I FOOD
CHICKEN 0 TURKEY SPECIALS
FRESH CHICKEN LEGS
$1.191b.
FRESH TURKEY LEGS
89c.
Empire Fresh Frozen
TURKEY BREAST
$1.99.
WE CARRY
Kraplach, Soups, Kishka, Knishes
BEST PRICES IN TOWN!
WE DELIVER
WE DELIVER
GLATT KOSHER
HARVARD ROW
DEXTER
KOSHER
DAVIDSON
KOSHER MEATS MEAT MARKET
26020 Greenfield
Lincoln Shopping Center
13181 W. 10 Mile
21780 W. 11 Mile
Southfield
WE DELIVE R
STRICTLY
KOSHER
548-6800 356-5110
967-4222
IDE ROWS
H 10E1
RATES
Min imum Deposit of $500
12 MON tH CERTIFICATE OF DEPOSIT
5 1000%
5 10951i
Effective Annual Yield
Compounded Quarterly.
COUPON
Bring in this
ad and receive
112 POUND RUGGIES
$2.99
good with ad only
This is a fixed rate account that
is insured to S100,000 by the
Federal Deposit Insurance
Corp. (FDIC). Substantial In-
terest Penalty for early
withdrawal from certificate
accounts. Rates subject to
change without notice.
ex Tres 2/21/92
We also carry Russian Bobkas
Cinnamon Raisin or Chocolate Chip
A Large Assortment To Choose From
Rugelach Trays For All Occasions
33 75 Orchard Lake Rd. at Commerce Rd.
West Bloomfield, Michigan 48033
681-8060
Local & Nationwide Delivery Available
FIRST
SECURITY
SAVINGS BANK
MAIN OFFICE
10°/0 OFF r
1-
VISIT OUR
GIFT SHOP
ON ANY PURCHASE i VALENTINE'S DAY SPECIALS
Excluding Sale Items
Up To 50% OFF
L
Expires 2/21/92
Hours: Monday-Saturday 9 to 9; Sunday 11-6
FRIDAY, FEBRUARY 14, 1992
(Just South of
Square lake)
........
; `"--;
L Good Through 2/14/92
Orchard-12 Plaza • 27885 Orchard Lake Road at 12 Mile • 553-2165
74
2600 Telegraph Rd.
Bloomfield Hills
EquolHousIng
Lenchor
*** ........ .*
PHONE
338.7100
352.1700
HOURS:
MON,-THURS
9.30-4.30
"
FRI.
9:30-6:00
New Book Makes
Gourmet Cooking Simple
There are many cookbooks
available today featuring
recipes which are quick and
easy to make. And consider-
ing today's busy lifestyles,
they definitely fill a niche.
While the books do have a
place in everyday life, many of
them don't go beyond micro-
wave meatloaf and basic
pasta. dishes.
For people who want to sur-
pass the ordinary, yet still
save time in the kitchen,
there is an innovative new
cookbook now available. It is
appropriately titled Simple
Cuisine (Prentice Hall).
The author, four-star chef
Jean-Georges Vongerichten,
replaces the time-consuming
stocks and the heavy sauces
and creams of traditional
French cooking with his new
style based on what he calls
"building blocks" of juices,
vinaigrettes, flavored oils and
vegetable broths.
Once prepared, many of the
building blocks can be stored
in the kitchen, ready to use
again and again, making ex-
travagant cuisine simple and
quick to create.
ASPARAGUS SALAD
1 pound asparagus,
trimmed and peeled
1 medium avocado
1 tablespoon plus 1
teaspoon fresh lemon
juice
2 egg yolks
Pinch of salt
6 tablespoons water
4 tablespoons sweet
butter, softened
Salt and cayenne pepper
to taste
1 tsp. lemon juice
2 heads endive, leaves
separated
1 pound mixed salad
greens
2 three-ounce packages
enoki mushrooms or
8 thinly sliced button
mushrooms
1/2 cup Soy and Ginger
Vinaigrette (below)
1 teaspoon chopped
chives or parsley
Tie the asparagus in 3
bunches. Cook in boiling
salted water until tender,
about 5 minutes. Drain and
immediately refresh under
cold running water.
Peel and thinly slice the
avocado. Gently toss with 1
tablespoon lemon juice and
set aside.
In a double boiler set over
simmering water, whisk to-
gether the egg yolks, a pinch
of salt and the water until
frothy.
Beat in the soft butter and
whisk until thick enough to
coat a spoon. Don't let the
Hollandaise curdle. Season
with salt, cayenne pepper and
1 teaspoon lemon juice.
Arrange endive leaves on
each of 4 serving plates to
form a star. Place mixed
greens in the center of each.
Top with 3 slices of avocado
and sprinkle with mush-
rooms. Dress with the vinai-
grette. Top with the warm
asparagus. Spoon 2 table-
spoons Hollandaise over each
portion of asparagus and
sprinkle with chives or
parsley. Serves 4.
SOY AND GINGER
VINAIGRETTE
1/2 cup soy sauce
h cup fresh lemon juice
1 tablespoon freshly
grated ginger
11/2 cups extra virgin
olive oil
1% cups canola oil
Salt and freshly ground
pepper to taste
6 tablespoons boiling
water
j
Combine all ingredients ex-
cept boiling water in a food
processor or blender. Process
for 30 seconds. With the
motor running, add the water
and process for 10 seconds
longer. Store, tightly covered,
in the refrigerator up to 1
week. Makes 4 cups.
❑
AN N ARBOR imml"
Israel Mission
'Dip Is Planned
A Washtenaw County UJA
Mission Trip to Israel will be
May 23-June 3, sponsored by
the Jewish Community Asso-
ciation/United Jewish Appeal.
Inspired by the theme: "Un-
derstanding the Heart and
Mind of Israel — from ancient
present day
sages to
politicos," the trip leaders will
offer private guided tours.
Trip costs will vary depen-
ding on numbers in the par-
ty. First time visitors to Israel
who increase their Campaign
'92 pledge by at least $500 a
person will be eligible for up
to $500 per person in a trip
subsidy. =(
Flights are on El Al and are
being handled by the Travel
Center of Ann Arbor. Land
arrangements in Israel are
arranged by the UJA.
Nancy Margolis, JCA/UJA
Executive Director, is the
tour coordinator and will
accompany the group. For
more information, call
UJA of Washtenaw County,
677-0100.