I COOKING I WE WILL BE OPEN XMAS DAY 7 a.m.-11p.m. WE ACCEPT ALL BULK FOOD STORE COUPONS OPEN EVERYDAY 7 a.m. to 11 p.m. WEST BLOOMFIELD STORE ONLY FRESH BAKED MUFFINS tot, SAVE Nr s i e k "IN BUY THREE GET ONE WEST BLOOMFIELD STORE ONLY ROSEN'S GOOD ONLY AT WEST BLOOMFIELD STORE im 'ft" REDUCED CALORIE BREAD 69 4 6698 ORCHARD LAKE RD. West Bloomfield Plaza 737.1610 K FREE! Limit 2 FREE Expires 12-22-90 JN PARVE ' AMERICAN BULK FOOD COUPON • Expires 12-22-90 • JN :111111111 WO 'mt. • WEST BLOOMFIELD STORE ONLY At Kosher Cooking Goes High Tech •FAT-FREE • OAT BRAN •SUCROSE-FREE • HEALTHY • ANN RASKAS • WEST BLOOMFIELD STORE ONLY I 1 GOLD RAISINS; I LOW CALORIE CANDY I ia ALL FLAVORS W* 1° Ir *7/2 4elpe ira I • $ 1 ■ 99° 99 DAIRY Limit 2 lbs. • Expires 12-22-90 • Limit AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY CALIFORNIA Jr\_11, WEST BLOOMFIELD STORE ONLY =I WALNUTS HALVES & PIECES $ 1.99 • QUICK COOKING $4.99,, WEST BLOOMFIELD STORE ONLY EXTRA FANCY I $3.49.; I JNor • Limit 2 lbs. ••res 12-22-90 • JN AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY I oz. ba9 Limit 3 Bags • Expires 12-22-90 • JN jor AMERICAN BULK FOOD COUPON 11E W S • NO SALT • SALT HI CHI'S 1.1 ) TORTILLA CHIPS 994 11 I I AMERICAN BULK FOOD COUPON_ WEST BLOOMFIELD STORE ONLY El- lb. • Limit 2 lbs. • Expires 12-22-90 • JN DRIED CHERRIES Limit 2 lbs. • Expires 12-22-90 • AMERICAN BULK FOOD COUPON OATS' ROLLED! 39 4 lb. • Expires 12-22-90 • JNI • Limit 2 lbs. AMERICAN BULK FOOD COUPON 1.1 in WEST BLOOMFIELD STORE ONLY me% I lb. 1 1 • Limit 2 lbs. • Expires 12-22-90 • JN AMERICAN BULK FOOD COUPON I I ' s M & M • PEANUT I • PLAIN $1.99 • • Limit 2 lbs. • Expires 12-22-90 • 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 FINEST SMOKED FISH & DELI TRAYS EAT SMOKED FISH - LIVE BETTER. HANDOUT NOVA LOX Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354-6060 86 FRIDAY, DECEMBER 14, 1990 Hi-Tech Jewish Cooking Recipes For The Microwave, Processor, Blender, And Crock Pot, by Bonne Rae London, was published recently. The 378 - page hardcover book fea- tures a collection of more than 500 traditional and gourmet recipes adapted to conform with kosher prac- tices. Conventional cooking instructions are given for those who may not have all of these appliances. There are kosher versions of dozens of dishes such as: quiche, crepes, chili and spe- cial pizzas. In addition to modified classic French and Italian recipes that conform with dietary laws, there are fool-proof recipes for all the traditional Jewish favorites including kugels, knishes, cholent, tzimmes, blintzes, stuffed cabbage, gefilte fish, challah and more. Bonne Rae London has in- troduced both hi-tech Jewish cooking and the dietary laws to thousands of people through her position as senior instructor and cooking expert for a leading microwave oven company. She has also devel- oped recipes and food enter- taining ideas for several national food producers. Bonne Rae London lives in California. The book is available from its publishers, Shapolsky Publishers, 136 West 22nd St., New York, N.Y. 10011; or call 1-800-288-8889. Following is a sampling of recipes from the book. VEGETARIAN PATTIES PAREVE 4 eggs 1 (10-oz)/(283 grams) package frozen vegetables (corn, peas, peas and carrots, mixed vegetables, etc.) 1 cup/250 ml pareve bread crumbs or matzah meal 1 /2 cup/125 ml onion, finely chopped 1 /4 cup/50 ml celery, finely chopped 1 /2 tsp/2 ml garlic powder 2 Tbsp/25 ml parsley Salt and pepper to taste 4 Tbsp or more/50 ml oil Blender Directions: Break eggs into blender goblet and blend on low to mix. Add fro- zen vegetables (yes, frozen!) and blend on low until finely chopped, stopping the blend- er to stir contents with a rub- ber scraper as needed. Pour mixture into a serving bowl and add remaining ingredi- ents, mixing until mixture forms a very thick batter. Fry by tablespoonfuls in oil until golden brown on both sides. Yield: 4 servings. STEAMED RED SNAPPER ORIENTAL STYLE 1 whole red snapper 1 Tbsp/15 ml sherry 1 tsp/5 nil peanut oil 2 Tbsp/25 ml soy sauce 1 /2 tsp/2 ml sugar 1 /2 tsp/2 ml salt 1 tsp/5 ml ground ginger 1 green onion, sliced diagonally 10 small mushrooms, sliced Boiling water (for Conventional Directions) Microwave Directions: Select a glass baking dish that is shallow but large enough to hold the whole fish comfortably. If necessary, cut fish in half to fit into dish. Rinse fish and set aside. In baking dish combine remain- ing ingredients. Cover with plastic wrap and cook on high setting until marinade is hot and vegetables are tender, about 2 minutes. Place fish in baking dish and spoon some of the marinade on top. Cover with plastic wrap. Calculate cooking time based on 5 min- utes per pound (500 grams) for fish. Cook fish for half of the cooking time. Carefully turn fish and finish cooking. Conventional Directions: Place fish in baking dish. Pour marinade over fish. Put baking dish with the fish in- to a larger pot or roasting pan that has a cover (baking dish may be placed on a rack in- side larger pan). Pour boiling water into larger pan to a depth of about 1 inch. Cover tightly and steam on top of stove, about 30 minutes for a 2 1/2-lb (1-kilo) fish, 15 minutes for a 1-lb (500-gram) fish. Serve immediately. Yield: Allow 1/2 lb (250 grams) per serving. ISRAELI CHICKEN FLEISHIG 21/2- to 3-lb/1 kilo fryer, cut up 1 tsp/5 ml garlic powder Continued on Page 88