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April 12, 1991 - Image 84

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-04-12

Disclaimer: Computer generated plain text may have errors. Read more about this.

I FOOD I

OPEN EVERYDAY 7 a.m. to 11 p.m.

WE ACCEPT ALL BULK FOOD
STORE COUPONS .

OPEN 7 a.m. TO MIDNIGHT SATURDAYS

WEST BLOOMFIELD
STORE ONLY

SAVE

CHOCOLATE
COVERED
RAISINS

BULK 1:09D

WEST BLOOMFIELD STORE ONLY

GIANT
FAT-FREE

WE ACCEPT

Limit 1 FREE • Expires 4-20-91 • JN
.I '

WEST BLOOMFIELD STORE ONLY

••D •up• •mr ✓

PASKESZ
PURE JUMBO

NOVA LOX
OIL 2/$
.0

CHOCOLATE CHIPS
$1 ■ 2 9 lb.

No

Limit 2 Pkgs. •

3 Oz. Pkg. I

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

ELITE

EDYS

ISRAELI FRUIT BON BONS:
2/$1•007 0

FROZEN
YOGURT

ONE QUART WITH PURCHASE •
OF ONE QUART 1

B S H a E g s R I I I

Limit 12 Bags • Expires 4-20-91 • JN

ve v

,

$1156

ihmEXTERAD NU

NO • SALT

I
I

b

• Limit 2 lbs. • Expires 4-20-91 • JNp

AMERI AN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

BERINGER

AMERI AN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

.REDSKIN PEANUTS

I

Limit 2 FREE • Expires 4-20-91

AMERICAN BULK FOOD COUPON do -Wr

ROASTED JUMBO

199

lb.
Limit 2 lbs. • Expires 4-20-91 • JN

1 I
I

$2.58.

I

Limit 2 lbs. • Expires 4-20-91 • JN

AMERI AN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

7111
50

Limit 15 • Expires 4-20-91

CALIFORNIA

AMERI AN BULK FOOD COUPON

I I DARK SEEDLESS

AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

TS
TS: I i I PISTACHIOS
FRESH ROASTED

• NO SALT

!WHITE ZINFANDEL ; I !, RAISINS

$3,9

I

• Limit 2 lbs. • Expires 4-20-91 •

Expires 4-20-91 • JN

WEST BLOOMFIELD STORE ONLY

AMERICAN BULK
FOOD COUPON

WEST BLOOMFIELD STORE ONLY

SLICED SMOKED

lllllli

Limit 2 lbs.
Expires 4-20-91 JN

WITH PURCHASE OF TWO

737.1610

,aan

1

MUFFINS

6698 ORCHARD LAKE RD.
West Bloomfield Plaza

Vegetarian Cookbooks
On The Upswing

WEST BLOOMFIELD STORE ONLY

I I

I

I

Limit 2 lbs. • Expires 4-20-91

AMERI AN BULK FOOD COUPON

CREAMY

'MUENSTER CHEESE I '

! I:1
2

• Expires 4-20I - b 91

AMER! AN BULK FOOD COUPON

the GOOD FOOD CO.

74 W. Maple at Livernois

Troy • 362-0886

33521 W. 8 Mile

Livonia • 477-7440

%Jiggles

The Largest
DISCOUNT
Natural Foods Market
in the Midwest

Rugelach Trays For
All Occasions

We Have Everyday
LOW PRICES
on Major Brands of
Diet Formulas & Vitamins
plus Low-Fat &
Low-Calorie Deli
foods... stop in today!

A large assortment to choose from

Now Carrying Ruggie Brittle
681-8060

3375 Orchard Lake Road
At Commerce Road
West Bloomfield, MI 48033

84

FRIDAY, APRIL 12, 1991

OPEN: Mon-Sat 9-9 • Sun 10-6

Twenty years ago, Frances
Moore Lappe wrote Diet for a
Small Planet, in which she
linked American eating
habits to environmental prob-
lems and Third World starva-
tion. At the time, her theory
may have appeared far-
fetched. Today, vegetarianism
is becoming mainstream.
Organizations such as the
American Heart Association
and the American Cancer
Society now advocate steering
away from animal fats. Two
new cookbooks, one co-
authored by television star
Lindsay Wagner, offer guid-
ance for those wishing to care
for their own health.
The thick and informative
new cookbook by Deborah
Madison, The Savory Way, is
a vegetarian cookbook; you
will not find chicken in the in-
dex, for example, or beef, or
even fish.
Then there is The High

Road to Health: A Vegetarian
Cookbook, by Lindsay Wagner
and Ariane Spade. There are
no eggs, butter or dairy pro-
ducts on this particular road
— ingredients often included
in vegetarian cooking. A diet
with no animal products
whatsoever is properly known
as "vegan" rather than
vegetarian.
The Savory Way is a
wonderful introduction to
vegetarian cooking and a
useful reference guide for
those already converted. The
High Road to Health is less
compromising in the area of
fats and can be counted on
fully by anyone on a reduced
cholesterol, low-fat diet.
Reproduced here are recipes
from each work. The recipe
for Tamale Lasagna is repro-
duced from The High Road to
Health, while Green Rice
comes from The Savory Way.

TAMALE LASAGNA
1 tsp. cold-pressed olive
oil
1 onion, chopped
2 cloves garlic, chopped
2 green peppers,
membranes and
seeds removed,
chopped
3 C cooked or canned
tomatoes, chopped
1 /4 C water
1/2 tsp. cumin
1/2 tsp. salt
1 /4 tsp. oregano
1 /4 tsp. tarragon
1 /2 tsp. chile powder
2 C fresh corn (two ears)
12 corn tortillas
1. Heat the oil in a large
skillet. Saute the onion and
garlic over medium heat un-

til the onion is translucent.
Add the green peppers, toma-
toes, water, and seasonings.
Cook, covered, over medium
heat for 10 minutes. Add the
corn and continue cooking for
15 minutes more, stirring
several times.
2. In the meantime, trim
the tortillas to fit into a 9 by
5-inch loaf pan.
3. Preheat the oven to
350°F. Spread a few table-
spoons of the tomato mixture
on the bottom of the loaf pan.
Place 4 of the trimmed tor-
tillas in a layer over the
tomato mixture. Cover the
tortillas with approximately
one-third of the tomato mix-
ture. Repeat the layering pro-
cedure with the remaining
tomato mixture.
4. Cover with foil and bake
for one hour. Serve with a
taco salad or mixed greens.
Serves 4.

GREEN RICE
1 bunch of scallions,
including a few
inches of the greens,
finely chopped
2 or 3 handfuls of
spinach leaves (stems
removed), finely
chopped
% cup finely chopped
parsley
2 tablespoons finely
chopped marjoram
1 tablespoon finely
chopped dill
2 tablespoons finely
chopped cilantro
1 tablespoon virgin olive
oil
2 tablespoons butter
Salt
1 cup long- or short-grain
white rice
13/4 cups water
Freshly ground pepper
Freshly grated Romano
or Parmesan cheese
Wash and cut everything as
suggested. Heat the olive oil
and half the butter in a heavy
saucepan; add the scallions,
spinach, herbs, and salt to
taste and cook over medium
heat for a few minutes, stir-
ring frequently. Add the rice
and cook several more min-
utes, until the grains of rice
begin to turn clear and
golden. Add the water, bring
it to a boil, turn the heat to
low, cover the pan, and cook
until the water has been ab-
sorbed, about 20 minutes.
Add the remaining butter and
lightly stir it into the rice
with a fork. Turn the rice in-
to a serving dish, grind pep-
per over the surface, and dust
with a grating of cheese.
Serves 4.



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