WE STORE
Alli
F:T9BULIK!!
COUPONS
OPEN EVERYDAY 1 A.M. to MIDNIGHT
ERMAN
SAVE
WEST BLOOMFIELD
STORE ONLY
DANNON
BULK F)OD
WEST BLOOMFIELD STORE ONLY
I EXTRA LARGE EGGS
594
6698 ORCHARD LAKE RD.
West Bloomfield Plaza
737.1610
•
I Limit 4 8-oz. pkgs.
I
DOZEN
AA
• UP •
WEST BLOOMFIELD STORE ONLY
•
N
A
KOSHER
MANISCHEWITZ
COOKIES
•CHOCOLATE CHIP • ALMOND • FANCY • DIET • EGG KICHELS
2/ $ 1 MO
5.5 oz.
1
1
I
BAGEL DOG
7945
•
•
Limit 8 Pkgs. • Expires 6-29-91 • JN
Ex• ires 6-29-91 JN
AMERICAN BULK
FOOD COUPON
Limit 2 Dozen • Expires 6-29-91 • JN
• MERI AN BULK F• •D
Oz .
AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
ONLY
WEST BLOOMFIELD STORE
r•ND ELT
SUGAR FREE
ELITE ma
STRAWBERRY • RASPBERRY • HAZELNUT
1
'CHOCOLATE BAR CHOCOLATE BARI I ICE CREAM BARS
$
5 Oz. . B ox I
'47©
2/$ 1 MOO 3.5o z.
Limit 12 • Expires 6-29-91 • JN
Limit 2 • Expires 6 29 91 • JN I
-
AMERICAN BULK FOOD COUPON
NEW ARRIVALS
FRESH ROASTED
r
$7.99
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD ST RE •NLY
SWEET
TkliciouN
I , SHORTBREAD • CHOCOLATE STRIPE I I TURKISH APRICOTS:
9 .5 oz. 1 1
12 oz.
111
40"•
$10.991
BAZOOKA BUBBLE GUM
FROM ISRAEL
Limit 2 Boxes • Expires 6-29 91 1• JN
WEST BLOOMFIELD STORE ONLY
P • UL ASSON
•
CHOCOLATE I
•
PECANS 1
CARAFES
'WHITE ZINFANDEL ROSE 'CHABLIS " ; -
2/ $7 10
1
lb.
AMERI AN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
INDIAN NUTS
5 9 CI I
Limit 2 lbs. • Expires 6-29-91 • JN
116*2
44.
11111'
1
AMERI AN BULK FOOD COUPON
FRESH
KOSHER
$ ■
©
* 4k_
113.
-
AMERICAN BULK FOOD COUPON
MACADAMIA NUTS I
• SALT • NO SALT
liter
. • Limit 12 • Expires 6-29-91 • JN
AMERI AN BULK FOOD COUPON
II
tl$
2.9911
• Limit 2 lbs. • Expires 6-29-91
AMERICAN BULK FOOD COUPON
GLATT KOSHER
• KNOCKWURST
• FRANKFURTERS
LOWER FAT
LOWER SODIUM • NO SUGAR
2/ 5.0
Barry's
Let's Rent It
MON-SAT
9-9
SUN
11-6
COUPON
40% OFF
ON ANY PURCHASE
Excluding Sole Items
80
FRIDAY, JUNE 21, 1991
12 Oz.
Limit 8 Pkgs. • Expires 6-29-91
Bulk Food
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
553-2165
Pack The Picnic Basket
And Find A Shady Spot
Limit 2 • Expires 6-29-91 • JN
in WEST BLOOMFIELD STORE ONLY
I rrANISCHEWITZ
•
CASHEW
I
ll I 1 2/$ 1.00
I
WEST BLOOMFIELD_STORE ONLY
III
LIGHT
1YOGURT
I
ono% 1 ALL FLAVORS
HAMILTON
✓
L L I 17.
0 ..\1
°t
FOOD
PARTIES EXCLUSIVELY
• Tents • Tables • Chairs
• China • Paper Goods
4393 ORCHARD LAKE RD., N. OF LONE PINE
IN CROSSWINDS
Expires 6 28 91
-
-
855-0480
Picnics go well with sun-
shine and green grass.
If the whole family comes
along, the children can play
freely; parents needn't re-
proach them for being loud or
restless or messy. It doesn't
matter. Nature is more forgiv-
ing than most waitresses.
The necessary ingredients
for a picnic? A large, comfy
blanket; perhaps a sketchpad,
or a pillow for dozing. Listed
here are recipes for sump-
tuous picnic food.
Try this recipe from We
Called It Macaroni by Nancy
Verde Barr (Knopf).
WHITE BEAN AND
TUNA SALAD
Note: Dried beans should
never be salted while they are
soaking or being cooked. The
salt toughens them.
1 cup dried white beans
(Great Northern,
cannellini)
1 celery stalk, with tops
1 small onion, peeled and
cut in half
1 bay leaf
1 /3 cup extra-virgin olive oil
1 7-ounce can tuna packed
in oil (preferably
Italian tuna in olive
oil)
1 small red onion, finely
minced and soaked 1
hour in cold water
(change water 3 times)
1/2 cup black Gaeta olives
2 tablespoons red or white
wine .vinegar
Salt and freshly ground
black pepper
1/2 cup fresh parsley leaves
1. Soak the washed and
picked-over beans in cold
water to cover overnight or at
least 4 hours. Drain and rinse.
Or use the quick soak meth-
od: place the washed and
picked-over beans in a large
saucepan. Cover with 2 in-
ches of cold water and bring
to a boil. Boil 2 minutes.
Remove from heat and let
soak covered 1 hour. Drain
and rinse.
2. Put soaked beans in a
large pot and cover with fresh
cold water by 2 inches. Bring
to a boil, reduce heat, and add
the celery, onion, and bay
leaf. Simmer 45 minutes to 1
hour, or until beans are
tender. Drain and discard
celery, onion, and bay leaf.
Add olive oil to warm beans
and toss gently, being careful
not to break beans.
3. Break up the tuna and
add to the warm beans. Drain
and dry the red onion and add
to the beans. Add olives,
vinegar, salt, pepper, and
parsley. Toss together gently
and let sit an hour or so
before serving. Serves 6 to 8.
The recipe below is taken
from Iron Pots and Wooden
Spoons by Jessica B. Harris
(Macmillan).
POTATO SALAD
6 medium-sized red-
skinned waxy
potatoes
Water
1 large onion, minced
1 /2 cup diced celery
2 hard-boiled eggs,
chopped
1 teaspoon salt
Freshly ground black
pepper to taste
1 /2 cup mayonnaise, or
more, to taste
Sliced hard-boiled eggs,
green bell pepper
rings, and lettuce
leaves for garnish
Wash the potatoes and boil
them in their skins until they
are just tender (not mushy).
Drain and allow them to cool.
Peel the potatoes and cut
them in half-inch cubes. Mix
the potato cubes, onion, cel-
ery, chopped egg, salt, and
pepper and add the 1/2 cup of
mayonnaise. Toss the salad
until the ingredients are
evenly coated. Add more
mayonnaise if you prefer a
moister salad. Chill for 1 hour
and then serve on a bed of let-
tuce, .garnished with egg
slices and green pepper
rings. ❑