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