FOOD
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD.
851.9666
Roundup
Continued from Page 76
EAT SMOKED FISH-LIVE BETTER
OPEN MON. THRU SAT. 9-6
REE
SUNDAY 8-3
HAND CUT NOVA LOX
BUY A La OR MORE
GET / 1 4 La FREE
SPECIALS OCT. 4-5-6 3 DAYS ONLY!
FRESH SMOKED WHOLE
LAKE SUPERIOR
WHITEFISH $3.99.
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
YOSI S
ux
.%k
GLATTMART
Full Service Glatt Kosher Butcher
Tiffany Plaza
32839 Northwestern Highway (1 block southeast
855-8830
FEATURING
of 14
Mile)
ROTISSERIE CHICKEN
THIS WEEK'S SPECIALS
Rib Steaks
$4.89 / lb.
While supplies last
THIS WEEK'S SPECIALS
THIS WEEK'S SPECIALS
Whole Chickens
$1.99 / lb.
Ground Chuck
$2.29 / lb.
While supplies last
While supplies last
All kashrut laws strictly observed
under the supervision of the Council of Orthodox Rabbis
14 Mile
'Ito /4,4.
Yossell & Susan (Hollander) Kellman
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
553-2165
Barry's
Let's Rent It
MON-SAT
9-9
SUN
11-6
10% OFF
I Excluding Sole Items
78
FRIDAY, OCTOBER 4, 1991
Expires 10-11-91
PARTIES EXCLUSIVELY
• Tents • Tables • Chairs
• China • Paper Goods
4393 ORCHARD LAKE RD., N. OF LONE PINE
IN CROSSWINDS
855-0480
vious well-defined rings. Na-
tive to Asian tropics. Flesh is
white and taro is an ingre-
dient used in Hawaiian dish-
es. Cook like potatoes.
Pomegranates — the Bibli-
cal fruit referred to in the
Song of Solomon; its many
seeds symbolize fertility and
woman's beauty is likened to
its beautiful shape. This deep-
red fruit houses a fascinating
labyrinth of honey-comb cavi-
ties, filled with crimson juice
and crunchy seeds. Break in-
to pieces and enjoy the
crunchy seeds along with the
pleasantly tart juice. Eat out
of hand, toss seeds into a fruit
salad or squeeze for fresh
juice.
Now you've bought some of
the above; here's how to add a
tasty new dimension to every-
day menus.
The following recipe is from
the Frieda of California
Kitchen.
1 tablespoon chopped
onion
1 tablespoon French
dressing
1 tablespoon lime juice
1 /4 teaspoon salt
1 teaspoon Dijon-style
mustard
freshly ground pepper
6-8 oz. cooked fresh tuna
or 1-61/2 oz. can tuna
fish in water,
well-drained
1 /4 cup diced green
pepper
1/4 cup thinly sliced
celery
STUFFED
JACK BE-LITTLE S
(Microwave recipe)
4 Jack-Be-Little squash
2 medium baking
potatoes
2 tablespoons butter or
margarine
1 small red or green bell
pepper, seeded and
diced
1 /4 cup chopped green
onion
2 teaspoons chopped
fresh basil or dill*
1 /2 teasp000n salt
1 /4 teaspoon pepper
*may substitute 1
teaspoon dried
Place the squash in a bak-
ing dish with 1/4 cup water;
pierce with fork. Cover,
leaving one corner vented.
Micro-cook on High for 10-14
minutes, turning dish once (if
there's no rotary table). Pierce
potatoes and place on paper
toweling. Cook on High 7-9
minutes, or till almost tender.
Wrap in foil; let stand for 5
minutes. Slice off tops of
squash, scoop out seeds and
strings and discard. Scoop out
pulp and place in a bowl.
Halve potatoes; scoop out
pulp and add to squash. In a
medium bowl melt butter on
High for 30 seconds. Add bell
pepper, onion, basil, salt and
pepper. Cover and cook 3
minutes longer. Stir into
squash mixture and spoon in-
to squash shells. Cover par-
tially and micro-cook 3
minutes more or until hot.
Serves 4.
/4 cup sliced water
chestnuts
2 cups cooked macaroni
2 carambola, cut into
star slices (save 4 for
garnish)
2 ripe avocados
juice of 1 lime
Prepare dressing in food
processor until smooth. Corn-
bine with remaining
ingredients.
TUNA AND
CARAMBOLA SALAD IN
AVOCADO BOAT
Dressing:
1 /2 cup mayonnaise
1
WHIPPED POTATOES
WITH MALANGA
3 medium sized white
potatoes, peeled and
cut in 2 inch chunks
- 1-2 malango, peeled and
sliced, 1/2 inch thick
boiling water
1 /4 cup liquid from boiled
vegetables
3 tablespoons margarine
salt, pepper and nutmeg
to taste
chopped fresh parsley to
garnish
Place prepared potatoes and
malango in separate sauce-
pans. Pour boiling water over
and cover. Bring to boil and
cook potatoes for 15-20
minutes until cooked. Cook
malango for 20 minutes or
until tender and a knife
pierces each piece easily.
Drain potatoes and malango
well saving 1/4 cup of cooking
liquid from either one. Whip
together with liquid and
margarine to a fairly smooth
consistency. Season to taste
with salt, pepper and nutmeg.
Turn into a warmed serving
dish, sprinkle liberally with
parsley and serve. Serves 6-8.
Pomegrantate syrup is used
as a flavor-smoother and
sweetener in drinks; also a
pleasant ice cream or sherbet
Continued on Page 80