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. ❑