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