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