FOOD E ACCEPAi ll B111 4:11.1) (F0110/Dlif STORE COUPONS OPEN EVERYDAY 7 A.M. to MIDNIGHT WEST BLOOMFIELD STORE ONLY SAVE op WEST BLOOMFIELD STORE ONLY NEW ARRIVAL! 1117 E SLIMMERYi SUGAR-FREE CANDY I (4) WITH PURCHASE OF ONE POUND Limit 1 FREE • Expires 5-4-91 • JN 737.1610 1 ' SUGAR.FREE ICE CREAM BARS CD/ 1 14 W FAT Limit 4 Pkgs. • Expires 5-4-91 • JN A. et : I MILK CHO jen orAFE RAISINS $ 19 9 794 Limit 3 • Expires 5-4-91 • JN AMERI AN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY 99' WEST BLOOMFIELD STORE ONLY I I CO-NCOicerAPE JUICE: b. $2 199 „ it.:rsi Limit 2 lbs. • Expires 5-4-91 • JN Limit 2 lbs. • Expires 541-91 • JN AMERI AN BULK FOOD COUPON AMERI AN BULK FOOD COUPON Limit 8 • Expires 5-4-91 • JN AMER! AN BULK FOOD COUPON BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY I Limit 2 lbs. • Expires 5-4-91 AMERICAN BULK FOOD COUPON a $1.79.1 p WEST BLOOMFIELD STORE ONLY NEW MODERN CHALLAH :RAW 6 BARS PER PKG. NI/ WEST BLOOMFIELD STORE ONLY A ALM ART G OENEGGS1 ■ iWHITBEE7INN GFE A RNDELI MINIAOlUITS :EXTRH I I GRADE 690 88* 1 41 Limit 12 • Expires 5-4-91 AMERI AN BULK FOOD COUPON 4, lb ' Limit 2 lbs. • Expires 5-4-91 AMERI AN BULK FOOD COUPON I ), , — DOZEN I Limit 2 Doz. • Expires 5-4-91 AMERI AN BULK FOOD COUPON the GOOD FOOD CO. 74 W. Maple at Livernois Troy • 362 - 0886 33521 W. 8 Mile Livonia • 477-7440 Iltisces Rugelach Trays For All Occasions A large assortment to choose from Now Carrying Ruggie Brittle 681.8060 3375 Orchard Lake Road At Commerce Road West Bloomfield, MI 48033 86 FRIDAY, APRIL 26, 1991 Hold A Vegetarian Picnic On Lag B'Omer ETHEL G. HOFMAN Special to The Jewish News AMERICAN BULK FOOD COUPON it= I & SELECTED VARIETIES OF ROSEN PRODUCTS 1 WEST BLOOMFIELD STORE ONLY $ 1 0 0 PKG. r/ • Limit 2 pkgs. • Expires 5-4-91 • JN AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY AMERICAN BULK FOOD COUPON KLONDIKE LITE ' Reg. $2.79 / I IVV 5.5 oz. Expires 4-27-91 JN WEST BLOOMFIELD STORE ONLY , •CHO. CHIP •DIETETIC •FANCY 1,5 liters II ii :MIMI te40 "Keret • op s "Pr O NE WEST BLOOMFIELD STORE ONLY ... N iii I MANISCHEWITZ COOKIES • • ALMOND • • $ 00 shit ONE POUND 6698 ORCHARD LAKE RD West Bloomfield Plaza • I EVIAN WATER BULK OOD The Largest DISCOUNT Natural Foods Market in the Midwest We Have Everyday LOW PRICES on Major Brands of Diet Formulas & Vitamins plus Low-Fat & Low-Calorie Deli foods... stop in today! OPEN: Mon-Sat 9-9 • Sun 10-6 I n our house, Lag B'Omer has always been a red- letter day. It's one of the few times during the Omer season when marriages are allowed to take place, and it's also our wedding anniversary. Lag B'Omer takes place this year on May 2 (18th day of Iyar, 5751). Many customs are associated with the holi- day but my favorite is that of outdoor picnics and barbe- ques. And what could be more romantic than a picnic under the stars, just for two. If you have youngsters and/or a full- time career outside the home, this may take some strategic planning. One suggestion is to spread a quilt in the backyard and dine alfresco within sight and sound of the house. As for food, you can afford to splurge on a few special in- gredients when there's no hef- ty restaurant bill at the end of the evening. With a whole new crop of local fruits and vegetables just now hitting the market, here's a vegetar- ian feast for two to linger over or, if you wish, invite another couple and just double up on ingredients. Begin with bowls of ver- mouth-flavored Red Potato Gazpacho instead of the tomato-based variety. With asparagus in season, look for the thin stemmed, which should snap briskly when bent, and tight-closed buds. The main dish, Kuku, is a baked herb omelet tradi- tionally served in early spring to celebrate the Ira- nian New Year. Eat warm or cold along with Giant Cheese Crisps and Caponata, a Sicilian vegetable relish. For dessert, there is fresh fruit or, for something more elaborate, my friend Myra's Drunken Berry Tarts, a simple but deceptively rich chocolate crust filled with liqueur- soaked berries. ©1991 Ethel G. Hofman. Ethel Hofman is a certified home economist, syndicated columnist and cookbook editor. RED POTATO GAZPACHO 1 cup diced new red potatoes, unpeeled 1 /2 cup water 1 /4 cup plain low-fat yogurt 1 tablespoon mayonnaise 1 /2 cup milk 2 tablespoons dry vermouth 1 teaspoon chopped chives salt and pepper to taste Bring potatoes and water to boil. Cover and cook 15 minutes or until tender. Drain off liquid into a bowl and combine with yogurt, mayonnaise, milk and ver- mouth. Stir in chives and cooked potatoes. Correct seasoning. Pour into spillproof container. To serve hot: heat through (do not boil) and pour into a thermal container. Serves 2. GIANT CHEESE CRISPS 4 slices French bread, about Y2 inch thick 1 tablespoon olive oil 2 tablespoons grated Parmesan cheese paprika Preheat toaster oven to 350F. Brush bread on both sides with oil. Arrange on toaster oven tray and sprinkle with Parmesan cheese and then lightly with paprika. Bake for 10 to 15 minutes un- til golden at edges. Cool before wrapping in foil. ASPARAGUS WITH TERIYAKI DRESSING 1 pound asparagus 1 /4 cup water Dressing: 1 /4 cup tahini 3 tablespoons water from cooked asparagus 1 tablespoon lemon juice 1 tablespoon olive oil 1 teaspoon teriyaki sauce Garnish: 1 /2 hard-cooked egg, finely chopped Note: Tahini is sesame paste, available in supermarkets. Place asparagus in shallow microwavesafe dish and pour 1 /4 cup water over. Cover with Continued on Page 88 .