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October 11, 1991 - Image 86

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-10-11

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

READY TO GO!

OPEN EVERYDAY
7 a.m. TO MIDNIGHT

FRUIT & NUT TRAYS, CANDY TRAYS, GIFT BASKETS...
ON DISPLAY FROM AMERICAN GOURMET

WE ACCEPT All BULK FOOD
STORE COUPONS

SAVE

WEST BLOOMFIELD
STORE ONLY

ERICAN

BULK FOOD

WALNUTS
H

1.99 r:1

Limit 2 lbs. • Expires 10-17-91 • JN
!i 1 4
a 11 II
IDX•i•111Zel

WEST BLOOMFI • TORE ONLY

BARNEY'S

,

:!

I I



RESTAURANT-STYLE

I

Limit 8 • Expires 10-17-91

$1.19

AMERI AN BULK FOOD COUPON

AMERI AN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

NIKKI'S

HAGGEN DAIS

1 ICE CREAM
I GREEKTOWN
n nnfeeluti.
amLbur
ALL VARIETIES
SALAD 1/110E00111%7 I I

CHOCOLATE CHIP
THINS

12 Oz.

•FETA • CREAMY GARLIC

DAIRY I

IP

$ 11

0

4



PINT

Limit 6 • Expires 10-17-91

AMERICAN BULK FOOD COUPON

AMERI AN BULK FOOD COUPON

AMERI AN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

eigte

I VIENNA BON-BONS

II 1.76 Oz. Bars

I PRODUCT OF ISRAEL II

DARK

!PEANUT BUTTER I

I

SWEET

'TURKISH APRICOTS'

99°r11

9.1

p

Limit 3 lbs. • Expires 10-17-91

Limit 12 • Expires 10-17-91

Limit 2 lbs. • Expires 10-17-91

AMERI AN BULK FOOD COUPON

AMERI AN BULK FOOD COUPON

AMERI AN BULK FOOD COUP•N

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

II

BARON HERZOG

$ 699

1

41111

11144



7501

mi.,

Limit 12 Bottles • Expires 10-17-91

AMERICAN BULK FOOD COUPON

ORIGINAL

GLAZED

BUBBLE GUM

DICED MIXED FRUIT!
1
PREMIUM El 1

BAZOOKA

CHARDONNAY
© I

-

$1 79

8 Oz.
Btl.I
p
Limit 8 • Expires 10-17-91

CANDY BARS
I MILKY WAY
,SNICKERS



11 Oz. I

Limit 6 • Expires 10-17-91

Limit 4 • Expires 10-17-91

Limit 4 Pkgs. • Expires 10-17-91

Th•

BEEF KREPLACH • TORTILLA CHIPS'

KNOCKS • FRANKS'

1 I

i

AMERICAN BULK
FOOD COUPON

Pir

WEST BLOOMFIELD STORE ONLY

LOOMFIELD STORE ONLY

Ili:• Th
VGLATT KOSHER

5

Limit 12 • Expires 10-17-91

b.

737.1610

1.5 liter
bottles

I

ALVES & PIECES

6698 ORCHARD LAKE RD.
West Bloomfield Plaza

I •

4

CALIFORNIA

I

VISA
miss

SPRING WATER

WEST BLOOMFIELD STORE ONLY

A elLIMIL

raP :741'

EVIAN

1 14/
11.1W:rep
.

116*

$1.49.

Limit 3 lbs. • Expires 10-17-91

$1.49

I
lb. PARVEI
Limit 3 lbs. • Expires 10-17-91 p

I

AMER! AN BULK FOOD COUPON

AMERI AN BULK FOOD COUPON

GLATT M ART
Full Service Glatt Kosher Butcher

FEATURING ROTISSERIE CHICKEN

THIS WEEK'S SPECIALS

THIS WEEK'S SPECIALS

THIS WEEK'S SPECIALS

Beef Liver
99' / lb.

Blade Cut Lamb Chops
$4.29 / lb.

Ground Chuck
$2.29 / lb.

