FOOD
BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD.
•
851.9666
EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3
OPEN MON THRU SAT 9-6
FRESH SMOKED WHOLE
LAKE SUPERIOR
WHITEFISH $ 4 99
LB.
LIMIT 3 FISH ONLY
RUSSIAN
SCHMALTZ
BUMBLE BEE
SOLID WHITE MEAT
HERRING
TUNA
1•25
1.29
EA.
Limit 4
EA.
Water or Oil Limit 4 Cans Only
SPECIALS - OCT. 11-12-13 - 3 DAYS ONLY!
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
1
PRICES GOOD OCT. 11 THRU OCT. 14
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STOCKERS
MARKET
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(Fresh Approach
IN THE
DRAKESHIRE PLAZA"
MEATS , PRODUCE & DELI
35243 Grand River • Farmington
C STO
RE HOURS
MON-SAT 9 tO 8
in the Drakeshire Plaza across from Bob Saks • PHONE 442.2160
SUN 10.5
6 MONTH REMAND OPENING SALE!
GOLDEN RIPE
BANANAS
FRESH GRADE "A"
WHOLE FRYERS
lb.
•LIMIT 5-lbs. PLEASE.
ESTERN GRAIN-FED WHOLE
PORK LOINS
17-lb.
AVG.
SLICED
FREE
$1 2 9
lb.
•LIMIT 1 PLEASE•
•LIMIT 4 PLEASE•
2 5
PEPSI COLA
8•PAKS
20-02.
PLAS.
HOTS.
— PLU
POSIT • LIMIT 2
—
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060
80
FRIDAY, OCTOBER 11, 1991
American Cuisine
Comes Back
After decades of experi-
menting with cuisines from
all over the world, Americans
are looking to their own
regional specialties and food
traditions with new apprecia-
tion. Restaurants known for
their innovative menus and
creative chefs are now in-
cluding American specialty
dishes on their upscale
menus.
Try the following typically
American foods:
CHICKEN VEGETABLE
PIE
1 package (10 oz.) or 21/2
cups frozen mixed
vegetables or frozen
vegetable
combination of your
choice
Y2 cup frozen chopped
onions
3 tablespoons margarine
3 tablespoons flour
1 can (141/2 oz.) or 1%
cups chicken broth
Y2 teaspoon marjoram or
oregano, crushed
Dash each ground
nutmeg and pepper
2 cups (about % lb.)
cubed, cooked
chicken
2 tablespoons dry sherry
Pastry for 2-crust (9-inch)
pie
1 egg yolk
1 tablespoon water
Saute vegetables and
onions in butter about 3 min-
utes. Gradually stir in flour.
Lower heat, cook and stir 1
minute. Add chicken broth
and spices. Cook and stir un-
til mixture thickens. Add
chicken and sherry and heat
thoroughly. Spoon into 4 (1 1/2
cups) individual oven-safe
baking dishes. Roll pie crust
into 4 pieces 1-inch larger
than the dish; place over
chicken mixture. Crimp edges
and cut vents in crusts. Beat
egg yolk and water; brush
over crust. Bake at 425
degrees 20 minutes or until
crust is browned. Cook 5 to 10
minutes before serving.
Makes 4 servings.
SPICY FRIED CHICKEN
1 to 2 teaspoons black
pepper
1 /2 teaspoon poultry
seasoning
1 /2 teaspoon paprika
1 /2 teaspoon cayenne
pepper
1 /4 teaspoon dry mustard
(optional)
1 frying chicken (2 1/2 to
31/2 pounds), cut up or
use chicken pieces
1 /4 cup all-purpose flour
2 1/4 teaspoons garlic salt
1 /4 to 1/2 teaspoon salt
1 /4 teaspoon celery salt
1 /3 cup vegetable
shortening or enough
to cover bottom of
electric skillet or
large heavy skillet
Combine black pepper,
poultry seasoning, paprika,
cayenne pepper and dry mus-
tard, if used. Rub mixture on
chicken. Coat evenly (for spicy
chicken use all the mixture).
Combine flour, garlic salt
and celery salt in paper or
plastic bag. Add chicken, a
few pieces at a time. Shake to
coat.
Heat shortening to 340 de-
grees in electric skillet or on
medium heat in large heavy
skillet. Add chicken. Fry 30
minutes, turning every 10
minutes. Increase heat to 355
degrees for electric skillet or
medium high for heavy
skillet. Fry 5 minutes longer,
or until chicken is no longer
pink at bone.
Drain on paper towels.
Serve immediately. 4
servings.
Note: Serve this with
French fries and a crunchy
coleslaw.
CORN BREAD
3 tablespoons butter or
margarine
11/2 cups milk
2 eggs
1 /4 cup vegetable oil
1 cup fresh corn kernels
(about 2 ears of corn)
1 tablespoon fresh sage,
finely minced
3 teaspoons baking
powder
1 tablespoon sugar
1 teaspoon salt
% cup yellow cornmeal
Y2 cup all-purpose flour
Preheat oven to 400
degrees. Put margarine in a
heavy cast-iron skillet and
place skillet in the oven for at
least 10 minutes.
In a bowl, whisk together
the milk, eggs, and vegetable
oil. Stir in corn kernels, sage,
baking powder, sugar, and
Continued on Page 82
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