FOOD OPEN EVERYDAY 1 A.M. to MIDNIGHT E ACI C4ErALL 19211 D if STORE COUPONS ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRLITH COUNCIL OF MICHIGAN SAVE WEST BLOOMFIELD STORE ONLY LOUIIS SHERRY ERICAll SUGAR-FREE BULK FOOD Favorite Recipes For A Fabulous Cook-Out HARD CANDY ONE POUND YOGURT COVERED PRETZELS $ 1 39 WITH PURCHASE rzi WEST BLOOMFIELD STORE ONLY ® Limit 2 lbs. • Expires 9-28-01 6698 ORCHARD LAKE RD. West Bloomfield Plaza OF ONE POUND 737.1610 Limit 1 lb. FREE • Expires 9-28-91 • JN NMI Olt IMULUSIZIELIWISISUCil tW . WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY NORWEGIAN 'Delicious AMERICAN BULK FOOD COUPON . WEST BLOOMFIELD STORE ONLY STREIT'S KOSHER I MIXES iBRISLINs,yASARDINESI (HEATH TOFFEE COOKIES! - • SOUP SPLIT PEA • LIMA BEAN *iliRY • MINESTRONE • BARLEY MUSHROOM I @1 7 14 Oz. I 3.7 Oz. 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Sempliner Everyone is cooking out- doors, and nothing tastes bet- ter than chicken on the grill. Here are some helpful hints and recipes from Empire Kosher Poultry for your grill. Fresh vegetables and fruits of the season make a perfect accompaniment for a meal centering around chicken or turkey on the grill. In general, when using poultry on the grill and a basting sauce containing anything sweet such as honey or brown sugar or preserves, you may want to pre-cook chicken pieces and simply finish browning the chicken on the grill. Not only does this cut the total cooking time, but it prevents burning of the food. A word about marinades: Because some cuts of poultry are very lean (boneless chick- en cutlets, turkey tender- loins), marinating the poultry adds moisture and flavor. When mixing marinades, set aside one-third for brushing poultry while grilling. Dis- card used liquid in. which the raw poultry has marinated prior to cooking, and do not use this for basting. About food safety: Always rinse uncooked poultry with cold water inside and out before cooking. It's particular- ly important to make ab- solutely sure that chicken or turkey is completely done and cooked throughout when grilling. SWEET AND SOUR SAUCE 1 cup plum, apricot or peach jelly % teaspoon rosemary 2 tablespoons mustard 2 tablespoons lemon juice small Combine in saucepan, bring to a boil and stir until preserves have melted. Brush on poultry while cooking. CHINESE MARINADE AND SAUCE % cup honey 1 /3 cup kosher sherry one small onion, cut up 1 /3 cup kosher spicy rib sauce /2 cup soy sauce /4 cup vinegar 2 cloves of garlic 2 tablespoons freshly grated ginger or 1 teaspoon powdered Combine all ingredients in food processor or blender and puree. Set aside one third for brushing while on the grill; marinate poultry in re- 1 1 mainder overnight in the refrigerator. BEST BARBECUE SAUCE /4 cup chili sauce /4 cup brown sugar /4 cup chopped onion 4 tablespoons melted margarine 1 teaspoon prepared horseradish 2 tbsp. hot pepper sauce /4 cup catsup 1 clove garlic, minced 2 tablespoons vinegar Simmer all ingredients in small saucepan for a few minutes. Brush poultry liberally while cooking. 1 1 1 1 TURKEY FAJITAS Side dishes such as gua- camole and/or salsa can either be made ahead of time from scratch or purchased for extra convenience. / PA cups olive oil 3 tablespoons soy sauce 2 fresh hot peppers, seeded and minced or 1/4 cup canned chopped green chilies 1% pounds turkey tenders or 2 pounds turkey thighs, boned % cup lime juice 1 minced garlic clove 2 tsp. oregano 1 tsp. ground cumin 2 medium onions 2 green peppers 12 flour tortillas Combine 1 cup of the olive oil, lime juice, soy sauce, garlic, hot peppers, season- ings. Remove 1/4 cup of mari- nade and save for basting. Flatten the turkey into 1 /2 inch thick cutlets. Add the turkey to marinade, mix to coat well. Cover tightly and refrigerate for about 2 to 4 hours. Discard marinade. Cut the onions into 1 /2 inch rounds, leaving them in rings. Cut the peppers in sixths. Marinate onion and peppers in oil until ready to grill. Wrap tortillas in foil and set on outside edge of grill, turn- ing often until heated through. Drain cutlets and grill along with the onions and peppers over medium heat, basting with reserved -\ marinade, and turning often. Allow about 6 to 8 minutes for turkey to cook through, then transfer to serving plat- ter, and cut into 1/4 inch wide strips. Unwrap tortillas, and place a few slices of grilled turkey and some cooked onions and peppers on each tortilla. Top with salsa and/or guacamole. Serves 4. 0