ED
EXTEND
WE ACCEPT ALL BULK FOOD
STORE COUPONS
OURS FOR YOUR
H ONVEN IENCE!
C
7 a.m. TO 1 a.m.
ERMAN
r
BULK FOOD
J
:1 70
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
WEST BLOOMFIELD STORE ONLY
SIM&
I
BUY 1 GET 1 FM I
fliMMERY® KOSHER SPA PIZZA!
LOW FAT! • LOW CALORIE! • BAKED FRESH! • NO CHARGE FOR CHOICE OF 6 TOPPINGS! '
• ton
VIM
C/
Limit 1 FREE
Expires 5-30-2)
AMERICAN BULK FOOD COUPON
d OINIMM I ■ 11
•
WEST BLOOMFIELD STORE ONLY
•EM 1,4i,
FAT-FREE SALSA
•HOT
• MEDIUM
MILD
IBY GOURMET JOSE • LOW CALORIE! • FRESH & NATURAL!'
I • HOMEMADE STYLE! • GREAT FOR MEMORIAL DAY DIP!
Limit 2 Jars Per Person
REGULAR $1.89
•
Expires 5-30-92
AMERICAN BULK FOOD COUPON
CHOCOLATE
'PEANUTS • RAISINS'
JUMBO
$1.99 r
r
Limit 2 lbs. • Expires 5-30-92
Limit 2 lbs. • Expires 5-30-92
7'9
lir 'ft.,
Limit 4 pkgs. • Expires 5-30-92
i6° e '
-
DON'T BE FOOLED BY IMITATIONS
LIKE: KOSHER STYLE & JEWISH CUISINE
"GET THE REAL THING"
AMERICAN BULK FOOD COUPON
VIC%
GLATT MAR
FULL SERVICE GLATT KOSHER BUTCHER
AND CARRY-OUT DELICATESSEN
CHICKEN LEGS ....$1.1511b.
WHOLE CHICKENS ,s1.851Ib.
while supplies last
OPEN MEMORIAL DAY 10.5
WE HAVE HOT DOGS, HAM-
BURGER PATTIES AND BUNS
FOR YOUR CONVENIENCE.
"IF IT'S YOSI'S IT'S GLATT TO BE GOOD"
WE NOW DO SHIVA DINNERS - CALL FOR DETAILS
ALL KASHRUT LAWS STRICTLY
OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT
Bring in our competitors' ads
and WE WILL "MEAT" THEIR
PRICE ON FRESH, KOSHER
MEAT & POULTRY!
limited to availability
HOURS:
SUNDAY
11-6
MONDAY
10-5
TUESDAY
10-6
WEDNESDAY
9-7
TI-1URSDAY
9-8:30
FRIDAY
9-5
NEW SUNDAY HOURS 11-6
32839 Northwestern Highway, Farmington Hills, MI 48334
(313) 855-8830
Advertising in The Jewish News
Gets Results
Place Your Ad Today.
Call 354-6060
84
FRIDAY, MAY 22, 1992
Dairy Fresh
I I CREAM CHEESE
©
8 Oz. Pkg.
AMERICAN BULK FOOD COUPON im1
YOSI'S
ERICAN BULK FOOD COUPON
=III Mil
r---
EI
I
$2.99.7 1
I
I I
lb.
Ww01,
NATURAL
IMP
DARK
SEEDLESS
99
I
PISTACHIOS n
I
WEST BLOOMFIELD STORE ONLY
RAISINS
12 Oz.
Container!
CALIFORNIA
Limit 2 lbs. • Expires 5-30-92
AMERICAN BULK FOOD COUPON
99
■ ••• ■ WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
IN=
FOOD
OPEN MEMORIAL
DAY
7
aim,
i01
aim.
OPEN EVERYDAY — 7 DAYS A WEEK
NEW!
LONGER HOURS!
GET YOUR NEXT PAIR OF
SANSABELT
slacks at a sensible price.
Why pay more when we
offer them at discount?
