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UNIVERSAL GENEVE
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1-2 tablespoons lith mayonnaise
2 tablespoons grated fresh onion
1 tablespoon low calorie Italian
salad dressing
PACKINGHOUSE STYLE
Blend all ingredients in food
processor. Serve with raw veg-
etables, crackers or pita triangles.
Makes 2 cups.
BONELESS
LOX PINWHEELS
(DAIRY)
nsrEcTED rwsTun Glt UN IMP 111 ,:
112-pound lox
4 ounces whipped cream cheese
1 teaspoon chopped chives
1 dozen miniature bagels, split
and buttered
TOP SIRLOIN
Compa,x Collection, high precision, automatic mechanical movement, chronograph timer up to
12 hours registration. Water-resistant, genuine crocodile leather strap.
FOR ROASTS & STEAKS
FRESH GRADE A
BU ERI3ALL PACKINGHOUSE
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TENDERLO IN DRUVISTICKS
77 lb.
79
10 lb.&Up
Limit 2, Please.
Exclusive Agent
LNIVEQ8AL
jewe ry and watch repair
lb.
5-8 lb. Package
(Fat Oft)
28411 Northwestern Hwy. • Suite 250 at Beck Rd. • Southfield
358.2211
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OWEI CI D NEN DIP
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Offers Good 1;?J2319 1 'through 12/2( C)
PlitsON‘1.(111A,Its -11st - 111S'IER4.14t11 I , 0011 s I %ill's 14,1,11'1ED
01'1 'A 7 1)%1S '10 1111; PUBLIC,
Combine cream cheese and
chives. Spread this mixture over
the lox. Roll up like a jelly-roll.
Wrap tightly in plastic wrap. Re-
frigerate at least 4 hours or
overnight. Slice crosswise and
place cut side down on each but-
tered bagel half. Garnish with a
sprig of fresh dill, if desired.
Makes 2 dozen miniature
bagel halves.
WHITE BEAN
BRUCBEITA (PARVE)
1 can cooked cannellini beans
(small white beans)
1 large clove garlic, minced
2 teaspoons chopped fresh
rosemary leaves
4 tablespoons extra-virgin olive
oil
1 teaspoon balsamic vinegar
1/2 teaspoon hot pepper flakes
1-2 teaspoon small capers,
drained
Fresh country bread
Gently toss first 7 ingredients,
taking care not to break up the
beans. Let stand several hours or
overnight. Slice bread about 1/3-
inch thick and grill or toast until
lightly brown. Cut each slice in
half and spoon beans onto bread
or serve bread in a basket next to
bowl with beans for guests to fix
their own.
Makes about 16 servings.
FOOD PROCESSOR
CHEESE-LESS CAESAR
DRESSING (PARVE)
3 medium-size cloves garlic,
peeled
2-ounce can whole anchovy
fillets, packed in olive oil
1P2 cup mayonnaise
1 tablespoons Dijon mustard
1 tablespoon Worcestershire
sauce
2 drops hot pepper sauce
juice from 1 whole lemon
Combine all ingredients in-
cluding the olive oil from the an-
chovies. Pulse in a food processor
until smooth.
Makes 6 servings.
HAPPY HOLIDAYS
(/)
NEW YEAR'S page 90
737-7122
TAPENADE (PARVE)
1 cup pitted black or Greek olives
1 tablespoon capers, drained
juice of 1 lemon
2 anchovy filets
2 garlic cloves
2 tablespoons olive oil
2 teaspoons thyme
cracked fresh pepper
salt to taste
Process all ingredients except
salt in food processor. Taste and
add salt if necessary. Refrigerate
overnight. Serve as a spread for
French bread or a dip for raw
vegetables.
Makes about 1 1/2 cups. ❑