dift, TLEMAKS New Tastes For New Year 410 ti ;t4:4 - e1,41 474 'Pti) (Formerly Oak Farms EILEEN GOLTZ SPECIAL TO JEWISH NEWS SUPER SPECIALS I CATTLEMANS HOMEGROWN A MICHIGAN SWEET ALL-PURPOSE CORN POTATOES 8910z. low.sto BAG 8 CATTLEMANS FRESH .dc-irA KOSHER PACKING 'We') CUT HOUSE EMPIRE WHOLE BEEF BRISKET CHICKEN BREAST $ 99 79 MICHIGAN SWEET CARROTS AT FARMINGTON LOCATION ONLY HOMEGROWN TOMATOES 1I PECK 3 LB. PACK GARDEN FRESH CAULIFLOWER MICHIGAN L PUPOSE ONIONS 0 C a.7EACH $ 2 BIG BAG HIL THEY LAST • 79c Oak Park produce only til mid October. You'll come in for our prices and come back for our quality. Guaranteed. Prices Good 9/2 Thru 9/8/94 l-696 Catdernan's ■ C/) 8 Mile 31550 GRAND RIVER, UPTON FARMINGTON PLAZA • 471-3210 TWO GRAIN PILAF WITH WILD MUSHROOMS 1/2 c. uncooked barley Grand w C/3 w I- CC w w 200 1-800-US-BONDS V Simple k- Safe v Convenient call today for current rates Moos ja CAMPING OUITITTERS SWEET GARLIC WITH CHICKEN PASTA 8 to 9 oz. garlic, minced 51/2 t. olive oil 1 1/2 lb. mushrooms (any variety), sliced 2 c. fresh plum tomatoes, diced 1 c. chopped green onions 1 t. crushed red pepper 2 c. chicken broth 1 11/2 lb. chicken breasts, grilled, skinned,boned and diced 1 pkg. cooked bow tie noodles, rinsed and drained 4 oz. chopped parsley or cilantro Heat olive oil in skillet, add garlic and cook until LIGHTLY golden, not browned. Add mush- rooms, tomatoes, green onions and crushed red peppers. Cook and stir 2 minutes. Add broth, simmer mixture, reducing slight- ly. Add chicken, noodles and 1/2 the parsley. Heat throughout. Garnish with remaining parsley. Coat turkey with flour. Dip one side of the turkey filet into egg and then press the almonds into the egg dipped side of the filet. Melt margarine in skillet. Add turkey, almond side down to skillet. Cook at medium temp for 6 to 7 minutes and turn. Cook 8 to 10 minutes more. Squeeze or- TROPICADO HONEY ange wedges over turkey and SALAD c. honey serve. This can be made ahead 1/2 V4 c. red wine by preparing the turkey and not 2 T. lime juice squeezing the juice on. To serve, dash salt heat in 350 oven until warm, re- 4 grapefruits peeled and sectioned moving from oven and squeezing 1 c. diced avocado juice over. Serves 5 to 6. N VISA 23101 COOLIDGE, OAK PARK PLAZA • 546-4355 1 medium boned turkey breast, cut into filets 5 T. flour 2 eggs beaten 4 to 6 oz sliced almonds 4 to 6 T. margarine 2 oranges, cut into wedges per. Cook over high heat until mixture comes to a full boil. Re- duce heat to low and cover. Con- tinue cooking until water is gone and rice is tender (40 to 45 min). Meanwhile in a 10 in. skillet melt margarine until sizzling and add carrots, Cook over medium heat stirring occasionally, for about 2 min. Add mushrooms, celery and onions. Continue cooking stirring occasionally until celery is crispy tender (2 to 3 min..) Stir carrot mixture into rice mixture and serve. Serves 8. mint sprigs OPEN 7 DAYS TO THE PUBLIC PERSONAL CHECKS AND FOOD STAMPS ACCEPTED 9 Mile can't believe it's Rosh Hashanah already. It seems like just yesterday I was putting away my Passover dishes. Of course, the holidays are really early this year, that is as opposed to being late which is what happens when they're not early. I still haven't figured out what would constitute them be- ing "on time". Every new year I try to intro- duce a variety of new dishes into my families eating repertoire. With two days of meals to pre- pare, this is a great opportunity to be ingenious. However, be warned, 10 year olds do not ap- preciate creativity in any form. This year I'm offering a recipe cornucopia of different tastes to help you really celebrate. May your new year be as sweet as hon- ey with just the right amount of spice to keep it interesting. TURKEY AL1VIANDINE L. 2 7 LB. AT FARMINGTON LOCATION ONLY Food te•?'Gd 738-5291 3405 Orchard Lake Road Keego Harbor 1/2 uncooked wild rice, rinsed and drained 3/4 c. water 1 (141/2 oz.) canned chicken broth 1 t. dried thyme leaves t. salt 1/2 t. dried marjoram leaves 1/4 t. pepper 2 T. margarine 1 medium carrot thinly sliced 1 c. sliced shiitake mushrooms (or regular mushrooms if others are unavailable) 1/2 c. celery, sliced 1 medium onion sliced In a 3-qt. saucepan combine barley, rice, water, chicken broth, thyme, salt, marjoram and pep- Mix together honey, wine, lime juice and salt. Pour mixture over the grapefruit sections. Cover and chill-several hours. Just be- fore serving add the avocado to the grapefruit and mix lightly. Spoon into individual dishes and garnish with mint. Serves 6 EZ APPLE PIEZ 1 ready made pie shell, uncooked FILLING 7 large tart apples, peeled cored and quartered, then sliced thinly 1 T. lemon juice 1/2 c. brown sugar 3 T. flour 1/2 t. cinnamon NEW TASTES page 202