FOOD
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
All OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
STORE COUPONS
nireitol SAVE
A EWAN
JUST ARRIVED!
BULK FOOD
A d/L11111.
WEST BLOOMFIELD STORE ONLY
California
L
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k
I FROM ISRAEL
PISTACHIOS
1
$2.99. "
111.1
osc• 7E
6698 ORCHARD LAKE RD.
West Bloomfield Plaza
BAZOOKA
BUBBLE GUM
I
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WEST BLOOMFIELD STORE ONLY
PIC *A • MIX
WRAPPED CANDY
BRACH
1
1
I
I
I
1.2
• PEANUT BUTTER KISSES • SOUR BALLS
• BUTTERSCOTCH DISCS • ASSORTED ROYALS
• STARLIGHT MINTS
• COFFEE CANDY
• CINNAMON BALLS
• AND MANY MORE
I
lb.
Limit 2 lbs. • Expires 11-2-91 -
'AMERI AN BULK FOOD COUPON
WE T
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
BLOOMFIELD STORE ONLY
BROKEN
i
'CASHEW PIECES'.
• SALT • NO SALT
JACQIIT
CRACKLEBRED
SEASON PORTUGUESE
I
SARDINES
• SOY OIL • TOMATO SAUCE • SPICED'
17 CALORIE CRACKERS
0 1
43/8 Oz. 1
3.5 oz.
Limit 4 Boxes • Expires 11-2-91
Limit 3 lbx. • Expires 11-2-91
Can
Limit 4 cans • Expires 11-2-91
I
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
PURE
,
WAN
I
I
CHOCOLATE
CHIPS
I
FRUIT GEMS I
I I I I
"
t- o . 4 99
lb
PRITIKIN
SOUPS
ALL VARIETIES
• VERY LOW FAT • VERY LOW SODIUM I
I
©!
Limit 2 lbs. • Expires 11-2-91
14.5 Oz i
■
$138 Card
Limit 5 cans • Expires 11-2-91 p
lb. PAREVE
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AMERI AN BULK FOOD COUPON
AMERI AN BULK FOOD COUP•N
WE T BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
CHOCOLATE
I
FRESH ROASTED
i. i
1
COOKS
1
1 1 CHAMPAGNE I
RAISINS III
-4- 1 1 • SALTED • ROASTED 1 is BRUT • EXTRA DRY • BLUSH I
1
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$1.99
lb. I
Limit 2 lbs. • Expires 11-2-91
AMERI AN BULK FOOD COUPON
',.
99* IP if A2 , 3/$9.- 95
Limit 3 lbs. • Expires 11-2-91
AMERI AN BULK FOOD COUPON
750
m I.
I
Limit 12 bottles • Expires 11-2-91
AMERI AN BULK FOOD COUPO
EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS°
Association who sells only the finest of
Look for this emblem and be a name
select kosher products which are
not a number by shopping at a
certified kosher by a recognized
member market of the Detroit area
• Orthodox rabbinical council.
Retail Kosher Meat Dealers
SUNDAY, OCTOBER 27th THROUGH
FRIDAY, NOVEMBER 1st
EMPIRE FROZEN
THINK THANKSGIVING SPECIALS
TURKEY BREASTS
Great Valuelmwm
2.29..
EMPIRE FRESH FROZEN
CHICKEN WINGS
11111 IISuper Saverim IIIIIIII199 C /lb.
U.S.D.A. CHOICE
TRIMMED RIB STEAKS
Great Tasting 1,1111111 $ 50391ib.
This Week Exclusively at:
COHEN'S KOSHER MEAT & POULTRY MARKET
6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
Phone 932-3930
Cash & Carry - Limited Supply
To better serve our customers
we are now open as follows:
Sunday 8:30-5:00
Monday - Wednesday 8:30-6:30
Thursday 8:30-7:00
Friday 9:30-3:00
Michael Cohen, owner-operator
70 years of family owned kosher meat markets
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE AND ADAS KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.
