FOOD THIS WEEK'S SPECIALS Under the supervision of Council Of Orthodox Rabbis Fresh Chicken Whole or Cut Up 31/2.41/2 lbs. . 6 , ..„ 4 1. IV lb. Bar•B•Que Chicken .$1.49 Wilton's East Coast .„„„ each Bagel Dogs . lb. We Carry Kreplach, Soups, Kishka, Knishes WE DELIVER GLATT KOSHER STRICTLY KOSHER 26020 Greenfield Lincoln Shopping Center HARVARD ROW DEXTER KOSHER DAVISON KOSHER MEATS MEAT MARKET 548-6800 967-4222 MART CUT UP CHICKE $2.14 i 1 lb. Bring in our competitors' ads and WE WILL 'MEAT" THEIR PRICE ON FRESH, KOSHER \IEAT & POULTRY! limited to availabilil!, 32839 Northwestern Highway, Farmington Hills, MI 48334 W _1;)° Rochelle Imber's * 44 Knit, Knit, Knit W 855-2114 1 . )) 44 44 Accents 44 O In Needlepoint Contemporary Designs U (W11 626-3042 (9) 4 * ***** 4(, Ruth Schwartz A.S.I.D.-I.F.D.A. "design ideas to suit your lifestyle" • FURNISHING • CO\SULTATION • FINE ART 30 years experience HOURS: SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Please call 352-2264 Special Occasion Dressing Casuals On The Boardwalk 932-5252 11-6 Closed 10-6 9-7 9-8:30 9-5 (313) 855-8830 BOOKS We Buy and Sell Good Used Books 545-4300 Open 7 Days Books Bought In Your Home M. Semplaner Larry Paul makes FURNITURE NEW. Custom Restoration, Lacquering, Refinishing of new or old furniture, antiques, office furniture, pianos. For Free Estimates , 1.800.491'3009 In 1000 GRILLED FLANK STEAK WITH SUMMER VEGETABLES 1 lemon 2 garlic cloves 6 tablespoons olive oil 1-1 1/2 pounds flank steak 1 /4 cup loosely packed, stemmed basil leaves 4 tomatoes (about 1 pound) salt and pepper 4 medium zucchinis (about 1 pound) 4 slices (1-inch-thick) French or Italian bread Marinade: Squeeze lemon juice, minced garlic and 5 tablespoons of olive oil in a large, shallow plastic con- tainer with tight lid. Mari- nade steak for 15 minutes then turn once and add half of the minced basil leaves. Slice tomatoes and cover with remaining olive oil, basil leaves, salt, pepper and wrap separately. Slice zucchini lengthwise into 1/4-inch slices and wrap. Slice bread and wrap. Grill flank steak for three minutes. Brush zucchini and bread slices with marinade and grill for 3 minutes. Turn steak, zucchini and bread, grilling until steak is medium, zucchini is crisp- tender and bread is toasted. Slice meat thinly across the grain. Arrange meat, zuc- chini, bread and tomato slices on serving plates or as opened-face sandwiches. Serve hot or cold. MARGUERITE'S LIBRARY BOOKSTORE D I n AV II II V Picnics Continued from Page 74 Sizes 4-16, 14W-24W 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 LT 1—‘ qcllit, Knit, Knit) Southfield FULL SERVICE GLATT KOSHER BUTCHER AND CARRY-OUT DELICATESSEN $2 .08 (A%) BUTTONHOLE at ‘V 356-5110 110.D ux.% W CHICKEN iCome Visit the \ 21780 W. 11 Mile DON'T BE FOOLED BY IMITATIONS LIKE: KOSHER STYLE & JEWISH CUISINE "GET THE REAL THING” YOSI'S G * Interiors by WE DELIVER 13181 W. 10 Mile 0 ***CDC) BUTTON, * I 44 BUTTON, (1-) 1 fa ■ N 4 4 WHO'S GOT 4 _Y) (4)) THE U) * BUTTON? Q1.0) ., CO) 1 BARLEY CUCUMBER SALAD 1 /2 cup pearled barley 2 medium cucumbers 1 red pepper 1 yellow summer squash Marinade: Whisk together 1 /4 cup mayonnaise, 2 table- spoons vinegar, 2 tablespoons fresh minced tarragon or dill, salt and pepper. Cook barley until tender. Drain and cool to room temp- erature. Peel, seed and cut cucumbers into 1/4-inch diced. Peel, cut the yellow squash in- to 1/4-inch diced. Steam or microwave yellow squash un- til slightly softened. Seed and cut red pepper into 1/4-inch diced. Toss barley and vegetables with dressing and refrigerate. REAL LEMONADE 6 lemons (1 cup) 3 /4 cup sugar or to taste 4 cups cold water 1 lemon, unpeeled, sliced in cartwheels Ice cubes In a large pitcher, combine lemon juice and sugar, stir to dissolve sugar. Add remain- ing ingredients, blend well Makes 6 cups (six 8-oz. servings). Variations: Substitute honey to taste for sugar. Add equal amounts of orange juice. PEANUT BUTTER SMORES 1 box of Graham crackers 1 small jar peanut butter 1 bag marshmallows Prepare each cracker with a coating of peanut butter. Wrap and refrigerate for 6 hours before placing cooler. Toast marshmallows at picnic and spread on preparea peanut-coated cracker. SUMMER PLUM-PECAN PIE 1 cup diced pitted ripe plums 1 /2 cup sugar dissolved in 3 /4 cup water 1 /4 cup butter or margarine 2 tablespoons flour 2 egg yolks (freeze whites for later use) 1 tablespoon grated lemon rind 3 tablespoons lemon juice 1 /4 cup ground cloves Baked 9" pie shell 3 /4 cup chopped pecans Heat to boil sugar water and add plums simmering for 10 min. then add margarine. Blend 1/4 cup water with flour and add to mixture cooking until slightly thickened. Remove from heat and add egg yolks one at a time, beating rapidly after each. Add cinnamon, lemon rind and juice, cloves and place back on heat, stirring for 5 minutes. Chill slightly and pour into pie shell. Sprinkle with nuts and refrigerate. Pre-cut or wrap in individual slices. ❑ Ruth Samuels is a food writer in Pennsylvania.