IMPORTED FOODS
The Finest Imported Foods From Around The World
27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrop Village, Mi • (810) 552-9898 • Fax (810) 552-9815
YOUR ISRAELI
SUPERMARKET CONNECTION!
T LMA
OSEM
Hoummous
Tehina, Falafel
Sahleb
Fruit Filled
Pastries
Instant Soups
Rice Pilaf
Falafel Mixr
MIN
-
MINI WWII
Refreshing Summertime
Concentrated Drinks
I FROM ISRAEL
Orange, Lemon,
Raspberry, Pineapple
1$4.99 Savings
ELITE'
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Offer expires July 21 1995
Wafers L
Coffees
& Teas • Chocolate
Bars • Candies _
4 Fingers
Pesek-Zman
INIM
Plain Halva
Pistachio Halva
Fruit Syrups
Gift
Boxed
Halva
r-
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$6.99
Savings
• Chicken Breast Cutlets
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L.
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Milk Chocolate • Bittersweet
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I
ACHVA
ELITE
SPLENDID MILK I
CHOCOLATES I
• Chicken Breast Nuggets
• Breast of Chicken A La Louie
• Breast of Chicken A La Kiev
• Breast of Chicken Florentine
• Turkey Breast Cutlets
BUY I GET I FREE!
EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS
FRESH
Breads, Pitas,
Hoummous,
Tabouli and more.
MILT
KOSHER CUISINE
couscous' ACM
I
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A.
JINNI
EARMEL
—
FRESH
Pure Grape Juices
Baking Dates
resh Cup Dates
Ground Coffees, Teas,
Cheeses, Pastries
AND OR !
AIL
PURCHASE OF ANY BBQ CHOOSE : EMBERMATIC,KINGSFORD,
MHP PRO CHEF STERLING WEBER & MORE!
Embermadc 4040U L.P.
for MOST BB S:
with tank delivered & assembled cooking grids
tri-county area burners & more
•
'279 99
SAVE 20%
on all mhp parts
'4 -15-Tt-
(n store purchase)
Combine mayonnaise, lime juice,
sugar, ginger, salt and pepper.
Stir in chicken, nectarines, grapes
and green onions. Cove and chill.
Just before serving stir in the al-
monds. Serve on salad greens.
(For a slightly different taste you
can add 1 teaspoon curry powder)
Makes 4 servings.
SPINACH SALAD WITH
ROAST BEEF AND
HEARTS OF PALM
D3 Natural gas with post - now $479.99
D3 Natural gas with patio base - now $519.99
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/3 cup olive oil
2 pounds fresh spinach, stems
trimmed
1 pound deli roast beef (kosher),
cut into strips
1 14 ounce can of hearts of palm,
drained and sliced
1 1/2 teaspoon grated lemon peel
IN-GROUND DELUXE NATURAL GAS BBQs
D4 Natural gas with post
BROILMASIIER
GAS GRILLS
THE BEST FOR LESS
now $399 99
D4 Natural gas withotio base
-
now $44 9
4 Seasons Fireplace & Barbecue
I 855-0303 I 30903 ORCHARD LAKE ROAD EXPIRES 7-13-95
I
(in Hunter Square betwn 13 & 14 Mile by TJ Maxx, AMAZING SAVINGS &THE GAP)
REGULAR SUMMER HOURS: Monday-Thursday 10 am-9 pm / Friday 10 am
6 pm/
-
92
1/2 cup mayonnaise
2 tablespoons lime juice
1 teaspoon sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed, pre-cooked chicken
2 nectarines (or peaches) cubed
1 cup green grapes
1/4 cup green onions sliced
1/4 cup toasted almonds
salad greens
BROILMASTER GAS GRILLS
INSTALLATION
AVAILABLE
11 1 111 111
*TRI-COUNTY AREA
DELIVERY
40,000 btu -10 yr. warranty burner
382 sq. in. primary porcelainized
Ar
eir
steel cooking surface Barbecue_parts
SEE OUR
SELECTION!
've finally reached that point
in the summer where the
thought of heading into a hot
kitchen one more time to pre-
pare one more meal or snack for
one more member of my family is
on par with a trip to the dentist
to have a wisdom tooth removed.
Usually, throwing together a
meal is no big deal but this heat
is really getting to me. Right now,
I'd just rather be sitting by the
side of the pool.
O.K., reality check time. I have
to make dinner, getting everyone
to agree on a place to go and ac-
tually going out just takes too
much energy. I opt for summer
salad meals that fill you up and
get you out of the kitchen fast.
Each of the following salads
can be paired with fresh fruit,
rolls, bread sticks, or muffins, and
a dessert (store bought for ease of
preparation) to make a great
meal. Everything can be prepared
in the cool of the morning and
thrown together just before lunch
or dinner.
NECTARINE CHICKEN
SALAD
4 Seasons Fireplace *; Barbecue
* FREE DELIVERY & ASSEMBLY WITH
00
Simply Sumptuous
Summer Salads
CLOSED SATURDAY / OPEN Sunday 11 am-5 pm
TROPICAL CHICKEN
SALAD
2 cups chicken, cooked and cubed
(you can substitute tuna)
2 apples peeled and diced
1 cup pineapple chunks, drained
1/3 cup chopped almonds
1/2 cup shredded coconut
1/4 cup white raisins
2 teaspoon curry powder
3/4 cup mayonnaise
3 tablespoons chutney (optional)
salad green
avocado slices
Combine chicken, apples, pineap-
ple, almonds, coconut and raisins
in a large bowl. In a separate bowl
combine the mayonnaise, curry
and chutney. Stir into the chick-
en mixture and serve on salad
greens. Garnish with avocado
slices. Serves 6.
TOSSED TORTELLINI
SALAD
2 packages refrigerated cheese
filled tortellini
4 cups shredded lettuce
1 teaspoon dried basil leaves or 3
tablespoon fresh
2 medium tomatoes, chopped
1/2 teaspoon pepper
3 tablespoon olive oil
2 tablespoon cider vinegar
1 tablespoon Dijon mustard
Cook and drain tortellini as di-
rected on packages. Mix oil, vine-
gar and mustard together and
toss with cooked tortes iris. (You
can cool the tortellini in the re-
frigerator at this point and keep
use them later in the day). Mix
the lettuce, basil, tomatoes and
pepper together in a large bowl.
Stir in the tortillini (if they are
still warm at this point, let mix-
ture cool in the refrigerator for at
least 1 hour). Makes 6 servings.
CLUB SALAD
1 cup mayonnaise or salad
dressing
1/4 cup tarragon vinegar
1/4 cup finely chopped parsley
2 tablespoons chopped green
onions
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 head lettuce, torn into bite size
pieces
3 cups smoked chicken or turkey
meat cubed
3 tomatoes, sliced
1 or 2 avocados, sliced
3 or 4 hard boiled eggs, cut in
quarters
1 cup cooked, crumbled kosher
beef bacon
Combine the mayonnaise, vine-
gar, parsley, green onions, mus-
Whisk together the vinegar, mus- tard, salt and pepper. Cover and
tard, sugar. Gradually add the oil refrigerate several hours or over
while whisking. Season to taste night. When ready to serve, com-
with salt and pepper. (This dress- bine the lettuce, chicken or
ing can be made 2 to 3 days in ad- turkey, and toss with dressing.
vance of it's use). Combine Sprinkle the beef bacon on top
spinach, hearts of palm, beef and and toss gently. Decorate the top
lemon peel in a bowl. Add the of the salad with the tomato, eggs
dressing (to taste) and toss. Serves and avocado slice. Serves 8.
4 to 5.
Eileen Goltz 1995
(