WE FEATURE fliMMERY® KOSHER SPA PIZZA
•VEGGIE • CHEESE • SPINACH FETA Is LOWFAT • LOW CALORIES
it OPEN 7 a.m. - 12 Midnight SUN.-THURS.
7 a.m. - 1 a.m. FRI. & SAT.
WE ACCEPT ALL BULK FOOD
STORE COUPONS
ERICA!'
BULK FOOD
111'1 1- 17.1
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669 8 ORC HARD LAKE D.
Wes t Bloo mfield Plaza
737-1610
Plain And Fancy At
Yellow Springs Simchah
ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOUTAN KASHRUTH COUNCIL OF MICHIGAN
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LARGE
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2/ $ 3 8 OZ. PKG.
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16 OZ. JAR
99
Limit 6 • Expires
Limit 6 • Expires 8 8-15-92
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
ROKEACH
EN NA
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GEFILTE
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SARDINES IN TOMATO SAUCE:
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2/$
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AMERICAN BULK FOOD COUPON
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8 OZ. CAN
Limit 8 • Expires 8-15-92
Limit 6 • Expires 8-15-92
1
AMERICAN BULK FOOD COUPON
WEB UMW
AMERICAN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
DOUBLE-DIPPED
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FRUIT GEMS 1 1
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$ 1 .99 Lb.
Limit 2 lbs. • Expires 8-15-92
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AMERICAN BULK FOOD COUPON
KOSHER DIRECT ORY
WEST BLOOMFIELD STORE ONLY
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OF
PRODUCTS CERTIFIED'
BY METROPOLITAN KASHRUTHI I
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AMERICAN BULK FOOD COUPON
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YOSI'S GlArf MART
CALIFORNIA
!WHITE ZINFANDEL!
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.
750 M.
4 99
Limit 6 Bottles Ex.ires 8-15-9i N
It's...
"TCBY"
FULL SERVICE GLATT KOSHER BUTCHER
AND CARRY-OUT DELICATESSEN
The Country's Best
Yogurt.
WE NOW CARRY FRESH CHALLA FROM
ZEMAN'S ON FRIDAYS
C.D. Warehouse
TURKEY PARTS
1
TURKEY BREAST
99 0 / lb.
(Legs, Drums, Wings & Thighs)
while supplies last
$ 2 .5 9 /
C.D.'s, Tapes And
Accessories.
b
while supplies last
...and more!
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, Ml 48334
HOURS:
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Mon:
11-6
Closed
9-5
9-7
9-8:30
9-5
932-1092
(313) 855-8830
Orchard Lake Rd. North of Maple • West Bloomfield
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060
82
FRIDAY, AUGUST 7, 1992
ETHEL G. HOFMAN
Special to The Jewish News
W
hat do you do when
your best friend an-
nounces she's get-
ting married on the Fourth of
July in Yellow Springs, a tiny
village you never ever heard
of, deep in the heart of Ohio?
You hop on a plane and go.
"So what if I have to share a
bathroom with strangers in
the B&B (bed and breakfast),"
I thought. "And if the food is
lousy, it's only for a few days.
At least I'll be there to
celebrate the simchah."
Surprise! Morgan House,
the local bed and breakfast,
was comfortable and charm-
ing. And wherever we ate, the
food was full of pure, honest
flavors untainted by
preservatives.
Rabbi Howard Apothaker
conducted the ceremony. The
wedding supper was prepared
by Edgewick's Catering of
Springfield, owned by Keith
Wicker (who trained at the
Paris Cordon Bleu and was
catering director of the first
Sutton Place Market in
Washington, D.C.) and Bart
Edgington (who traded
teaching for gourmet cook-
ing). The menu was Whole
Poached Salmon in Cham-
pagne Mayonnaise, zesty
Tomato Chutney, and Coun-
try Fried Green Tomatoes.
Xenia Avenue, the one-
block long thoroughfare in
Yellow Springs, yielded a
treasure trove of splendid
breakfasts and superb
lunches.
Innkeeper Marianne Brit-
ton of Morgan House
gathered blackberries from
the bushes sprawling
alongside her B&B, for her
Blackberry Roly-Poly. The
warm, fragrant fruit pudding
is scrumptious, and I wheed-
led the recipe from her.
The Sunrise Cafe is the do-
main of owner and chef
Jonathan Brown and his wife
Anna Arbor. Although the
Sunrise Cafe recipes are
jealously guarded, Mr. Brown
offered some cooking tips for
a moist barbecue chicken and
its natural accompaniment,
Red Coleslaw. His recipe for
Red Coleslaw is included as
well as a tried-for duplication
of Mr. Brown's Barbecued
Chicken (for the real McCoy,
visit Yellow Springs.)
Take your pick of plain or
fancy for picnics or party —
and enjoy.
COUNTRY BARBECUED
CHICKEN
(Inspired by Jonathan
Brown, Sunrise Cafe)
3 whole chicken breasts,
split
Sauce:
11/2 cups good tomato
sauce
1 tablespoon dijon-style
mustard
1 tablespoon maple
syrup
1/4 teaspoon hot pepper
sauce
pinch cinnamon
Preheat oven to 325F. Place
chicken breasts in shallow
baking pan, drizzle 3 tables-
poons water over and cover
tightly with aluminum foil.
Bake in preheated oven 20
minutes. Remove from oven
and brush on all sides with
barbecue sauce. Place on grill
rack over hot coals constant-
ly basting with sauce until
chicken is cooked, nicely
browned and crisp-skinned.
Serves 6.
To make sauce: Place all
sauce ingredients in small
saucepan and bring to boil.
Lower heat, cover and simmer
for 10 minutes. Use as above.
Makes 1 cup.
RED COLESLAW
(from Jonathan Brov
Sunrise Cafe)
1 small yellow cabbage,
(about 2 pounds),
fresh and sweet
1/4 head red cabbage
(about 1/2 pound)
3/4 cup mayonnaise (not
low calorie)
2 tablespoons sugar
2 tablespoons vinegar
2 teaspoons salt and
ands/4 teaspoon
pepper or to taste
Shred red and yellow cab-
bage finely and toss together.
Set aside. Combine mayon-
Continued on Page 84