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September 06, 1991 - Image 186

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-09-06

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

FOOD

A GOOD LIFE OF GREAT HEALTH
AND MUCH HAPPINESS TO YOU
AND YOUR FAMILY ON THE NEW YEAR (
Mitch Benson and Associates

OPEN EVERYDAY 1 A.M. to MIDNIGHT

WE ACCEPT ALL BULK FOOD
STORE COUPONS

SAVE

MICAH
(BULK 1-- - -00D

WEST BLOOMFIELD
STORE ONLY

CHOCOLATE
COVERED

ALMONDS

WEST BLOOMFIELD STORE ONLY

CALIFORNIA

r

I

kotc y,10k1

simom
VISA

Holiday Recipes
Offer Taste Treats

LL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN

$1,9

WALNUTS

r L-

lb.
Limit 2 lbs.
Expires 9-14-91 JN

HALVES AND PIECES

$1.99 nom

6698 ORCHARD LAKE RD

West Bloomfield Plaza

737.1610

AMERICAN BULK
FOOD COUPON

Limit 2 lbs. • Expires 9-14-91 • JN
iraMitir•MO:11111:41feI0 TOIKOLL 0 1,11.•

f_

WEST BL OMFIFID STORE ONLY

AIR WEST BLOOMFIELD STORE ONLY

)OFIFID STOPF ONlY
WEST RICNI

TABATcHNICK
I1 GRAPE JUICE 1FROZEN SOUPS

MOGgSAVID 1 I CARMEL,

WINE

I


750 MI. 1 4,© 2/$3
$199

Al.
4140-• - -'41
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dcg

Limit 12 • Expires 9-14-91 • JN

99' a".

PRODUCT,

750 ISRAEL elt,
x"77
F47
MI.
Ve •
Limit 6 • Expires 9-14-91 • JN

15 0z.
Limit 6 • Expires 9-14-91 • JN

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

AMERI AN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

AMR

IHEALTHYJCHOICEJ

'FROZEN DAIRY DESSERT I I

• 98% FAT-FREE • LOW CHOLESTEROL

* e
v

11

.-=r4
q 7,

• MARBLE • CHOCOLATE • VANILLA

8 Oz.
Pkg.

9,

IdelE117: •

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1 I

AMERVC

COFFEE FILTERS I

NATURAL • 100 CT. • -4 SIZE

ifik• •

Limit 8 • Expires 9-14-91 • JN

Limit 3 • Expires 9-14-91 • JN

AMERI AN BULK FOOD COUPON
STORE ONLY

I

HALVAH

Half I 1111111 t ,
47
1
Gal. 4111111 iee


41.111 *

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ALL VARIETIES alit II

I I •• WHITE •• ROSE •• MUSCAT I I

ALL VARIETIES



BULK FOOD COUPON

2/ $ 3

Limit 4 • Expires 9-14-91 • JN

AMERICAN BULK FOOD COUPON

WEST BLOOMFFID
I
STORE ONLY

T.

1 riFizr'wv=

WHOLE

I 'DELUXE SNACKENS 11 POPPY SEEDS
I I • MILK FUDGE
CHOCOLATE • CARAMEL I 1
11
• BITTERSWEET • SWISS CHOCOLATE

4 41111 .

,



$1. 99

10 Oz.
Jar
Limit 4 • Expires 9-14-91 • JN

II
AIN

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1%.
.110,

AMERICAN BULK FOOD COUPON

V

$1 ■ 99 1

Lb.
Limit 2 Lbs. • Expires 9-14-91 • J

41
402,4,
4 14 4 ,

Ounce
El I I
1
Limit 32 Ozs. • Expires 9-14-91 • JN

AMERI AN BULK FOOD COUPON

AMERI AN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY s i

CALIFORNIA

FANCY

SUIT
I FRUIT
ALMONDS' I GOLD RAISINS
GEMS I 'JORDAN
CANDY COATED
II
SEEDLESS
I
I
ASSORTMENT
I
11 • WHITE • BLUE • ASSORTED 1

$1 , 29 PLAbRVE 1 4114,

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4 prifrr,.
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Limit 4 Ws. • Expires 9-14-91 • JN

Lb.
Limit 2 lbs. • Expires 9-14-91

,„.43 990

I (Olt

1 lee • .

