YALDOO'S

W DE
SELECTION
OF
PASSOVER FOODS!

IMPORTED FOODS

The Finest Imported Foods From Around The World

27120 Evergreen (N.E. Corner of I I Mile next to 1-696) • Lathrup Village, M1 • (810) 552-9898 • Fax (810) 552-9815

HAS

• Chocolate Spread
• Vanilla Halva
• Chocolate Halva

H'AOLE

TAMI

• Sprats (Smoked)
• Mackerel Fillets
• Lavnun Sardines
• Star Sardines
• Tuna Salad

TAWIEK

• Stuffed Wine Leaves
• Stuffed Cabbage
• Stuffed Pepper
• Stuffed Eggplant
• Stuffed Tomato
• White Beans
• Red Beans
• Fried Eggplant
• Okra

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

A

ISUU (Kosher Cuisine)

BErr HASIBTA

• Breast of Chicken A La Louie
• Breast of Chicken Florentine
• Breast of Chicken A La Kiev
• Chicken Breast Nuggets
• Chicken Breast Cutlets
• Turkey Breast Cutlets

• Black Olives
• Green Olives
• Cracked Olives
• Spiced Olives
• Pickled Cucumbers
• Pepper Strips

GALILEE

PRI•VAY1EREK

• Fish Nuggets
• Fish Fillets

• Pepper Strips
• Green Olives
• Pickled Cucumbers

ZOGLOS (Vegetarian Cuisine)

ROZ

• Crispy Vegetarian Cutlets
• Vegetable Patties
• Vegetarian Kebabs
• Vegetarian Nuggets
• Vegetarian Franks
• Vegetarian Burgers

• Sliced Mango Pickles

MEYEDEN

• Natural Spring Water

•

Southfield Fresh Meat
Deli

29702 Southfield Road North of 12 Mile

IN THE SOUTHFIELD PLAZA

8100557-8634

WE MAKE FRESH SUBS TO ORDER DAILY!

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

TRAYS ;

99

lb I

Prime Rib
Steak

$3 99 lb.

1

DELI SPECIAL

Lipari
I Roast Beef or
' Corned Beef

$3 9 9 lb.

with coupon expires 3/17/95:with coupon expires 3/17/95 with coupon expires 3/17/95

Muenster or I, Boneless 1Lean Hamburger', Lean Hamburger
From
I
From
American I
Skinless
I
Chuck
Ground
Round
I
Cheese
;Chicken Breasts:
1
$ 179
1
$ 139
I
$ 189
$199
lb.
lb.
I
I
I

lb.
lb.
.
5 lbs. or more
5 lbs. or more
with coupon expires 3/17/95 1 with coupon expires 3/17/95 ' with coupon expires 3/17/95Iwith coupon expires 3/17/95

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

ppetizers that taste as
good as they look don't
have to be complicated.
You can make dips, finger
foods and unusual first-course
salads in 10 minutes or less us-
ing just five ingredients (not
counting salt and pepper) with a
little help from The 5 in 10 Ap-
petizer Cookbook.
Although traditionally appe-
tizers have been served as a teas-
er before a meal, they can easily
become an informal meal by
themselves. They can be served
hot or cold, in bite-size pieces or
family-style on large platters.
When planning appetizer menus,
strive for variety and balance. For
example, serve both hot and cold
appetizers that vary in color, tex-
ture and flavor.
Below are some appetizers
from The 5 in 10 Appetizer Cook-
book by Paul Hamilton that can
be made in accordance with the
Jewish dietary laws:

TEXAS CAVIAR
1 can (15 ounces) black-eyed peas

•

• •

Great Appetizers
In Little Time

2 green onions
2 garlic cloves
1/2 cup thick and chunky red
tomato salsa (medium-hot)
3 tablespoons finely chopped
cilantro

cubes in the eggs and stir gently.
With a slotted spoon, remove the
cubes and place them in the plas-
tic bag. Shake a few seconds to
coat the fish with the crumbs.
Place the fish cubes on a greased
baking sheet. Bread the remain-
ing fish in the same fashion.
Bake the fish cubes 4 minutes.
Then transfer to the broiler about
4 inches from the heat and broil
about 3 minutes longer, or until
the fish is white and opaque
throughout and the crumbs are
brown. Stir the horseradish into
the cocktail sauce and serve as a
dip. Makes 6-8 servings.

SWEET AND SPICY
PECANS

2 tablespoons butter
2 cups pecan halves
2 teaspoons Cajun seasoning
2 teaspoons sugar
Salt to taste

In a medium nonstick frying
pan, melt the butter over medi-
um heat. Add the pecans and
cook, stirring often, for 1 minute.
Sprinkle the Cajun seasoning
and sugar over the nuts and cook,
stirring constantly, until the sug-
ar has melted and the nuts are
glazed, about 2 minutes.
Transfer the pecans to a plate

Rinse the black-eyed peas and
drain them well. Pour them into
a serving bowl.
Trim away the root
ends of the green
onions. Cut them
in half lengthwise,
then thinly slice.
Mince the garlic.
In small dry frying .tZg;'
pan, toast the cumin seeds over
medium heat, shaking the pan
often, until they darken and be- and cool slightly. Taste and sea-
come fragrant, 2 to 3 minutes. son with salt, if needed. Serve
Gently fold the green onions, warm or at room temperature.
toasted cumin seeds, salsa and Makes 6-8 servings.
cilantro into the peas and serve.
Makes 2 cups.

CRISPY FISH WITH
SPICY RED SAUCE
1 pound red snapper or other

firm white fish fillets
1 cup Italian-style seasoned
bread crumbs
2 eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground
pepper
1 tablespoon prepared white
horseradish
1/2 cup bottled red cocktail sauce

Preheat the oven to 475 degrees
F. Cut the fish into 1-inch cubes.
Pour the crumbs into a plastic bag.
Crack the eggs into a shallow
bowl. Season with salt and pep-
per, then beat with a fork until
blended. Place half of the fish

OLD FASHIONED CORN
FRITTERS

3 cups vegetable oil
1 large egg
1 (8%-ounce) can cream-style corn
2/3 cup self-rising flour
1/4 teaspoon salt

Heat the oil in a large saucepan
until it reaches 375 degrees F.
In medium bowl, beat the egg
and stir in the corn, flour and salt
just until blended. In 2 or 3 batch-
es, drop heaping teaspoons of the
batter into the hot oil. Fry, nudg-
ing the fritters with a wooden
spoon to turn halfway through
cooking until golden brown, about
3 minutes. Remove with a slotted
spoon and drain on paper towels.
Serve hot. Makes 6-8 servings.

APPETIZERS page 124