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