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.