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December 21, 1990 - Image 74

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-12-21

Disclaimer: Computer generated plain text may have errors. Read more about this.

RICHIES FRUIT MARKET

Wishes You a Happy Holiday
and Joyful New Year!

lI

Santa Fe In Florida

Continued from Page 72

II

6 cloves garlic, outer skin
removed
1 tablespoon margarine
salt and pepper to taste
Peel potatoes and cut in
chunks. Place in pan, cover
with boiling water and cook
until potatoes are tender but
not mushy (test with a point
of sharp knife). Drain well.
While potatoes are cooking,
heat oil in small skillet and
saute whole garlic cloves un-
til tender and golden. Mash
potatoes, margarine and gar-
lic in food processor or with
potato masher. Season to
taste with salt and pepper.
Serves 4.

Fresh Fruits • Vegetables • Deli Meats
Beer • Wine • and MORE!

$5.00
OFF
any Party Tray

Baskets start at $19.00 & up
Trays start at $1.89/Person*

33304 W. 12 Mile

or
Fruit & Wine Basket
with Coupon

Delivery Available

(at Farmington Rd.)

489-1188

*min. 12 people

Expires Jan. 4, 1991

Look for this emblem and
be a name not a number by
shopping at a member market
of the Detroit area Retail Kosher
Meat Dealers Association

NEW YEAR SPECIALS

SUNDAY, DEC. 23rd THROUGH THURSDAY, DEC. 27th

EMPIRE

ROCK CORNISH HENS... . , $1.59

lb.

Compare & Save 60 0 lb.

EMPIRE

1SUPER BUY I

$3.2912

CHICKEN NUGGETS

SHOULDER
LAMB CHOPS

oz. pkg.

Ready to eat

Holiday Special .$4.99

lb.

Get Your FREE Jewish Calendars
Only at Your Member Markets

Only at your participating member markets listed below

15600 W. 10 MILE RD.
at Greenfield
New Orleans Mall
Southfield 569.1323
Michael Cohen
Food Stamps gladly accepted

The Largest
DISCOUNT

Natural Foods Market
in the Midwest

se®

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

Cash & Carry — Limited Supply

NEW ORLEANS
KOSHER MEAT MARKET

the GOOD FOOD CO.
74 W. Maple at livernois

A Pure & Simple Gift..

BERNARD & SONS
KOSHER MEATS

29214 ORCHARD LAKE RD.
Farmington Hills
851.2788
Bernard Rayber

1 Troy Ounce Pure Silver
Holiday Ingots

OUR MEMBER MARKETS FEATURE THE FINEST OF EMPIRE
AND ADAS KOSHER POULTRY. BROUGHT IN FRESH DAILY.
ALSO PLEASE NOTE THAT OUR MEMBER MARKETS DO NOT
PRE-PACKAGE OUR MEATS AND POULTRY BECAUSE YOU.
THE CONSUMING PUBLIC. HAVE THE RIGHT TO SELECT
YOUR MEAT AND POULTRY FROM A DISPLAY COUNTER

Many
Different
Styles

$995

EACH

.

Desserts . .
By

ABBOTTS-COINIX
CORPORATION

Z „e..6 ZZ.,z

Tortes • Breads
Sweet Tables • Wedding Cakes

Bring this in for a 10% discount. _1
I
24370

W. Ten Mile Road • Southfield, Michigan 48034

(313) 355-0088

74

FRIDAY, DECEMBER 21, 1990

1393 S. Woodward Ave.
6448565
Birmingham, MI 48009 5 Bks. N. of 14 Mile

CLASSIFIED
GET RESULTS!

Call The Jewish News

354-5959

Avocado-Mango Relish
A tangy, fruity relish to go
with fish and/or meats. Store
in refrigerator for up to 2
weeks.
1 cup chili sauce
1 tablespoon orange juice
1 tablespoon lemon juice
1 teaspoon prepared
white horseradish
1 /2 mango, peeled
1 /2 avocado, peeled
1 /2 small sweet red pepper
1 /2 small sweet yellow
pepper
1 /4 red onion
In small bowl, combine chili
sauce, orange and lemon juice
and horseradish. Sat aside.
Cut mango, avocado, peppers
and onion in chunks. Process
in food processor until coarse-
ly chopped. Stir into chili
sauce mixture. Refrigerate to
allow flavors to meld, 2 to 4
hours. Makes about 2 cups.

Five-Grain Compote
The grains mentioned
below are available in health
food and specialty stores.
1 /2 cup winter wheat
berries
1 /2 cup quinoa
Y2 cup rye berries
1 /2 cup brown texmati rice
1 tablespoon canola oil
1 small red onion, diced
1 /2 sweet yellow pepper,
diced
1 small carrot, diced
1 clove garlic, minced
1 /2 cup cilantro, chopped
1 /2 cup vegetable stock
Cook all grains as directed
on package. Rinse well until
water runs clear. Drain and
combine in a bowl. Set aside.
Heat canola oil in a large
skillet and saute onion, pep-
per, carrot and garlic until
vegetables are still crunchy.
Add cilantro, vegetable stock
and grain mixture. Heat
through until stock is ab-
sorbed. Serve hot. Serves 4
to 6.

Black Skillet Frittata
Black Skillet Frittata is
cooked quickly in a black

cast-iron skillet; hence the
name.
1 teaspoon honey
1 tablespoon canola oil
1 medium potato, cooked
and diced
1 tablespoon canola oil
3 eggs, lightly beaten
1-2 tablespoons sun dried
tomatoes, cut in thin
strips
2-3 artichoke hearts,
quartered
Y3-1/2 cup cheddar cheese,
grated
Note: For potato, use left-
over baked or "zapped" in the
microwave.
In cast iron skillet, mix
honey and oil and heat. Add
diced potato and fry over high
heat until nicely browned, 2
to 3 minutes. Lower heat to
medium and add remaining
tablespoon oil. Pour eggs over
and stir in tomatoes and ar-
tichoke hearts. Cover and
cook for 2 to 3 minutes until
eggs are cooked but slightly
moist in , center. Sprinkle
cheese over. Serve with hot
cornbread on rolls. Serves 1.
Grilled Fresh Tuna Salad
A tasty variation on fresh
tuna.
juice of 1 lemon
1 tablespoon dijon-style
mustard
1 /2 teaspoon minced garlic
1 pound fresh tuna, cut
in 4 steaks
4 cups shredded lettuce
4 plum tomatoes, cut in
wedges
1 cup frozen green beans,
thawed
2 cups potato salad
16 pitted black olives
2 tablespoons capers
Vinaigrette dressing
Note: Potato salad may be
homemade or store bought.
Preheat broiler. In a small
bowl, combine lemon juice,
mustard and garlic. Brush
tuna steaks on both sides
with mixture and place on
rack in broiler pan. Broil
about 4 inches from heat in
preheated broiler, 4 to 5
minutes on each side, until
flesh appears opaque when
flakes are separated (general
rule is 10 minutes per inch at
thickest portion). Tuna
should be well cooked, never
"rare."
To assemble: Line 4 dinner
plates with shredded lettuce
and place a broiled tuna steak
in center of each. Arrange 1
tomato in wedges, 1/4 cup
green beans and 1/2 cup potato
salad on each plate. Garnish
with black olives and sprinkle
with capers. Serve with a
vinaigrette dressing. Serves
4. ❑

. ©1990 Ethel G. Hofinan. Ethel

Hofman is a writer in
Philadelphia, PA.

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