FOOD I
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
553-2165
COUPONS
Coupon
Coupon
Coupon
Coupon
HONKY
DOREY
GOLDEN
RAISINS
GAROTO CHOCOLATES
CALIFORNIA
PISTACHIOS
Exp. 2/15/91
lb.
Exp. 2/15/91
$2.69..
Coupon
JOLLY
RANCHERS
994
Coupon
994
lb.
Exp. 2/15/91
CASHEW PIECES
Solt & No Salt
$1.99..
994
Pu
ON ANY PURCHASE
Expires 2/15/91
P
0
N
Exp. 2/15/91
Coupon
Coupon
California
OATS
PITTED
PRUNES
4
99
Exp. 2/15/91
lb.
Rolled & Quick
29 c
lb.
Exp. 2/15/91
lb.
Exp. 2/15/91
10 % OFF o
N
$2.29..
1.991b.
$
Exp. 2/15/91
ASSORTED
VALENTINE CANDY
Excluding Sole Items
Coupon
VALENTINE
ORIENTAL RICE
HERSHEY KISSES
SNACK MIX
C
0
2 • 49 lb.
Exp. 2/15/91
Coupon
Coupon
Exp. 2/15/91
NACHO CHIPS
Solt & No Salt
C
99
_
Coupon
Coupon
DRACHS
PICK-A-MIX
$
12 oz. bag
1 • .49
lb.
Exp. 2/15/91
Exp. 2/15/91
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 who
sells only the finest of select kosher products
which are certified kosher by a recognized
Orthodox rabbinical council.
WE'RE FIGHTING FOR
YOUR LIFE
American Heart
Association
THINK HOLIDAY SPECIALS
SUNDAY, FEB, 10th THROUGH THURSDAY, FEB, 14th
U.S.D.A. CHOICE
CUBE STEAKS
.$3.59..
EMPIRE
CHICKEN & TURKEY FRANKS . $1.29
EMPIRE
BARBECUED CHICKEN .
pkg.
. $ 1.49 lb.
Only at your participating member markets listed below
Cash & Carry — Limited Supply
NEW ORLEANS
BERNARD & SON
KOSHER MEAT & POULTRY KOSHER MEAT & POULTRY
MARKETS
MARKETS
15600 W. 10 MILE RD. at Greenfield
New Orleans Mall
Southfield 569-1323
Michael Cohen
Food Stamps gladly accepted
29214 ORCHARD LAKE RD.
Farmington Hills
851.2788
Bernard Rayber
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
WE TAKE EXCEPTION
TO WHAT YOUR
MOTHER TAUGHT
YOU.
•
YOU SHOULDN'T EAT
EVERYTHING PUT IN
FRONT OF YOU.
You should avoid foods high in
cholesterol. It's a fact, a high
blood cholesterol level sub-
stantially increases your
chances of developing heart
disease. By cutting down on
fatty, rich foods, you can do
yourself a big favor. You could
lower your blood cholesterol
level and reduce your risk of
heart disease.
For more information about a
planned and balanced diet,
contact your American Heart
Association. We'll give you
some free advice on how to
plan a diet good for life.
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354.6060
86
FRIDAY, FEBRUARY 8, 1991
Healthy Garlic
Continued from Page 84
$
Reg.
$3 . 90
7 b. $4.99 ea.
Exp. 2/15/91
ALL
PRETZELS
Coupon
0
,
FROM BRAZIL
99'
lb.
Exp. 2/15/91
C
Mon. - Sot.
9 - 9
Sun.
11-6
WE HONOR
ALL OTHER COMPETITOR
2 tablespoons fresh basil
leaves
1 teaspoon freshly
ground black pepper,
or to taste
1 teaspoon kosher salt,
or to taste
Heat olive oil in heavy
saucepan over medium heat.
Add celery, onion, red bell
pepper and garlic. Saute 2 to
3 minutes until tender. Add
tomatoes and tomato paste
and crush with fork. Simmer
3 minutes. Pour into blender
or food processor, add cream
and basil and process until
smooth. Return to saucepan,
season to taste with pepper
and salt and cook over low
heat until heated through. Do
not boil. Serves 4.
VEAL ROAST,
GALLIC-STYLE
21/2 pounds boneless veal
roast
8 cloves garlic, peeled
and split
3 tablespoons vegetable
oil
3 medium sized onions,
sliced
3 large tomatoes,
chopped
1 small leek, sliced
1 /2 teaspoon dried
rosemary
1 /2 teaspoon salt
freshly ground black
pepper
Preheat oven to 300F. Make
eight deep slits in the veal
and insert garlic cloves. Heat
oil in large skillet and brown
veal on all sides. Place veal in
roasting pan and set aside.
Add onions, tomatoes and
leek to skillet and saute for 2
to 3 minutes. Arrange vege-
tables around veal in roasting
pan. Sprinkle with rosemary,
salt and pepper. Cover lightly
with foil and roast in pre-
heated oven for 1 1/2 hours.
Slice and serve hot with
vegetables. Serves 6.
TERIYAKI STEAK
2 pounds London broil
1 teaspoon fresh ginger,
chopped or 1/2
teaspoon ground
ginger
3-4 cloves garlic, minced
2 tablespoons honey
/4 cup sherry
/4 cup cider vinegar
1 /2 cup light soy sauce
1 teaspoon sesame oil
Place London broil in a
shallow, non-metal dish.
In separate bowl, com-
bine ginger, garlic, honey,
sherry, vinegar, soy sauce
and oil. Pour over meat.
Cover with plastic wrap
and marinate in
refrigerator 4 to 6 hours
or overnight. Remove
from marinade and broil
3 inches under preheated
broiler, 5 minutes on each
side or to desired
doneness. Serves 6.
1
1
BROILED HALIBUT
WITH LIME GARLIC
`BUTTER' SAUCE
3 tablespoons margarine,
melted
1 tablespoon chopped
garlic
1 teaspoon Dijon mustard
juice of 1 lime
4 halibut steaks, about 6
oz. each
Preheat broiler. In small
bowl, mix together marga-
rine, garlic, mustard and lime
juice.
Brush halibut steaks on
both sides with garlic mix-
ture. Arrange on broiler rack
and cook 4 inches from heat
for 6 to 8 minutes each side or
until flakes are opaque.
Brush extra garlic mixture
over fish during cooking time.
Serves 4.
ANCHOVY-GARLIC
SALAD DRESSING
1 can anchovy fillets,
undrained
% cup vegetable oil
1 /3 cup cider vinegar
3 cloves garlic, split
1/8 teaspoon dried
oregano
1 /4 small onion, sliced
1 tablespoon catsup
Place all ingredients in
blender or food processor.
Whirl until smooth. Makes
approx. 1 1/4 cups. Stores well
in tightly closed container in
refrigerator 7 to 10 days. 0
©1991 Ethel G. Hofman.
Ethel Hofman is a writer in
Philadelphia, Pa.