FOOD I Warehme • Illullik Food 553-2165 Coupon Coupon Coupon Coupon Mon.-Sat. 9-9 Stn. 12-5 WE HONOR ALL OTHER COMPETITOR COUPONS ORCHARD 12 PLAZA 27885 ORCHARD LAKE RD. AT 12 MILE Deluxe HONKY DOREY FANCY SUGARFREE GAROTO CHOCOLATES MIXED NUTS FROM BRAZIL COOKIES $ 2.99 . lb. $4.99 ea. $3.99 $ 1.99 lb. $ 2.69 lb. 1/25/9 . Exp. 1/25/91 :xp. Exp. 1/25/91 Exp. 1/25/91 Coupon Coupon ALL PRETZELS JOLLY RANCHERS 99 4 99( lb. TURKISH DRIED RAISINS Cy PEANUTS APRICOTS $ 1,29 lb. YOGURT $ 1.49 lb. CASHEW PIECES HIGH GLUTEN FLOUR Salt & No Salt For Baking Dread 1.99 19 4 lb. CO U P 0 N Coupon Short Brown Short White OFF 4 10 ON ANY PURCHASE Excluding Sole Items Expires 1/25/91 39 4 lb. 29 lb. lb. Exp. 1/25/91 Exp. 1/25/91 C INTRODUCTORY SPECIAL o U FRESH LAVASH DREAD No Sugar • No Salt • Low Calorie White or Whole Wheat P t C° nr A N RICE RICE Exp. 1/25/91 Exp. 1/25/91 0 Coupon Coupon Coupon Save 70' lb. — 2 lb. limit Exp. 1/25/91 lb. Exp. 1/258/91 Exp. 1/25/91 Exp. 1/25/91 Coupon Coupon „tot 1.AY Reg. $1.69 Large Pkg. 1.19 Small Pkg. Exp. 1/25/91 Reg. $1.39 the GOOD FOOD CO. 74 W. Maple at Livernois Troy • 362-0886 0%1(e.S •• IttigSteS Rugelach Trays For All Occasions A large assortment to choose from Now Carrying Ruggie Brittle 681-8060 3375 Orchard Lake Road At Commerce Road West Bloomfield, MI 48033 We Ship Everywhere 33521.W. 8 Mile Livonia • 477-7440 The Largest DISCOUNT Natural Foods Market in the Midwest We Have Everyday LOW PRICES on Major Brands of Diet Formulas & Vitamins plus Low-Fat & Low-Calorie Deli foods... stop in today! OPEN: Mon-Sat 9-9 • : sun 10-6 ` LEARNING DISABILITIES CLINIC • Private Tutoring • Evaluation • Therapy LYNNE MASTER, M.Ed Director ,_ 545-667 7 433-3323 IN THE A f 1 25201 Coolidge, Oak Park • 4036 Telegraph, Bloomfield Hills Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354-6060 78 FRIDAY, JANUARY 18, 1991 Lean-Times Cooking: Shabbat Dinner ETHEL G. HOFMAN Special to The Jewish News y mother's favorite quote about my grandmother is "she could make a meal from nothing . . ." A bit exaggerated perhaps, but it is indeed a talented and ingenious cook who can put together a satisfying meal when funds are limited. The menu below is not ex- travagant. Some prepared foods are used because they are cheaper than "from scratch" and the ingredients follow recommended nutri- tional guidelines. Meat and poultry are used sparingly, rather than in excessive amounts. Dishes are simple, even for beginner cooks, but, especially, the dishes in this Shabbat dinner are focused on the sophisticated tastes and concerns of people today. The emphasis on grains and vegetables is for healthy eating and the meal has a decidedly Mediterranean focus. A good substitute for chopped liver is the Russian "Forspeis," a vegetable pate. The main ingredient? A can of peas. Eggplant, tomatoes, zucchini and black olives are layered on a prepared pastry sheet to make a Jerusalem Tart which looks too good to eat. For the main course, left- over chicken or chicken pieces are transformed into a deli- cious Middle Eastern "ta- gine" (stew), spooned over traditional (and cheap) cous- cous. The traditional hour- glass shaped cooking pot is called a "couscousier" but a regular saucepan with lid works just fine. Dessert may be fresh fruit chunks, what- ever is in season, or try the Raspberry Chocolate Cake with Tipsy Sauce. This is pareve cake (for dairy or meat meal), and is mixed in a saucepan. M SHABBAT SUPPER MENU • Shabbat Vegetable Broth* • Russian Forspeis* with Peppered Pita Toast* or Cucumber Rounds • Chicken Tagine with Cilantro Couscous* • Lettuce Wedges, Black Olive Spear or • Jerusalem Tart* • Raspberry Fudge Cake, Tipsy Sauce* Note: Recipes given for starred items only. ©1991 Ethel G. Hofman. Ethel Hofman is a writer in Philadelphia, PA. SHABBAT VEGETABLE BROTH 2 large onions, peeled and quartered 2 carrots, peeled and cut in chunks 2 tablespoons vegetable oil 1-10 oz. package frozen French-style green beans 1 can (46 oz.) chicken broth Place onions and carrots in food processor and chop coarsely. Heat oil in large saucepan, add chopped onions and carrots and saute for 4 to 5 minutes. Add green beans and chicken broth and bring to simmer over medium heat. Cover and simmer 10 minutes longer. Serves 6 to 8. RUSSIAN TORSPEIS' 2-3 medium onions, thinly sliced 2-3 tablespoons oil 1 /4 teaspoon salt 1 /4 teaspoon pepper 1 can (16 oz.) peas, drained 1 /2 cup walnuts Saute onions in hot oil un- til limp. Do not brown. Trans- fer to food processor. Add salt, pepper, peas and walnuts. Process to a coarse consisten- cy using the pulse method. Correct seasoning. Spoon in- to serving dish and serve with thickly sliced unpeeled cucumber or Peppered Pita Toast. Serves 6 to 8 Note: A total protein dish when served with a glass of milk. PEPPERED PITA TOAST 4 pita bread 4 tablespoons margarine, melted freshly ground black pepper Split pita breads open and brush inside surfaces with melted margarine. Sprinkle lightly with freshly ground Continued on Page 80 (