I FOOD

Ifyou're planning a

kitchen, bath, wet bar,
entertainment center or
other quality furniture
or cabinetry — consider
Kitchens Plus.

feeding the lew/b Hungry

BUY A CASE OF FOOD!

Use this coupon to help feed the Jewish hungry. YAD EZRA
will use your donations to purchase cases of food and
distribute them to our neighbors in need.

11=111 11•1•11

MIN

ENE NINE MEI MIMI =II

MARK AN "X" NEXT TO THE FOODS
YOU WISH TO BUY FOR THE HUNGRY

1 case 6.5 oz. chunk tuna in water . . .$30.00 case
$21.00 case
1 case peanut butter (creamy)
$35.00 case
1 case Quaker oatmeal (18 oz.)
$17.00 case
1 case thin spaghetti (16 oz.)
$32.00 case
1 case Matzo Meal (12 oz.)
1 case Horowitz-Margaretan
$13.75 case
soup mix in tubes (6 oz.)
$12.33 case
❑ 1 case raw rice (1 lb.)
$15.00 case
❑ 1 case flour (20-56)

❑
❑
❑
❑
❑
❑

Enclosed is my check in the amount of $
case(s) of food as a tax deductible con-
for
tribution to YAD EZRA to help feed the Jewish hungry.

f it//".. Kitchens Plus is right here

serving the better homes of
the Metro Detroit area.

e gutb' Kitchens Plus owners, Gary

and Carmen Hancock, are always
there to insure your project is com-
pleted to your total satisfaction. Our
ultimate goal is to provide .you with
a finished project that will enhance
your lifestyle and your home's value.

"AV The cabinetry and furniture

we build for you is built in the
Kitchens Plus factory, attached to
our beautiful fully-functional ideas
showroom. Kitchens Plus cabinetry
is designed and built for you, not
ordered from a supplier you'll never
see.

f itAfr-- A major strength of Kitchens

Plus is our ability to handle the
endless detail of the on site installa-
tion. Our installment team of profes-
sionals always maintains a high stan-
dard of excellence and provides the
personal attention your home
deserves.

Name

Address

City/State/Zip

Make checks payable to: YAD EZRA
and mail to: 26641 Harding
Oak Park, MI 48237

?II"- Today's vast amount of

Tributes and Memorials Available

For more information, call (313) 548-FOOD (3663).

DON'T BE FOOLED BY IMITATIONS
LIKE: KOSHER STYLE & JEWISH CUISINE
"GET THE REAL THING"

-110.D 1.71C%

YOSI'S GLATT MART

FULL SERVICE GLATT•KOSHER BUTCHER
AND CARRY-OUT DELICATESSEN

HAMBURGER PATTIES

options in cabinet design, style,
colors, fixtures, appliances, flooring
and lighting can be overwhelming.
The experienced, innovative staff at
Kitchens Plus — Design Center —
help guide you through this maze.
We take your thoughts and ideas and
translate them into detailed render-
ings, ready to be crafted into reality.

Kitchens Plus invites you
to visit our ideas showroom or
phone for an appointment, so that
we can give you one-on-one attention
and better explain the plus in

Regularly $3.69 Per Pound

THIS WEEK ONLY $2.99/Pound

CLOSED MONDAYS WITH THE EXCEPTION OF
SHIVA DINNERS & TRAYS. CALL IN YOUR ORDERS!

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

32839 Northwestern Highway, Farmington Hills, MI 48334

72

FRIDAY

HOURS:

SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY

ETHEL HOFMAN

Special to The Jewish. News

YAD EZRA

MIEN 1111E11 =MI

Recipes Display
New World Cuisine

11-6
Closed
10-6
9-7
9-8:30
9-5

(313) 855-8830

0E5.N MANUFACTURE

INSTALLATION

31815 West Eight Mile Road
Just West Of Merriman
Livonia, MI 48152

(313) 474-0646

ASK FOR YOUR FREE VIDEO
WHEN YOU VISIT
OUR SHOWROOM.

