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