DIPS
Hommus Tahini
Ifo
SALADS
Taboule
Stuffed Grape
Leaves
Loubieh
Baba Ghaimouj
Musakaa
OASIS
•
II
MEDITERRANEAN
ASK
ABOUT
OUR
BANQUET
CATERING
CALL
313-998-1927
CUISINE
FOR A LISTING
OF STORES
OUTSIDE
THE
METRO AREA
Look for your favorite Mediterranean foods
certified kosher by the
internationally known symbol
AVAILABLE AT THESE FINE STORES:
SHOPPING CENTER MARKET VIC'S QUALITY FRUIT MARKET WESTBORN FRUIT MARKETS
•Southfield Road in Beverly Hills
•Woodward Ave. in Berkley,
LOCATIONS
•Michigan Ave. in Dearborn
•On Orchard Lake Road in
BETTY'S GROCERY STORE
West Bloomfield,
•Woodward Ave.
FRESH CHOICE MARKET
•12 Mile Road & Coolidge in Berkley,
•West 14 Mile at Haggerty,
•North Center Road in Northville
FOOD EMPORIUM
•On Greenfield Road in Southfield
VITAL FOODS
•Orchard Lake Road &
Maple West Bloomfield
UNIQUE KOSHER
•Greenfield Road in Southfield
HOLLYWOOD MARKET
•North Main Street
in Royal Oak
in Birmingham
•Livonia
GOOD FOOD COMPANY
NINO SALVAGGIO'S
INT'L MARKETPLACE
•On Livernois in Troy,
•Ford Road in Canton
THE FOLLOWING
METIER LOCATIONS
•Fourteen Mile and Coolidge,
•Maple and Haggerty
•8 Mile and Haggerty
AMERICAN BULK FOOD
STORES
•Orchard Lake Road
in West Bloomfield,
•Michigan Ave. in Dearborn
•Middlebelt Road
in Farmington Hills
BABYLON ETHNIC FOOD
•Maple and Orchard Lake Road
West Bloomfield
NATURAL ALTERNATIVE
HEALTH FOOD
Proudly Introduce FRESH
ROYAL STRICTLY KOSHER CHICKENS
AT LOW LOW DISCOUNT PRICES!!!
Under Star-K Certification
mov,
RABBI MOSHE HEINEMANN
RABBINICAL SUPERVISOR
• Whole Young Chicken • • • • • • • • • • . . .$2.19 lb.
• Bone-in Split Chicken Breast . • • • • • • • •$3.29 lb.
• Boneless Skinless Chicken Breast .
.$5.79 lb.
• Chicken Leg Quarters • • • • • • • • • • • • • •$1.39 lb•
IF PLASTIC SEAL IS BROKEN WE CANNOT GUARANTEE KASHRUTH
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
T
una is a staple in our house.
Whenever Mom is too busy
to cook or our extra curric-
ular schedule gets to be so
crazy that rm going in six direc-
tions at once, out comes the can
opener. I'm not ashamed to ad-
mit that sometimes the only way
to go is fast and easy and out of a
can. It's also great for Shabbat
because you can make a variety
of dishes in advance and just pull
it out of the fridge and serve it.
Tuna is really good for you
(provided you use the water
packed , not the oil packed). It's
high in protein and low in calo-
ries. It can be served hot or cold,
plain or fancy or even disguised
so no one can recognize it.
There are several different
kinds of tuna to choose from. The
solid white comes from the alba-
core tuna and is frequently used
as a substitute for chicken. The
either from the yellow fin or skip
jack tuna. All are great, some are
just more expensive than others.
Anyway you look at it tuna is
terrific and cheap and easy. What
more could you ask for?
•Haggerty and 14 Mile
Hiller's Shopping Center
and Food Emporium Markets
FOOD
EMPORIUM
Easy Recipes
With Tuna
,11,I1c7it
SHOPPING
CENTER
HAGGERTY STORE LOCATION
29950 14 Mile Rd. (810) 960-1990
WEST BLOOMFIELD LOCATION
6433 Orchard Lake Rd. (810) 851-7100
SOUTHFIELD LOCATION
25155 Greenfield Rd. (810) 559-7960
In a large bowl, mix together
cream cheese, yogurt and basil
until smooth. Add tuna, carrot,
cheese and onion. Mix well.
Spread mixture in celery stalks
and cut in half. Makes a great
snack.
ALBACORE WITH WHITE
BEAN AND
ORANGE SALAD
2 cans (15 oz. each) great
northern beans, rinsed and
drained
2 hard cooked eggs, chopped
1/3 c. chopped onions
1/3 c. chopped red onion
3/4 t. salt
1/3 c. bottled Italian dressing
1 T. frozen orange juice
concentrate, thawed
2 t. grated orange peel
1/2 to 1 t. crushed red pepper
1 can (6 oz.) tuna, drained and
flaked
2 chopped plum tomatoes,
drained
Quartered orange slices for
garnish
In a large bowl, combine beans,
eggs, onions and salt. In glass (-)
measuring cup, blend dressing,
orange juice concentrate, orange
peel and crushed red pepper. Add
dressing to the bean
mixture. Chill sever-
al hours or overnight.
Just before serving,
gently toss in tuna
and tomatoes. Gar-
nish with orange
slices. Serves 6
© Eileen Goltz 1994
TUNA POTATO BOATS
4 russet potatoes baked and
halved lengthwise
1 can (12 oz.) tuna, drained and
flaked
3/4 c. shredded cheddar cheese
1/4 c. finely chopped green
onions
1/4 c. bacos
1/4 c. sour cream
Scoop out the potato, leaving 1/4
inch shell. Place potato pulp in
bowl. Add tuna, cheese, onions,
bacos and sour cream. Mix just
enough to blend together but still
remain chunky. Spoon in potato
shells. Bake at 375 for 15 min-
utes or until potato is hot and
cheese is bubbly. Serves 8. You
can use the microwave to cook
potato and heat in the oven to fin-
ish.
TUNA AND
CELERY
STICKS
4 oz. cream cheese, softened
3 T. plain yogurt or mayonnaise
1 1/2 t. dried basil
1 12 oz. can tuna, flaked and
drained
1/2 c. finely grated carrot or
zucchini
1/2 c. shredded cheddar cheese
2 t. minced onions
10 to 12 celery stalks, cleaned,
strings removed
Saudi Sheik
Aids Hotelier
Toronto (JTA) — Isadore Sharp,
CEO of the Toronto-based Four
Seasons Hotels Inc., has found
a Saudi sheikh to rescue his debt,
laden international luxury hotel
chain.
Mr. Sharp, 62, is a major bene-
factor of Toronto's United Jewish
Appeal, the Jewish National
Fund and other Israel-related
charities.
Prince al-Walid bin Talal bin
Addulaziz al-Saud recently
bought a 25 percent stake in the
financially troubled company.
The 37-year-old prince, a
grandson of the founder of the
Saudi dynasty, cut the deal with
the well-known Jewish hotelier
aboard his royal yacht. The
prince has gained prominence in
recent years after buying stakes
in Saks Fifth Avenue, Euro Dis-
ney and Citicorp.