.

BUY DIRECT! SAVE-40%

USDA INSPECTED... WESTERN GRAIN FED MEAT

WHOLESALE CUT BONELESS

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NEW YORK STRIP STEAK

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CUT FREE

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2.39 LB.

WAMPLER LONGACRE

WHOLESALE CUT BONELESS

Winter Cooking
With Florida Fruit

12-14 LB. AVG.

FRESH

RAINBOW TROUT
FILLETS

RIB EYE STEAKS GROUND TURKEY
77¢ 1 LB. ROLL
$2.99 LB.
FRESH FROZEN

$3.49 LB.

SAVE $2.00 LB.!

6-10 LB. AVG.

FRESH FRUITS AND VEGETABLES
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EXTRA LARGE CALIFORNIA
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CA:L.T1,11FI,CIVVIER.

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SUNKIST

ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS

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EXTRA FANCY U.S. NO. 1

SEEDLESS ORANGES GREEN CABBAGE RED DELICIOUS APPLES
990 bag
5131G $1.49 bag
413I-G
190 lb.

DELI • DAIRY • GROCERY

MONTEREY JACK
CHEESE

SEVEN SEAS

YOGURT

SALAD DRESSING

8`g,.,

$1.99

Chunk

MCDONALD LOW FAT

LB.
Only

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10 MILE RD .

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•

9 MILE RD.

•

MILE RD

16 '
LE 2 FOR $3

BOTT

WHILE SUPPLIES LAST!

cATTLEMANs

SATISFACTION
AND FRESHNESS
GUARANTEED!

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3 1;,.,

EVERYDAY LOW PRICE

4CnO

COOLIDGE HWY.
ARK • 546-4355

LET US HELP YOU
WITH YOUR
NEXT PARTY!

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31550 GRAND RIVER
FARMINGTON • 471-3210

23101
OAK p

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

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

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8 MILE RD.

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Prices Good Through Feb. 13, 1995
ALSO VISIT OUR OTHER LOCATIONS IN HAMTRAMCK, DETROIT & TAYLOR

Southfield Fresh Meat
Deli

29702 Southfield Road North of 12 Mile

IN THE SOUTHFIELD PLAZA

810055708634

WE MAKE FRESH SUBS TO ORDER DAILY!

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Cole Slaw 1
INQUIRE I Potato
Salad
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ABOUT OUR 1 I Macaroni Salad i
1
DELI PARTY 1

99

TRAYS

I
lb. 1

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Prime Rib
Steak

DELI SPECIAL

Lipari
I Roast Beef or
' Corned Beef

$3 99 lb.

$ 3 99 lb.

with coupon expires 2/24/95 1 with coupon expires 2/24/95 1 with coupon expires 2/24/95

1

1

1

Lean Hamburger I Lean Hamburger
Muenster or I
From
1
From
1
Whole
American I
Chuck
Cheese
I 1 Chicken I Ground Round 1 1
1 $ 139b.
49C
$179 lb.
l
: I $ 1 79 lb. I
lb.

5 lbs. or more
5 lbs. or more
II
I
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with coupon expires 2/24/95 with coupon expires 2/24/95 with coupon expires 2/24/95 1 with coupon expires 2/24/95

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ALL OUR MEATS ARE U.S.D.A. CHOICE AND GUARANTEED TO YOUR SATISFACTION!

120

Hours: Monday - Saturday 9 - 7, Sunday 9 - 5
INQUIRE ABOUT OUR FREEZER BEEF PACKAGES

■

n the '20s, Palm Beach was
rich — a winter haven for the
wealthy to cavort in the most
lavish settings.
And the legendary opulence
lives on. There's the charm of
seashore mansions (like modest
Donald Trump's 115-room Mar-
a-Lago), and that grande dame
of hotels, the Breakers, framed
by swaying palms.
Now a new generation has in-
filtrated Palm Beach, in fact, all
of South Florida. South Florida's
eateries have rallied to the de-
mands of the health conscious,
snowbirds and residents alike.
Portobello mushrooms, sun-dried
tomatoes, mesclun (mixture of
baby greens), unfamiliar a decade
ago, now co-exist on menus with
the ever-popular pastas, chicken
and Florida's most famous crop
— citrus fruits.
And let's not forget the hefty
nutritional benefits of oranges
and grapefruits. An excellent
source of dietary fiber, each is low
calorie with half a grapefruit or
one orange measuring in at 50
calories and giving more fiber
than any of the other top 20 most
popular fruits. They're also a sig-
nificant source of potassium and
calcium, and they contain no cho-
lesterol, fat or sodium.
The quick and easy recipes
were inspired by Florida's in-sea-
son citrus fruits. They make for
healthful cooking low in saturat-
ed fats — ideal for winter meals
North or South.
Note on storing citrus fruits:
Refrigerate to preserve flavor. Be-
tween 35 and 50 degrees is best
for oranges while grapefruit
keeps longest at 45 to 48 degrees.
If space is limited, store in a cool,
dry place like a basement or un-
heated room. Do not store citrus
fruits in plastic bags or film-
wrapped trays since accumulat-
ed moisture will cause spoilage.

ple toothpicks. Place, breast side
up, in roasting pan and drizzle
with olive oil, using fingers or
brush to spread over surface.
Roast 30 minutes in preheated,
oven basting occasionally witli\
a little more olive oil. Reduce heat
to 350 degrees and roast 30 min-
utes longer, basting once or twice
with olive oil. If browning too
much, cover loosely with alu-
minum foil. Chicken is done
when skin is crisp and golden and
juices run clear when pierced at
thickest part.
To serve: Remove lime and/
greens from cavity. Discard limes,\
save greens. Cut chicken in quar-
ters, serve with some greens un-
derneath each chicken quarter
and a spoonful of Citrus-Pineap-
ple Salsa. Serves 4

LIME - SPIKED CHICKEN

In medium bowl, toss togeth-
er all ingredients except cumin
and lime juice. Combine cumin
and lime juice. Pour over ingre-,
dients in bowl and mix gently.
Refrigerate at least 1 hour before '
serving to allow flavors to devel-
op. Serves 4.
Note: Keeps well for 2 days re-
frigerated.

(Meat)

3 1/2- to 4-pound roasting chicken
salt
pinch red pepper flakes
2 small limes or 1 large one
1 cup fresh basil leaves, shredded
1 cup parsley sprigs
olive oil for basting

Preheat oven to 375 degrees.
Wash chicken, including the cav-
ity, under cold running water. No
need to dry. Sprinkle cavity light-
ly with salt and red pepper flakes.
Mix basil and parsley and spoon
half into cavity. Pierce each lime
5 or 6 times with a fork and add
to cavity covering with remain-
ing greens. Tuck skin flaps in to
close cavity or secure with a cou-

CITRUS-PINEAPPLE
SALSA (Courtesy of
Florida Department of
Citrus) (Parve)

1 medium red grapefruit, peeled,
sectioned and cut in small
chunks
1 medium red bell pepper, cut in
1/4-inch dice
1 small orange, peeled, sectioned
and cut in small chunks
8-ounce can crushed pineapple,
drained
2 green onions, thinly sliced
1 small jalapeno chili, seeded and
finely chopped
1 tablespoon chopped fresh
cilantro leaves
1 teaspoon ground cumin
2 tablespoons fresh lime juice

GRIT 4ED WHOLE
PORTOBETJ,0
MUSHROOMS WITH
WILTED SPINACH AND c'
REGGIANO (Dairy)
Inspired by Mario's in Boca Ra-

FLORIDA FRUIT Page 122