COOKING
EXTENDED STORE HOURS:
WE ACCEPT ALL BULK FOOD 7 a.m. TO 1 a.m. EVERYDAY!
STORE COUPONS
OPEN EVERYDAY
7 a.m. TO MIDNIGHT
Ai ERICAN
BULK FOOD
L=`
17;5'1
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
ST BLOOMFIELD STORE ONLY
CHOCOLATE COVERED
$2.99
va
b
Limit 2 lbs. • Expires 5-23-92
Limit 4 • Expires 5-23-92
AMERICAN BULK FOOD COUPON •
AMERICAN BULK FOOD COUPON
VOORTMAN
SIMON FISHER
I APRICOT BUTTER I I
COOKIES
-
I I
I
10.5 Oz. ©
Jar
i$
Limit 4 • Expires 5-23-92
WEST BLOOMFIELD STORE ONLY
WALNUTS
HALVES & PIECES
$1.99
►
r
1 MOUNDS •• ALMOND JOY)
Limit 2 lbs. • Expires 5-23-92
AMERICAN BULK FOOD COUPON
El
I
I
•
MINIATURE SIZE BARS
INDIVIDUALLY WRAPPED
I I
I
I
lb.
$2.88
I
Limit 2 lbs. • Expires 5-23-92
AMERICAN BULK FOOD COUPON
■ •••••
WEST BLOOMFIELD STORE ONLY
I• CONCORD GRAPE • ELDENBERRY • LOGANBERRY' I
II
750
MI.
• PEARS • PEACHES •• NECTARINES
$2.99
I
lb. ED I
Limit 2 lbs. • Ex ores 5 - 23 - 92
Limit 12 bottles • Expires 5-23-92
AMERICAN BULK FOOD COUPON
entitled The Luxurious Way
of Living. One recipe may be
mik WEST BLOOMFIELD STORE ONLY
CALIFORNIA
f
Manischewitz
TRADITIONAL WINES 'EXTRA FANCY DRIED FRUIT
c) $1.99
I
Ib.
Limit 2 lbs. • Expires 5-23-92
AMERICAN BULK FOOD COUPON
Mal -
I
99 4 ,b.
1
■ ••• •••• •••• r114.11:11C•I•M11111•1114(01q1.1.111r. ■
ALIFORNIA
I
I
I
MIX-N-MATCH
•
AMERICAN BULK FOOD COUPON
MEM 11111=11
j
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
..)
AMERICAN BULK FOOD COUPON
No Wet Mess
Carpet Cleaned Professionally
THEY'RE
It's a Sofa...
It's a Bed
• Comfortable
• Functional
• Versatile
• Affordable
• FUN!
COME SEE OUR IN—STORE SPECIALS!
"%West Coast Putons
2544 Orchard Lk. Rd. • Sylvan Lake
16338 Middlebelt Rd. • Livonia
One mik west of Telegaph • Open 7 Days
1 1/2 Miles north oil-%
681-5999
425-8860
2 ROOMS & HALL
s5soc•olgo
• Combined areas
considered 2 rooms.
Rooms over 250 sq. ft.
additional
slight
charge.
Tne Dry Extract:on
Carpet Clear,ne System
ADVANCE
Mak CARPET CARE
31941 Kingswood Sq. • Farmington Hills
737-1670
=gtolfiN
Desserts ...
By
• Bloom old Bloom •
24370 W. Ten Mile Rd., Just W. of Telegraph
• Registered Electrologists •
355-0088
Come and let us remove your unwanted hair problem and improve your appearance.
Near 12 Mile Rd. bet. Evergreen & Southfield
559-1969
Appt. Only.
Ask For Shirlee or Debby
ost people do not
know that the Early
Jews devoted much
of their time to the pleasures
of the dinner table.
Even though opposed to the
Hellenization of the Holy
Land, these people, never-
theless, were influenced by
the dining habits of the
Greeks, and, like the Greeks,
enjoyed the aroma of roasting
meat on an open spit.
