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A Barbeque Bash
At Summer's End
MEATS , PRODUCE & DELI
35243 Grand River • Farmington
r STORE HOURS
MON•SAT 9 tO 8
SUN 10 • 5
in the Drakeshire Plaza across from Bob Saks • PHONE 442.2160
NM MI MI ME OM I=1
U.S.D.A. CHOICE BONELESS
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BEEF BRISKET
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COUPON GOOD THRU AUG. 29, 1991.
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LIMIT 8-CHOPS PER FAMILY
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PRESENT COUPON TO BUTCHER. II
COUPON GOOD THRU AUG. 29, 1991.
1111- EM
ME
FRESH SNOWHITE
h LIMIT 2-BAGS PER FAMILY
grill won't do it. Borrow sever-
al or rent a 2 by 5-foot out-
door grill. Sodas, beer and
12-OZ.
PKG.
I
BAG
wine should be chilled in ad-
vance by placing in clean gar-
bage cans or large tubs and
covering with ice. Colorful
paper goods and plastic flat-
ware are the order of the day.
Delegate some of the cook-
ing. The bakers in your crowd
can each bring a dessert.
Assign two people to fix a
big, tossed salad. The host
family prepares a main course
and a substantial side dish.
This menu features bass
but other fish may be used.
Small one-pounders cook fast-
er than a large fish. Recipes
are for 50 unless otherwise
noted.
LIMIT 2-PKGS. PER FAMILY
it
PRESENT COUPON TO CASHIER.
COUPON GOOD THRU AUG. 29, 1991.
•
PRESENT COUPON TO CASHIER.
COUPON GOOD THRU AUG. 29, 1991.4.•
F
lb.
MUSHROOMS;
.
I
E
.
$ 99 1
ach year we throw a
backyard barbeque for
50 — a celebration of
thanks for a summer of good
health and fun. Our theme
this year is "The Mother of
All Barbeques" complete
with square dance callers for
a "hoe down."
Although it's informal, the
event takes some planning.
For instance, what if it rains?
Is there a covered porch, or
can the furniture be moved in-
doors? For cooking, one small
LAMB CHOPS 1
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I 04p.,07. 4 LIMIT 1-BRISKET PER FAMILY I ,
-
Special to The Jewish News
U.S.D.A. CHOICE LOIN
CUT ANY
THICKNESS
YOU
DESIRE
I I'
ETHEL G. HOFMAN
MN
JIMMOMMINNIMMOMINEUM
EAT WELL EAT SMART EAT KOSHER
AND FOR THE FINEST OF KOSHER PRODUCTS
Look for this emblem and be a name not a
number by shopping at a member market of
the Detroit area Retail Kosher Meat Dealers
Association who sells only the finest of select
kosher products which are certified kosher by
a recognized Orthodox rabbinical council.
TAMAROFF
BUICK
THINK ROSH HASHANAH SPECIALS
SUNDAY, AUGUST 25th THROUGH FRIDAY, AUGUST 30th
lb.
EMPIRE
OVEN READY BAR Heat B. & Q.
TURKEYS $1.69
Serve
lb.
EMPIRE
CHICKEN & TURKEY
FRANKS $1.19
One lb. pkg.
0 1 lb.
,a
Save 30
Cash & Carry — Limited Supply
This Week Exclusively At:
COHEN'S KOSHER MEAT & POULTRY MARKET
6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
932-3930
Michael Cohen, owner-operator
70 years of family owned kosher meat markets
Hours: Sunday 8:00-3:00, Monday through Thursday 9:00-6:00, Friday 9:00-2:00
Our member markets feature the finest of selected Empire &
ADAS kosher poultry. brought in fresh daily. Your way
everyday at your member kosher meat and poultry market.
