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QUALITY
IN THE
DRAKESHIRE PLAZA'
MEATS , PRODUCE & DELI
35243 Grand River • Farmington
STORE HOURS
suN io 9 5 tO 8
in the Drakeshire Plaza across From Bob Saks • PHONE 442.2160 MON•SAT
"- " gam- war T
LETTUCE
1
1
1
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EACH
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LIMIT 2 HEADS PER FAMILY
CH ICKEN
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OF THE SEA
CHOICE BONELESS1
I DEL
MONICO STEAKS
CUT ANY THICKNESS YOU DESIRE
991
lb.
6 STEAKS PER FAMILY 1.1
F ttoroac h LIMIT
I A
PRESENT COUPON TO BUTCHER.
PRESENT COUPON TO CASHIER. I
COUPON GOOD THRU AUG. 15, 1991.
INIMMIIIIMIIIIMIN1111•11111 11111111=
F I CHUNK LIGHT TUNA
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COUPON GOOD THRU AUG. 15, 1991.
ome a--
HOFFMAN
HARD SALAMI I
I
— IN WATER —
I
I
I
I
61/4-0Z.
CANS
Fr
‘20.4
LIMIT 4 CANS PER FAMILY
1
lb.
PRESENT COUPON TO CASHIER. •
COUPON GOOD THRU AUG. 15, 1991 1. 1 1m.
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LIMIT 2-lbs. PER FAMILY
PRESENT COUPON TO DELI.
COUPON GOOD THRU AUG. 15, 1991.
I •
MO =I IIIIIIII =I MN
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • 851.9666
EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3
OPEN MON THRU SAT 9-6
FRESH SMOKED WHOLE
WHITEFISH 43.99.
HERRING
99*
Limit 4
EA.
PILLAR ROCK
SOLID WHITE MEAT
TUNA
1.09
EA.
Water or Oil Limit 4 Cans
SPECIALS - AUG. 94041 - 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
78
FRIDAY, AUGUST 9, 1991
HUMUS
(Pureed chick pea appetizer)
1 can (15 oz.) chick peas
(garbanzo beans),
drained
1 /4 cup prepared sesame
paste (tahini)
2 tablespoons vegetable oil
1 tablespoon olive oil
1 tablespoon chopped
garlic
juice of 1 lemon
2 tablespoons cold water
salt and pepper to taste
Garnish: paprika and
chopped fresh parsley
Place chick peas, sesame
paste, oils, garlic, lemon juice
and water in food processor.
Process until smooth. Season
to taste with salt and pepper.
Spoon into container and
sprinkle with paprika and
chopped parsley. Makes about
2 cups.
MACARONI AND
DOUBLE CHEESE
CASSEROLE
LAKE SUPERIOR
RUSSIAN
SCHMALTZ
1 teaspoon sugar, 1/8 teas-
poon each ground ginger and
red pepper flakes, and Y2 cup
water. Heat, stirring often,
until mixture is smooth. Add
a little extra water if needed
to make medium-thick con-
sistency. Makes about 1 1/4
cups.
DAUFUSKIE SAUCE: In
medium bowl, combine 2/3 cup
mayonnaise, 1/3 cup salad
mustard, 1 teaspoon tabasco
sauce, 1/4 cup dry vermouth,
1/8 teaspoon paprika. Season
to taste with salt and pepper.
Makes 1 1/4 cups.
Sauce:
4 tablespoons margarine
4 tablespoons all-purpose
flour
2 cups milk
1 tablespoon mustard
1 cup grated sharp
cheddar cheese
1 /4 cup grated parmesan
cheese
pepper to taste
8 oz. macaroni, cooked
and drained
1 large tomato, sliced
1 /2 cup grated sharp
cheddar cheese
In medium saucepan melt
margarine and stir in flour.
Cook for 1 minute, stirring.
Do not allow to brown. Add
milk all at once and whisk
constantly over high heat un-
til boiling and thickened.
Remove from heat and add
mustard, 1 cup grated ched-
dar cheese, Parmesan cheese
and pepper to taste. Add mac-
aroni and stir to combine.
Turn into ovenproof casserole.
Garnish with sliced tomato
and sprinkle with remaining
cheese. Broil for 5 minutes or
until cheese is nicely
browned. Serves 6 to 8.
Reheat in preheated 350F
oven for 25 minutes or until
hot in center and bubbly at
edges.
CRUSTLESS
ZUCCHINI QUICHE
8 eggs
8 cups grated unpeeled
zucchini (about 2 1/2
pounds)
2 cups buttermilk biscuit
mix
1 /2 cup shredded arugula
or Italian parsley
Y2 cup chopped green
onion
1 /2 cup vegetable oil
1 cup grated Parmesan
cheese
1 /4 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350
degrees. Grease 11 by 17-inch
baking dish. Beat eggs in
large bowl. Add all remaining
ingredients and mix well.
Pour mixture into prepared
dish and bake in preheated
oven for about 35 minutes or
until knife inserted in center
comes out clean. Cool slight-
ly before cutting into squares.
Serves 10 to 12.
To reheat: cover with foil
and heat through in pre-
heated 375F oven.
Note: Egg substitute may
be used to replace eggs.
NO-MAYO TUNA SALAD
2 cans (6% oz. each) tuna
fish, well drained
1 tart apple (Granny
Smith), unpeeled and
diced
1 /2 cup diced celery
about 1/4 cup balsamic
vinegar
In medium bowl, combine
tuna fish, apple and celery.
Add enough balsamic vinegar
to bind. Enough for 3 to 4
sandwiches.
Note: Canned salmon may
be substituted for tuna fish.
5-VEGETABLE SALAD
2 packages (10 oz. each)
frozen mixed
vegetables, thawed
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