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Rita Jerome Is Pleased To Announce The

KOSHER page 110

GRAND OPENING
UNIQUEKOSHER CARRY-OUT & CATERING

(Formerly Sperber's Kosher Carry-Out)

REDISCOVER FINE TRADITIONAL JEWISH, AMERICAN & EUROPEAN CUISINE
Our chefs have over two generations of culinary experience.

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Hungarian Goulash
Romanian Ciulama
Stuffed Cabbage
Low-Fat Items

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„as* FROM OUR GRILL 4/41„
1 -` AND ROTISSERIE wr

Chicken Paprikash
Homemade Salads & Pasta
Gefilte Fish
Much...Much...more!

,eal WE HAVE AVAILABLE FOR YOUR Arptv
o— CONVENIENCE A COMPLETE LINE
OF GLATT KOSHER DELI PRODUCTS.
HOT & COLD SANDWICHES TO GO
ON SITE KASHRUTH SUPERVISION

• BURGERS • CHICKEN
• HOT DOGS • FRIES

OPEN 10 a.m. 6 p.m. Sunday, 10 a.m.-7 p.m. Monday-Thursday, 9a.m.-5p.m. Friday • Closed Saturdays
25270 Greenfield, Oak Park (Two doors North of Zernan's Bakery) 967-1161

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Unique is under the supervision of the Council of Orthodox Rabbis of Greater Detroit

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6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

Photography
and Video

Ark

by

#40iff#

932-1780

CREATE
VIDEO
PRODUCTIO

NIBBLES & NUTS

We Create Impressions
That Last

GIFT BASKETS & TRAYS FOR ALL
OCCASIONS OUR SPECIALTY

737-8088

33020 NORTHWESTERN

Outside Of Michigan

1-800-752-2133

Special Candy & Sugatfree Available

~MaSf CO

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Local & Nationwide Delivery

When only the best
Video will do for those
once in a lifetime
moments.
Audrey and Steve Lorber
557-4010

Suzy Ran's

Science of

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932-0300

IN ORCHARD MALL

chopped parsley (for

garnish)
Heat oil in 4-quart pot on
medium heat. Add onion and
celery. Saute until celery is
softened, 10-15 minutes. Add
carrot and potatoes and saute
10 minutes more. Add toma-
toes and water and bring to
boil. Lower heat, cover and
cook until potatoes are tender,
30-35 minutes. Remove 2 cups
soup to blender or food proces-
sor fitted with metal blade
and puree until smooth. Re-
turn puree to pot. Combine
well. Add sugar and nutmeg
and cook 5 minutes more.
Garnish with chopped pars-
ley. Serve with crusty French
bread.
Per serving (estimated): 98
calories; 2 gms. protein; 19
gms. carbohydrates; 2 gms.
fat; o mgs. cholesterol; 30 mgs.
sodium.

BUCKWHEAT SALAD
WITH CUCUMBERS AND
WATERCRESS
(Parve) serves 6.
1 cup buckwheat groats
1 egg white
1 3/4 cups water
3 scallions, minced
1 cucumber, peeled and
finely chopped
2 cups watercress
3 tablespoons lemon
juice
3 tablespoons canola oil
1/4 cup chopped, pitted
dates
Combine buckwheat and
egg white in bowl. Stir with
fork until all groats are coat-
ed. Heat a heavy or Teflon-
coated saucepan. When hot
add groats and cook and stir
until grains are dry and sep-
arate. Add water and bring to
boil. Lower heat, cover and
cook for 10 minutes. Spoon
cooked buckwheat into a serv-
ing bowl. Add remaining in-
gredients and mix well. Chill.
Per serving: 191 calories; 5
gms. protein; 28 gms. carbo-
hydrates; 8 gms. fat; 9 mgs.
cholesterol; 15 mgs. sodium.

COUSCOUS SALAD
WITH RED LENTILS
AND CURRANTS
(Meat) serves 6.
This can also be served cold
over unusual greens such as
curly endive or frisee.
2 cups chicken stock
(parve powdered
chicken soup mix may
be used)
1/2 cup dried red or
yellow lentils
1 cup couscous
1/4 cup currants
2 scallions, finely sliced
2 tablespoons olive oil
1 tablespoon lemon juice
minced scallions, white

and green parts (for
garnish)
Bring chicken stock to boil.
Add red lentils, lower heat,
cover and cook for 5 minutes
until tender. If using yellow
lentils, cook 15 mintues, or
until tender. Add couscous
and currants; stir until com-
bined. Remove from heat and
let stand for 5 minutes.
Transfer to a bowl and stir to
fluff. Add scallions, olive oil
and lemon juice. Garnish with
minced scallions.
Per serving: 234 calories; 9
gms. protein; 38 gms. carbo-
hydrates; 5 gms. fat; 0.03
mgs. cholesterol; 10 mgs. sodi-
um.

AUNT ANITA'S COLD
FRUIT KUGEL
(Dairy) Makes 30 pieces.
1/2 pound fine egg
noodles, cooked
8 oz. light cream cheese,
at room temperature
1/4 pound butter or
margarine, at room
temperature
8 ounces light sour
cream
1/2 cup sugar
1 teaspoon vanilla
4 eggs or egg substitutes
2 (15 oz.) cans mandarin
oranges in juice,
drained (reserve one
can for topping)
1 (20-ounce) can crushed
pineapple in juice,
drained
1 (16-ounce) can dark
pitted cherries, drained
cinnamon and sugar (for
topping)
Combine cream cheese,
butter or margarine, sour
cream, sugar, vanilla and
eggs in a blender until well
combined. Pour into a bowl
and add 1 can mandarin or-
anges, crushed pineapple,
dark cherries, and noodles.
Combine well. Pour into a
9x13-inch baking dish. Sprin-
kle with sugar and cinnamon.
Arrange the second drained
can of oranges over the top in
rows. Bake for 45 minutes un-
til golden brown and a knife
inserted into the center comes
out clean.
Per piece: 144 calories; 4
gms. protein; 18 gms. carbo-
hydrate; 7 gms. fat; 50 mgs.
cholesterol; 80 mgs. sodium.
BLUEBERRIES AND
RICE
(Parve) serves 6.
Rice pudding is a favorite
dessert but usually contains
a lot of eggs and cream or
milk. This dessert contains no
eggs, and is high in dietary

fiber.

2 cups cooked basmati or
brown rice, or rice of
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