$5.00 OFF
ON ANY
WATCHBAND
MARK SHOPNICK JEWELERS
28859 Orchard Lake Road • Farmington Hills
Market Place Plaza • 553-2196
96
FRIDAY, AUGUST 23, 1991
MENU
• Grilled Bass with Mellow-Mild
Barbeque Sauce
• Crisp Tossed Salad
• Essie's Ziti Casserole
Assorted Desserts:
• Wizard of Oz Cake
• Mother Wonderful's Pina Colada
Cheesecake
• Shortbread
• Cinnamon Bars
• Hofman's Favorite Fudge
Squares
NO. 1 IN SALES
FOR DETROIT AREA
EMPIRE
FROZEN SKINLESS & BONELESS A
BREAST OF TURKEY
TENDERS $ 4.29
Save 70C / lb.
AL HARRIS
Telegraph & 12 Mile
353-1300
41r4tvilf
Happy
Birthday,
RECIPES:
GRILLED BASS WITH
MELLOW-MILD
BARBEQUE SAUCE
ABIE
• 50 (about 16 oz. each) small sea
bass, cleaned
• juice from 6 lemons
Sauce:
• 2 cups salad mustard
• 1 cup spicy barbeque sauce
• 2 green onions, chopped
• 1 tablespoon minced garlic
• 'A cup vegetable oil
• 1 teaspoon freshly ground pepper
Love,
Rosie
WAsWat,
JustTe®-Uusv.
Heat coals. Remove heads
and trim fins from sea bass.
Brush cavities with lemon
juice. Prepare sauce: combine
mustard, barbeque sauce,
onions, garlic, oil and pepper.
Spray grill with non-stick
Let me do all those things
you're just too busy to do.
I can : Grocery shop, wait
for the repairman, shop for
a party, pick up the cleaning,
etc. etc. What do you need
to have done?
Danielle Zaic
681-1167
8-6 Monday-Saturday 2 hour minimum 4 hour notice
•
©1991 Ethel G. Hofman.
Ethel Hofman is a cook-
book author and syndicated
food columnist.
vegetable spray. Brush bass
with prepared sauce and lay
on preheated grills 4 to 6
inches from heat. Cook for 5
minutes. Turn, baste with re-
maining sauce, and cook for 7
to 10 minutes longer or until
fish is opaque all the way
through. Serve at once.
ESSIE'S ZITI
CASSEROLE
This tasty side dish serves
25. Home kitchens don't have
a mixing bowl big enough to
double the recipe so make two
separate batches.
• 2 pounds ziti noodles
• 4 pounds ricotta cheese (may use
part-skim)
• 16 oz. shredded mozzarella
cheese
• 6 oz. grated Parmesan cheese
• 2 jars (30 oz. each) all-natural
spaghetti sauce with mushrooms
• 1 tablespoon garlic powder
• 3 tablespoons dried thyme
(optional)
• 1/2 teaspoon pepper or to taste
MPPing:
• 1 1/4 pounds mozzarella cheese,
sliced
• 1/4 pound (1 stick) margarine
• 3 oz. grated Parmesan cheese
Preheat oven to 350F.
Grease two ovenproof casse-
roles, each about 11 by 14 by
2 inches.
Cook and drain ziti accord-
ing to package directions. In
a very large bowl or stockpot,
mix together ricotta cheese,
shredded mozzarella, Parme-
san, spaghetti sauce, garlic
powder, thyme and pepper.
Add drained ziti and mix well.
Divide into prepared contain-
ers and top with sliced moz-
zarella. Dot with margarine
and sprinkle with remaining
Parmesan. Bake, uncovered,
in preheated 350F oven for 1
hour or until bubbly and dark
brown at edges. Serves 25 as
side dish.
Note: May be frozen before
baking Thaw overnight in
refrigerator before baking as
above.
WIZARD OF OZ CAKE
Cooking teacher, Charlotte
Anne Albertson, suggests
that this cake be baked a day
ahead. Store in refrigerator,
tightly wrapped in foil. Like
fruitcake, this improves with
age.
it