FOOD

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. •

851.9666

EAT SMOKED FISH-LIVE BETTER

OPEN MON THRU SAT 9-6

LAKE SUPERIOR

WHITEFISH $3.99.

DOLE
LARGE

PILLAR-ROCK
SOLID WHITE MEAT

PINEAPPLE

TUNA

990 Each

$ 1 79 Each

4 Can Limit

FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
SPECIALS - APRIL 19-20-21 - 3 DAYS ONLY

GET A GREEN RETURN ON YOUR INVESTMENT

SPRING SPECIALS
$15000 OFF Installation
10% OFF Spring Start-Up

Expires May 30, 1991

Underground Lawn Sprinklers Will Give You A Beautiful Lawn
• Design • Installation • Service

Michigan
\
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\ \\\\
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Automatic
Sprinkler, Inc. \\\\\k I VI/

ft &F. * . ARA,

6346 Orchard Lake #201C
West Bloomfield

Est. 1950

1. v‘3111.144,11f.4

855-8484

.410.i.iir04111-4.3 ■ 1140.4i.4.1/

J. :- Superior Fish Co.
.....:
-z„ -:.:. ..-: :.. . "House of Quality"
iI

;

Oh

"An Ocean of Variety
for all Occasions"

oa. 2

11 Mile

t?.

Pg

"SERVING METRO DETROIT FOR OVER 40 YEARS"

NOVA
LOX
Reg. $12.95 lb.

1

A Large Variety of

FRESH APPLEWOOD
SMOKED SEAFOOD

Now $ 12 00 lb. l •

Featuring Smoked, Fresh

Whitefish • Tuna • Chubs
j
• Sable • Salmon • Etc!
Mon:Fri. 8-6 p.m.
309 E. 11 MILE • ROYAL OAK • 541.4632
Sat. 8-1 p.m.

With Coupon, Exp. 5-4-91

Advertising in The Jewish News
Gets Results
Place Your Ad Today.
Call 354 6060

-

82

FRIDAY, APRIL 19, 1991

Continued from Page 80

SUNDAY 8-3

FRESH SMOKED WHOLE

$14,16,

Spring Soups

Season to taste with salt and
pepper. Serve hot.

SWEET AND SOUR
BORSCHT
1 small onion, thinly
sliced
1 /4 cup cabbage, thinly
shredded
1/8 teaspoon prepared
chopped garlic
8 oz. can sliced beets,
drained
1 cup beef broth
juice of 1 large lemon
2 teaspoons sugar or to
taste
salt and freshly ground
pepper
Place onion, cabbage, garlic,
beets and broth in small
saucepan. Cover and bring to
boil. Lower heat to simmer
and cook for 5 minutes. Stir
in lemon juice. Add enough
sugar to sweeten slightly.
Season to taste with salt and
pepper. Serve hot.

CREAM OF BABY
CARROT SOUP
1 /2 cup cooked or thawed,
frozen baby carrots
Y2 cup chicken broth
large pinch curry powder
chopped chives to
garnish (optional)
Place carrots, chicken broth
and curry powder in blender
or food processor. Whirl for
about 10 seconds to puree.
Pour into a 2 cup microwave-
safe bowl and heat through, 2
minutes at High. Garnish
with chives (optional) and
serve hot.
Note: Baby carrots are
sweeter but any carrots may
be used. Just add a pinch
sugar before heating.
Note: Other vegetables may
be substituted according to
taste.

WATERCRESS
GAZPACHO
1 cup canned stewed
tomatoes
1 /4 small green bell
pepper, cut up
1 tablespoon fresh lemon
juice
1 tablespoon olive oil
1/8 teaspoon prepared
chopped garlic
salt and pepper
1 /4 cup watercress leaves
Croutons for garnish
(optional)
Place canned tomatoes,
green pepper, lemon juice, oil
and garlic in blender. Cover
and whirl for 10 seconds un-
til mixture is coarsely
chopped. Pour into bowl and
stir in watercress leaves. Sea-
son to taste with salt and pep-
per. Toss a few croutons over
to garnish (optional). Serve
cold or "zapped" in
microwave for 2 minutes at
High.

CREAM OF
CANTALOUPE SOUP
1 /4 cantaloupe, seeds
removed, peeled and
diced
1/8 teaspoon vanilla
extract
pinch nutmeg
1 /4 cup heavy cream
Place cantaloupe, vanilla,
nutmeg and cream in blender
jar or food processor. Process
or blend to a puree. Serve at
room temperature or chilled.
Note: 1 tablespoon ver-
mouth may be substituted for
vanilla extract. For a low
calorie version, substitute
orange juice for heavy cream.

MUSCOVITE BORSCHT
/2 cup canned sliced
beets
1 /2 cup chicken broth
cup all-natural
spaghetti sauce
3 /4 teaspoon prepared
grated horseradish

1

/4 cup canned or fresh
pitted sour cherries
or 1/4 cup diced baked
potato
Place beets, broth, spaghet-
ti sauce and horseradish in
blender jar. Whirl for 10 to 15
seconds to puree. Pour into
bowl and stir in cherries or
potato. Serve hot or cold.

1

ORIENTAL MUSHROOM
BROTH
4 small mushrooms,
thinly sliced
Y2 green onion, thinly
sliced
1 teaspoon vegetable oil
1 cup chicken broth
1 /4 teaspoon grated fresh
ginger or 1/8
.
teaspoon ground
ginger
1 /4 teaspoon soy sauce
1 teaspoon lime juice
thin slice of lime to
garnish
In small saucepan, saute
mushrooms and .green onion
in hot oil. Add broth, ginger,
soy sauce and lime juice and
bring to boil. Simmer for 1 to
2 minutes. Pour into bowl and
float lime slice on top.

BUTTERMILK BISQUE
WITH WALNUTS
1 /2 cup buttermilk
1 /2 cup vanilla yogurt

(