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 Ve . • • . , ■ ;4 1 11. 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: • I 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 * r 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 ,, - _4 .2 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, © ve, 4 prifrr,. 4, . . , .) 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