMS $1.19 WEST BLOOMFIELD STORE ONLY JNgifir WEST BLOOMFIELD STORE ONLY Limit 2 lbs. • Expires 11-1-90 • lb. 1 • Limit 2 lbs. • Expires 11-1-90 • JN J fi\ol AMERICAN BULK FOOD COUPON Ins in WEST BLOOMFIELD STORE ONLY II I • Limit 2. lbs. • Expires 11-1-90 • JN Limit 1 case • Expires 11-1-90 • A ir AMERICAN BULK FOOD COUPON JANE KINDERLEHRER Special to The Jewish News M AMERICAN BULK FOOD COUPON Limit 2 Per Customer • Expires 11-1-90 • JN v • • 1 31111N111•IWZ•1•111' • .' WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY I Delicious Avocados May Lower Your Cholesterol I any people are under the impression that anything as creamy and delicious as an avocado must be loaded with calories and cholesterol. Wrong! The fact is, avocados should get top billing in a reducing diet and in a low-cholesterol diet — and would be a healthful addition to anyone's diet — even an infant's. Because of the bonanza of vitamins, minerals and essen- tial fatty acids in the avocado, this delectable fruit can be important ammunition in the battle of the bulge. Just think, one half of an avocado contains only 150 calories and provides 290 units of vitamin A, 10 milligrams of vitamin C, 3 milligrams of vitamin E and trace amounts of all the B vitamins. You also get good quantities of calcium, phosphorous, iron and trace amounts of other important minerals like potassium, magnesium, manganese, aluminum, silicon, sulphur, boron, rubidium and copper. These minerals are essential to enzyme production, to vitamin utilization, and to the smooth functioning of your body. But the most significant feature of this fruit is the abundance of unsaturated fatty acids which it provides, making it extremely valuable to those seeking to lower cholesterol levels. Still, there is yet another virtue we must extol. The avocado comes wrapped in a beautiful alligator-like jacket. These thick skins, which are inedible, are a kind of built- in, pollution-resistant suit of armor. Avocados are ready to eat when they have lost their firm feel and have softened somewhat. While they are softening, they develop their smooth exotic flavor. If you buy firm avocados, allow them to mellow at room temperature until, when you hold them in the palm of your hand, they "give" a little or feel soft to the touch. Avoid poking them. This makes dark spots on the delicate flesh. You can serve the avocado perfectly plain right in its own shell merely by cutting the fruit in half, tip to tip, then removing the pit and sprinkling the cut surface very lightly with either lime or lemon juice. For dishes that call for mashed avocado, scoop the meat out with a table- spoon. With a little culinary dar- ing, avocados can bring their delightful buttery green to every meal. For a breakfast worth getting up for, fold a few avocado balls or small cubes into scrambled eggs just before they set. For a luncheon dish or a dinner entree, fill avocado "nests" with hot meat or fish mixtures and serve as is or bake at a low temperature for about 8 minutes. ELEGANT CAULIFLOWER Even people who don't like cauliflower, enjoy this version. 1 head of cauliflower, lightly steamed 1 avocado 1 tablespoon grated onion 1 tablespoon lemon juice 1 tablespoon minced parsley Slivered almonds Mash the avocado, then season it with grated onion, lemon juice and minced parsley. Spread this mixture over the hot cauliflower and top with slivered almonds. Serve at once to a delighted family. BEAUTIFUL BAKED FISH FILLETS 1 pound fish fillets (flounder, sole, etc.) 1 cup plain yogurt 2 tablespoon finely chopped onion 2 tablespoons finely chopped green or red pepper 2 tablespoons chopped dill pickle 1 tablespoon chopped parsley 1 tablespoon lemon juice % teaspoon dry mustard paprika lemon slices 1 ripe avocado, pitted, peeled and sliced Arrange fish in a baking dish. In a small mixing bowl, combine yogurt, onion, pep- per, pickle, parsley, lemon juice and mustard. Spread the yogurt mixture over the fish. Sprinkle with paprika. Bake at 375 degrees for about 15 minutes or until fish flakes easily. Garnish with lemon slices and avocado slices. Serves 4. ❑