AMERICAN BAKERY
BREAD

Lb.
Limit 2 lbs. • Expires 9-14-91 • JN

9

LAWASH

• 97% FAT-FREE
• VERY LOW SODIUM

12 OZ. PKG.

Limit 4 Pkgs. • Expires 9-14-91

JEWELRY APPRAISALS

J

L

186

At Very Reasonable Prices. Call For An Appointment

O wl-we

established 1919

FINE JEWELERS

Lawrence M. Allan, Pres.
GEM/DIAMOND SPECIALIST
AWARDED CERTIFICATE BY GIA
IN GRADING AND EVALUATION

FRIDAY, SEPTEMBER 6, 1991

CI I 1

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

AMERI AN BULK FOOD COUPON

PARVE



PARVE

30400 Telegraph Road
Suite 134
Bingham Farms, MI 48010
(313) 642-5575

DAtLY 10-5:30
THURS. 10-7
SAT. 10-3

I



Caramelized Black
Sea Bass Filet
4 4 oz. black sea bass
filet (any firm fleshed
fish can be used)
4 large carrots finely
julienne, tossed in 2
tbs. cornstarch and
deep fried
3 /4 c. sugar
1 /2 c. water
1-2 in. piece of ginger
2 c. dry red wine
3 scallions
1 c. fish broth (stock)
1 jalapeno pepper
8 wonton skins (2"
square, deep fried —
can be bought, ready
made)
Bring 1/2 c. sugar and 1/2 c.
water to a boil. Set aside un-
til cool.
In a saucepan combine the
scallions, pepper, red wine
and ginger. Bring to a boil
and reduce by 1/2. Add fish
broth and reduce by 1/2. Strain
and keep warm. Season with
salt and pepper.
Brush filets with sugar
syrup on the skin side. Saute
in olive oil flesh side first so
the fish doesn't curl.
Place one filet on each
plate. Drizzle some sauce
around fish and garnish with
deep fried wontons and
carrots.
Serves: 4.

Stuffed Boneless
Rack of Veal
(Served with Honey
Roast Beet Puree)
1 Rack of veal boned out
(approx. 14-15 lbs.).
Complete with bones,
fat, filet and flank in
tact. (Have the
butcher cut up the
bones)
Stuffing:
2 c. cooked wild rice
1 c. pitted dates (diced)
4 Granny Smith apples,
peeled, cored and
diced
1 /2 c. raisins soaked
overnight in dry
white wine (drain and
reserve wine)
4 oz. sliced almonds
5 scallions sliced
2 c. sliced shitake
mushrooms
1 c. veal or chicken stock
2 eggs, beaten

the
shitake
Saute
mushrooms in 2 tbs. olive oil
until crisp. Add apples,
raisins and dates. Saute until
apples are golden. Add
almonds, rice, scallions. Saute
2 minutes, then add the
reserved wine and stock and
cook until liquid has almost

evaporated. Season with salt
and pepper. Let cool. Mix in
the eggs.
Stuff and tie the boneless
rack of veal. Place in a
roasting pan with bones.
Roast veal in 400 degree oven
for 30 minutes, then lower
heat to 350 degrees and con-
tinue to cook for another hour
and 45 minutes. Total cooking
time is 2 hours and 15

Boneless Rack of Veal

minutes. The internal
temperature of the, roast
should be 130-140 degrees.
Serve with:
Honey Roasted Beet Puree
2 lbs. red beets
1 small red onion
1 c. orange juice
Zest of one orange
Zest of one lemon
1 /4 c. olive oil
4 tsp. honey
Dash salt and pepper
Drizzle the oil over the
beets and onion and roast in
a 400 degree oven in a covered
pan. After 20 minutes check
the onion and remove from
the pan when tender. Con-
tinue cooking the beets until
tender, about 45 minutes. Let
beets and onion cool, then
peel.
Puree the vegetables in a
food processor until smooth.
Add remaining ingredients
and season with salt and pep-
per to taste.
When the veal is done,
remove veal and place bones
in saucepan. Drain the fat
from the roasting pan. De-
grease with 1 quart of water
and scrape the brown par-
ticles from the bottom of the
pan. Pour water into
saucepan with bones. Bring
to a boil and simmer for 30
minutes adding any juice
which comes out of the roast.
Reduce sauce to about 2 cups.
Strain and return to
saucepan. Thicken sauce with
1 teaspoon potato starch.
Dissolve with 1 tablespoon
water.
Serves: 15.

Lemon Honey Roasted
Cornish Hens
4 Cornish hens (1 1/2-2 lbs.
each)

Continued on Page 188

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