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The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

May 31, 1991 - Image 88

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-05-31

Disclaimer: Computer generated plain text may have errors. Read more about this.



FOOD

WE
STORE AC"Fril
COUPONS

OPEN EVERYDAY 1 A.M. to MIDNIGHT
ERICA14

WEST BLOOMFIELD
STORE ONLY

SAVE

B U LK OOD

R

WEST BLOOMFIELD STORE ONLY

CHOCOLATE COVERED

• _
Low c 711

$1.99

r -

L-

6698 ORCHARD LAKE RD

West Bloomfield Plaza

737.1610

in WEST BLOOMFIELD STORE ONLY

DELICIOUS

COOKIES

• Apple

9

hek
NEW MO DERN EGG CHALLAH I
AND SELECTED
ROSEN'S BREADS
VARIETIES OF

INN

WEST BLOOMFIELD STORE ONLi

nun

CHOCOLATE CANDIES' I

• PLAIN • PEANUT

$1.99 .

1

Loaf
Limit 2 • Expires 6-8-91 • JN

Limit 2 lbs. • Expires 6-8-91

A ERI AN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

AMERICAN BULK
FOOD COUPON

AMERICAN BULK FOOD COUPON

794

AMERICAN BULK FOOD COUPON

R

Limit 2 lbs.
Ex•res 6-8-91 JN

16 Oz.
'Limit 2 pkgs. • Expires 6-8-91 • JN

w

INN

Special to The Jewish News

TURKEY FRANKS I
1
0 LOWER FAT

I
I

AMERICAN BULK FOOD COUPON ami

lb.

EMPIRE KOSHER

I

Cinnamon I
• Chocolate Chip
• Vanilla
11 Oz. • Peanut Butter
Limit 2 pkgs. • Expires 6-8-91 • JN

0

WEST BLOOMFIELD STORE ONLY

• I



ILENE SPECTOR

WEST BLOOMFIELD STORE ONLY

kik

1 TEENAGE MUTANT NINJA TURTLE

\a/o,

I

Limit 2 lbs • Expires 6-8-91 • JN
• •
• •
. 1

Ratatouille A
Gardener's Dream

SUGAR FREE
:HARD CANDY

I , $1 . 9

ALMONDS

1111111

Ai g

SUMMERY

1 MA COHEN'S 1 'NIKKI'S GREEKTOWN1 • EXTRA FANCY

I 'MIXED NUTS:
I 1 NOVA LOX 1 I ' SALAD GREEK
DRESSING! 1 • SALT
I 0 NAOL T. $

4:

© 2/$980z. I -, 49 4

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---.. .

I
Jar I •l*,
,
• Limit 2 • Expires 6-8-91 • JN

8 Oz.
Limit 2 • Expires 6-8-91 • JN

AMERICAN BULK FOOD COUPON

AMERI AN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

KEDEM

; '

11
lb. 1
Limit 2 lbs. • Expires 6-8-91 • JN

AMERI AN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

I I OCEAN FRESH

COOK'S

I "

2 99ci :

, • S

CONCORD CONCORD
CHAMPAG NE .WHITE
UMEANTE I
"GRAPE WINE GRAPE JU I • BRUT • EXTRA DRY PSPN

i©s11997r5rol s/1991:1111
ve?
•Limit I Case • Expires 6-8-91 • JN

AMERICAN BULK FOOD COUPON

11P?

3/$10

750 ml .
• Limit 1 Case • Expires 6-8-91

p

ALBACORE TUNA:

IN WATER

ww

6.5 Oz.
Limit 6 • Expires 6-8-91

I

AMERICAN BULK FOOD COUPON

the GOOD FOOD CO.

74 W. Maple

at Livernois

Troy • 362-0886

33521 W. 8 Mile

Livonia • 477-7440

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

80

FRIDAY, MAY 31, 1991

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

atatouille (ra-ta-toy) is
a gardener's dream re-
cipe. This wonderful
French vegetable stew can be
an entree or vegetable side
dish. The secret is to use as
many fresh vegetables as
possible and not to overcook
them. A bonus is that most
recipes can be stored in the
refrigerator for up to 1 week
and freeze beautifully.
As the main course you can
always add chicken or firm
fish. For an easy-to-handle
buffet item, try using scooped
out baked potato shells as
containers. Ratatouille is an
excellent "make ahead"
choice for any summer barbe-
que menu.

TEXAS RATATOUILLE
1 /4 cup olive oil
4 garlic cloves, crushed
1 bay leaf
1 medium onion,
chopped
1 small eggplant, cubed
6 Tbsp. Burgundy or dry
red wine
% cup tomato juice
11/4 tsp. basil
1 /4 tsp. marjoram
1 /4 tsp. rosemary
1 tsp. oregano
1 medium zucchini,
cubed
1 medium green pepper,
in chunks
1 medium red bell
pepper, in chunks
salt & pepper to taste
2 medium tomatoes, in
chunks
2 Tbsp. tomato paste
parsely, chopped black
olives and grated
white cheese, for
garnish, if desired
Heat olive oil in large cook-
ing pot. Add garlic, bay leaf
and onion. Saute over me-
dium heat until onion turns
transparent. Add eggplant,
wine and tomato juice. Add
herbs. Mix well, cover and
simmer 10 to 15 minutes over
low heat. Add zucchini and
peppers. Cover and simmer 10
minutes. Add salt, pepper,
tomatoes and tomato paste.
Mix and continue to stew un-
til all vegetables are just
tender. Serve over rice or in a
bowl with garnishes. Four
servings.

NORTH CAROLINA
RATATOUILLE
2 cups yellow squash,
cubed

Ilene Spector is a food writer
in Baltimore.

1 /3 tsp. cumin
2 cups eggplant, peeled
and cubed
% tsp. oregano
2 cups onion, sliced
2 green peppers, sliced
% tsp. marjoram
3-4 tomatoes, sliced
% tsp. dill weed or seeds
3 /4-1 tsp. seasoned salt
1 /2-1 tsp. garlic powder
1 /3 cup salad oil
In an 8 to 10 cup casserole,
with lid, layer vegetables:
squash on the bottom,
sprinkle with cumin; egg-
plant, sprinkle with oregano;

onions and green pepper,
sprinkle with marjoram.
Combine salt, garlic powder
and salad oil. Pour over all.
Cover and bake 30 minutes at
350 degrees. Add a layer of
tomatoes and sprinkle with
dill. Bake about 15 minutes
more. Six to 8 servings.

PARSLIED
RATATOUILLE
2 large onions, sliced
2 large cloves garlic,
minced
1 medium eggplant, cut
into 1-inch cubes
6 medium zucchini,
thickly sliced
2 green peppers, seeded
and cut into chunks
4 large ripe tomatoes, cut
into chunks
2 tsp. salt
1 tsp. basil
1 /4 cup minced fresh
parsley
4 Tbsp. olive oil
Layer the onions, garlic,
eggplant, zucchini, peppers
and tomatoes in a 5 to 6 quart
casserole. Sprinkle a little of
the salt, basil and parsley be-
tween each layer. Sprinkle
with some olive oil. Cover and
bake at 350 degrees for 2
hours. Baste the top occa-
sionally with some of the li-
quid. If it becomes soupy, un-
cover during the last 1/2 hour
or so of cooking to let the
juices cook down. Mix gently
after removing from oven.
This may be served hot, cold
or reheated. Twelve servings.
Continued on Page 82

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