FOOD immmummillummilmmm
•
W
liulk Food
,
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
553 - 2165
Coupon
Coupon
CHOCOLATE
RAISINS
$
Exp. 4/26/91
41.99 ib.
99 4
Coupon
Coupon
M & M
ALMONDS
9 Flavors
$ 1 • 99
lb.
Assorted
lb.
$
$
10°4 OFF o
Coupon
NATURAL
DELUXE
ALMONDS SNACKENS
$1.99. $2.29,b.
2.99 ib.
CC
0
U
ON ANY PURCHASE
P
P
Excluding Sole Items
0
0
Expires 4/26/91
N
N
2.49 ib.
Exp. 4/26/91
Coupon
Exp. 4/26/91
Exp. 4/26/91
EDA SUGARFREE
HARD CANDY
Exp. 4/26/91
ANN RASKAS
CANDY
Coupon
Special to The Jewish News
Coupon
VOORTMAN
COOKIES
Exp. 4/26/91
ETHEL G. HOFMAN
lb.
Exp. 4/26/91
Coupon
EATING
DATES
$ 149 Ib.
lb.
21 4
Exp. 4/26/91
Coupon
Fast Lane Cooking:
Spring Soups For One
REG. &
QUICK OATS
'2.99..
Exp. 4/26/91
Exp. 4/26/91
Coupon,
DELUXE MIXED
NUTS
9.49 b.
$2.99
Mon.-Sat.
9-9
Sun.
11-6
Koepplingers Bread
at
Discounted Prices
Coupon
CHOCOLATE
EANUTS
GO LIGHTLY
Sugorfree Co
cruse •
!
Exp. 4/26/91
Exp. 4/26/91
Coupon
Coupon
BUTTER TOFFEE
PEANUTS
TURKISH
PISTACHIOS
Exp. 4/26/91
Exp. 4/26/91
$1.49.
2.49
lb.
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.
SUPER ASSOCIATION ANNIVERSARY SPECIALS
SUNDAY, APRIL 21st THROUGH THURSDAY, APRIL 25th
Muffins
Cookies
Scones
Specialty mini-
loaves
Party trays
.
EMPIRE FROZEN
1SUPER BUY I
.$1.89
CHICKEN or TURKEY PIES Compare & see the difference . 1 .49
TURKEY NECKS A meal in itself .
69C
GROUND TURKEY (Dark Meat) Save 60 0
lb.
EMPIRE
$
ea.
EMPIRE FRESH/FROZEN
lb.
A smart shopper will compare our prices and save!
Only at your participating member markets listed below
Cash & Carry — Limited Supply
NEW ORLEANS
KOSHER MEAT & POULTRY
MARKETS
15600 W. 10 MILE RD. at Greenfield
New Orleans Mall
Southfield 569.1323
Michael Cohen
Food Stamps gladly accepted
BERNARD & SON
KOSHER MEAT & POULTRY
MARKETS
No cholesterol
No fat or low fat
No sugar or low sugar
No preservatives
Delicious!
213 N. Eton, north of
Maple
Birmingham, Michigan
649-4125
29214 ORCHARD LAKE RD.
Farmington Hills
851.2788
Bernard Rayber
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED
EMPIRE AND ADAS KOSHER POUL TRY. BROUGHT .IN FRESH
DAILY. ALSO PLEASE NOTE THAT OUR MEMBER MARKETS
DO NOT PRE-PACKAGE OR PRE-KASHER OUR BEEF. VEAL
OR LAMB. BECAUSE YOU. THE CONSUMING PUBLIC. HAVE
THE RIGHT TO BUY YOUR KOSHER PRODUCTS YOUR WAY.
20% OFF
NO FAT, NO SUGAR
LACTOSE FREE
FROZEN DESSERT TREAT GISE
4._
EXPIRES 4/26/91
Advertising in The Jewish News Gets Results
Place Your Ad Today, Call 354-6060
80
FRIDAY, APRIL 19, 1991
M
aybe you come from
a household where
the mention of soup
conjures up the image of a
large pot simmering long
hours at the back of the stove.
And maybe that's why solo
cooks reach for a can rather
than whirl up a single
serving.
Whisking a cup of soup
from scratch takes but a frac-
tion of the time it would take
to chop and measure a family
potful. And, there are two ex-
cellent reasons for making
your own soup. First, the
homemade variety has a spe-
cial flavor and originality
which cannot be duplicated.
Second, you, the cook, have
complete control over the in-
gredients so that a favorite
soup can be tailored to your
own taste and dietary needs.
Soups are the most versa-
tile of dishes. They may be a
thick main dish soup such as
Vegetable Provencale with
Poached Egg, or thin as in
Oriental Mushroom Soup.
Sweet soups such as Cream of
Cantaloupe may double as
dessert, while Watercress
Gazpacho, acts as a savory ap-
petite teaser (and a low
calorie snack.)
Begin with one of the 10
soups below. Barring week-
ends, when singles are likely
to double, there's enough for
two weeks of "Monday to Fri-
day dining."
TIPS FOR SINGLE
SERVING SOUPS
• Keep blender or food pro-
cessor in easy reach — in-
valuable for the velvety
smoothness of cream or
cream-style soups.
• Canned broths or
bouillon cubes kept on hand
ensure a good, quick soup
base.
• A dash of white wine or
brandy or even some fresh
lemon juice adds sparkle to a
"flat" soup.
• Double the recipe when
preparing soup. Most recipes
freeze well and are more in-
teresting if served the next
week rather than the next
day.
• To thicken soups without
"lumping," stir in kneaded
butter (beurre manie): 2
tablespoons softened butter
©1991 Ethel G. Hofman. Ethel
Hofman is a certified home
economist, syndicated
columnist and cookbook editor.
or margarine mixed with 1
teaspoon flour to make a
smooth paste.
• Cold soups need not be
served chilled. The flavors are
more intense at room temp-
erature.
• Garnishes should be sim-
ple and in keeping with the
soup.
• Vegetables may be sub-
stituted
according
to
availability.
VEGETABLE
PROVENCALE WITH
POACHED EGG
1 small onion, thinly
sliced
1 teaspoon olive oil
8 oz. can stewed
tomatoes
2 tablespoons fresh
parsley sprigs
pinch dried thyme
1 egg
In small saucepan, saute
onion in hot oil over medium
heat for 1 to 2 minutes until
wilted. Add stewed tomatoes,
parsley sprigs and dried
thyme and bring to simmer.
Break egg into a cup, then
slip into simmering soup.
Cover and poach for 5 min-
utes or until set. Serve hot.
SALMON AND
CUCUMBER CHOWDER
1 /4 cup Italian dressing
(not creamy)
1 small red potato,
unpeeled and cut in
1/4-inch dice.
1 /4 cup cucumber, cut in 1/2
inch dice
34 oz. salmon fillet, cut
in bite-size pieces
1 green onion, thinly
sliced
1 /4 cup frozen peas
3 /4 cup water
salt and white pepper to
taste
Heat dressing in small
saucepan. Add potatoes and
cucumber and saute for 2
minutes. Add salmon, green
onion, peas and water and
bring to boil over high heat.
Skim off any froth and dis-
card. Cover and simmer for 10
minutes or until potatoes are
cooked. Remove from heat.
Continued on Page 82