FOOD

OPEN EVERYDAY
7 a.m. TO MIDNIGHT

WE ACCEPT ALL BULK FOOD

STORE COUPONS

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FAT•FREE! SUGAR•FREE! \

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CHOCOLATE • RAS I P ) BRIRD
• IPII IIPIUT BUTTER • BANANA
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Ai ERICAN
BULK FOOD

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6698 ORCHARD LAKE RD.
West Bloomfield Plaza

737-1610

ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
WEST BLOOMFIELD STORE ONLY
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Dairy Fresh

1 1 I I ORANGE JUICE !

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$ 1

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$
10. Oz. Pkg.
Limit 2 Pkgs. • Expires 1-25-92
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WEST BLOOMFIELD STORE ONLY

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FAT FREE • LOW SODIUM • NO CHOLESTEROL'

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BOX I
Limit 4 Boxes • Expires 1-25-92
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PARVE

WEST BLOOMFIELD STORE ONLY

WEST BLO•MFIELD STORE ONLY

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'HAAGEN DAZS i I
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ICE CREAM
I I ANCHOVIES I 'GRAHAM CRACKERS,
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ALL VARIETIES

SEASON

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1-25-92

AMER! AN BULK FOOD COUP•N

WEST BLOOMFIELD STORE ONLY

SWEET

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SUTTER HOME

'TURKISH APRICOTS I WHITE ZINFANDEL
WINE
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2 .9 9 th.

$1.49

$
Limit 2 lbs. • Expires 1-25-92

•

• Limit 4 Boxes • Expires

AMERI N BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY

STORF ONLY

• HONEY • CINNAMON I

1.19160Z BOX I

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2 OZ. CAN I
Limit 8 • Expires 1-25-92

AMER! AN BULK FOOD COUPON

EXTRA FANCY

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8

Limit 6 • Expires 1-25-92

lb.:
Limit 2 lbs. • Expires 1-25-92

$2.99a1

.Limit 12 Bottles • Expires 1-25-921

American Gourmet

GIFT BASKETS
FRUIT & NUT TRAYS

RAT

Al AMERICAN GOURMET
KOSHER PRODU C TS ARE
CERTIFIED KOSHER OR
SANCTIONED BY THE W-
ROPOLITAN KASHRUTH
COUNCIL OF Mr..14IGAN

EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS

Look for this emblem and be a name
not a number by shopping at a
member market of the Detroit area
Retail Kosher Meat Dealers

SNOW STORM
SPECIALS

Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.

SUNDAY, JANUARY 19th THROUGH
THURSDAY, JANUARY 24th

EMPIRE FRESH

CHICKEN LOWER QUARTERS...

Save 60Mb.. 111111 99 * ib.

EMPIRE FROZEN

ASSORTED BLINTZES

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Item.

iimmiliam $111.99 ►

box

U.S.D.A. CHOICE

LAMB CHOPS RIB CENTER CUT....

▪ 1 $ 4.59 1

Save $1.50111).1

lb.

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

Michael Cohen, owner-operator
70 years of family owned kosher meat markets.

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, JANUARY 17, 1992

Cooking For One:
New Side Dishes

ETHEL G. HOFMAN

Special to The Jewish News

W

hen cooking a piece
of fish or chicken for
one, it's easy to
make changes. There's only
one palate to please, and
favorite seasonings and spices
may be splashed on with
abandon. The problem is the
side dishes — those salads
and frozen veggies are predic-
table and soon become boring.
Consider the solitary dish of
tossed greens that we feel we
must serve as a commitment
to healthy eating. Lettuce and
cucumber with maybe a bit of
tomato for color. Pretty dull
stuff. Instead, why not
transform these same ingre-
dients into a Warm Lettuce
Salad with Garlic?
As for vegetables, serve
fresh when possible. Prepara-
tion time is spared when
cooking enough for one. If you
must use frozen, get the
variety without any added
butters or sauces, which
means padded price tags. Im-
prove flavor and appearance
with just a spoonful of fresh
onion or parsley.
All the recipes below are
simple and uncomplicated. A
few take less than 5 minutes
from start to finish. Each
recipe serves 2 but ingre-
dients may be halved for 1.

CHESTNUT CREAM

SOUP (dairy)
1/2 cup unsweetened
chestnut puree
1/2 cup skimmed
evaporated milk,
undiluted
1 cup vegetable stock
1/4 teaspoon nutmeg
1 teaspoon brown sugar
salt and fresh ground
pepper to taste

Combine chestnut puree
and evaporated milk in small
saucepan. Add vegetable
stock and stir over low heat
until smooth. Add nutmeg
and brown sugar and bring to
simmer. Do not boil. Season
to taste with salt and fresh
ground pepper.

WARM LETTUCE
SALAD WITH GARLIC
2 teaspoons vegetable oil
1/4 teaspoon sesame oil
3 scallions, cut in 1-inch
pieces
1 teaspoon chopped
garlic

-

-

-

Friday 9:30-3:00

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.

70

I

Ethel Hofman is a certified
home economist, syndicated
columnist and cookbook
editor.

4-5 cups romaine lettuce,
sliced about 3/4-inch
thick
2 teaspoons balsamic
vinegar
salt and freshly ground
pepper

Heat oils in 10-inch skillet.
Add onion and saute over
high heat for 30 seconds. Stir
in garlic and lettuce and heat
through, about 20 seconds
longer. Remove from heat.
Sprinkle with balsamic
vinegar and season to taste
with salt and pepper. Divide
onto two salad plates and top
each serving with a
Parmesan Crouton.
Parmesan Croutons: Light-

ly spread one side of a 1-inch
thick slice of French bread
with butter or margarine.
Sprinkle 1 teaspoon grated
Parmesan cheese over and a
little paprika. Repeat with se-
cond slice. Place in toaster
oven to toast. Serve hot.
Makes 2.

HOT ARTICHOKES
AND LEEKS
8 oz. jar artichoke hearts,
undrained
1 cup leeks, white and
green parts, thinly
sliced
2-3 drops hot pepper
sauce

In glass bowl, gently mix
artichoke hearts, artichoke li-
quid and leeks. Stir in hot
pepper sauce and microwave
at High for 2 minutes or un-
til heated.

CHESTNUT WHIPPED
POTATOES
1 large baking potato
1 cup unsweetened
chestnut puree
2 teaspoons butter or
margarine
5-6 tablespoons milk
salt and pepper to taste
chopped chives to
garnish

Continued on Page 72