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. ❑ (