Although no cookbooks
have survived from those
days, a variety of essays by
Greek authors such as
Glaucus of Locris, Mithaecus
and Heraclitus, have. After
visiting the Holy Land they
wrote treatises on subjects as
diverse as gastronomy,
pickles and vegetables. The
only recipes that survive the
age are those of Archestratus,
a disciple of Epicurus, who
wrote a charming little book
M
Is MILK CHOCOLATE • DARK PARVE CHOCOLATE!
99°15, O Ca
l 0z. :DI
r
Special to The Jewish News
ALMONDS
'SARDINES IN TOMATO SAUCE'
/0•••
DANIEL ROGOV
WEST BLOOMFIELD STORE ONLY
SEASON
Ancient Recipes
For Modern Times
Find It All In
The Jewish News
Classifieds
Call 354-5959
taken as typical: "When
roasting a dogfish, be certain
to add some sea-green olive
oil and whatever fragrant
herbs the garden yields. Take
special care of the heat of the
flame so that the flesh does
not burn before it reaches the
palate." This recipe remains
appropriate for preparing any
Mediterranean fish today.
No matter what they ate,
they invariably drank large
quantities of wine and mead,
a marvelously intoxicating
beverage based on herbs,
honey and yeast. Although
the following recipes have
been somewhat adapted to
modern tastes, each is typical
of dishes popular at that time.
Unless otherwise noted, each
of the recipes is designed to
serve 6.
COLD SPICED CHICKEN
21/2 cups dry white wine
1 cup sugar
1 cup honey
2 tsp. ground cloves
1 /2 cup seedless raisins
1 Tbs. lemon peel, grated
5 egg yolks
3 lbs. cooked chicken,
diced
In a saucepan combine the
wine and sugar. Bring to a
boil and let boil, stirring oc-
casionally, until thickened
(about 10 minutes). Remove
and reserve 1/2 cup. To the
saucepan add the honey,
cloves, raisins and lemon
peel. Boil again, reduce the
flame and simmer for 2-3
minutes.
In a mixing bowl beat the
egg yolks lightly and stir in
the reserved wine syrup. Pour
this mixture back into the
saucepan and cook, stirring
constantly, over a low flame
until thickened. Do not boil.
Stir in the chicken pieces.
Let cool and then refriger-
ate until chilled through.
CHICKEN BRAISED
IN CIDER
12 small sage leaves
3 very small chickens
3 Tbs. chicken fat
2 medium onions,
chopped coarsely
1 large carrot, chopped
coarsely
1 turnip, chopped
coarsely
21/2 cups apple cider or
apple juice
1 bouquet garni made by
tying together 3
sprigs of parsley, 2
sprigs of thyme and
1 /2 bay leaf
1 /4 cup parsley, chopped
Divide the sage leaves into
equal portions and place
them inside the cavity of the
birds. Sew the birds closed. In
a large flameproof casserole
melt the fat over a high flame -=(
and brown the birds well.
Remove the birds and reduce
the flame. Add the onion, car-
rot and turnip, cover and let
cook for 5-6 minutes. Replace
the birds and pour over the
cider. Bring to a boil, add the
bouquet garni, cover and
transfer to a medium oven for
2 hours.
Remove the birds from the
casserole and set aside to
keep warm. Strain the liquids
in the casserole, pressing
down on the vegetables to
squeeze out the liquids. Place
the birds on a pre-warmed
serving platter, pour over
some of the juices and
sprinkle with parsley.
CHEESE WITH HONEY
AND BERRIES
2 lbs. whole
boysenberries or
blueberries
10-12 oz. cream cheese,
softened
6 Tbs. dry white wine
5 Tbs. honey
2 Tbs. confectioners'
sugar
Place the cream cheese in a
mixing bowl and gradually
add the wine. When smooth,
add the honey and stir in the
berries. Chill for 1 to 2 hours
and then serve in chilled
glasses or bowls that have
had their rims dipped in the
confectioners' sugar. CI
WZPS