oo s • i1 Nests• eese • a o'Ko rea ABYLON ETHNIC FOOD The Finest Selection Of Foods From Around The World. Lipari -.1 r FETA TURKEYCHEESE BREAST 1 " Lb. 1 " 1 r L with coupon • exp. 7-8-93 -I Lwit h coupon • exp. 7-8-93 -1 Dried BASMATI APRICOT 17 oz. PASTE pkg. RICE BUY TWO GET $995 ONE FREE Lb. $ Elephant Brand i r 11 lb. bag with coupon • exp. 7-8-93 1 L with coupon • exp. 7.8-93 -I L ) Old Orchard Plaza • Maple & Orchard Lake Rd. next to Farmer Jack • W. Bloomfield • 851-4343 BAGEL DELI & PRODUCE CO. 6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666 OPEN MON. THRU SAT. 9 TO 6 SUNDAY 8 TO 3 THE PLACE FOR SIVIOKED F THE FINEST SMOKED FISH & DELI TRAYS DC ar NOVA L OX art "CLOSED was the word that for many years described the educational opportunities available to learning handicapped children in the Jewish schools of America. CAMPING OUTFITTERS AND WILDERNESS GUIDES 738-JAW1 (5291) 3405 Orchard Lake Road Keego Harbor New Arrivals Daily MARGUERITE But now. . . Cf) w • TA H means "OPEN!" U) LU CD CC CI) 92 On The Boardwalk 932-5252 For further information P'TACH of Mich., Inc. 25311 Ronald Court Oak Park, Michigan 48237 (313) 399-6281 MOROCCAN LENTIL SALAD • 2 cups dried lentils • 4 cups water • 1 large sweet red onion, finely diced • 1 cup raisins or currants • 'h cup prepared vinaigrette salad dressing • 1 tablespoon brown sugar • l'h teaspoons ground cumin • 'h teaspoon salt • pepper to taste • 1/, cup fresh cilantro sprigs (optional) Wash and pick over lentils. In medium saucepan, bring water to boil. Add lentils and simmer slowly, uncovered, for 20 min- utes or until lentils begin to split and are slightly chewy. Drain well. Transfer to mixing bowl and stir in onions, raisins, dress- ing, sugar, cumin, salt and pep- per. Mix well. Sprinkle with cilantro. Refrigerate for several hours to allow flavors to fully de- velop. Serves 6-8. WINE-STEEPED RHUBARB AND BERRIES cup any fruit jelly or preserves • 'h cup sweet red wine • i/4 cup honey • pinch ground cloves • 1 pound rhubarb, washed, trimmed and cut into 'h-inch slices • 1 pint strawberries, washed, hulled and quartered • Place preserves, wine, hon- ey and cloves in medium sauce- pan. Warm over medium heat until smooth. Stir in rhubarb and simmer 10-15 minutes un- til tender. Gently stir in straw- berries. Heat through for a minute or two. Cool 15 minutes before transferring to serving dish. Note: be sure to trim and dis- card all leaves from rhubarb. They contain oxalic acid which is poisonous. SIMPLE, BY DESIGN: MENU 2 Champagne Toast to the Season Pasta Primavera with Snow Peas and Bright Peppers*, Ricotta and Regianno New Potato Salad with Fried Vidalias* Cherry Tomatoes and Greek Olives Lime Cream Whip* garnished with Strawberries Angel Food Cake* PASTA PREVIAVERA Michigan's MarketMakers In Coins and Bars "Sell Where the Dealers Sell" BARN=TT RARITI=S C O R POR A T I O N Parents for Torah for All Children FOOD FUN page 90 189 MERRILL ST. BIRM.. MI 4.8009 Pheac (313) 644-1124 Since 1971 CLASSIFIED GET RESULTS! Call The Jewish News 354-5959 WITH SNOW PEAS AND BRIGHT PEPPERS • 1 pound rigatoni, cooked and drained, according to package directions • 2 tablespoons sesame oil • 2 tablespoons wine vinegar • 1 teaspoon dried pepper flakes • 1 teaspoon salt • 1 tablespoon chopped garlic, or to taste • 10 oz. package frozen snow peas, thawed • 1 medium size yellow bell pepper, cored and cut in thin strips • 1 medium size red bell pepper, cored and cut in thin strips • 1 medium size orange bell pepper, cored and cut in thin strips cups parsley sprigs • Place cooked rigatoni in large bowl. In cup, mix oil, vinegar, pepper flakes, salt and garlic. Pour over rigatoni. Gently stir in snow peas, peppers and pars- ley. Pass bowls of part-skim ricotta cheese and grated parme- san or reggiano. Serve at room temperature. Serves 8. Note: Parmigiano-Reggiano is a hard cheese with granular texture. None compares with the Italian variety with its rich, sharp taste. NEW POTATO SALAD WITH FRIED VIDALIAS • 3'h pounds new potatoes, unpeeled and scrubbed • 1 tablespoon salt • 2 tablespoons vegetable oil • 1 large Vidalia or sweet white onion, cut in 'h-inch dice • $/4 cup prepared Caesar salad dressing • 'h cup fresh mint leaves, snipped coarsely • freshly ground pepper • 'A cup fresh parsley sprigs Cut potatoes into 1-inch pieces. Do not peel. Bring about 311 quarts water to boil. Add salt and potatoes. Return to boil, then reduce heat to simmer. Cook 20-30 minutes until point of sharp knife easily pierces potatoes. Drain and turn into large mixing bowl. While pota- toes are cooking, heat oil in small skillet over medium heat. Add onion and fry quickly to golden brown. Do not allow to burn or onion will taste bitter. Add onion to potatoes. Pour dressing over and sprinkle with mint. Stir gen- tly to mix. Season to taste with pepper and salt. Garnish with parsley sprigs. Serves 8. LIME 'CREAM' WHIP . • 6 oz. package lime gelatin • 2Y4 cups boiling water • 12 oz. container frozen lemonade, thawed • 12 oz. container whipped topping • 6-8 large strawberries, unhulled In large bowl, dissolve gelatin in boiling water, stirring con- stantly with metal spoon until no gelatin grains are visible. Add lemonade and stir to mix. Re- frigerate until mixture is slight- ly thicker than egg white. Beat in about 3/4 of the topping to blend thoroughly. Transfer to serving bowl and refrigerate un- til firm. Spoon remaining whipped topping in tiny mounds around edge of dessert OR pipe rosettes with piping bag and large star pipe. Top each mound or rosette with a strawberry. Serves 8-10. ©1993 Ethel G. Hofman