88
FRIDAY, OCTOBER 25, 1991
ETHEL G. HOFMAN
Special to The Jewish News
WITH COMICS
IN HEBREW
Limit 2 lbs. • Expires 11-2-91 • JN
f 111 M I VA
4.1 1 I 'A Mel D1[00111 11.1.1111..
7371610
KOSHER PARVE
Simple Recipes For
Cooking Literacy
H
ow many teaspoons in
a tablespoon? Or, why
is broccoli cooked
with the cover off the pot?
If you answered "3 tea-
spoons" to the first question
and "to retain its fresh green
color" to the second, you're
one of an elite crowd. Accord-
ing to a recent national con-
sumer "food literacy" survey
conducted by National Fami-
ly Opinion, 75 percent of the
public lack basic cooking
knowledge.
The days of watching and
helping in the kitchen are no
longer a daily occurrence. As
a result, young adults ages 25
to 30 (as well as men of all
ages) are the most lacking in
cooking basics. They want to
cook but say there's no time.
Contrary to popular belief,
home cooking is uncompli-
cated, fast and cheap, and no
fancy equipment is needed. If
you understand the basics,
you can start to plan menus
to please yourself. You'll have
control over seasonings, fat
and ingredients. Leftovers
can reappear combined with
a favorite food. One of the
simplest and fastest cooking
techniques is stir-frying. This
is the basic method in Chi-
nese cooking and has become
popular because fresh vege-
tables are used along with
just a trace of fat. Ingredients
are shredded or thinly sliced
and stirred over highest heat
to cook quickly.
A close second is sauteing.
To saute, bite-size pieces of
food are cooked rapidly in a
skillet over sufficient heat to
sear and prevent loss of juices.
Foods are often lightly floured
or breaded.
One of the differences be-
tween stir-frying and saute-
ing is that everything stir-
fried is crisp and un-
dercooked. The moment a
stir-fried ingredient changes
color, it's ready to serve. In
either cooking method, prepa-
ration time for one or two
servings is minimal. As for
kitchen tools, all you really
need is a heavy skillet, pref-
erably non-stick, and a sharp
knife.
Let's begin with some han-
dy tips, then choose from stir-
fry and saute recipes for 1 or
2. Leftovers may be frozen.
• Try to shop for the week
and save time.
©1991 Ethel G. Hofman.
Ethel Hofman is a certified
home economist, syndicated
columnist, cookbook author.
• Stop off on the way home
from work to buy fresh pro-
duce. Never leave produce in
the car all day.
• Use market salad bars
rather than overbuy on a
head of lettuce.
• Be flexible. If chicken
breasts are on sale, buy extra
and freeze.
• Frozen cooked foods are
best used within 3 to 4
months.
• Don't hesitate to ask the
butcher for one lamb chop or
chicken breast.
• Experiment with new
herbs and spices.
• Use kitchen shears or
scissors to snip fresh herbs.
• Buy a few good sauces for
marinades and dressings.
CHINESE PITA
4 oz. lamb, trimmed of fat
and thinly sliced
1 /4 cup prepared or
homemade mint
sauce, not jelly
(recipe below)
1 /4 teaspoon sesame oil
1 teaspoon ground cumin
1 /2 teaspoon ground
coriander
3 medium mushrooms,
thinly sliced
1 /4 sweet red pepper, cut
in thin strips
1 /4 sweet yellow pepper,
cut in thin strips
6 small black olives,
pitted
Y2 cup finely shredded
iceberg lettuce
1 /2 scallion, coarsely
snipped with kitchen
shears
1 pita bread, toasted
ROSEMARY LAMB
CHOPS
2 boneless lamb chops, %
inch thick
2 teaspoons dried
rosemary
1 teaspoon dried parsley
1/8 teaspoon black
pepper
2 teaspoons vegetable oil
1 tablespoon orange juice
or water
Continued on Page 90