EDEN FOODS,„
Now available at
Easy Recipes
VIEtA"°°
Continued from Page 78
"Your edge in natural nutrition"
Come in and let our friendly, knowledgeable sales staff
help service your needs.
EDENSOY
liter)
Everyday low price of $1.69
Save $2.00 on a case of 12
!with coupon, while supplies last. Expires 3/20/92
WEST BLOOMFIELD
we
Save up to 10% with our in-store punchcards.
accept food stamps, Visa, Mastercard and Discover.
■
JI 11
BERKLEY
2823 Coolidge
6738 Orchard Lake Road
South of 12 Mile
West Bloomfield Plaza
(Formerly Berkley Health Foods)
(Next to Americana West)
543-9595
851-4740
Call 421-7320 for a mail order catalog or our other 6 store locations.
EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Association who sells only the finest of
Look for this emblem and be a name
select kosher products which are
not a number by shopping at a
certified kosher by a recognized
member market of the Detroit area
Orthodox rabbinical council.
Retail Kosher Meat Dealers
PRE-PASSOVER SPECIALS
SUNDAY, MARCH 1st THROUGH
EMPIRE FRESH TURKEY SALE
FRIDAY, MARCH 6th
EMPIRE FRESH
TURKEY BREAST
11111111111111
■ ■
.1.89
I pkg.
EMPIRE FRESH
TURKEY WINGS & NECKS..
jib.
■■■■■■■
EMPIRE FRESH
TURKEY LOWER QUARTERS......
This Week Exclusively at:
COHEN'S KOSHER MEAT & POULTRY MARKET
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 9:30-3:00
6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
Phone 932-3930
OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS. MICHAEL COHEN, OWNER-OPERATOR
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.
SANS SOUG SPA
from $84 9*
& RESORT HOTEL,, MIAMI BEACH
NCGLATT KOSHER
Elegant new lobby, Elevators & Guestrooms
from
NEW FULLY EQUIPPED SPA featuring exercise
equipment, men's & women's inground giant Jacuzzis,
saunas, whirlpools, massages, facials & aerobics
AO% OFF T
Orchard-12 Plaza • 27885 Orchard Lake Road at 12 Mile • 553-2165
Hours: Monday-Saturday 9 to 9; Sunday 11-6
FRIDAY, FEBRUARY 28, 1992
no
•• ........
800-327-8470 • 305-531-8261
VISIT OUR
ON ANY PURCHASE i GIFT SHOP
I
Excluding Sale Items
IUp To 50% OFF
jL
Expires 3/6/92
L
19 39*
FOR C 3IMEALS
Miniature golf • Paddle tennis • Olympic pool • Childrens' pool &
playground • Entertainment • Tea room • Synagogue
80
CURRIED OVEN-FRIED
POTATOES
2 medium-sized baked
potatoes, each cut in
6 wedges
1-2 tablespoons vegetable
oil
1 teaspoon curry powder
1 teaspoon dried dill
Preheat oven to 425F.
Brush cut sides of potatoes
with oil. Mix curry powder
and dill and sprinkle over. Ar-
range on baking sheet and
bake in preheated oven for 10
to 15 minutes until edges are
browned and potatoes are hot.
CHUNKY APPLE
RELISH
tart
apple
(Granny
1
Smith)
1 teaspoon lemon juice
1 tablespoon orange
marmalade, melted
pinch each nutmeg and
pepper
1 /4 cup raisins
Core apple and cut in
chunks. Place in food pro-
cessor and process to a
chunky texture. Turn into a
small bowl and stir in lemon
juice, marmalade, nutmeg
and pepper, and raisins. Mix
well. Goes well with cold cuts
or fish. Makes about 1 cup.
1/2 teaspoon chopped
garlic
3-4 cups spinach or
lettuce, shredded
1 /2 cup fresh or canned
pineapple chunks
6 pitted black olives,
halved
salt and freshly ground
pepper
Heat oil and garlic in
medium skillet. Add spinach
and saute for 30 seconds over
high heat. Divide onto 2
warm salad plates. Add
pineapple and olives to skillet
juices and heat through over
high heat, about 1 minute.
Spoon over spinach and
season to taste. Serve with a
thick slice of crusty French
bread.
MULLED GRAPEFRUIT
1 large grapefruit
5-6 whole cloves
1 /2 cup white Zinfandel
wine
1 tablespoon sugar
pinch cinnamon
Peel grapefruit removing all
white pith. Cut into 1/2-inch
thick slices. Do this over a
7-inch skillet to catch juices.
Insert clove in center of each
slice. Set aside.
Add wine, sugar and cin-
namon to juices in skillet.
Stir over high heat to dissolve
sugar, 1 to 2 minutes. Ar-
range grapefruit slices in
wine mixture, cover and lower
heat. Simmer for 3 minutes.
Spoon into pretty dessert
dishes. Serves 2.
Oceanfront on the Boardwalk at 32 St
MILLION DOLLAR RENOVATION
■
In small bowl, mix together
spinach, green beans, parsley
and onion. Add eggs, matzah
meal, salt, cumin and pepper
to mix well. Let stand for 10
to 15 minutes at room
temperature. Heat 2 tables-
poons oil into a large, non-
stick skillet. Drop mixture by
rounded tablespoonfuls on to
heated, oiled skillet. Cook
over medium heat until nice-
ly browned and crisp on both
sides. Makes 5 to 6.
MASS
A ENTRA
*per person, cbl. occup.
JEWELERS
Breathtaking Jewelry
...Astonishing Price.
32940 Middlebelt Rd.,
In the Broadway Plaza
PHONE: 855-1730
Mon.-Fri. 10-6, Thurs, 10-7:30, Sat. 10-5
PIQUANT GRAPE
SAUCE
1/2 cup seedless red or
green grapes, halved
1 teaspoon brown sugar
1 /4 cup apple juice
1 teaspoon cider vinegar
% teaspoon Dijon-style
mustard
pinch ginger
salt and pepper
Toss grapes and sugar in
small saucepan and heat over
high heat for 1 to 2 minutes
until grape skin starts to
brown. Remove from heat and
add apple juice, vinegar,
mustard and ginger. Bring to
boil over medium heat, stir-
ring constantly. Season to
taste with salt and pepper.
Makes about 1/2 cup. Serve as
an accompaniment to meats.
CALIFORNIA
WILTED SPINACH
1 /2 teaspoon olive oil
BLUSH BANANA PUREE
scant 1/2 cup cranberry
juice
juice of 1/2 lemon
1/2 teaspoon unsalted
butter or margarine
1 /2 teaspoon honey
1 banana, peeled and cut
in 1/2 inch thick slices
Place cranberry juice,
lemon juice, butter and honey
in shallow 2 cup microwave
dish. Heat at High for 40
seconds. Stir to dissolve but-
ter and honey. Arrange
banana in one layer in
cranberry liquid. Cook at
High for 20 seconds. Stir and
baste bananas. Cook at High
20 seconds longer. Let stand
at room temperature for 5
minutes. Transfer to blender
and puree. Serve with pound
cake or cookies.
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