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ACHVA — CARMEL Pure Grape juices Baking Dates resh Cup Dates OR ! New showroom has it all including the sink ADVANCE PLUMBING and HEATING SUPPLY CO. After wholesaling plumbing supplies for more than 70 years. Advance Plumbing and Heating Supply Co. has opened a retail showroom in Walled Lake. 96 The 3,000 square foot showroom at 1977 Maple Rd., between Decker and Haggerty, features hundreds of faucets and displays with working showers, whirlpools, toilets and sinks. "You can actually see how everything works," says Jeffrey Moss, vice president. "We feature high end brands like Kohler, Grohe, Delta, Moen, Oasis, Jason and Artistic Brass. A licensed master plumber can assist do-it-yourselfers and answer questions on installation and maintenance. We also have an experienced interior designer on staff to help coordinate all of your bath and kitchen ideas." Moss' grandfather, Harry Chernick, founded the business in 1920. Chernick's son-in-law and the current president, Ron Moss, joined in 1957. Advance expanded to Walled Lake in 1990 when it purchased Franklin Plumbing Supply. Store hours are 8-5 Mon.-Fri. 8-3 Sat. and by appointment. Phone: 1-800-560-7474 How To Devour Homegrown Tomatoes EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS I t never fails You plant one or two lousy tomato plants and suddenly it's Jack and the Bean Stalk revisited. These plants must think it's their job to provide me with enough tomatoes to give Campbells a run for its money. Well, I planted them and ac- tually watered them when I re- membered to so, I guess I might as well face the awesome re- sponsibility of using as many of the tomatoes it bestows on my family as I can. Or, at least as many as I can until everyone at the table absolutely refuses to eat any more. At that point everyone who looks even re- motely like some one who likes tomatoes will get to share in our bounty. When getting ready to use your tomato (either plain, in a salad or cooked) make sure its color is a uniform deep red. If there are still some areas of the tomato that are green, set it in a sunny dry spot for two or three days and it should ripen nicely. It's flesh should be firm but not hard and there should be no obvious bruis- es or breaks in the skin. If the tomato is mushy, forget it. It's over ripened and should be thrown out. Don't even think of using it in a sauce because it's taste has already been compro- mised Don't worry if the recipe calls for peeling the tomato. There is a simple method that's takes about 3 minutes. PEELING A TOMATO 1. Place a deep pan of water on the stove and bring to a low boil. 2. Cut an X on the bottom of the tomato, making sure to cut the skin but not going to deeply into the tomato. 3. Place the tomato into the boil- ing water and let sit 15 to 20 seconds. 4. Remove tomato from water and rinse with cool water and then peel the skin off stating at the X. BASIC TOMATO SAUCE 1 medium onion, diced 1J2 cup olive oil 3 pounds ripe tomatoes, peeled and diced 1 medium carrot peeled and cut up 1 tablespoon dried parsley or 3 tablespoons fresh , chopped 2 cloves garlic 1 teaspoon salt 1/2 teaspoon dried basil 2 celery stalks, cut up Place the onion and 1/4 cup of the olive oil in the bot- tom of a large sauce pan. Saute the onion until it's lightly brown. Add the tomatoes, car- rot, parsley, garlic salt, basil and celery. Cook, covered, over a medium heat, stirring occasion- ally for 35 to 40 minutes or until all the vegetables are soft. At this point you can leave the vegetable pieces the size they are, mash them, run the entire batch in a food processor or strain the sauce through a sieve. If the sauce is too thin, return it to the heat and cook until thickened. When you're happy with the consis- tency remove from heat and add the remaining oil. Stir well. At this point you can adjust the seasoning by adding additional spices, veg- etables (mushrooms, sauted onions, etc.) or cooked meat and serve with pas- ta or other dishes. Makes 3 cups. This can be doubled or tripled but you will need to increase the cooking time for the sauce. TOMATO DILL SALSA 1 cup plain yogurt 1 cup peeled, seeded and chopped tomatoes, well drained 1/4 cup peeled, seeded, diced cucumber, well drained 1/4 cup minced fresh dill 114 teaspoon salt 114 teaspoon ground pepper Pita bread olive oil dried basil In a large bowl combine the yo- gurt, tomatoes, cucumber and dill. Mix well. Add the salt and pepper. This should set up for about 1 hour before using. Drain if necessary before using. Cut the pita into wedges, brush the insides with olive oil, sprinkle a little dried basil on them and toast lightly. Serve with the salsa. RED PEPPER AND PECAN STUFFED TOMATOES 6 large tomatoes 1 small red pepper diced 16 ounces cottage cheese, drained 1/2 cup pecan pieces 6 whole pecan pieces TOMATOES page 98