WE FEATURE rummERY® LOW-CALORIE SUGAR-FREE PASTRIES! WE ACCEPT ALL BULK FOOD STORE COUPONS 14.a •( td4 OPEN 7 a.m. - 12 Midnight SUN-THURS. 7 a.m. - 1 a.m. FRI. & SAT. ■ aw ItAk ERIC ' BULK FOOD V*/ 10 __- 4I / 1 _1 DSEM 6698 ORCHARD LAKE RD. West Bloomfield Plaza 737-1610 All OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUDI COUNCIL OF MICHIGAN ( TEA 15 BISCUITS CALORIES EACH PRODUCT OF ISRAEL 4.5 OZ. Limit 6 Expires 1-23-93 PITA BREAD • WHOLE WHEAT • WHITE • ONION • GARLIC 7 $7 99 Expires 1-23-93 Expires 1-23-93. WEIGHT WATCHERS GOURMET WHITE POPCORN COOKIES GREAT TASTE 9 VARIETIES THE CALORIES 01 ' OFF •REGULAR • HALF SALT MICHIGAN TART CHERRIES SHREDDED CHEESES DRIED • GREAT FOR SNACKS • MOZZERELLA • CHEDDAR • MONTEREY JACK $ 9 91b. Manischewdz CELLO SOUPS • BARLEY • MINESTRONE • SPLIT PEA • LIMA BEAN • VEGETABLE 8 OZ. Limit 4 6 OZ. PKG. Expires 1-23-93 Limit 2 lbs. ASSORTED COOKIES 12 VARITIES • MIX-N-MATCH lb. Limit 2 lbs. Expires 1-23-93 YOGURT COVERED RAISINS $ 1 79 1b. VOORTMAN 9 !E POUND PKG. —tc? l - ------- -------------- - idat.11;eLc.1.1. Lx 9 Limit 2 1/3 LESS CALORIES 6 OZ. BAG 12 OZ. Limit 4 SMOKEDPIEVVA LOX VICS CORN POPPER LITE AMERICAN BAKERY PRODUCTS Limit 2 lbs. Expires 1-23-93 Expires 1-23-93 e mmi••••• ■■■■ ••_ NENI) YOSI'S GLUT MART M ART FULL SERVICE GLATT KOSHER BUTCHER AND CARRY-OUT DELICATESSEN Limit 5 Expires 1-23-93. CALIFORNIA NATURAL PISTACHIOS • GREAT FOR SNACKS $2471 Limit 2 lbs. b. Expires 1-23-93 e6,6 - df.-em SAC t- CUSTOM DESIGNED WOODWORK OUR DELI DEPARTMENT FEATURES HOMEMADE FRESH OR FROZEN T.V. DINNERS • MEATLOAF • FRIED CHICKEN • PASTA AND MEAT SAUCE ROTISSERIE CHICKEN $ 99 7 while supplies last LU Cl) LU ALL KASHRUT LAWS STRICTLY OBSERVED UNDER THE SUPERVISION OF THE VAAD FIARABONIM OF GREATER DETROIT • BREADED VEAL CHOPS • MEATBALLS • MUCH, MUCH MORE SHABBAS LU 80 og ea. CANDLES 0:1 .12-pk., while supplies last 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 CD CC 1- w C] I•1 _ 88 °2. 0o Limit 8 r WILTON'S BAGEL DOG • ORIGINAL • CHOCOLATE • ORANGE • COCONUT 1•1 r C72°`i HOURS: SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 11-6 9-5 9-5 9-6 9-8:30 9-2 (313) 855-8830 When you want... • Commission wood furniture • Built-in bookcases • Libraries • Mantels • Crown Moldings • Finish trim carpentry You deserve... • Choice • Experience • Responsibility • Artistry • Fulfillment Our references guarantee it. Timeless design... Installation that endures... Bruno Trentacost (313) 628-1406 Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354.6060 Salsa Is The Low-Fat Food Of The 1990s ILENE SPECTOR SPECIAL TO THE JEWISH NEWS ow-fat and healthy will probably be the most used food words of the 90s. Famous chefs now pride themselves on creating dishes using as little fat as possible. Recently, one of these, Chef Michel Richard of the Citronelle restaurant dynasty, was in town to preview new dishes likely to appear when The Con- servatory at Peabody Court is transformed into Citronelle at The Lathem early this year. Chef Richard creates many recipes around the fresh in- gredients available that day. He leaves the restaurant in the capable hands of Anthony Pels who is a young in- novative chef trained at all "the right places" and most recently by Michel himself. As most chefs will attest, heavy gravies are definitely "out" and light sauces and salsas are "in." You can be as creative as these famous chefs by using fresh or canned vegetables, legumes and seasonings to develop flavor- ful companions for any entree. Health conscious consu- mers say that they want low- salt, low-sugar, low-calorie and low-fat foods. Some have called this "mean cuisine." But put another way, it's simply that good taste need not be fattening. Even if your culinary talent lies only in "making reservations," you can try simple things. For in- stance, make a hot cup of ins- tant no-fat hot chocolate, add a dash of vanilla and a heap- ing tablespoon of no-fat vanilla ice milk. Sprinkle with cinnamon and voila! a low-fat treat. Here are salsas that may stimulate a new interest in food trends of the future. ii. SALSA VERDE FOR FISH 1 cup packed fresh stemmed parsley 2 large cloves garlic, crushed 2 Tbsp. chopped scallions 1 /2 cup chopped fresh basil or 1 tsp. dried 1 Tbsp. anchovy paste 1 large hard cooked egg, chopped 3 Tbsp. fresh lemon juice 1/, tsp. hot pepper sauce 1 /4 tsp. freshly ground pepper salt to taste 1 /3 cup plus 2 Tbsp. extra virgin olive oil In a food processor, combine all the ingredients except the oil. Slowly add the oil, a lit- tle at a time, and process un- til sauce thickens. Add re- maining oil in a steady stream until it is all well blended and has the consis- tency of a thick mayonnaise. Let stand to thicken. The sauce can be refrigerated for several hours but should be served at room temperature. Wonderful with fresh grilled salmon. Serves 4. CORN AND TOMATO SALSA 2 firm ripe tomatoes, diced 1 small onion, minced 1 /2 cup cooked corn kernels 2 green jalapeno peppers, stemmed, seeded and diced 1 /2 cup bean broth 1 Tbsp. lemon juice 1 Tbsp. white wine vinegar 2 Tbsp. minced parsley 1 /4 cup minced cilantro (optional) salt to taste dash of freshly ground pepper In a large bowl, combine the tomatoes, onion, corn and peppers. Add the broth, lemon juice and vinegar and mix well. Mix in the parsley and cilantro. Season to taste with salt and pepper. May be used with chicken, fish or meat. PEPPERY TOMATILLO SALSA 1 pound tomatillos, husks removed 2 Tbsp. olive oil 1 large yellow onion, peeled and diced 2 cloves minced garlic 1 Anaheim chile, seeded and chopped 1 jalapeno chili, seeded and chopped 1 /4 cup or more chopped fresh cilantro 1 /4 cup finely chopped fresh basil 3 Tbsp. white wine vinegar (or slightly more to taste) SALSA page 88