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IMPORTED FOODS
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27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrup Village, MI • (810) 552-9898 • Fax (810) 552-9815
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MIME MIS ISM - NMI
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Announcing
A Grand Celebration
for Doll & Bear Lovers
Step into the World of
Beautiful Dolls & Loveable Bears
and
Save 10-30%
on 100's of Items
• Madame Alexander
• Lee Middleton
• Johannes Zook
• Hildegard Gunzel
• Annette Himstedt
• Sabine Esche
• Carin Losnitzer
• Kathe Kruse
• Let's Play Dolls
Collectible
• Affordable • Lifelike
FOR KIDS OF
ALL AGES
Sale Ends
Sat., Feb. 25th
• Royal
• Heidi Ott
• Gotz
• Corolle
• Ginny
• Fiba
• Pauline
• Effanbee
• Fanouche
• Dolls by Jeri
• Robin Woods
• Wendy Lawton
BEARS & ANIMALS
• Raikes • Steiff
• Canterbury • Gund
• Vanderbears • VIB
• Hermann
(Reserve Dolls Today With a $10 Deposit)
Alice in Wonderland Series
(The Mad Hatter, White Rabbit, Queen of Hearts & More)
Special Occasions
(Tooth Fain, I Love You, Easter Bonnet, Mother's Day)
The Little Women • Bible Stories
THE DOLL HOSPITAL & To SOLDIER SHOP
120
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3947 W. 12 Mile Rd. • Berkley • 810-543-3115
(Conveniently located near 1-696) Hours: M-Sat: 10-5:30, Fri: 10-8
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Praise Is Offered
For Kosher Chicken
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS\
T
he U.S. Department of
Agriculture has finally pro-
posed modern methods of
meat and poultry inspec-
tion. Something to replace the 90-
year-old system of inspectors
pulling out unhealthy-looking
carcasses as they speed by. It's
high time since animal products
are the cause of most of the 9,000
U.S. deaths each year caused by
food-borne diseases.
But while the USDA is over-
hauling its antique inspection
system, kosher poultry already
is handled in a way that makes
it less prone to bacteria. The ex-
tensive cold-water soaking, salt-
ing, and more cold-water soaking
help keep kosher chicken and
turkey free from the bacteria that
grow in the hot water used to
process non-kosher poultry.
No matter what your choice of
chicken, a few tips:
* To tenderize chicken and add
a unique flavor, marinate and
baste it with a small amount of
white wine while it cooks.
* Dental floss makes an excel-
lent truss for any fowl.
* Tenderize a stewing chicken
with a few slices of lemon.
* When stuffing a turkey or
chicken, seal the opening with a
small raw potato.
* A 3 112-ounce serving of
white meat turkey without the
skin contains only 115 calories
and 1 gram of fat, less than
white- meat chicken.
BALSAMIC CHICKEN
(MEAT)
5 lbs. chicken, cut into pieces
1/4-112 cup vegetable oil
1/2 cup balsamic vinegar
3 tablespoons sugar
3 tablespoons ketchup
1 tablespoon Worcestershire
sauce
2 medium scallions, minced
including tops
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1 clove garlic, minced
Tabasco to taste
Combine all ingredients and
pour over chicken, coating thor-
oughly. Marinate in refrigerator
8 hours or more, turning chicken
occasionally. Bake for 1 hour in
a 325-degree oven or until chick-
en is tender.
Serves 4-6.
SANTA FE CHICKEN
(MEAT)
4-5 chicken breast halves,
skinned and boned
1-2 tablespoon(s) olive oil
4 cloves garlic, minced
1 onion, chopped
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 1/2 cups defatted chicken broth
1 cup golden raisins
1/4 cup tomato paste
2 oz. canned diced green chilies
1 teaspoon ground coriander
salt and pepper to taste
(optional)
Cut chicken into wide strips.
Cook chicken in oil over medium
heat in large skillet until lightly
browned all over. If necessary
add a little more oil. Remove from
pan and set aside. Add garlic,
onion and peppers to pan and
saute until soft. Mix in broth,
raisins, tomato paste, chilies and
coriander. Return chicken to pan.
Bring to a boil. Reduce heat and
simmer, covered, about 10 min-
utes. Uncover and cook 10 more
minutes or until chicken is ten-
der and sauce is slightly reduced.
Season with salt and pepper, if
desired.
Serves 3-4.
EASY BOURBON
CHICKEN (MEAT)
1/3 cup bourbon
1/3 cup honey
1/3 cup tamari or soy sauce
1 chicken, cut into eighths
Combine bourbon, honey and
tamari sauce in a small bowl.
Pour over chicken in a non-alu-
minum pan. Marinate 3-4 hours
or overnight for stronger flavor.
Bake at 350 degrees for 45-50
minutes, basting occasionally.
Serves 3-4.
ORIENTAL TURKEY
STIR-FRY (MEAT)
1 lb. firm tofu
1 lb. broccoli florets
1 tablespoon vegetable oil
2 large cloves garlic, minced
2 teaspoons fresh grated ginger
1 teaspoon hot chili-garlic paste
1/2 lb. ground turkey
4 teaspoons cornstarch
1 1/3 cups chicken stock
1/4 cup hoisin sauce
Drain tofu and press between
paper towels to remove moisture.
Cut into small cubes. Cut broc-
coli into small bite-size pieces.
Heat oil in wok or large skillet
over high heat. Add garlic, gin-
ger and chili paste and stir 30 sec-
onds. Reduce heat and add tofu.
Stir for 2 minutes. Add turkey
and cook until it loses its pink col-
or. Add broccoli and cook 2 more
minutes. In a small bowl, mix
cornstarch with a little of the
stock. Combine with remaining
stock and hoisin sauce and stir
into mixture. Cover, reduce heat,
and simmer 3-5 minutes or until CI,
broccoli is still tender-crisp.
Serves 4 very generously.