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February 03, 1995 - Image 120

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-02-03

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

BUY DIRECT! SAVE 40%

FULLY TRIMMED - RETAIL CUT
FULL CUT

ROUND STEAK

$1.29 lb.

LIMIT 4 PACKAGES, PLEASE

FREE RANGE

ALL NATURAL

tITi \ STEW

$1.88

CHICKENS

lb.

66¢

FAMILY PACK

WHOLESALE CUT

NEW YORK STRIP STEAK

BONE-IN

$1.79 lb.

lb.

2 PER PACKAGE

AMY STONE SPECIAL TO THE JEWISH NEWS

18-22 LB. AVERAGE

NAVEL ORANGES

8 LB. BAG

*2.99 lb.

LAODED WITH VITAMAN C!

SATISFACTION
GUARANTEED!

I MN

9 MILE RD.

8 MILE RD.



MN li

FRESH CRISP
CALIFORNIA

LARGE VINE RIPE

TOMATOES
79•0 lb.

OTTLEMANS

CUCUMBERS
3 FOR $1.00

FRESHNESS
GUARANTEED!

N_
T ta O
23101 COOLIDGE HWY.
31550 GRAND RIVER
FARMINGTON • 471-3210
OAK PARK • 546-4355

10 MILE RD.

■ MI•1

• GRAND RIVER AT ORCHARD LAKE •
HOURS: MON-SAT 9-8, SUN 9-6

• COOLIDGE AT 9 MILE ROAD •
HOURS: MON-SAT 8-8, SUN 8-6

10

O

8 MILE RD.

Prices Good Through Feb. 6, 1995
ALSO VISIT OUR OTHER LOCATIONS IN HANITRANICK, DETROIT & TAYLOR

g Southfield Fresh Meat

Deli

29702 Southfield Road North of 12 Mile

IN THE SOUTHFIELD PLAZA

810055708634

U)

WE MAKE FRESH SUBS TO ORDER DAILY!
,1
Loie
C
ole Sl aw T USDA CHOICE I
INQUIRE
Potato Salad 1 Arm & English: Deli Fresh
ABOUT OUR I Macaroni Salad i Pot Roast i Turkey Breast
DELI PARTY
I
$ 1 89
I
$ 9916.
lb.
di.
9W lb.
TRAYS
I

1 with coupon expires 2/17/95 1 with coupon expires 2/17/95

LU

1

LU

CC
F-
LU
CI

LU

I-

120

GRADE A
Muenster or 1
American 1 Chicken
Cheese 1 1
Breast
I
9w
$179
I

71

I

with coupon expires 2/17/95

I Lean Hamburger il Lean Hamburger
I
From
1
From

' 1 Ground Round 1

1
I $179 1b.

I

J.

.L

Chuck

$1. 39

lb.

I
5 lbs. or more
5 lbs. or more
with coupon expires 2/17/95 1 with coupon expires 2/17/95 1 with coupon expires 2/17/95 1 with coupon expires 2/17/95

lb.

lb.

1.

y their kitchen cabinets
you shall know them.
For Carol Lombardo, it's
shelves stocked with olive
oil, pasta, and cans of Italian
plum tomatoes.
Married to an Italian-Ameri-
can for nearly 24 years, Ms. Lom-
bardo, of Maryland, cooks Italian
food with some digressions. Back
in the late '70s, when the Lom-
bardos' two children were young,
they were eating brown rice and
seaweed. Ms. Lombardo, one of
the founders of a food co-op, was
getting up at 3 a.m. to buy fresh
produce at the wholesale food
markets.
In the '80s, there were the
miniature hors d'oeuvres and
desserts Carol Lombardo and her
partner, Lynn Gershman, cooked
up for their catering business, C
& L Specialties. They also pre-
pared the Rosh Hashanah
desserts and Shabbat chicken
dinners for the Reform congre-
gation where the Lombardos
were married, their children had
their bar and bat mitzvahs, and
where the family still belongs.
Then, 12 years ago, Vince
Lombardo, former Green Beret
now insurance broker, had two
heart attacks. Ms. Lombardo cut
the cholesterol. She cooks with
olive oil, skim milk mozzarella
and ricotta and very little red
meat. The Lombardo's daughter,
Tracy, 20, a civil engineering stu-
dent, doesn't eat meat. Ms. Lom-
bardo sends her back to school
with a pot of pasta fagiolo.
Sammy, now cooking for 500
at an Army base in Tacoma,
Wash., created one of his moth-
er's favorite recipes — stuffed
eggplant with spinach.
Ms. Lombardo, who says, "I
never made a casserole in my
life," knows her pasta. For heavy
sauces, she recommends fat,
round rigatoni. For lighter
sauces, the smaller, thinner
penne, a tubular noodle with
pointed ends. "Not linguini. A
light sauce would fall off it."

B

CALIFORNIA SEEDLESS

GlagliiTEALL
PEPPERS
3 FOR 89¢

In The Kitchen
With Carol Lombardo

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

PASTA FAGIOLO
(Meatless Pasta and Bean
Soup) (Parve)

1/4 cup olive oil
1 large onion
2 stalks celery
6 cloves garlic
2 15 oz. cans cannellini (white
kidney) beans
1 14.5 oz. can whole peeled
tomatoes (preferably Italian
plum tomatoes)
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon pepper
1/2 teaspoon salt
1 pound box elbow macaroni

Finely dice onion, celery and

garlic. Saute in soup pot with the
olive oil. Cook slowly and stir oc-
casionally so the vegetables will
not brown. Cook about 20 min-
utes or until the vegetables are
very soft. The celery should not
be crunchy.
While the vegetables are cook-
ing, puree one can of undrained
beans with one can of water in a
blender or food processor. After
the vegetables are soft, add the
blended beans to the soup pot.
Turn off the heat. Add the other
can, undrained, to the pot. Squish
the tomatoes with your hands

(adds character to the soup!) un-
til the tomatoes are in small
pieces. Add 112 can of water us-
ing the tomato can as your mea-
sure. Season with oregano, basil,
black pepper and salt. Bring to a
boil. Lower the heat to a simmer.
Cook approximately 30 to 45 min-
utes. Stir occasionally.
Cook macaroni until al dente
(firm to the bite). Drain macaroni.
Put some macaroni in each soup
bowl. Add soup. Top with fresh
grated Parmesan cheese. Serve
with Italian bread and salad for
an easy, low-fat meatless dinner.
4-6 servings.

PASTA WITH VODKA
SAUCE (Dairy)

2 tablespoons olive oil
6 cloves garlic
1 large onion
2 14.5 oz. cans whole peeled
tomatoes, undrained
(preferably Italian plum
tomatoes)
1 cup heavy whipping cream or
half and half
1/2 cup vodka (cheap vodka is
just as good as expensive
vodka)
1 pound penne pasta
1/8 teaspoon basil
salt and pepper to taste
sprinkle of red pepper flakes (If
you like your food hot add
more; if you like it mild, use a
few flakes. You can always add
more after cooking.)

Saute diced garlic and onion in
olive oil until soft. Do not let the
garlic brown or it will become bit-
ter. Add tomatoes and liquid to
sauce pot. Turn off heat and
squish tomatoes into small pieces

IN THE KITCHEN page 122

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