•

WE'RE OPEN

Mon.-Thurs. 7-10, Fri. 7-11, Sat. 8-11, Sun. 8-9

BAY POINTE PLAZA

(Corner of Richardson and Haggerty)

BAY POINTE MARKET

and

WEST BLOOMFIELD • MICHIGAN

I,k, f6.1

PENNY LAKE MARKET

is pleased to announce

- ----

1st Annual Wine Tasting

will be held at The Links of Pinewood

* * *
Over 25 different wines from around the world
will be served
* * *
Taste different types of cheeses
and gourmet salamis
* * *

ORDER WINES EARLY FOR THE HOLIDAYS!!

Maple

GRAND

1PFA■ OPENING!

GLORY
JEWELERS

• Wholesale Gold Prices
• Diamonds • Watch Repairs
• Fine Gold Jewelry • Special Orders

LINCOLN CENTER

10 1/2 Mile & Greenfield

Sunday, Oct. 12

(Next to A&P)

968-8300

6-10 p.m.

•

COMMERCE RD.

ENTRANCE
TO LINKS

When Clothes
Make The Difference,
We Make The Clothes

Gift Baskets created by Amy

TICKETS AVAILABLE AT EITHER STORE
OR AT THE DOOR — $10.00 per couple

No , th of

851-7727

MA flT N
[

I

BAY
POINTE
MARKET
3604300

LIQUOR
FINE WINES
PARTY CATERING
GOURMET FOODS

GOURMET DESSERTS
FRESH MEATS
FANCY DELI
BAKERY

ercr 4o
grad shots
fir the entire
fatniV

Pinewood
Industrial Park

Links at
Pinewood

Mon.-Fri. 10-4

For more information call Amy at 360-2300

358-4085
Franklin Plaza
29107 Northwestern Hwy.
Southfield (2nd entrance from 12 Mile In rear)

Must be 21 years of age to attend.

American Arabic & Jewish Families

Public Meeting
MARCEL HAGE
CHARLES ALAWAN

Islamic Center
of Detroit
Board Chairman
Joy Rd. & Greenfield;
Greater Detroit Interfaith
Round Table,
Board Member

American Lebanese
League,
Past President;
American Arabic &
Jewish Friends
Past Co-Chair;
Greater Detroit Interfaith
Round Table, Board
Member

AN OVERVIEW

of the

AMERICAN ARABIC COMMUNITY

of Metropolitan Detroit

7:30 p.m.
Thursday, October 14th
JPM - JEWISH COMMUNITY CENTER

15100 W. 10 Mile • Oak Park
Between Greenfield & Coolidge

Refreshments

No Charge

R.S.V.P. 869-6306

DEDICATED TO BUILDING BRIDGES
HERE IN S.E. MICHIGAN

111•111•111d, IV I.

'MEMO
NUMIN

FOOD CENTER

Lb

EMPIRE

CHICKEN BREASTS

3232 Orchard Lake Rd., just North of Commerce Rd.

Orchard Lake/Kee o Harbor Area

Right In Your Own Driveway!

AUTO REPAIR AT YOUR LOCATION WITH THE
GARAGE ON WHEELS

The Tune Up Man

Sanford Rosenberg

DOING BUSINESS SINCE 1976

CALL 398-3605

CERTIFIED & LICENSED

VISA
11 ■ 1

H-3

olsc•s°

KOSHER page 110

back edge to vent. Microwave
on High for 8 minutes, stirring
once. Stir in tomatoes, broth,
rice, parsley, thyme, salt, pep-
per and Tabasco. Sprinkle
chicken with paprika. Add to
casserole, placing thicker pieces
at edge of dish. Cover, leaving
vent and microwave on High for
35 minutes, stirring once. Cov-
er and microwave on 70percent
for 3 minutes. Let stand for 5
minutes before serving. Serves
6.

FAIS DO DO FRrrTERS

2 eggs, separated
2 cups cooked, chopped
turkey
'12 cup minced celery
1 teaspoon grated onion
1 /4 cup all-purpose flour
'/.2 teaspoon salt
2 tablespoons vegetable oil
Mix egg yolks with turkey,
celery, onion, flour and salt.
Whisk egg whites until stiff and
fold into turkey mixture. Drop
mixture by the spoonful into
heated vegetable oil. Brown on
both sides. Drain on absorbent
paper. Makes 6-8
Food Editor's Note: If a non-
stick skillet is not used, more oil
will be needed for frying.

BIENVILLE'S BEEF WITH
EBERVILLE SAUCE
4 rib eye steaks at room
temperature
fresh ground pepper to
taste
1'/2 tablespoons olive oil
1 teaspoon parve
margarine
'/4 cup finely minced
shallots
2 tablespoons vinegar
'/4 teaspoon dried tarragon
'A cup Iberville Sauce
(recipe below)
Pepper steaks liberally pat-
ting cracked pepper into sur-
face. Heat oil in heavy skillet
over high heat; then add steaks.
Cook for 3-4 minutes, then turn
and reduce heat. Cook until
done to desired degree. Remove
steaks and keep warm. Pour off
oil. In same skillet, cook parve
margarine and shallots for 1
minute. Add vinegar and tar-
ragon. Cook until liquid has
nearly evaporated. Remove
from heat. Swirl in Iberville
Sauce, bit by bit, until a light
sauce is formed. Pour over
steaks. Serves 4

IBERVILLE SAUCE
4 tablespoons parve
margarine, softened
1 /4 teaspoon minced garlic
1 /4 teaspoon lemon zest
1 tablespoon minced
parsley
V2 teaspoon lemon juice
Beat all ingredients togeth-
er until well blended. Refrig-
erate until needed. Makes about
13 cup. ❑