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 _ k I FROM ISRAEL PISTACHIOS 1 $2.99. " 111.1 osc• 7E 6698 ORCHARD LAKE RD. West Bloomfield Plaza BAZOOKA BUBBLE GUM I -̀4 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 Limit 2 lbs. • Expires 11-2-91 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 .4ag. aiee $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