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