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/\