FAX YOUR fiimmERY@PIZZA ORDER! 737-0999 OPEN 7 a.m. - 12 Midnight SUN-THURS. 7 a.m. - 1 a.m. FRI. & SAT. WE ACCEPT ALL BULK FOOD STORE COUPONS O 101 14 8,1 BULK FOOD 6698 ORCHARD LAKE RD. West Bloomfield Plaza 737-1610 ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTII COUNCIL OF MICHIGAN Bests Kosher HERRING •FRANKS • KNOCKS Exes 2-27-93 PRODUCT OF ISRAEL Limit 4 "" SOUP MIMu UBES •VEGETABLE HROOM 2 $ Limit 6 $129 1.48 OZ. PKG. (3 Cubes Each) ExUles 2-27-93j Limit 6 CARA MIA MARINATED ARTICHOKE HEARTS $ Limit 4 1" Expires 2-27-934 •WHITE ZINFANDEL •CHARDONNAY • SAUVIGNON BLANC •CABERNET • MERLOT $2" OATS 1). Expires 2-27-93 9/ Rodger Riney, President Scottsdale Schwab Quick & Reilly Fidelity Olde Waterhouse Merril Lynch - 200 @ 500 @ 1000 @ $50 $25 $30 $44 $56 $76 110 118 166 84 90 128 109 118 165 60 100 125 53 70 138 201 265 483 Commissions shown are for verbal orders and are not dependent on previous or future orders. $30 Minimum. Survey 12/11192. Scottsdale Securities Inc. FOR A COMPLETE COMMISSION SCHEDuL.t. CALL 313-356-1993 OR 1-800-333-1977 26261 Evergreen, Suite 255 Southfield, MI 48075 MEMBER SIPC w U) Limit 2 lbs. Expres 2-27-93. COVERED ALMONDS Limit 2 lbs. Expires 2-27-93 FREE Municipal Bonds Listing Receive Weekly Report $1 MILLION TO SPEND U.S. PROOF SETS • MINT SETS GOV'T BOX "C.C. $1" U.S. GOLD COINS "Sell Where the Dealers Sell" YOUR EXERCISE CONNECTION • TREADMILLS Electric/Manual • STAIR CLIMBERS • HEALTH BIKES c :,) Manual/Dual Action/Electric 1— • ROWING MACHINES • MISC. GYM EQUIPMENT (ALL ITEMS DISCOUNTED) 8 $ 99 lb. $ 99 lb. El "Compare Us To Your Broker... ik • ORIGINAL CHOCOLATE 29 °1 Limit 3 lbs. REAL POTATO CHIPS •MAUI ONION • B-B-Q • SALT & VINEGAR CHERRIES • QUICK COOKING • ROLLED 100`)/0 PURE FAT FREE Limit 12 Bottles Expires 2-27-93 LOUISE'S FAT FREE MICHIGAN DRIED Expires 2-27-93 750 ML. Limit 1 Per Fambi Expires 2-27-93 Expires 2-27-93 L. PINT SEBASTIANI COUNTRY WINES r 12 OZ. BOTTLE HALF & HALF 6 OZ. JAR LOW CALORIE $ 99 rel Expires 2-27-93 1 "" WEBER' FAT-FREE SALAD 5 DRESSINGS VARIETIES LOW FAT FAMILY FOUR-PACK 8 OZ. JAR 12 OZ. fliMMERY® SPA PIZZA • CREAM • WINE $'37 Limit 6 r LARRY ARONOFF ACTON RENTAL & SALES 891-6500 540-5550 BARNETT RARITI=S COPIPOR A TiON 189 MERRILL ST BIRMINGHAM 48009 Phan: (313) 544-1124 Since 1971 Find It All In The Jewish News Classifieds Call 354-5959 Enliven Your Cooking With Fruits, Vegetables ILENE SPECTOR SPECIAL TO THE JEWISH NEWS I oday, fruits and nuts grown in Israel are found throughout the world. And although dates and oranges flourish in the United States in Califor- nia, Arizona and Florida, ex- perts believe that the best quality is produced by the hot dry climate of the Middle East. For a decoration on your dining room table, plant an edible date-nut tree. Insert a tree branch in a block of sty- rofoam, anchoring it to a tray or bowl with floral clay. Stuff dates with nuts, roll in sugar, and wrap individually in col- ored plastic wrap. Tie each date to the branches with col- ored ribbons or bows. Cover the styrofoam with fresh fruits and unshelled nuts. DATE AND HONEY BUNS 6 Tbsp. margarine 2 Tbsp. sugar 3 Tbsp. honey 1 egg 11/2 cups flour, sifted with 1 1/2 tsp. baking powder milk or water to mix 1 /3 cup chopped dates Grease large or small muf- fin tins. Cream the marga- rine, sugar and honey until soft. Beat in the egg then fold in the flour with enough milk or water at room temperature to give a soft "dropping" con- sistency. Add the dates and mix lightly. Half-fill the muf- fin tins and bake at 400 for about 20 minutes or until they test done. Cool on a wire tray. PINEAPPLE ALMOND DATE BREAD 1 cup sliced almonds 3 /4 cup sugar 1/2 cup margarine, softened 1 egg 1 small (8 oz.) can crushed pineapple 1 Tbsp. grated orange peel 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 /4 tsp. nutmeg 1 cup chopped dates Toast 3/4 cup almonds; re- serve remaining 1/4 cup for topping. Beat sugar and mar- garine in large bowl until light and fluffy. Beat in egg until blended. Stir in un- drained pineapple and orange peel. Combine flour, baking powder, soda and nutmeg in a medium bowl. Beat into pine- apple mixture until blended. Stir in 3 /4 cup toasted almonds and dates. Pour batter into well-greased 9 by 5-inch loaf pan. Sprinkle remaining almonds on top. Bake at 350 degrees 55 to 60 minutes or until tests done. Cool tho- roughly before removing from pan. To serve, cut loaf into 14 slices, then cut each slice lengthwise in half. Makes 28 servings. ASPARAGUS SALAD WITH PINE NUTS 2 lbs. fresh asparagus 1 /4 cup pine nuts ih cup olive oil 2 Tbsp. freshly squeezed lemon juice 1 large garlic clove, minced 1 tsp. kosher salt ih tsp. sugar freshly ground black pepper to taste 1 Tbsp. minced fresh oregano or 1 tsp. dried 1 Tbsp. minced fresh basil or 1 tsp. dried Cut tough ends from the asparagus and peel the stalks using a vegetable peeler from just below the tip to the base. Bring a large pan of salted water to a boil, add the aspar- agus and cook 2 to 4 minutes until the asparagus is just tender. Immediately remove from the boiling water and plunge into a bowl of ice water. After 1 minute, drain and dry on paper towels, then cut into 2-inch lengths and reserve. In a dry, heavy- bottomed skillet, toast the pine nuts until evenly brown, shaking the pan often to toss the nuts. Set aside on a plate to cool. Combine the vinai- grette ingredients in a jar with a tight-fitting lid. Shake well, taste and adjust season- COOKING page 90