, 1Warehouse • •Illullik oo Fd ORCHARD 12 PLAZA 27885 ORCHARD LAKE RD. AT 12 MILE WE HONOR ALL OTHER COMPETITOR COUPONS 553-2165 Coupon POPPING CORN 10 % Yellow or White FREE PITA DREAD OFF On All Bags Of Mon.-Sat. 9-9 Sun. 12-5 Coupon VOORTMAN COOKIES POTATO CHIPS With purchase of either Hommus, Taboule. or Baba Ghanouj Exp. 1/4/91 Exp. 1/4/91 Exp. 1/4/91 Exp. 1/4/91 HONKEY DOREY Eagle Coupon Coupon YOGURT 39 4 lb. Reg. $3.69 lb. Save $1.20 lb. $2.49 lb. SNACK MIX $2 49 • GREENFIELD PASTA Eggs and Eggless — No Salt With TRAIL MIX $4 1.29 lb. Save 70' lb. — 2 lb. limit Exp. 1/4/91 Exp. 1/4/91 Coupon 99 4 ON ANY PURCHASE Excluding Sole Items Expires 1/4/91 P 0 N oz. $ 2 Exp. 1/4/91 INTRODUCTORY SPECIAL C 410% OFF o U 6 Flavors •49 lb. Exp. 1/4/91 Exp. 1/4/91 C • 0 PEARSON NIPS ALL PRETZELS $2.89. OFF Coupon Coupon MIXED NUTS 10 % Exp. 1/4/91 P P 0 N RAISINS & PEANUTS On All lb. Exp. 1/4/91 Coupon All Bulk lb. 10°4 _ OFF Save 50' lb. Exp. 1/4/91 89' FRESH LAVASH DREAD No Sugar • No Salt • Low Calorie White or Whole Wheat a Log e Pkg. 1.29,.., Reg. $1.69 $ 119 • Exp. 1/4/91 Small Pkg. Reg. $1.39 RICHIES FRUIT MARKET Wishes You a Happy New Year Fresh Fruits • Vegetables • Deli Meats Beer • Wine • and MORE! Baskets start at $19.99 & up Tray start at '1,89 / Person* 5.00 OFF any Party Tray or Fruit & Wine Basket with Coupon Delivery Available Expires Jan. 11, 1991 LIPARI SLICED AMERICAN CHEESE RI WAMPLER LONG ACRE Lean & Lite Turkey L I PA 12 oz. Pkg $ 1 • 59 $3 Per pkg. L 33304 W. 12 Mile (at Farmington Rd.) 489-1188 *min. 12 people Tables • Desks Wall Units Bedrooms Dining Rooms For Appt Call 68 12 Years' Experience & Expertise in the Design of Affordable Laminate, Lucite & Wood Furniture Muriel Wetsman FRIDAY, DECEMBER 28, 1990 661-3838 I COOKING I Savory Pies Continued from Page 66 Pastry — blend 3-oz. cream cheese and 2 tablespoons water into dry ingredients. Spinach Pastry — thaw and squeeze dry 5-oz. ( 1/2 package) chopped spinach. Stir into dry ingredients and add just enough water to make a stiff dough. Almond Pastry — Add 1/4 cup finely chopped almonds to dry ingredients (use mainly for sweet dishes.) Note: Pastry may be tight- ly wrapped in wax paper, then foil, and refrigerated for 2 days or may be frozen. Thaw for 1 hour at room temp- erature. CHICKEN AND MUSHROOM PIE 3 tablespoons margarine 3 tablespoons all-purpose flour 11/2 cups vegetable stock 1 teaspoon liquid onion flavoring 1 /4 teaspoon minced garlic 1/8 teaspoon white pepper 1 cup medium mushrooms, quartered 1 /3 cup parsley sprigs 1-1 1/4 pounds cooked chicken, cut in bite- size pieces 1 recipe all-purpose shortcrust pastry, chilled (see above) Preheat oven to 375F. In saucepan, melt margarine over low heat and blend in flour. Cook for 1 to 2 minutes until mixture is smooth and bubbly. Pour in vegetable stock and bring to boil, stirr- ing constantly. Add liquid onion, garlic, pepper and mushrooms. Cook 2 minutes longer. Remove from heat and stir in parsley and chicken. Pour into 1 1/2-quart pie dish. Roll out pastry about 2 inches larger than top of pie dish. Cover filling and trim pastry to fit. Re-roll trimm- ings and cut in half. Roll out one half thinly and cut into 3 long strips. Twist together to braid. Repeat with remaining pastry. Brush pie edge with water and press on braids. Brush with beaten egg. Bake in preheated 375F oven until filling is bubbly and pastry is nicely browned. Serves 4 to 6. SPINACH-SAUSAGE PASTIES 'h pound kosher sausage meat 1 medium potato 1 /2 small carrot 1 /4 cup frozen green peas, thawed 1/8 teaspoon hot sauce 1 recipe spinach pastry, chilled (see above) In small skillet, brown sausage meat while breaking up with a fork. Peel and grate potato and carrot on coarse side of grater and add. Stir in peas and hot sauce and cook for 1 to 2 minutes over medium heat. Drain off fat. Set aside. Roll out pastry to about 1/8-inch thick. Cut out circles with a saucer. Place 2 table- spoons sausage mixture in center of each circle. Dampen edges with water and bring up towards center, crimping with fingers to seal. Place on ungreased baking sheet and bake in preheated 375F oven for 25 minutes or until pastry is lightly browned. Makes 6 to 8. BAKED LAMB "WELLINGTON" 2 eggs 1 1 /2 pounds ground lamb 1 /2 cup matzo meal 2 green onions, chopped 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon ground cinnamon 1 recipe shortcrust pastry, chilled (see above) Preheat oven to 350F. In a medium bowl, beat eggs light- ly and set aside 1 tablespoon for glaze. To beaten eggs in bowl, add lamb, matzo meal, onions, salt, pepper and cin- namon. Mix well and form in- to a roll as in meat loaf. Roll pastry into an oblong, about 1/8-inch thick. Wrap around lamb roll so that the ends of roll are not covered with pastry. Brush with reserved beaten egg. Place in ungreas- ed shallow baking dish. With a sharp knife, make 3 to 4 slashes in pastry and bake in preheated oven for 50 to 60 minutes until meat is cooked and pastry is golden. Serves 4 to 6. Note: Serve dish of cranberry sauce on side. Continued on Page 70