• ▪ ▪ I FOOD OPEN EVERYDAY 1 A.M. to MIDNIGHT WE AI C . CY, TFYI STORE COUPONS All OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHA COUNCIL Of MICHIGAN SAVE WEST BLOOMFIELD STORE ONLY ERICA*, BULK OOD ST BLOOMFIELD STORE ONLY ONE POUND BRACH'S 111/71 ko ∎ ic*J'I MID I I I ..k OCA•COLA Pacific Northwest: The New Sensation 2 LITER • DIET COKE • SPRITE • DR. PEPPER C CHOCOLATE : 1 9 I BRIDGE MIX ETHEL Special to The Jewish. News Limit 8 Expires 8-1-91 JN 6698 ORCHARD LAKE RD West Bloomfield Plaza r 737.1610 am I WITH PURCHASE OF ONE POUND Limit 1 lb. FREE • Expires 8-1-91 • JN • T AMERICAN BULK FOOD COUPON ERI AN BULK F• •D •UP• ■ WEST BLOOMFIX STORE ONLY WEST BLOOMFIELD STORE ONLY EDY'S • ALL NATURAL • LOW FAT I FROZEN YOGURT ALL FLAVORS $2.99 $1.79Quan Limit 2 Qts. • Expires 8-1-91 • JN a • Limit 2 lbs. • Ex.ires 8-1-91 • JN watI AMERICAN BULK FOOD COUPON AMERICAN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY T BLOOMFIELD STORE ONLY LATT KOSHER Agit tou. LOWER FAT • LOWER SALT FRANKS • KNOCKS © V I 4, 4'4 Vie 12 OZ. Limit 6 Pkgs. • Expires 8-1-91 • JN AMERICAN BULK FOOD COUPON • i r WFST 8100MFIELD STORE ONLY CREAMY ASSORTED CREME COOKIES I • DUPLEX • VANILLA WEST BLOOMFIELD S „Et!, • RE •NLY ', ▪ ENGLISH MUFFINS, 6MUFFINS PER PKG. 8 oz. IskPT/E2P"s1$1 1 69 4 © •Limit 6 • Expires 8-1-91 • JN Limit 3 pkgs. • Expires 8-1-91 Jfs 4Ire • AMERICAN BULK FOOD COUPON AMERICAN BULKFOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY BERNIE'S EAST SHEARER'S I BAGEL DOG KOSHER' - 12 Oz. CD FROZEN I • REG. • MESQUITE • BBQ • RANCH I I 44%, Limit 6 Ba gs Expires 8 - 1 - 91 • J AMERI AN BULK FOOD COUPON 'GOLD RAISINS' 99 4 ,21 79 5 Oz. Limit 2 Lbs. • Expires 8 - 1 - 91 , • Limit 6 • Expires 8 - 1 - 91 • JN II AMERICAN BULK FOOD COUPON AMERI AN BULK FOOD COUPON /Li] v oial ?die Quality CO.' HOW PICI,UP & DELIVERY SERVICE O Drycleaner-Launderer 895-9500 O Family Owned & Operated 47 Years FULL SERVICE LAUNDRY & DRY CLEANING FREE PICKUP & DELIVERY 895-9500 Rugelach Trays For All Occasions Your Old Fur Can Be Styled Into A Zip In And Out All Weather Pctplin Coat A large assortment to choose from Now Carrying Ruggie Brittle 681-8060 Tobert GMann 3375 Orchard Lake Road At Commerce Road West Bloomfield, MI 48033 STS Northwestern Highway at Inkster 352-7112 ■ rs=11111 FRIDAY, JULY 26, 1991 CALIFORNIA GOLD 1 owes slits 70 AN BULK FOOD COUPON AMERI WEST BLOOMFIELD STORE ONLY ! GRANDPA'S CHOICE! I POTATO CHIPS I • la • DAIRY 1 1 Limit 4 • Expires 8-1-91 • JN WEST BLOOMFIFt0 STORE ONLY y ■ $ 69 Lb. lit xPires 8-1-91 I AMERICAN BULK FOOD COUPON 'MUENSTER CHEESE:: CREAMCHEESE Limit 2 lbs. 794 14 oz. O G. HOFMAN here's a refreshing new influence on the culi- nary scene, so strong that it was the focus of the re- cent conference of the Inter- national Association of Culinary Professionals, held in Vancouver. "In the dense- ly populated countries of the Pacific Rim, we find more than 1,000 languages and the most varied religious and cultural traditions in the world," reports Anne Willan, past-President of IACP. It's a sure bet that the near future will show the Pacific Northwest emerging as a new culinary frontier. Copper River and King salmon, spring lamb, sweet onions, rhubarb, sorrel and hazelnuts are just a few of the North- west's bounty cropping up in our markets and menus. The recipes below have been adapted for the kosher kitchen and include a few from outstanding Pacific Rim chefs. Caprial Pence, 26 years old, of Fuller's restaurant in Seattle, Washington, is one of the region's rising stars. Her recipe was the inspiration for Grilled Lamb with Apple- Cabernet Sauce. Chef Rebec- ca Dawson of the fashionable Raintree Restaurant in Van- couver emphasizes her strong commitment to local products with Brandied Pear and Hazelnut Cheesecake. Other dishes such as Sushi Salad, prepared with cooked, flaked halibut, show an Asian meld- ing of textures and tastes. SWEET ONION, MUSHROOM AND RED PEPPER TART 9 or 10-inch prepared pastry pie shell 2 large, sweet onions (such as Vidalia), thinly sliced 2 tablespoons olive oil 2 cups mushrooms, sliced 1 sweet red pepper, seeded and cut in 1 /4-inch wide strips 1 teaspoon caraway seed 3 eggs 1 /2 cup milk 1 /4 cup marmalade, melted Preheat oven to 350F. Line bottom of pastry shell with foil and bake in preheated oven for 10 minutes. Remove foil and set aside. Set aside 5 onion slices for garnish. In Ethel Hofman is a certified home economist, cookbook author and syndicated columnist. large, non-stick skillet, saute remaining onions in olive oil for 10 minutes or until they are browned at edges. Remove from pan and spoon into pre- pared pastry shell. In the same skillet (no need to wash) saute mushrooms, red pepper and caraway seed over high heat for 3 to 4 minutes. Re- move from heat and spread over onions in pastry shell. In small bowl, whisk together eggs and milk and pour over onion mixture. Bake in pre- heated oven for 20 minutes. Arrange reserved onion rings , on top and bake for another 20 minutes or until center is firm. Brush melted marma- lade over. Serve at room temperature. Serves 8. `SUSHI' SALAD 11/2 cups (about 8 oz.) cooked halibut, flaked 1 large carrot, coarsely grated 10 oz. package frozen sugar snap peas, thawed and drained Y2 cup green onions, snipped finely (with scissors) 1 tablespoon minced fresh ginger root or 1 teaspoon powdered ginger 1 cup couscous prepared according to package directions 2 tablespoons soy sauce 1 /4 cup cider vinegar 2 tablespoons honey 1 tablespoon sesame seed, toasted* lettuce leaves for garnish Gently fold halibut, carrot, peas, onions and ginger into cooked couscous. In separate bowl, combine soy sauce, vinegar and honey and whisk together. Pour over couscous mixture and stir to coat in- gredients. Spoon into lettuce- lined bowl. Sprinkle sesame seed over. Serves 6 as appetizer. Note: To toast sesame seed, spread in a thin layer on Continued on Page 72