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.