FOOD
liulic Fool
Warehouse
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
Mon.-Sat.
9-9
Sun.
11-6
553-2165
Coupon
Coupon
STROH'S LITE
ICE CREAM
50' OFF v2
STROH'S REGULAR BORDEN'S FAT FREE
ICE CREAM
FROZEN DESSERT
Gallon
Exp. 3/22/91
Coupon
DARK
RAISINS
79 4
C
0
U
P
0
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Excluding Sole Items
Expires 3/22/91
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Coupon
$
lb .
Coupon
_
Exp. 3/22/91
2 .49
lb.
Exp. 3/22/91
Coupon
BRIDGE
MIX
OFF
ON ANY PURCHASE
N
39 4
2.491b. $1.79 lb.
Exp. 3/22/91
410
Exp. 3/22/91
Exp. 3/22/91
PEARSON
NIPS
Cholesterol Free
1/2 Gallon
YELLOW & GREEN EDA SUGARFREE
HARD CANDY
SPLIT PEAS
Assorted Flavo
lb.
Coupon
$
Exp. 3/22/91
50' OFF
Gallon
Coupon
Exp. 3/22/91
Coupon
79' lb.
50' OFF v2
Exp. 3/22/91
ASSORTED KOSHER
CANDY
FOR
PASSOVER
WHOLE
POPPYSEEDS
Coupon
Coupon
CASHEW
PIECES
Rolled & Quick
$1.99 lb.
29%.
OATS
Exp. 3/22/91
3/22/91
C
0
U
P
Coupon
Coupon
YOGURT
RAISINS & PEANUTS
WHITE RICE
0
$4.291b.
N
Exp. 3/22/91
Short & Long
39 4
lb.
Exp. 3/22/91
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Since 1886
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Advertising in The Jewish News Gets Results
Place Your Ad Today, Call 354-6060
90
FRIDAY, MARCH 15, 1991
CABBAGE-CHEESE
GNOCCHI WITH SWEET
AND SOUR SAUCE
Makes 4 servings, 8
gnocchi each
1 tablespoon plus 1
teaspoon vegetable
oil, divided
1 1/2 cups finely chopped
green cabbage
1 cup finely chopped
onion, divided
2 small garlic cloves,
minced, divided
2 1/4 ounces grated
Parmesan cheese
3 tablespoons potato
starch
1 /2 teaspoon ground
nutmeg
1 egg
1 cup part-skim ricotta
cheese
2 teaspoons mustard
1 /2 cup chopped green
bell pepper
11/2 cups canned whole
tomatoes (reserve
liquid), chopped
cup golden raisins,
plumped and drained
3 tablespoons duck sauce
1 teaspoon apple cider
vinegar
Garnish: basil leaves
In 5-quart saucepot or
Dutch oven, bring 4 quarts
water to a boil.
In 9-inch nonstick skillet
heat 2 tablespoons oil; add
cabbage, 1/2 cup onion, and
half of the garlic and cook
over medium-high heat, stir-
ring frequently, until cabbage
is wilted and moisture has
evaporated, 4 to 5 minutes.
Set aside and let cool.
In medium mixing bowl
combine Parmesan cheese,
potato starch, and nutmeg;
set aside. Using a fork, in
separate medium mixing
bowl lightly beat egg; add
ricotta cheese and stir to com-
bine. Add ricotta cheese mix-
ture and cabbage mixture to
Parmesan cheese mixture
and stir to thoroughly
combine.
Drop mixture by level table-
spoonsful into boiling water,
making 32 gnocchi (gnocchi
will sink to bottom of pot). Let
cook until gnocchi rise to sur-
face of water; cook 1 minute
longer. Using a slotted spoon,
transfer gnocchi to serving
platter; keep warm.
In 9-inch skillet heat re-
maining oil; add remaining 1/2
cup onion, remaining garlic,
and the pepper and cook un-
til pepper is tender-crisp, 2 to
3 minutes. Stir in tomatoes
with reserved liquid and
bring mixture to a boil.
Reduce heat to low; stir in
raisins, duck sauce, and
vinegar and let simmer for 5
minutes. Spoon over gnocchi.
Garnish with basil.