FOOT1 COMING SOON! KOSHER FOR PASSOVER AT DISCOUNT PRICES! • CARMEL •Manischewitz. • KEDEM • BARTONS • • am • PASKESZ • ROKEACH • SEASON • STREITS • Mother's • MIGDAL OPEN EVERYDAY WE ACCEPT ALL BULK FOOD 7 AND MANY MORE! STORE COUPONS a.m. TO MIDNIGHT 111 FI AL17. 1 101 141 ■ H IL16. E FIESS E .70 ,P3-1 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 MN In • MI OM IIII• MB IIIN WEST BLOOMFIELD STORE ONLY fliMMERY® OFF LI SPA FOOD \ % SPINACH PIE : . FROZEN ENTREE C 199 CALORIES - Limit 4 • Expires 2-28-82 -:-;: ,, vie swami EN as Nom witp7,14:ILeCuciijua•Doloxeion;LCZOIND MI5 MB MI Mil IMII IND 11PF WEST BL•OMFIELD T•R •NLY A AL EST B100 ,y y STORE ONLY - ~ ~ AeL I N DANNON MARGARINE 1 ONE POUND IN QUARTERS • Limit 4 lbs. • Expires 2-29-92 0;',11:1LIPLI 11:111C41•1 010E•10111Z•1 or W T PICKLES ■ L•Iel*I•1•1 11Z*1:11 kgs/$ * • 101111 32 Oz. I ■ I 3 AMERI AN BULK FOOD COUPON WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY 1 I SEEDLESS DARK RAISINS I lb. Limit 2 lbs. • Expires 2-29-92 I i P HI•GLUTEN FLOUR FOR BREAD MACHINES AND REGULAR BAKING 19',b. Limit 2 lbs. • Expires 2-29-92 J PONTE CROIS SNAX 1 THE CALIFORNIA CROISSANT STICK 6.25 ! I Oz. Limit 4 Pkgs. • Expires 2-29-92 AMERICAN BULK FOOD COUPON 115 LOOMFIELD STORE ONLY OATMEAL COOKIES I I . Limit 4 Jars • Ex p fires 2-29-92 1 Limit 6 • Expires 2-29-92 -air R.W. FROOKIE FAT-FREE I I •FAT FREE •NUTRASWEET is ' WEST BLOOMFIELD STORE ONLY B •OMFIFt0 STORF ONLY ■ 4 3 ,$159 LIGHT YOGURT 11 5 Oz. I! Pkg. Limit 6 Pkgs. • Expires 2-29-92 I I CALIFORNIA NATURAL I I PISTACHIOS I ED I $ 2.99d I Limit 2 lbs. • Expires 2-29-92 I► ION- CENTER AT LAKE RD. AT MAPLE WEST BLOOMFIELD PLAZA (Next To Levin's Beauty Supply) , . . DON'T BE FOOLED BY IMITATIONS LIKE: KOSHER STYLE & JEWISH CUISINE "GET THE REAL THING" z Inc YOSIS GIM MART SUNDAY MONDAY TUESDAY WEDNESDAY TH URSDAY FRIDAY 9-4 10-5 10-6 9-7 9-8:30 9-3 FULL SERVICE GLATT KOSHER BUTCHER AND CARRY-OUT DELICATESSEN ALL KASHRUT LAWS STRICTLY OBSERVED UNDER THE SUPERVISION OF THE VAAD I-IARABONIN OF GREATER DETROIT "REMEMBER, IF IT'S YOSI'S IT'S GLATT TO BE GOOD" I— Back By Popular Demand I RIB & CLUB STEAKS I TOP RIB ROAST I I $3.19 i lb. While Supplies Last DELI LUNCHES HOT & COLD SANDWICHES KNISHES & KUGELS PASTA SALAD & SOUPS COLE SLAW & POTATO SALAD EGG ROLLS AND MORE .. . 32839 Northwestern Highway, Farmington Hills, MI 48334 74 FRIDAY, FEBRUARY 21, 1992 EBONE-IN CHICKEN BREASTS I $3.59 / lb. While supplies last MANISCHEWITZ GEFILTE FISH L $4.79 8 piece jar (313) 855-8830 Vegetarian Cooking Goes Gourmet ILENE SPECTOR Special to The Jewish News S ome of my best friends are vegetarians. And because of them, some of my best calorie and fat- laden recipes were trans- formed into traditional yet healthy delights. Today's veg- etarians, once looked upon as rebellious "hippies," are now praised as health food stores and organic food co-ops be- come more popular than ever. Changing inherited