While supplies last

All kashrut laws strictly observed
under the supervision of the Council of Orthodox Rabbis

Yossell & Susan (Hollander) Kellman

Tiffany Plaza
32839 Northwestern Highway (1 block southeast of 14 Mile)

855-8830

78

FRIDAY, OCTOBER 11, 1991

Experiment with chicken
breast. Not only will it add
versatility to your cooking
but chicken breast also con-
tains fewer calories and less
fat than beef.
The following recipes are
sure to please any hungry
crowd. They are reproduced
from More Chicken Breasts by
Diane Rozas (Harmony
Books). Preparing the Grilled
Chicken Kabobs may be time-
consuming, but it's worth the
effort. The Grilled Teriyaki
Chicken is easy to make and
has an Oriental flavor.

GRILLED
CHICKEN KABOBS
2 whole chicken breasts
(about 1 pound each),
skinned, boned, and
cut into 1 1/2-inch
strips
Y2 red bell pepper,
stemmed, seeded, and
cut into 2-inch pieces
1 /2 green bell pepper,
stemmed, seeded, and
cut into 2-inch pieces
Y2 yellow bell pepper,
stemmed, seeded, and
cut into 2-inch pieces
cup fresh lemon juice
1
1 /4 cup dry white wine
2 tablespoons grated
lemon zest
3 shallots, chopped
3 garlic cloves, minced
2 tablespoons chopped
fresh basil, or Y2
teaspoon dried basil
3 tablespoons chopped
fresh parsley
2 tablespoons chopped
fresh marjoram, or 1/2

%

teaspoon dried
marjoram
1 /4 teaspoon freshly
ground white pepper
8 to 10 pearl onions (cut
into the root end, boil
for 30 seconds, and
peel)
8 cherry tomatoes

YOS/I S `ITB 11X1

While supplies last

Chicken Recipes
Add Versatility

While supplies last

14 Mile

Combine the chicken, bell
peppers, lemon juice, wine,
zest, shallots, garlic, basil,
parsley, marjoram, and white
pepper in a shallow glass bak-
ing dish. Marinate at room
temperature for 1 hour or
refrigerate, covered with
plastic wrap, for at least 2
hours. Let stand at room
temperature for half an hour
before grilling the chicken.
Using 10 metal skewers, or
bamboo skewers that have
been soaked in water for 20
minutes, roll the drained
chicken strips into pinwheel-
like rounds and skewer, alter-
nating them with pepper
pieces, onions, and cherry
tomatoes.

Prepare a charcoal fire.
Lightly brush the grill with
vegetable oil. When the coals
are glowing with a layer of
white ash, grill the kabobs 6
to 8 inches from the heat for
10 to 12 minutes, turning fre-
quently. Serve immediately
or at room temperature.
Serves 4.

GRILLED
TERIYAKI CHICKEN
2 whole chicken breasts
(about 1 pound each),
flattened and halved
3 /4 cup peeled and
chopped fresh ginger
2 tablespoons minced
garlic
1 /2 cup sugar
1 cup sake
1 /2 cup soy sauce

(

Place the breasts in a
shallow glass baking dish.
In a blender or food pro-
cessor fitted with a steel
blade, combine the remaining
ingredients. Process to a
smooth puree.
Pour the marinade over the
chicken breasts and coat well.
Refrigerate, covered with
plastic wrap, for at least 2-4
hours. Turn occasionally dur-
ing marinating. Let stand
half an hour before grilling.
Prepare a charcoal fire.
When the coals are glowing
with white ash, place the
chicken breasts on the grill, 6
to 8 inches from the heat.
Turning every 5 minutes,
cook for 20 minutes, or until
done. Serve immediately or at
room temperature. Serves
4.D

LOCAL NEWS

Workmen's Circle
Hosts Speaker

The Workmen's Circle will
present "Art Makes the Dif-
ference" with speaker Melvyn
Shewach, of Concerned
Citizens for the Arts, 8 p.m.
Oct. 20 at the Workmen's Cir-
cle Educational Center.
The presentation will in-
clude the "Art Makes the Dif-
ference" video produced by
Sue Marx. It features TV an-
chor/journalist Mort Crim
and six other Michigan
citizens.
Mr. Shewach is one of 34
spokespersons along with
other business, education,
government and arts leaders
statewide who comprise
CCAM's Speakers Bureau.
This program is made possi-
ble in part by a grant from the
McGregor Fund.
For information, call
Workmen's Circle, 545-0985.

„n_T/\

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