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BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD.
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851.9666
EAT SMOKED FISH-LIVE BETTER
SUNDAY 83
OPEN MON THRU SAT 96
FRESH SMOKED WHOLE
LAKE SUPERIOR
WHITEFISH $3.99,
RUSSIAN
SCHMALTZ
HERRING
99*
Limit 4
EA.
PILLAR ROCK
SOLID WHITE MEAT
TUNA
$1.09
Water or Oil
EA.
Limit 4 Cans
SPECIALS - JULY 26-27-28 3 DAYS ONLY
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060
72 FRIDAY, JULY 26, 1991
GRILLED LAMB WITH
APPLE-CABERNET
SAUCE
Apple Cabernet Sauce:
1 cup wine (such as
Cabernet Sauvignon)
V3 cup chicken stock
2 shallots, coarsely
chopped
1 teaspoon minced garlic
2 Golden Delicious
apples, cored, peeled
and coarsely chopped
1 tablespoon Dijon-style
mustard
1 /2 teaspoon dried
rosemary
toaster oven tray. Toast for 30
to 60 seconds or until golden.
Stir during toasting and
watch closely to avoid scorch-
ing.
lSTORE HOURS
in the Drakeshire Plaza across from Bob Saks • PHONE 442.2160
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Continued from Page 70
(Fresh Approach
35243 Grand River • Farmington
''
Pacific Northwest
PRODUCE & DELI
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FORMERLY
STOCKERS
MARKET
.
WILD WEST SALMON
WITH FRIED
PLANTAIN
1/4 cup dijon-style
mustard
1 /2 teaspoon minced garlic
1 tablespoon chopped
cilantro
3 tablespoons lime juice
4 salmon steaks or fillets,
4-5 oz. each
2 green plantains, peeled
and sliced
3 tablespoons olive oil
Note: Plantains look like
green bananas but cannot be
eaten raw.
Preheat broiler and oil
broiling rack. In small bowl
combine mustard, garlic, ci-
lantro and lime juice. Spread
on both sides of salmon
steaks. Broil about 4 inches
from heat, 3 to 4 minutes
each side, depending on thick-
ness. Fish should be opaque
all the way through when
flakes are separated with a
sharp pointed knife. While
fish is cooking, heat oil in
large non-stick skillet. Fry
plantain slices quickly over
medium high heat, 2 to 3
minutes each side, until crisp
and browned. Place fish on
warm platter and arrange
fried plantain around. Serves
4.
PACIFIC RIM
CHICKEN SALAD
Dressing:
1 /3 cup cider vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
1 teaspoon honey or
brown sugar
1 /2 pound cooked chicken,
cut in thin strips
3 cups cooked brown
rice
1 medium size sweet
onion, thinly sliced
1 cup walnut halves
2 cups fresh pineapple,
cubed
2 cups shredded fresh
spinach
Garnish:
1 papaya, peeled, seeded
and sliced lengthwise
1 cup fresh blackberries
Prepare dressing: In small
bowl, whisk together vinegar,
olive oil and sesame oil and
honey. Set aside. In larger
bowl, mix chicken, rice, onion,
walnuts and pineapple. Pour
dressing over and stir gently.
Arrange shredded spinach in
a border around chicken mix-
ture in bowl. Garnish with
sliced papaya and sprinkle
blackberries over. Serves 4.
2 1/2 pounds boneless
lamb, cut into 6
portions
salt and pepper to taste
In saucepan, combine wine,
stock, shallots, garlic, apples,
mustard and rosemary. Bring
to boil. Reduce heat and sim-
mer 8-10 minutes until slight-
ly thickened. Keep warm.
Sprinkle lamb with salt and
' pepper and cook to brown on
- both sides over hot coals, 10
. to 15 minutes depending on
desired doneness. Serve with
: sauce spooned over. Serves 6.
I
BRANDIED PEAR
AND HAZELNUT
CHEESECAKE
Crust:
1 /2 pound graham
crackers
1 cup hazelnuts, shelled
and oven toasted to
light brown
1 /2 cup butter, melted
Process graham crackers
and hazelnuts in food proces-
sor to fine crumbs. Grease
bottom and sides of 10-inch
springform pan with melted
butter. Add remaining butter
to crumb mixture and mix
well. Press mixture in thin,
even layer on bottom and
sides of pan. Refrigerate at
least 15 minutes to lightly
set.
Filling:
8 oz. dried pears,
chopped coarsely
1 /2 cup brandy
1/2 cup hazelnuts, toasted
lightly and coarsely
chopped
Continued on Page 74
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