FOOD
WE FEATURE
FAT-FREE
MUFFINS!
OPEN 7 a.m. - 12 Midnight SUN.-THURS.
SUMMERY®
WE ACCEPT ALL BULK FOOD
STORE COUPONS
7 a.m. - 1 a.m. FRI. & SAT.
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Unusual Veggies
Enliven The Summer
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
IIMMI
FAMILY FOUR PACK
WITH
PURCHASE
2•LITER
SPA KOSHER PIZZA
COCA-COLA OF
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Limit 1 FREE Per Customer
•
MINI MIMI =M.
M1101
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7 Oz. Cont.
Limit 4 • Expires 8-8-92
Ex. res 8-8-92
AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
sm.
WEST BLOOMFIELD STORE ONLY
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DELI FRESH
KETTLE-COOKED
GARDEN GOURMET
VEGE-PATTIES I I
2/5 10.6 OZ.
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Limit 4 • Expires 8-8-92
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WEST BI
Dairy Fresh
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RANCHER
WEST BLOOMFIELD STORE ONLY
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WRAPPED
FRESH ROASTED
CREANIGICHEESE I I ;HARD CANDIES' I CASHEWS
• SALT • NO SALT
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Limit 4 • Expires 8-8-92
AMERICAN BULK FOOD COUPON
VIM Mal
WEST BL
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2/ $ 3 15 OZ. BAG
ion
41/4
6 •
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AmEiii AN BULK FOOD COUPON
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POTATO CHIPS
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WEST BLOOMFIELD STORE ONLY
I I I I PINK SALMON
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$ 1.99 14.75 OZ.
IN CREAM SAUCE
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PICKLED LOX
ism
Special to The Jewish News
Expires 8-8-92
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
Limit 6 •
I
MIX-N-MATCH
CI • SPINACH FETA • VEGGIE • CHEESE
• LOW FAT • LOW CALORIE
• DIET COKE • SPRITE
• DR. PEPPER
I
ETHEL G. HOFMAN
79 .
"MIX-N-MATCH ALL FLAVORS'
NEW
ITEM!
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8 OZ. PKG.
41 11/4tri,
1029 lb. k
$ 3.99
Limit 2 lbs. • Expires 8-8-92
Limit 2 lbs. • Expires 8-8-92
AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
Limit 2 • Expires 8-8-92
PITTED
PRUNES
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OAT BRAN
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NUGGETS;
• SALT
RAISINS
• NO SALT
88.
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Limit 2 lbs. • Expires 8-8-92
AMERICAN BULK FOOD COUPON
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Limit 2 lbs. • Expires 8-8-92
AMERICAN BULK FOOD COUPON
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Limit 2 lbs. • Expires 8-8-92
AMERICAN BULK FOOD COUPON
EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Look for this emblem and be a name
not a number by shopping at a
member market of the Detroit area
Retail Kosher Meat Dealers
Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.
SUMMER
SPECIALS
SUNDAY, AUGUST 2nd THROUGH
FRIDAY, AUGUST 7th
EMPIRE FRESH
KOSHER BONELESS TURKEY BREAST TENDERS
•
. $3 ■ 99 I
lb.
EMPIRE FROZEN
KOSHER CHICKEN NUGGETS
vIIIIIIIIIIIINI S I591120z.
pkg.
EMPIRE FROZEN
KOSHER GROUND TURKEY DARK MEAT
.$1.89
This Week Exclusively at:
COHEN'S KOSHER MEAT & POULTRY MARKET
6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
PHONE 932-3930 & 932-3931
•
OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS. MICHAEL COHEN, OWNER-OPERATOR
STORE HOURS:
Sunday 8:30-5:00
Monday - Thursday 9:00-6:00
Friday 9:30-3:00
Established 1920
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE KOSHER POULTRY
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY
41. A
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.
I
trive for five" That's
the advice of health
experts who recom-
mend eating fruits and
vegetables — at least five a
day.
Consumers are taking heed
by devouring 17 more pounds
of fresh vegetables and 12
more pounds of fresh fruit
than 20 years ago. Produce
items offered in supermarkets
have swelled to close to 300.
But many of these items are
overlooked simply because
we've never tasted or cooked
them. Take jicama (hee-ka-
ma). It's probably one of the
ugliest vegetables, with san-
dy brown skin, shaped like a
hot air balloon, and weighing
from one to six pounds. But
the flavor is irresistible. You
can eat it raw in cold soups or
salads, or your can bake, boil
or stir-fry it and serve as a
side dish.
Yuca is another decidedly
un-pretty plant with long,
spindly roots and a tough
brown skin. An excellent
source of fiber, yuca may be
used in almost any recipe call-
ing for potatoes, with the ex-
ception of mashed (unless you
like a gummy texture.) Buy it
as most Floridians do —
cleaned, frozen and ready to
cook.
Exotic mushrooms like the
outsize Portobello are 6 in-
ches or more in diameter.
They're a favorite with chefs
for their intense flavor and
firm, meaty texture. Broccoli
rabe is thought to protect
against cancer; the leafy
green cooks up almost in-
stantly in the microwave (see
Italian Vegetable Feast
below.) Baby vegetables such
as tiny zucchini and
miniature yellow "patty pan"
squash add interest and col-
or to all summer dishes. Serve
uncooked or lightly steamed.
Since fresh produce goes
through much handling and
may have grit and pesticide
residues, it's important to
follow these basic culinary
procedures.
Wash leafy greens in
several bowls of cold water
until last rinse is clean.
If peeling produce, use a
swivel parer or paring knife.
Vegetables that aren't peel-
ed should be scrubbed with a
vegetable brush and dried
with paper towels.
SUMMER SALAD
GAZPACHO
1 can (141/2 oz.) Italian-
style stewed tomatoes
2 cups tomato juice
1 cup jicama, peeled and
cut in 1/4-inch dice
1/2 small yellow bell
pepper, cut in 1/4-inch
dice
1 cup fresh spinach,
shredded
3 tablespoons fresh lime
juice
1/8 teaspoon Tabasco
sauce
3 tablespoons fresh
chives, snipped finely
salt and pepper to taste
Combine all ingredients in
2 1/2 quart glass bowl. Cover
and chill at least 2 hours.
Garnish each serving with a
spoonful of Mixed Herb Pesto
or pass in a bowl. Serves 4.
MIXED HERB PESTO (.7_ )
11/2 cups fresh basil
leaves, tightly packed
1/2 cup chives, cut in
2-innch lengths
1/2 cup fresh dill sprigs,
tightly packed
1/4 cup fresh tarragon
1/4 cup walnuts
1 tablespoon cider
vinegar
1 tablespoon olive oil
2 cloves garlic, chopped
or 1 teaspoon
prepared, chopped
garlic
1 teaspoon Dijon-style
mustard
Place all ingredients in food
processor and process until
coarsely chopped. Makes 34
cup.
Note: For Pesto Vinaigrette,
whisk leftover pesto into a
vinaigrette dressing (1 tables-
poon pesto to Y2 cup.)
CREAM OF YUCA SOUP
(from Yuca Restaurant,
Miami)
11/2 pounds yuca, cleaned,
peeled, cut in 3-inch
chunks
2 large leeks, sliced
about 1-inch thick
(white part only)
1 large onion, peeled and
sliced 1/2-inch thick
2% cups vegetable broth
Continued on Page 86