FOOD
lir I t' 45
• 6 . • •
(Br i5
v :sot;
q1L
• ••
ViL2L2Mli
Fiz
MEATS & DELI
Boneless Skinless
CHICKEN BREASTS
Lean Fresh
GROUND ROUND
Lbs. or More - Made from Hamburger
Lipari
3
$2.69 Ib.
$1.79 1b.
$1.99 lb.
TURKEY BREAST
Lipari
MUENSTER CHEESE
$1.99113.
DETROIT'S
HIGHEST
RAM
Minimum Deposit of $500
12 MONTH CERTIFICATE OF DEPOSIT
SEAIOOD
FRESH LAKE SMELT
$ 1 .98 Ib.
FRESH OCEAN PERCH
$2.95 lb.
WEDNESDAY ONLY
September 2nd
ONLY
JUMBO
Cooked Tail-on
SHRIMP
$6,9801b.
KOSHER WINES AVAILABLE
BLACK PLUMS
49' lb.
GOURMET BAKERY
COFFEE CAKE
Assorted Flavors
Effective Annual Yield 4
Compounded Quarterly.
FRUITS
Fresh Baked
4.250%
4,318%
$1 OFF
Giant Chocolate Chip
PECAN COOKIES
75' ea.
This is a fixed rate ac-
count that is insured to
5100,000 by the Federal
Deposit Insurance Corp.
(FDIC). Substantial In-
terest Penalty for early
withdrawal from cer-
tificate accounts. Rates
subject to change
without notice.
FLOWER SHOP
FRESH CUT GLADIOLAS $ 1.99 bu,
PREPARED FOODS
FREE
Buy 1 lb. Chicken Salad
Get 1/2 Lb. Pasta Salad FREE
Buy 2 Focaccias-Get 1 FREE
VIC'S SPECIAL SERVICES
• Wedding Cakes •Full Service Catering
• Fruit & Deli Party Trays
• Fruit & Specialty Baskets Made to Order
31201 Southfield Road, Beverly Hills • 647-4646
SALE ENDS SUNDAY, AUGUST 30
100
FRIDAY, AUGUST 28, 1992
FIRST
SECURITY
SAVINGS BANK
MAIN OFFICE
FSB
PHONE
"°B100oTe,,IgrdapRil,Rd.
338.7100
s' q uusa'S,eoul t a hkeo;
352.1100
(
HOURS:
MON.-THURS.
9:30-4:30
444.;
FRI.
*•-1 9:30-6:00
......
Equal Howling
Lender
Continental Cuisine
Continued from Page 98
lopini may be assembled and
refrigerated ahead, ready to
slip under preheated broiler
a few minutes before serving.
In addition or instead of Cur-
ried Couscous, you may add
the favorite family kugel to
the menu below. As for sor-
bets, prepare 2 to 3 weeks in
advance.
The "Kosher-Continental"
menu from Eric Aiken is a
dairy meal to reflect our
changing food tastes. While
adding an exciting dimension
to the usual Rosh Hashanah
fare, it will certainly delight
even the most conservative of
diners.
ROSH HASHANAH
MENU
Classic Gazpacho
Salmon Scallopini
Curried Couscous
Gauloise Salad with
Andalouse Dressing
Amaretto Mousse with
Toasted Almonds
Champagne Peach
Sorbet
CLASSIC GAZPACHO
1 large onion, finely
chopped
2 medium cucumbers,
chopped
5 ripe tomatoes, finely
chopped
1 medium green pepper,
finely chopped
2 cups tomato juice
2 tablespoons tomato
paste
4 tablespoons olive oil
1/4 cup wine vinegar
2 teaspoons finely
minced garlic
2 teaspoons salt or to
taste
croutons to garnish
Mix all ingredients in large
glass bowl. Cover and chill for
at least 4 hours before serv-
ing. Garnish with croutons.
Editor's note: Use food pro-
cessor to chop vegetables.
SALMON SCALLOPINI
3 pounds fresh salmon
fillet, sliced cross-
wise, 1/4-inch thick
1 1/4 cups mayonnaise
(may be low-
cholesterol)
2 cups fresh basil leaves
3 large cloves garlic,
peeled
salt and pepper to taste
1/3 cup toasted
hazelnuts, chopped
Preheat broiler. Lay
salmon slices in a layer in
lightly oiled broiling pan.
Puree mayonnaise, basil and
garlic in food processor, sea-
son with salt and pepper and
spread over salmon. Sprinkle
with hazelnuts. Broil 6 to 8
minutes until lightly browned
and cooked.
CURRIED COUSCOUS
3 cups water
1 teaspoon salt
3 tablespoons olive oil
2 cups couscous
1/2 cup pecans, chopped
1/2 cup fresh parsley or
cilantro, chopped
2 teaspoons curry
powder
2 teaspoons cumin
1/2 teaspoon black
pepper or to taste
In medium saucepan, place
water, salt and oil and bring
to boil. Stir in couscous, cov-
er and remove from heat. Let -;
rest 5 minutes (resist the urge
to peep.) Fluff with fork. Add ,I
remaining ingredients and
serve.
GAULOISE SALAD WITH
ANDALOUSE DRESSING
8 ounces prepared mixed
baby greens OR 8
cups salad greens
16-oz can pitted black
olives, drained
8 radishes, thinly sliced
1 Bermuda onion, thinly
sliced
prepared Vinaigrette or
2 cups Andalouse
Dressing (recipe
below)
Divide baby greens be-
tween 8 salad plates. Top
each with black olives, radish-
es and onion to garnish. Driz-
zle with Vinaigrette or pour 4 1
tablespoons Andalouse dress-
ing in center of each plate.'
Audalouse Dressing: Mix 1
1/2 cups mayonnaise, 1/2 cup
chopped tomato (seeds re-
moved), 2 tablespoons each
chopped pimento and basil.
AMARETTO MOUSSE
WITH TOASTED
ALMONDS
1/4 cup sugar
1/8 cup amaretto liqueur
4 oz semisweet chocolate
3 tablespoons heavy
cream whipped
2 egg whites
1 3/4 cups non-dairy
whipped topping
1/8 cup slivered almonds,
toasted
Dissolve sugar in amaretto
over very low heat, stirring
constantly. In double boiler,
Continued on Page 102