FOOD OPEN ,EVERYDAY 1 AMA MIDNIGHT E ACCE F i i lek P?(F STORE COUPONS ER1C N BULK OD SAVE WEST BLOOMFIELD STORE ONLY CHI"CHI'S TORTILLA CHIPS WEST BLOOMFIELD STORE ONLY • SALTt• NO PISTACHIOS' SALT: AFRESH NATURAL CALIFORNIA I• JUMBO Cs:0 6698 ORCHARD LAKE RD West Bloomfield Plaza 737.1610 $2.493:1 4L A tr-; ■ lfr -e • • am NE WEST BLOOMFIELD STORE ONLY : LOW S F A TLT • NO SUGAR mire i•Da 'mom. osht ©KBes 7 $2.99 lb. ■ .:Limit 2 lbs. • Expires 6-1-91 • JN WEST BLOOMFIELD STORE ONLY I DIET RYE BREAD 9 tow GREENFIELD'S EGG NOODLES 2/$ 1.00 © oz. Limit 4 • Expires 6-1-91 0117V 9, Loaf Limit 3 • Expires 6-1-91 • JN AMERI AN BULK FOOD COUPO AMERICAN BULK FOOD COUPON RASKIN'S WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY SUNKIST 'COLBY LONGHORN :NEW KOSHER PICKLES' ' Irt.?$1 ■ 49321 Jar • Limit 2 • Expires 6-1-91 • JN CHEESE ' 'FRUIT GEMS I $159 cie f , ■ iirteg lb. 2 lbs. • Expires 6-1-91 $149 c). I lb. I p Limit 2 lbs. • Expires 6-1-91 AMER! AN BULK FOOD COUPON AMERI AN BULK FOOD COUPON AMERI AN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY MANISCHEWITZ CHARDONNAY • WHITE ZINFANDEL to• 4,00" 649750 s4 99 751, m ml. • Limit 1 Case • Expires 6-1-91 • JN AMERICAN BULK FOOD COUPON I p AMERICAN BULK FOOD COUPON ROSEN'S WEST BLOOMFIELD STORE ONLY F I CHOCOLATE CASHEWS I . WEST BLOOMFIELD STORE ONLY " GIANT HOT DOG BUNS Special to The Jewish News Limit 4 Expires 6-1-91 JN SUPER COLOSSAL a U 12 Oz. Pkg. Limit 2 pkgs. • Expires 6-1-91 • JN AMERICAN BULK FOOD COUPON NEW MODERN DANIEL ROGOV WEST BLOOMFIELD STORE ONLY FRANKS • KNOCKS I 2.49 Oz. Bag AMERICAN BULK FOOD COUPON Limit 2 lbs • Expires 6-1-91 • JN 1 4111- 9 9 Israeli Recipes For Picnic Season CHARDONNAY WHITE ZINFANDEL NAPA 1 BEL SUTTER BERINGER' 1 HOME RIDGE ARBORS $ 2.99: OS7 40V • , 1.997] • Limit 1 Case • Expires 6-1-91 AMERI AN BULK FOOD COUPON R011 4.4,3 64P T .4 , ■ 750 s4.99 741 Limit 1 Case • Expires 6-1-91 AMERI AN BULK FOOD COUPON the GOOD FOOD CO. 19iids Itissies 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 76 FRIDAY, MAY 24, 1991 74 W. Maple at Livernois Troy • 362 - 0886 33521 W. 8 Mile Livonia • 477-7440 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 or both secular and Or- thodox Israelis, it's pic- nic season in Israel. The following recipes are typical of the fare that is eaten throughout the country. All of the recipes can be prepared at home in advance and provide an outdoor feast for 20. STUFFED VINE LEAVES 36 vine leaves 1-2 tsp. olive oil 1 small onion, chopped finely 1 tsp. parsley, chopped 1 1/2 cups cooked rice 2 tsp. pine nuts, lightly toasted 1 /2 tsp. dried mint 1 /2 tsp. dried dill 1 /4 tsp. each salt, pepper and allspice juice of 3-4 lemons 1-2 cups vegetable or chicken stock Put the vine leaves in a large amount of lightly salted water. Slowly bring to a boil and let boil gently for 2-3 minutes. Quickly plunge the leaves into cold water and then let the water drip off. Lay the leaves flat on a board, with the outer side down. In a small skillet contain- ing one teaspoon of the olive oil, saute the onions and parsley until the onions are golden. Remove from the flame and mix in the rice, pine nuts, mint, dill, salt, pep- per and allspice. If the mix- ture is overly dry, add a bit more olive oil. On each leaf place a heaped teaspoon of the rice mixture and then roll the leaf, tucking in the ends as you roll. Squeeze the finished rolls gently in the hand and, when all of the leaves are ready, place them side by side in a shallow pan. Squeeze lemon juice over the stuffed leaves and add enough stock to come half way up the pan's con- tents. Cover with a small plate which rests on top of the rolled leaves and bring to a boil. Reduce the flame, cover the pot and let simmer gent- ly for about 1/2 hour. With a slotted spoon remove the stuffed leaves from the liquid and refrigerate, covered, until well chilled. Serve cold. Daniel Rogov writes from. Israel for World Zionist Press Service. MINTED SALAD 3 cups burghul (cracked wheat) cups parsley, chopped 6 large tomatoes, chopped 20 spring onions, chopped 11/2 cups olive oil juice of 8 lemons (or more to taste) 6 tbsp. fresh mint leaves, chopped salt to taste 3 large tomatoes, cut in thin wedges Soak the burghul in warm water for one hour. Drain and squeeze out as much of the water as possible and then combine all of the remaining ingredients except the tomato 9 wedges. Correct the season- ing with salt to taste. Chill well and serve garnished with the remaining tomato. GREEN PEPPER SALAD 1,5 large green peppers 1 cup olive oil 4 large onions, sliced salt to taste 41/2 lb. (2 kilos) firm ripe tomatoes, peeled and sliced 1 cup vinegar Cut each pepper in half, remove the seeds and pith, rinse well and then cut each half in quarters lengthwise. In a heavy saucepan combine the oil, sliced onions, peppers and salt to taste. Over this mixture place the tomatoes. Cover the pan and simmer over a low flame for 1 1/2 hours, stirring occasionally. About 15 minutes before removing from the flame, add the vinegar mixed with 2 tbsp. of water. Remove from the flame and let cool. Refrigerate. Serve cold. BEAN SALAD 2 cups dried lima beans salt to taste 1 /2 cup spring onions, Continued on Page 78