I FOOD I

NEW STORE HOURS: SUN..THURS. 7 a.m..12 MIDNIGHT
FRI. & SAT. 7 a.m.•1 aim.

WE ACCEPT ALL BULK FOOD
STORE COUPONS

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6698 ORCHARD LAKE RD .
West Bloomfield Plaza

Make Your Own
`Designer' Pizzas

737.1610

ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN

WEST BLOOMFIELD STORE ONLY '

2-LITER

WITH
PURCHASE
OF

COCA•COLA

• DIET COKE • SPRITE
• DR. PEPPER

0

FAMILY FOUR-PACK

SPA KOSHER PIZZA

MIX-N-MATCH
• SPINACH FETA • VEGGIE • CHEESE
• LOW FAT • LOW CALORIE

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s

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OFF I
..,,,..
TORTILLA CHIPS!
411
1
NO OIL DIP OR NO OIL SALSA

Vti -

Limit 4 • Ex.ires 7-25-92

CONCORD

GRAPE JUICE

2/$ 300 22

OZ.

- 1 4. • Limi 4 • Expires 7-25-92
AMERICAN BULK FOOD COUPON

'AMERICAN BAKERY

▪

SORBET

4 FLAVORS
MIX-N-MATCH

Acti„

lee

2/$3

BEST KOSHER

I• FRANKS • KNOCKS
..t.
I $ 1■ 99 12 ;37
A4

AMERICAN BULK FOOD COUPON

Limit 4 Pkgs. • Expires 7-25-92
AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

OATS

MOGgN9AV1D

4111 4,
:Ave-

Limit 4 ans • Expires 7-25-92

• QUICK COOKING
• OLD-FASHIONED

2941°

Lb

, Limit 3 Lbs. • Expires 7-25-92
AMERICAN BULK FOOD COUPON

the style for today's modern
pizza. Creative West Coast
chefs have taken the flat
bread topped with tomato

Limit 2 • Expires 7-25-92

WEST BLOOMFIELD STORE ONLY

142

Limit 4 Leave • Expires 7-25-92
AMERICAN BULK FOOD COUPON

a
$1.29
.11.)

AMERICAN BULK FOOD COUPON

I PITA BREAD
I • WHITE • WHEAT

2/1

I ORANGE JUICE

WEST BLOOMFIELD STORE ONLY

I
I
I

• ONION • GARLIC

Dairy Fresh ONLY
HALF GALLON

AMERICAN BULK FOOD COUPON

I

WEST BLOOMFIELD STORE ONLY

11

Bread or

I SAVINO

1;1n1I1D, 171

I

OFF Pastry Item!

Limit 1 • Expires 7-25-92

AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY

I

Stahl's

It's the Best Bread
You've Ever Tasted!
Any
w 0

AV

izza was originally a
simple peasant Medi-
terranean dish made
from flat dough and baked on
stones in an open fire. Today,
it is one of America's most
popular food.
Americans typically load
their pizza with meat and
cheese. You don't have to keep
kosher to know that there are
dozens of more healthful ways
to prepare this dish.
California has surely set

I
1
1

WEST P .

WEST BLOOMFIELD STORE ONLY

I
FAT
FREE 1
1 I I

50

I

Special to The Jewish News

di•l= NMI

AMERICAN BULK FOOD COUPON

3.30
0'11 ' v)

ILENE SPECTOR

Expires 7-25-92

Limit 1 Kosher Pizza Per Customer •

WEST BLOOMFIELD STORE ONLY

—..‘
1

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WINE

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• CONCORD GRAPE • BLACKBERRY'
i
! • CHERRY Si 19
7501
t
,4
14,44, a
I ■ / MI. 1
lee • . Limit 12 Bottles • Expires 7-25-92

AMERICAN BULK FOOD COUPON

I

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

ux.%
YOSIS GM MART

FULL SERVICE GLATT KOSHER BUTCHER
AND CARRY-OUT DELICATESSEN

Free Pint of
Cole Slaw
With Any
$25 Purchase

CHICKEN
LEGS

99° / lb.

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

HOURS:

SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY

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

build a strong
foundation with
good prenatal care.

Mon: 932-1092
(313) 855-8830

THIS SPACE CONTRIBUTED BY THE PUBLISHER

76

FRIDAY, JULY 17, 1992

sauce and cheese, and ele-
vated it to the most eclectic
and innovative creations on
menus today.
Make-your-own-pizza par-
ties are fast replacing ice
cream sundaes at many buf-
fets. Traditional tomato sauce
has been replaced with pes-
tos, pureed peppers or no
sauce at all. I hope these
recipes will inspire you to use

water and oil to 125 to 130

degrees. With motor running,
gradually pour the hot liquid
through the feed tube. Proc-
ess, adding up to 2 Tbsp. cold
water until the dough forms
a ball, then process 1 minute
to knead. Turn out onto a
lightly floured surface, cover
with plastic wrap and let rest
for 10 minutes.
The dough can be made
ahead, punched down, en-
closed in a large plastic bag
and stored in the refrigerator
overnight. Bring to room
temperature before using.
Makes 8 (6-inch) crusts.
You may also use store-
bought pizza shells or even
puff pastry sheets which are
heated until just dried out in
oven, then gently pressed
down while still hot. Of
course, bagels and English
muffins can be used, but so
can flour or corn tortillas.

your own imagination to cre-
ate your own "designer"
original.

QUICK-RISING DOUGH
Rapid-Rise is a strain of
yeast that does not need to be
dissolved separately in liquid
and requires a 10-minute
resting time instead of the
traditional 1-2 hour rise. If
you have a large capacity food
processor, you can use it to cut
down on kneading time.
4-41/2 cups all-purpose
white flour
2 packages Rapid-Rise
yeast
2 tsp. salt
1 tsp. sugar
2 tsp. olive oil
water
In a large mixing bowl, stir
3 cups flour, yeast, salt and
sugar. In a small saucepan,
combine 1 3/4 cups water and
oil. Heat until hot to the
touch, 125 to 130 degrees.
With a wooden spoon, grad-
ually stir the water and oil
mixture into the flour mix-
ture. Beat until well mixed.
Gradually add enough of the
remaining flour to make a
firm soft dough. Turn out on-
to a lightly floured surface
and knead for 8 to 10 minutes
or until smooth and elastic.
Cover with plastic and let rest
for 10 minutes.
Alternatively, in a large
capacity food processor, com-
bine the 4 cups flour, yeast,
salt and sugar. Heat 11/2 cups

CALIFORNIA-STYLE
BARBECUE PIZZA

1 large pizza shell
approx. 1 cup barbecue
sauce mixed with 1
tsp. liquid smoke
6 oz. mozzarella cheese,
shredded
about 1 1/2 cups thinly
sliced red onion
6 oz. smoked Gouda
cheese, shredded
fresh or dried cilantro
for garnish
Spread barbecue sauce to
within 1/2-inch of edge of
dough. Sprinkle with half the
mozzarella cheese. Sprinkle
with the onions, then remain-
ing mozzarella and gouda
cheeses. Sprinkle with cilan-
tro. Bake in 375° oven until
cheese is golden and bubbly.

CHESAPEAKE BAY
KOSHER PIZZA
1 large pizza shell
approx. 1 cup seafood
cocktail sauce
approx. 1/2 lb. imitation
"crab" or "shrimp"
pieces
6-8 oz. white cheddar
cheese, shredded
v2 green pepper, thinly
sliced or diced

Continued on Page 78