• FOOD OPEN EVERYDAY 1 A.M. MIDNIGHT WE AC CEPN T COUPONS All ULK BO FOW OD STORE SAVE WEST BLOOMFIELD STORE ONLY EitiC/N BULK FOOD CHI-CHI'S WHITE CORN :TORTILLA CHIPS Yom Yerushalayim Falls On Mother's Day °z. INC .NO CHOLESTEROL ETHEL G. HOFMAN WEST BLOOMFIELD STORE ONLY PANNED I CHOCOLATE COVERED PEANUTSP $ 6698 ORCHARD LAKE RD West Bloomfield Plaza 737.1610 sis i n I ■ 8 8 lb. K ■ Limit 4 Pkgs. Expires 5-11-91 JN AMERICAN BULK FOOD COUPON Limit 1 FREE • Expires 5-11-91 • JN • :11111:111L•IC lastolII0 11 WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY ik ■ ROSEN'S FRESH ROASTED CALIFORNIA I DIET & CARAWAY RYE BREAD ill . P ISTACHIOS OTHER SELECTED VARIETIES • 79* Limit 4 • Expires 5-11-91 • JN ■ ...) • AMERICAN BULK FOOD COUPON fait WEST BLOOMFIELD STORE ONLY r • : • wr AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY % PURE JUMBO CHOCOLATE CHIPS: $1.38 9 16 Oz. Limit 4 • Expires 5-11-91 • JN lb. Parve • Limit 5 lbs. • Expires 5-11-91 • JN AMERICAN BULK FOOD COUPON AMERI AN BULK FOOD COUPON It WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY 1.11-1 1 SWEET TURKISH APRICOTS; i $1.49 I lb. Limit 2 lbs. • Expires 5-11-91 • JN AMERICAN BULK FOOD COUPON riMA WEST BLOOMFIELD STORE ONLY SUTTER HOME WHITE ZINFANDEL $2.99 750 ml. Limit 1 Case • Expires 5-11-91 • JN AMERICAN BULK FOOD COUPON I 'GLATT KOSHER 1 • Limit 4 Pkgs. • Expires 5-11-91 a JN AMERI AN BULK FOOD COUPON 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 FRIDAY, MAY 3, 1991 1 © I 1 IBEEF FRANKS I OR I 1 . BEEF KNOCKS . 1 I $2.88iii:: loves Itiggies 86 ibrip • Limit 4 lbs. • Expires 5-11-91 • JN !LOWFAT COTTAGE CHEESE' 2% • ME .72 $ • Salt • No Salt Right in Your Own Driveway! THE TUNE -UP MAN Certified by the National Automotive Institute of Excellence Comes to your home or office with the garage-on-wheels Valet service that doesn't cost one penny extra • Expert diagnostic tune-up • Elecronic analyzer all engine systems • Professionally trained mechanics • Perfect results assured Expanded Services Call Sanford Rosenberg for your car problems 398-3605F -7 ---) Special to The Jewish News om Yerushalayim is an Israeli national holi- day celebrating the an- niversary of the re-unification of Jerusalem after the Six Day War in 1967. This year, the holiday takes place on May 12, which for Americans is also Mother's Day. Sales of cards and gifts soar, and schoolchildren make their own special tokens of love. But the most thoughtful and highly prized gift for every woman is a home-cooked meal — prepared, served and cleaned up by someone else. To combine these two im- portant holidays, why not a mezze for Mother's Day? Mezze is the Middle Eastern equivalent of a bit of this and bit of that, really an array of appetizers. Every dish for the mezze is best made ahead. With the exception of Lahu- hua bread, which should be served warm, foods are served at room temperature. Since Americans like to eat something substantial, in- cluded in the recipes are Spicy Moroccan Fish, Mehmar (baked omelet) and Fruited Jerusalem Kugel. Any fish may be used for the fish dish. If you're cholesterol conscious, cut down on eggs in the Baked Golden Omelet; use some whole eggs and substitute 2 egg whites for each remaining whole egg. Leave time to make Yemenite Lahuhua, which is tradi- tionally served to mop up soups and stews. If only a few mezze items are prepared, round out the meal with a selection of cheeses at room temperature. y BALSAMIC-BASTED BROCCOLI 2-10 oz. packages frozen broccoli spears, thawed 1 /2 cup balsamic vinegar 2 tablespoons olive oil 1 teaspoon brown sugar 1 teaspoon chopped garlic 1 tablespoon chopped black olives Arrange broccoli in a non- metal, shallow dish. In small bowl, stir together balsamic vinegar, olive oil, sugar, garlic and olives. Spoon over broc- coli. Microcook for 5 minutes at High. Serves 4 to 6. ©1991 Ethel G. Hofman. Ethel Hofman is a certified home economist, syndicated columnist and cookbook editor. CARROT SALAD WITH CHILI PEPPERS 1 pound fresh carrots 1 green onion, white and green parts 1 tablespoon hot peppers 1 /4 cup vegetable oil 1 teaspoon paprika 1/2 teaspoon salt 1 /4 teaspoon turmeric juice and grated rind of 1 lemon Grate carrots on coarse side of grater in food processor. Transfer to a non-metal bowl. Finely chop green onion and hot peppers in food processor with steel blade. Add to car- rots. Heat oil in skillet and saute carrot mixture for 10 minutes. Stir in paprika, salt, ( turmeric and lemon juice and rind and simmer 5 minutes more. Serves 4 to 6. HOT GARLIC CLOVES 2 large ripe tomatoes, coarsely chopped Y3 cup vegetable oil 6 cloves garlic, each split into quarters 1 tablespoon catsup 1 can green olives, 6 oz. drained weight or pound oil-cured 1 /2 lemon, unpeeled and thinly sliced 1 teaspoon chili powder pinch cayenne 1 /4 cup water salt and pepper to taste Place tomatoes, oil, garlic and catsup in medium sauce- pan. Bring to boil. Lower heat and add olives, sliced lemon, chili powder, cayenne and water. Cover and simmer 10 minutes, stirring often. Remove from heat and season to taste with salt and pepper. Serves 4 to 6. VEGETABLE HERB SALAD (FATTOUSH) 1 cucumber, diced Continued on Page 88 L._