FOOD
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Continued from Page 88
(Fresh Approach
N
IN THE
ORAKESHIRE PLAZA"
QUALITY
MEATS ,PRODUCE & DELI
'TORE HOURS \
35243 Grand River • Farmington
in the Drakeshire Plaza across From Bob Saks • PHONE 442.2160 MON-SAT 9 tO 8
SUN 10.5
6 MONTH RE•CRAND OPENING SALE!
* PACKINGHOUSE STYLE *
U.S.D.A. GOVT. INSPECTED
* FAMILY PACK SPECIAL! *
el 99
BONELESS SKINLESS
99
HICKEN
REASTS
WHOLE BEEF
NEW YORK 13-10.
AVG:
STRIPS
lb.
5-1b. AVG. • LIMIT 2 PLEASE
14-113. AVG. $e 99
U.S.D.A. CHOICE
WHOLE BEEF
NEW YORK STRIPS
LIMIT 1
lb.
PLEASE
FRESH TENDER
NORTHERN TISSUE
gt
66C
GREEN BROCCOL
WHITE ONLY!
4-ROLL
PACK
lb.
• LIMIT 1 PLEASE.
LARGE
SIZE
BUNCH
LIMIT 2
PLEASE
YOSIS
GLATT MART
Full Service Glatt Kosher Butcher
FEATURING ROTISSERIE CHICKEN
THIS WEEK'S SPECIALS
Adas
Chicken Breasts
$3.69 / lb.
While supplies last
WE NOW CARRY
THIS WEEK'S SPECIALS
• Turkey Roll
• Turkey Breast
• Turkey Pastrami • Smoked Fish
• Smoked Turkey • Sable Tails
• Lox
Adas
Chicken Legs
$1.19 / lb.
While supplies last
All kashrut laws strictly observed
under the supervision of the Council of Orthodox Rabbis
14 Mile
Yossell & Susan (Hollander) Kellman
Tiffany Plaza
32839 Northwestern Highway (1 block southeast of 14 Mile)
855-8830
0
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060
Z ORIENTAL RUGS
SUN
11-6
MON-SAT
9-9
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
553-2165
We buy them, sell them,
appraise them, clean them
repair them
and Love them!
COUPON
10% OFF
ON ANY PURCHASE
I Excluding Sole Items
90
FRIDAY, OCTOBER 25, 1991
Expires 11/1/91
In-Home & Office
Carpet Cleaning
0.-
(313) 399-2323
.2
OAK PARK OUTLET • 546-RUGS
I
BIRMINGHAM • 646-RUGS
ANN ARBOR • 973-RUGS
Coat chops with rosemary,
parsley and pepper. Heat oil
in non-stick skillet over
medium-high heat. Add
chops. Cook to brown one side,
2 to 3 minutes. Turn to brown
other side, 2 to 3 minutes
longer. Remove chops from
pan and keep warm. Pour
juice or water into pan and
stir over low heat to remove
any sediment and juices from
cooking (deglazing). Pour over
chops and serve at once.
Serves 2.
suggestion:
Serving
Steamed green beans, cole-
slaw and warm crusty rolls.
Place lamb in shallow glass
. dish and pour mint sauce
over. Turn to coat on all sides.
Set aside while preparing
vegetables. Sprinkle sesame
oil into non-stick skillet. Add
lamb and stir-fry over highest
heat until lamb has lost its
pinkness, 2 to 3 minutes.
Sprinkle with cumin and cor-
iander. Stir in mushrooms,
peppers and olives and heat
through. Mix lettuce with
scallions and spread over
toasted pita. Don't break pita
open. Spoon hot lamb mix-
ture over lettuce. Makes 1
serving.
HOMEMADE
MINT SAUCE
1 /4 cup fresh mint leaves,
tightly packed
1 /4 cup cider vinegar
2 tablespoons water
1 tablespoon plus 1
teaspoon brown
sugar
Place all ingredients in
blender jar. Cover and whirl
at High for 10 seconds to corn-
bine and chop mint finely.
Pour into glass measuring
cup. Heat in microwave at
High for 40 seconds. Stir, cool
and use as above. Makes
about 1/2 cup.
Note: Leftover sauce may be
drizzled over salad greens or
over hot or cold cooked
vegetables.
Adapted from a recipe from
Great Grains by Linda Drach-
man and Peter Wayne, Fire-
side Books. Thawed, frozen
vegetables may be used.
STIR-FRIED CHICKEN
WITH RICE AND
PEANUTS
2 teaspoons oil
1 cup broccoli florets
1 /2 cup sliced carrots
1 scallion, sliced
1 /2 teaspoon prepared
chopped garlic
8 oz. skinless, boneless
chicken breasts, cut
in 1-inch pieces
1 tablespoon soy sauce
1 tablespoon dry sherry
Y2 teaspoon grated fresh
ginger
cup long-grain white
rice, cooked
according to package
directions
i4 cup chopped peanuts
In a medium skillet, heat 1
teaspoon oil over medium
heat. Add broccoli, carrots,
scallions and garlic and stir-
fry until crisp-tender, about 3
minutes. Remove vegetables
from skillet with slotted
spoon and set aside. Heat re-
maining oil in skillet (no need
to wash between ingredients).
Add chicken and stir-fry un-
til white throughout, 4 to 5
minutes. Add soy sauce, sher-
ry and ginger and cook, stirr-
ing, 2 minutes longer. Stir in
cooked rice, vegetables and
peanuts. Cover and remove
from heat. Let stand for 5
minutes before serving.
Serves 2.
Serving suggestion: Tossed
green salad and fresh figs for
dessert.
V2
SAUTEED CHERRY
TOMATOES
8-10 cherry tomatoes
2 teaspoons margarine
1/2 teaspoon chopped
garlic
kosher salt
freshly ground black
pepper
1 tablespoon chopped
fresh parsley or
cilantro
Prick each tomato a few
times with a fork to prevent
bursting. Heat margarine in
skillet and add garlic. Add
tomatoes and stir around in
hot fat until heated through.
Sprinkle with salt, pepper
and chopped parsley or cilan-
tro. Serves 1.
SAUTEED CUCUMBERS
1 cucumber, unpeeled
and cut in diagonal 1/2
inch slices
2 tablespoons all-purpose
flour
1 /4 teaspoon salt
1/8 teaspoon pepper _
1 tablespoon oil
1 small onion, thinly
sliced
1 teaspoon chopped
chives
Pat cucumber slices dry
with paper towels. Measure
flour, salt and pepper into a
small paper bag. Add cucum-
ber and shake to coat. Shake
off excess flour. Heat oil in
non-stick skillet, add onion
and cook until golden. Add
cucumber slices and cook over
medium heat until browned
on both sides. Sprinkle with
chives. Serves 2.
LEMON FLOUNDER
2 flounder fillets, 5-6 oz.
each
Continued on Page 92