We even include FREE
tailoring. Discount prices
start at:
$36plenty of
free parking
behind our store
sizes 32-60
JOHN R MEN'S WEAR
543-4646
M-Th 9:30-6:30, Fri. & Sat. 9:30-8, Sun. 11-5
wile & John R Take 1-75 to 9 Mile
BEDROOMS, ETC....
Custom Bedrooms
at Factory Direct
Prices
Call Nancy
Seafood Recipes
To Please All
ILENE SPECTOR
Special to The Jewish News
R
ecently, charges have
been made and ques-
tions raised about the
safety and quality of seafood.
Obviously, products are not as
good as some should be when
they reach the consumer.
Roughly 90 percent of the fish
and seafood consumed in the
U.S., however, is harvested
from the wild and is therefore
subject to a wide range of en-
vironmental factors affecting
its quality and safety. No food
can be guaranteed to be 100
percent free of risk and in the
context of all foods, I believe
seafoods are very safe
products.
The FDA has determined
that the risk of illness from
eating seafood is about one in
2 million (although the risk of
eating raw shellfish dramat-
ically increases to one in
1,000). This assessment
makes seafood consumption
about 80 times less risky than
poultry.
The following guidelines
are recommended by the Na-
tional Fisheries Institute for
consumers. Look for fresh fish
with shiny, bright-colored
skin. Fresh fish has a mild,
not strong, odor. Fish should
be kept, loosely wrapped in
plastic, in your refrigerator
for no more than 2 to 3 days.
lb freeze fresh fish, wrap it
tightly and store 3 to 6
months (the shorter the time,
the better the taste).
It is not necessary to thaw
fish that will be poached,
baked or microcooked . . . just
add a few extra minutes to
cooking time. Never thaw fish
at room temperature — al-
ways in the refrigerator or in
the wrapped package under
cold running water. Never
refreeze fish.
Consumption of seafood at
home and in restaurants has
increased more than 20 per-
cent during the last decade.
Health conscious cooks are
always looking for new and
easy recipes without the
traditional frying methods.
Here are some recipes that
have made fish a frequent
and enjoyable addition to my
menus. The "Swordfish with
Peppers and Olives" is a
wonderful recipe served at
Bookbinder's restaurant in
Philadelphia and featured in
their new cookbook by Judith
Frazin.
at
399-2311
Ilene Spector is a food writer
from Maryland.
SWORDFISH WITH
PEPPERS AND OLIVES
(From Old Original
Bookbinder's Restaurant, =/\
Philadelphia)
1 swordfish steak per
serving
vinegar and oil dressing
(2 parts vinegar to 1
part oil)
1-2 shallots, diced
pitted Greek olives,
rinsed (5-6 per steak)
chopped marjoram or
oregano to taste
olive oil
salt & pepper to taste
red bell pepper, roasted,
peeled and cut into
strips
Season swordfish with salt,
pepper and 1 tsp. olive oil per
steak. Combine all other in-
gredients including olives
and peppers as if making a
salad dressing. Grill, broil or
barbecue-fish. Spoon dressing
over steaks, arranging olives
and peppers attractively.
Dressing may be heated, if
necessary.
RED SNAPPER
PARMESAN
(Another Bookbinder's
favorite)
2 lbs. red snapper or
other fish fillets
1 cup sour cream
1 /4 cup grated Parmesan
cheese
1 Tbsp. lemon juice
1 Tbsp. grated onion
tsp. salt
dash of Tabasco and
paprika
Skin fillets and cut into
serving size portions. Place in
a single layer in a well-
greased baking dish, approx-
imately 13 by 9-inches. Com-
bine remaining ingredients
except for paprika. Spread
sour cream mixture over fish.
Sprinkle with paprika. Bake
at 350° for 25 to 30 minutes
or until fish flakes easily
when tested with a fork.
Serves 6.
BROWN SUGAR
BAKED SALMON
(My family's favorite!)
6 salmon steaks, or 2
lbs. salmon fillet in
one piece
Marinade:
1/2 cup brown sugar
4 Tbsp. melted butter
3 Tbsp. soy sauce
2 Tbsp. fresh lemon
juice
2 Tbsp. dry white wine
or water
In a small bowl, combine all
marinade ingredients. Place
Continued on Page 86
`-\