MARKS page 132

IMPORTED FOODS

The Finest Imported Foods From Around The World

27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrup Village, Mi • (810) 552-9898 • Fax (810) 552-9815

YOUR ISRAELI
SUPERMARKET CONNECTION?

OSEM

Fruit Filled.
Pastries
Instant Soups
Rice Pilaf
Falafel Mix
CousCous

S*0

I
I
I

PIEYEDEN
WATER

DOMESTIC

FETA
CHEESE

FREE!

4/‘

I

BUY I GET I

FREE?

ELITE

$2.79

Wafers
I • White Com
Coffees & Teas • 1 • No Salt Tortilla
Chocolate Bars • I • Chili & Lime

Candies
Pe
L i

I

4 Fingers

sek-Zmana

A

fr

Vanilla %3.99 lb.

Marble 54.49 lb.

990 5.3 OZ.

Pistachio %4.99 lb

Please limit I per coupon
Expires August 12, 1995

FRESH

FRESH

HALVA

Chocolate Cream
Filled Cookies

L

st

I

HIT

• Blue Com
• Salted Tortilla
• Nacho

12 oz. box

Please limit I per coupon
Expires August 12, 1995

Please limit I per coupon
Expires August 12, 1995

Savings

Please limit I per coupon
Expires August 12, 1995

$1.50

1.5 liter bottles

Guiltless
Gourmet

Fat-Free Chips

MATZOS

BUY 2 GET I

$1.99 lb.

TELMA

Plain Halva
Pistachio Halva
I Fruit Syrups
Gift Boxed Halva

Product of Israel

Please limit I per coupon
Expires August 12, 1995

Hoummous
Tehina, Falafel
Sahleb

ACHVA

k
i

Please limit I per coupon
Expires August 12, 1995

Breads, Pitas,
Hoummous,
Tabouli and
more!

CARMEL

I Pure Grape Juices

Baking Dates
Fresh Cup Dates

L

Ground Coffees, Teas, Cheeses, Pastries AND MORE!

COOKIES

CROISSANTS

Al ■ J

Heaven on
Maple & Viroodward.

MUFFINS

LOW FAT COOKIES

COOKIE BOUQUETS

CARE PACKAGES

a Winningham tradition

AND MORE!

WE SHIP ANYWHERE!

310 E. MAPLE • BIRMINGHAM, MI 48009 • 810.540.1629

C/3

visit our home page — http://www.rust.netimartys_cookies

Cf)

• ACT, SAT, MEAD Preparation
• Remedial Tutoring/All Subjects
• Study/Testing Skills
• IEPC Advocacy
• Testing/Evaluation

CD

CC

w

w

134

LYNNE MASTER, M.Ed

Owner, Director

545-6677 • 433-3323

Qak Park

Bloomfield Hills

1. Mix together all the ingre-
dients for fish balls. Prepare fish
balls 1 1/2 inches in diameter.
Moisten hands with cold water
to facilitate forming the fish balls.
Set aside.
2. To make the sauce, put
tomatoes in a saucepan and sim-
mer, covered, over a low heat for
10 minutes. Add the oil, garlic,
chilies, paprika and salt. Con-
tinue to simmer for 5 minutes,
stirring now and then.
3. Add the fish balls carefully
to the sauce, cover the pan, and
simmer over low heat for 1 hour.
Serve warm with salads and
breads. Serves 8.

SWEET LAMB AND
PRUNE STEW (MEAT)

3 tablespoons corn oil
1/4 teaspoon ground turmeric
2 medium onions, chopped (1
cup)
1 pound boneless lamb, cut into
2-inch cubes
1 small bunch of fresh chives,
chopped (1 cup)
1/4 cup chopped fresh mint
leaves
1 large bunch of Italian flat-leaf
parsley, chopped (2 cups)
1 teaspoon salt
1/8 teaspoon pepper
2 cups water
1 cup prunes, soaked in 1 cup of
water for 1 hour

1. Put the oil, tumeric and
onions in a pan large enough to
hold everything and stir-fry over
moderate heat for 3 minutes to
brown the onion lightly. Add the
lamb and fry for 1 minute. Add
the chives, mint and parsley, salt
and pepper and stir-fry for 2 min-
utes.
2. Pour in the water, bring to
a boil, cover the pan, and cook
over low heat for 1/2 hour. Add
the prunes and soaking liquid
and continue to cook until the
meat is tender, about 1/2 hour
more. There will be generous
amounts of herb sauce. Serve
warm.
Serves 4 to 6 with other dishes,
especially white rice.

COMPOTE DE FRUTA
SECA (PARVE)

1 pound mixed dried fruits such
as apricots, figs, pears, raisins
3 cups water
2 tablespoons sugar
juice of 1 lemon

w

w

1 tablespoon grated onion
1 tablespoon corn oil
SAUCE
2 pounds ripe tomatoes, canned
or fresh, chopped
3 tablespoons corn oil
6 garlic cloves, put through a
press
2 whole dried hot red chilies
1 teaspoon paprika
1/4 teaspoon salt

Providing the Best
Prices and Service
in Oakland County!

— please call —

DAVID BIBER

541-4133 • (810) 656-9500

Crestview Cadillac

1. Rinse the fruits and drain.
Cover with the water in a bowl
and soak for 4 to 6 hours.
2. Put the fruits, soaking liquid
and sugar in a pan, bring to a boil
and cook, covered over low heat
for about 35 minutes. Remove the
pan from the heat, add the lemon
juice, and let stand for 2 hours to
absorb the liquid. Serve cold.
Serves 6. Li