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December 23, 1994 - Image 92

Resource type:
Text
Publication:
The Detroit Jewish News, 1994-12-23

Disclaimer: Computer generated plain text may have errors. Read more about this.

BUY DIRECT!
SAVE UP TO 40%

UNIVERSAL GENEVE

e

/1W

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
STYLE
TURKEYS WHOLE BEEF CHICKEN
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

FRESH Fla ITS X\I) X FIGET \BITS

HOLIDAY

HONEY
GRANDMA S SO
YOU
PROUD.
NEED A BREAK.
GO.

POINSETTIAS

s

$2.99

DENVER

6 Inch Pots

SUGAR
SWEET

OCEAN SPRAY

ORANGES

9W

$

COLORADO!

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SMITH

CRANBERRIES CLEMEME

APPLES
"Great For Baking"

MID-WINTER BREAK 95

SPECIAL LOW feb.
GROUP AIR SPACE
ONLY $ 259 0°

$1.79711).,

3 099 UN
Easy To Peel
While Supplies Last
l';Ill
(;Il()
C
1 ) 1;1,1 • 1 ) X1121

12 Oz. Package

VEGETABLE
AND MEAT TRAYS
AVAILABIE AT
OUR OAK PARK
AND FARMINGTON
LOCATIONS.
NOW ACCEIPTING
ORDERS.

OWEI CI D NEN DIP
CREAM
or
16 O. Container
MATCH
MIX OR SOUR

2/$ le 00

CALL NOW - LIMITED

FAYGO
POP

75'

All Flavors

I CALL 358-5330

CADILLAC TRAVEL

+ 2 D Litre
el* Sit

HOLIDAY HOURS
XMAS EVE: STORES OPEN UNTIL 5 P.M. XMAS DAY: STORES CLOSED

L1J

MAXIE Collision, Inc.
32581 Northwestern Hwy.
Farmington Hills

CATT LEMAN 'S

LU

FREsinEss %Nu ot %Lim (.i %It %WEED

CC

w

PRESENT THIS CHECK FOR UP TO $100.00 OFF
Prior to estimate
For Future Need - Place With Car Papers

PAY
TO
THE
ORDER

FARMINGTON
31550 GRAND RIVER
MON ThRIAINGTON HATA
471-3210

up to $ 00 °°*

age Viegadred GUed 00 /100 DOLLARS

TAYLOR
11400 TELEGRAPH
111,001MARD MOPPING CTL
287-8260

1-696

Goddard

w

MAY BE APPLIED
TO DEDUCTIBLE
free Estimates
Prior Sales Exduded

fi

• Up to 10% ott on labor. Cannot be combined with any other coupons or specials.

t--

92

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. ❑

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