eating habits can be difficult, yet we live in a time when good health and nutrition are in the culinary spotlight. Being Orthodox and vegetarian can be a double blessing, keeping dietary laws simple and eco- nomical. Most vegetarian cooks in- corporate the cultures of their ethnic backgrounds with the very freshest ingredients available, including not only vegetables but also cheese, eggs, nuts, beans and grains. Keeping in mind that not all vegetarians are strict (some do eat fish), I have included a wonderful fish sauce. Tradi- tional Jewish dishes such as chopped liver and tzimmes can be modified. LENTIL SOUP 3 cups raw lentils, rinsed 7 cups water or stock 2 tsp. salt 2 tsp. minced garlic 1 cup chopped onion 1 cup minced celery 1 cup chopped carrots lots of black pepper 1 1/2 cups chopped canned tomatoes, drained 2 Tbsp. dry red wine 2 Tbsp. lemon juice 1 1/2 Tbsp. brown sugar 1 Tbsp. wine vinegar Simmer lentils, water and salt for 3 to 4 hours. Steam or saute the garlic, onion, celery and carrots in some butter or margarine. Add to the lentils. Continue to simmer on low heat. About 30 minutes be- fore serving, add the pepper, tomatoes, red wine, lemon juice, brown sugar and wine vinegar. Additional herbs such as thyme, or basil may be added if desired. 4 to 6 servings. VEGETARIAN CHILI 21/2 cups raw kidney beans 1 cup raw bulgur 1 cup tomato juice Ilene Spector is a food writer in Baltimore. 4 cloves crushed garlic 1 1/2 cups chopped onion 1 cup each, chopped celery, carrots, green peppers 2 cups chopped fresh tomatoes, or canned drained juice of 1/2 lemon FA tsp. ground cumin 1 tsp. basil 1-2 tsp. chili powder salt & pepper 1 tsp. unsweetened cocoa 3 Tbsp. tomato paste 3 Tbsp. dry red wine dash of cayenne approx. 3 Tbsp. olive oil Place beans in a saucepan and cover them with 6 cups water. Soak 3 to 4 hours. Add extra water and 1 tsp. salt. Cook until tender, about 1 hour. Watch water level and add more if necessary. Heat tomato juice to boil. Pour over raw bulgur. Cover and let stand 15 minutes. It will be crunchy, so it can absorb more later. Saute onions and garlic in olive oil. Add car- rots, celery, peppers and spices. Cook until tender. Combine all ingredients and heat together gently. CARROT AND POTATO TZIMMES 1 lb. fresh carrots 2 parsnips 2-3 large potatoes 1 small onion, quartered 'A cup shredded cabbage 2 Tbsp. sunflower seed oil 3 4 cup vegetable stock 2 tsp. wholewheat flour 2 tsp. sugar salt & freshly ground pepper 8-10 prunes, soaked and cut into halves (plus liquid) Clean and prepare the veg- etables and cut into chunks. Lightly fry the onion and cab- bage in the oil until soft and transfer to casserole with lid. Cook the root vegetables in the stock over low heat and transfer to casserole. Mix the flour, sugar, salt and pepper with a little cold water to form a creamy liquid. Slowly add the stock in which the vegetables were cooking and Continued on Page 76 N =/\