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OPEN EVERYDAY 7 a.m.•] a.m.

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ERMAN

M4V"
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1 "1
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6698 ORCHARD LAKE RD.
West Bloomfield Plaza

737.1610

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1•11111 MIMS

IT'S THE BEST BREAD YOU'VE EVER TASTED!

OCCI

FROM

1 Stahl'

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ANY STAHL'S BREAD OR PASTRY ITEM)

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1
I NORWEGIAN SARDINES

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sou wee WEST BLOOMFIELD STORE ONLY

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Mother's
BORSCHT

SEASON

9*

I • PACKED IN WATER • NO SALT ADDED I I

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<L ..,

$ 1 1 9
Limit 4 cans

© I

3.5 OZ.

• REGULAR • LOW CALORIE

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Mamsc awdz,
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DARK CHOCOLATE BAR 1

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32 OZ.

OM I

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88

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PARVE

I

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2

I

never promised you an
herb garden — or was it a
rose garden?" my hus-
band asked as he presented
me with an exciting as-
sortment of culinary plants
for Mother's Day. His gift
presented a real challenge.
Although I've been using
fresh herbs for years, I've
never grown my own. How-
ever, I found that libraries
and bookstores are filled with
information on herbs, every-
thing from small soft-cover
pamphlets to elaborate coffee-
table books.

ALL
F LA
TWO 1/2 G ALLIR S )

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BARON HERZOG
CALIFORNIA

I—)

CREAM CHEESE I i WHITE ZINFANDEL

I

68*

wv1r;)

MI UM

WINE

$ 4.9 9 750 ML @

I

8 OZ. @ I

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gLotrz-4,

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I FRESH ROASTED

OATS

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lb.

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lb.

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DETROIT'S ORIGINAL DISCOUNTER

Levin' 1::50%

OFF

ON ALL
S DESIGNER
r FRAGRANCES AND
COSMETIC LINES

BEAUTY SUPP LY

JUST ARRIVED FOR
FATHER'S DAY

The Latest New Fragrances

On Orchard Lake Road

I Block south of Maple
In West Bloomfield Plaza

851-7323
M-S 9-6, Sun. 12-5

• Over 1,000 Designer
Fragrances to choose from
• Complete line of cosmetics,
hair products and accessories
• ALL AT DISCOUNT PRICES

FRIDAY, JUNE 19, 1992

' 442 ■ 99 c'l

Iptir:F42

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We've Got

It All

Stitched Up!

Be Ready for Rosh
Hashanah - Start Your
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Accents
In Needlepoint

Contemporary Designs

• Boucheron
• Cool Water
• Carolina Herrera • Joop
• Tiffany
• Ungaro

72

ILENE SPECTOR

Special to The Jewish News

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COUPON

1

J

Herbs Easy To Grow,
Delicious To Eat

Oak Park
24695 Coolidge

At 10 Mile Road
547-9669
M-S 9-6

626-3042

Rochelle Imber's

Knit, Knit, Knit

855-2114

No green thumb is needed,
nor is an ornate outdoor yard
required. That's good news if
you appreciate the delicate
flavor of fresh herbs in vege-
table soups and summer sal-
ads, in chicken and fish
dishes or breads.
An herb garden can be a
formal affair in a beautifully
landscaped design, or a few
plants next to your back door,
your apartment patio or on a
sunny window ledge indoors.
You can grow parsley, mint
and chives in a shady spot but
most herbs need at least a
half-day of sun. If you want to
use herbs for cooking, place
them as close to your kitchen
as possible.
Experts advise not giving
herbs too much care. It seems
that the more you water and
fertilize them, the less they
will produce. Plants need
water until they are estab-
lished but after that, let the
plants dry out completely be-
fore watering them. Many
plants are perennials, so after
their final harvest, they will
pop up again next year. Or
they can be transferred to a
sunny spot indoors, and nur-
tured and enjoyed throughout
the year.
The best time to harvest
herbs is in the morning after

Ilene Spector is a Maryland
food writer

the dew is dry. They can be
used fresh, or hang them to
dry and store in airtight con-
tainers. A good tip is to put
fresh herbs in a blender with
a little water. Whirl them and
fill ice cube trays and freeze.
Place the frozen cubes into a
plastic bag, label and use
them all year long.
I'm loving this new hobby.
There are so many in-
teresting varieties available.
My daughter loves tea and
I've devoted a whole section to
unusual mints, such as spear-
mint, orange mint and even
chocolate mint. My husband
likes flavored mustards so my
plans are to experiment with
my dill, chives and garlic
cloves.
I even found an unusual
herb called borage. It pro-
duces beautiful small blue
edible flowers that can be
floated in drinks or used to
garnish foods. The leaves can
also be chopped up and used
in salads. My parsley is doing
so well that I was able to
transplant some to a small
clay pot and present it as a re-
cent hostess gift.

GREATEST ICED TEA
IN THE WORLD
2 quarts hot brewed tea
2 quarts commercial
sugar-free lemonade
fresh mint sprigs
(spearmint, pep-
permint, etc.)

Pour hot tea over cool lem-
onade. This will create clear
iced tea. Garnish with mint
sprigs. Yields 4 quarts or 16
cups.

EASY HERBED ROLLS

1/2 stick margarine

2-4 Tbsp. chopped herbs
(chives, dill, garlic,
etc.)
1 can ready-to-bake
refrigerated dinner
rolls

Melt margarine in small
pan. Add herbs and simmer
for about 5 minutes. Dip tops
and sides of rolls into herb
mixture and bake according
to directions.

Continued on Page 74