Tast May, Miami was the set-
ting for the 14th annual confer-
ence of the International
Association of Culinary Profes-
sionals (IACP) — a distin-
guished gathering of over 600
chefs, cooking teachers, cook-
book authors and journalists. In
short, it was a Who's Who of the
food world.
The four-day event opened
with the Chefs Showcase, an ex-
travaganza of fabulous foods
cooked and served by 28 of
South Florida's finest chefs. Ac-
cording to Allen Susser, chair-
man of Chefs Showcase and
owner of Chef Allen's restau-
rant, "we are in the midst of our
own conceptual gastronomic
revolution...a Brave New World
cuisine which draws its
strengths dramatically from its
influences of the Caribbean,
Latin American and Modern
American."
This New World cuisine was
presented in a variety of dishes
reflecting the voluptuousness of
the tropics. Gazpacho is a fa-
vorite "Euro-American" dish cre-
ated by Oliver Saucy, co-owner
and chef at Cafe Max. Binh Van
Duong owns La True, in Boca
Raton, and is co-author of The

Simple Art of Vietnamese Cook-
ing. Mr. Duong's recipe for Duck
Salad combines Eastern herbs
and spices to win Western
tastes. Carmen Gonzalez, orig-
inally from Puerto Rico, dished
up portions of Potato and Black
Bean Pancakes with Warm
Cilantro Goat Cheese.
Key Lime Pie from Joe's
Stone Crab Restaurant is the
work of "Pauly Sr." Wilson, a
'no-nonsense' chef who started
at Joe's 35 years ago as a dish-
washer and naow makes over
30,000 pies a year — by hand,
by himself. Stir Fried Berries
topped with Passion Fruit Sor-
bet was contributed by David
Pantone, pastry chef at the
Breakers Hotel of Palm. Beach.
The recipes which follow are
adapted for kosher kitchens but
still hold fast to the unmistak-
able magic of a New World Cui-
sine.
Note: These are the chefs cre-
ations and have not been test-
ed in our kitchens.
YELLOW TOMATO
GAZPACHO WITH
TUNA CHUNKS
(Adapted from Oliver Saucy's
recipe at Cafe Max)
2 large seedless cucum-
bers, cut in 1-inch

Ethel Hofman is food editor
of the Baltimore Jewish
Times.

chunks
1 medium sized yellow bell
pepper, cut in 1-inch
chunks
2 stalks celery, cut in f-
inch pieces
1 small red onion, thickly
sliced
1 teaspoon chopped garlic
1-2 teaspoons jalapeno
pepper, finely chopped
2 tablespoons cilantro
sprigs
2 tablespoons fresh basil
leaves
2 cups ripe yellow toma-
toes, coarsely cut up
1/4 cup cider vinegar
3 tablespoons extra virgin
olive oil
1 teaspoon sugar
salt and freshly ground
black pepper to taste
12 oz. tuna, cooked or
canned, broken into
chunks

In food processor, coarsely
chop cucumbers, yellow pepper,
celery, onion, garlic and half the
jalapeno peppers. Add cilantro,
basil and tomatoes and pulse to
fine chopped consistency. Pour
into large glass bowl and add
vinegar, olive oil and sugar. Ad-
just seasonings to taste using
remaining jalapeno peppers and
freshly ground pepper. Chill for
3 to 12 hours. Salt to taste just
before serving or soup may dis-
color.
To serve: Divide tuna chunks
into six chilled bowls. Pour soup
over and garnish with basil
sprigs. Serves 6.

DUCK SALAD
(Adapted from Binh Van
Duong's recipe, La True)
6 large cloves garlic
1 tablespoon sugar
1 tablespoon lite soy sauce
1/2 teaspoon freshly ground
black pepper
1 tablespoon medium-dry
sherry
1 teaspoon ground dried
lemon grass
1/3 cup olive or vegetable oil

Continued on Page 74

