FOOD PRICES GOOD OCT. 25 THRU OCT. 28 ir‘ ci a FORMERLY STOCKERS MARKET j. fte5Q1 Pt 1-696 c ob Saks) 0 t z , 43 Simple fre.c, Y cc 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