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