1 FOOD I SERVICE WITH A SMILE! 6 E FORMERI>) STOCKERS MARKET, fteA 1-696 (sob Saks) z G,e14,6 Weekend Hostess 44, at 4 Continued from Page 76 0 N 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 I F):4_,,oroach EACH wV LIMIT 2 HEADS PER FAMILY CH ICKEN I 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 ' UZI 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. IMMI - '■ 111•1111MMEMEN111110INIIIIMIINIM pro och ■ I 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 Continued on Page 80