• • 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! r T. T : 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 i 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