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August 23, 1991 - Image 96

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-08-23

Disclaimer: Computer generated plain text may have errors. Read more about this.

FOOD

SERVICE WITH A SMILE!
106Ch

fre P tV

0

FORMER;)
STOCKERS
MARKET

1-696

( l ob Saks

Al po

oc
0

(Fresh Approach

IN THE
DRAKESHIRE PLAZA



QUALITY

.(2

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
_
BEEF BRISKET

I
I

IMM IA= OEM NM

MMI MEM. ME 111111 IIMMI

02 52p_ch

I
PRESENT COUPON TO BUTCHER.
cf>,
COUPON GOOD THRU AUG. 29, 1991.
`.1•11•EINIIMII•1•11111=11111 11•1111111M11•1•1111-1_ - ` —'

LA

PIONEER
PURE SUGAR

1
"?) 66

I sump,
-----$
I I

LIMIT 8-CHOPS PER FAMILY

1
i s

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
I

I

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

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