• •
CUTTING EDGE page 118
Southfield Fresh Meat
Deli
29702 Southfield Road North of 12 Mile
IN THE SOUTHFIELD PLAZA
810-557•8634
WE MAKE FRESH SUBS TO ORDER DAILY!
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T.
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: Cole Slaw 1 USDA CHOICE I
INQUIRE
1 Potato Salad : Arm & English ' Deli Fresh
ABOUT OUR
;Turkey Breast
I Macaroni Salad 1 Pot Roast 1
1
DELI PARTY 1
TRAYS
i 99 lb. I
.a. 89 lb.
i $1
1
$ 1 99 lb.
I
2/ 109
/ 5 1 with coupon expires 2/10/95
I with coupon expires
1
- 1
GRADE A
Muenster or 1
I Lean Hamburger, 1 Lean Hamburger
American I Chicken I
From
1
From
1
'
Ground
Round
1
Chuck
Cheese
Breast
1
$
179 lb
9W lb.
1
79 1b. I : $ i 39 lb.
1 l $ 5 l
lbs. or more
5 lbs. or more
with coupon expires 2/10/95 , with coupon expires 2/10/95 i with coupon expires 2/10/95Iw ith coupon expires 2/10/95
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4.
ALL OUR MEATS ARE U.S.D.A. CHOICE AND GUARANTEED TO YOUR SATISFACTION!
Hours: Monday - Saturday 9 - 7, Sunday 9 - 5
INQUIRE ABOUT OUR FREEZER BEEF PACKAGES
peat. Another attractive offering
from this company is a 5-ounce
package of smoked salmon,
mackerel and Greenland halibut
(turbot). Suggested selling price
for the seafood platter is $4.99.
CREAMY ASPARAGUS
SOUP WITH BLACK
BEANS (Dairy)
1 small onion, thinly sliced
1 tablespoon olive oil
13/4 cups vegetable broth
1 container (6 3/4 oz) asparagus
puree or 8 oz package frozen,
asparagus cuts, thawed and
pureed
1 tablespoon balsamic vinegar
1 can (14 1/2 oz) black beans,
drained and rinsed
1/4 cup skim milk ricotta cheese
fresh ground pepper and salt to
taste
Italian Parmesan Toast
Saute shallots in hot olive oil
in medium saucepan. Add veg-
etable broth, asparagus puree
and balsamic vinegar. Stir and
bring to simmer. Cook 1-2 min-
utes. Remove from heat. Add
black beans and ricotta cheese,
stirring to combine. Season to
taste with salt and freshly ground
pepper. Serve hot topped with
Italian Parmesan Toast.
Serves 4.
Note: If ricotta is omitted, soup
is parve. Serve with warm crusty
rolls instead of Italian Cheese
Toast.
ITALIAN PARMESAN
TOAST (Dairy)
4 slices white peasant-style
bread*, cut 1/2-inch thick
2 tablespoons olive oil
fresh ground pepper
1-2 tablespoons grated parmesan
cheese
* round loaves from a bakery
$
t Price of the Year BUTCHER FRESH
`°'", `°"'
WHOLE EMPIRE
KOSHER
ICKENS
FAST FISH FRITTERS
WITH MIXED HERB
SAUCE (Parve)
Li.
Hurry, offer
good only at your
participating neighborhood kosher butcher
Jan. 27th through Feb. 2, 1995
O
Better Tasting and Better or You,
Every Time
Distributed by: MORRIS KOSHER POULTRY (810) 545-7600
Next time you feed your face, think about your heart.
120
Go easy on your heart and start cutting back on foods that are high in saturated
fat and c cholesterol. The change'll do you good.
v •
American Heart Association
Spread bread with olive oil on
both sides. Place under preheat-
ed broiler and toast one side, 1-
2 minutes. Remove from broiler,
turn bread over. Sprinkle un-
toasted side with pepper and
parmesan. Return to preheated
broiler to brown and melt cheese,
1-2 minutes. Place a slice over
each bowl of hot Creamy As-
paragus Soup.
WE'RE FIGHTING FOR YOUR LIFE
1 1/2-pound loaf gefilte fish,
frozen and thawed
olive oil for frying
Sauce: 1 cup arugula leaves
1/4 cup parsley
1 green onion, trimmed and cut
in 1-inch pieces
juice of 1 lemon
about 1/3 cup prepared
vinaigrette dressing
pepper and ground cumin to
taste
Slice gefilte fish mixture about
3/4-inch thick and shape into frit-
ters. Pour about 1/8-inch olive oil
into large non-stick skillet and
heat over medium heat. Arrange
gefilte fish fritters in one layer,
with plenty of room between each
and fry until browned on both
sides and cooked through, about
3-4 minutes on each side. Drain
on paper towels. This will proba-
bly need to be done in two batch-
es. Serve warm or at room
temperature with Mixed Herb
Sauce.
Makes 10-12 fritters.
For Sauce: Place arugula, pars-
ley and green onion in food
processor and chop coarsely.
Transfer to small bowl. Add
lemon juice and enough vinai-
grette dressing to make a thick
sauce. Season to taste with pep-
per and cumin.
Makes about 1 cup.
GRELLED VENISON
WITH ROSEMARY (Meat)
1/2 cup olive oil
1/4 cup port wine
1 shallot, finely chopped
1 teaspoon garlic, chopped
4 4-inch sprigs rosemary, snipped
coarsely with scissors
4 venison shoulder steaks, 6-8 oz
each, cut 3/4 inch thick
In shallow glass dish, combine
olive oil, port wine, shallot, gar-
lic and rosemary. Pierce venison
steaks several times with sharp
pointed knife. Arrange steaks in
one layer in mixture, turning to
coat both sides. Cover and mar-
inate in refrigerator at least 12
hours or up to 24 hours. Preheat
broiler and set rack 4 inches from
heat. Remove steaks from mari-
nade and arrange on rack set
over broiler pan. Broil 4-5 min-
utes or until browned and siz-
zling. Turn over and broil 3
minutes longer, until top is
browned and sizzling.
Serve with a crisp green salad
and roast potatoes.
Serves 4.
HUNGARIAN HAZELNUT
STRUDEL (Dairy)
1 package active dry yeast
1/4 cup barely warm water
1/2 cup butter or margarine
1/2 cup sour cream
3 tablespoons honey
1/4 teaspoon salt
3 3/4-4 cups all-purpose flour
2 beaten eggs
12 oz (3/4 can) hazelnut
paste/filling at room
temperature
1/4 cup crystallized ginger, finely
chopped
confectioners sugar
Soften yeast in warm water. In
saucepan, melt butter or mar-
garine over low heat. Add sour
cream, honey and salt and stir to
mix. Pour into large mixing bowl
or food processor. Add 1 cup flour
and beat well. Add softened yeast
and eggs and beat until smooth.
Add 2 cups more flour, 1 cup at a
time, mixing well between each
addition. Turn onto lightly
floured board. Knead in enough
DIMING EDGE page 122