FOOD FIESTA page 116 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 INN IMO =I YOUR ISRAELI SUPERMARKET CONNECTION! ---------- m• am mit ow - — - 1 - ----------------------- - MEYEDEN WATER I I I OSEM Fruit Filled Pastries Instant Soups Rice Pilaf Falafel Mix CousCous DOMESTIC Product of Israel FETA CHEESE BUY 2 GET FREE! $1.99 lb. TELMA 4/ k ELITE I Chocolate Cream Filled Cookies BUY I GET I FREE? $2.79 Savings 011111 Wafers I • White Com • Blue Com Coffees & Teas • I • No Salt Tortilla • Sahed Tortilla •Chili & Lime • Nacho Chocolate Bars • Please limit I per coupon Candies Expires August 25, 1995 L 4 Fingers Pesek-Zman L 990 5.3 OZ. Please limit I per coupon Expires August 25, 1995 NNW A A COOKIES CROISSANTS FRESH Plain Halva I MATZOS IF Gift Boxed Halva Fruit Syrups $1.50 I 2 oz. box Please limit I per coupon Expires August 25, 1995 HIT ACHVA 1 Pistachio Halva Please limit I per coupon Expires August 25, 1995 Guiltless Gourmet Fat-Free Chips I , 1.5 liter bottles Please limit I per coupon Expires August 25, 1995 Hoummous Tehina, Falafel Sahleb I HALVA Vanilla 53.99 lb. Marble 54.49 lb. Pistachio 54 99 lb Please limit I per coupon Expires August 25, 1995 L- 4* FRESH Breads, Pitas, Hoummous, Tabouli and more! 4► CARMEL I Pure Grape Juices Baking Dates Fresh Cup Dates Ground Coffees, Teas, Cheeses, Pastries AND MORE! A -..01111b ■ Heaven on Maple & Viroodward. MUFFINS LOW FAT COOKIES COOKIE BOUQUETS COMM Cs BAKERY CARE PACKAGES AND MORE! WE SHIP ANYWHERE! a birmingham tradition 310 E. MAPLE • BIRMINGHAM, MI 48009 • 810-540-1770 visit our home page — http:Mwekrust.net/marlys_cookies TRUST YOUR NEXT CATERED AFFAIR TO THE FINEST KOSHER CATERER We Cater At Most Synagogues, Temples, Hotels and the Halls Of Your Choice KOSHER CATERERS 118 CLASSIC CUISINE Approved by Council of Orthodox Rabbis PHILIP TEWEL Food and Beverage Director (810) 661-4050 Farmington Hills, Michigan Barry's Let's Rent It PARTIES EXCLUSIVELY • Tents • Tables • Chairs • China • Paper Goods 4393 ORCHARD LAKE RD., N. OF LONE PINE IN CROSSWINDS 855-0480 Because Of Your United Way Contribution, A Lot :Vlore People Can Read This. Unlbed Way 1 can (11 oz) corn, drained 6 8-inch tortillas 3/4 cup (6 oz) shredded cheddar cheese or reduced fat cheddar cheese 2 green onions, thinly sliced 1/4 cup plain yogurt or low fat plain yogurt 1/4 cup prepared salsa Heat oil in large skillet over medium heat. Add onion, garlic, chili powder and cumin. Saute 3- 5 minutes until onion is tender. Add rice, beans, and corn. Cook, stirring 2-3 minutes until mixture is thoroughly heated. Remove from heat. Spoon 112 cup rice mix- ture down center of each tortilla. Top each with 2 tablespoons cheese, 1 tablespoon green onion and 1 tablespoon yogurt. Roll up and garnish with 1 tablespoon sal- sa. Makes 6 tortillas. ALMOND AND DRIED FRUIT EMPANADAS (FROM ALMOND BOARD OF CALIFORNIA) (PARVE IF PIE DOUGH IS MADE WITH VEGETABLE OILS AND/OR FATS) 6 oz package assorted dried fruit bits or mixed dried fruits 3/4 cup orange juice 1/2 cup water 2 tablespoons brown sugar, packed 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup toasted, slivered almonds* 1 package (15 oz) refrigerated pie crust (for double-crust, 9-inch pie) or homemade pie crust 1 egg, beaten Topping:1 tablespoon granulated sugar mixed with 1/4 teaspoon each, cinnamon, and nutmeg Preheat oven to 450 degrees. In 2 quart saucepan, combine fruit, juice, water, brown sugar, cinnamon and nutmeg. Bring to boil. Reduce heat and simmer gently, stirring often, until fruit is soft and most of the liquid is ab- sorbed, about 15 minutes. Cool. (If whole dried fruits are used, chop coarsely in food processor.) Transfer to a bowl and mix in almonds. Place pie crust on light- ly floured work surface. If home- made, roll out to about 1/8-inch thick. Cut out 15 4-inch circles, re-rolling scraps as needed. Spoon fruit mixture onto circles, divid- ing equally, about 1 rounded ta- blespoon each. For each empanada, fold dough over filling to form a half circle. Pinch edges to seal completely. Place on baking sheets, about 1/2-inch apart. Brush with egg and sprinkle lightly with sugar- spice mixture. Bake 12-15 min- utes until crust is crisp and nicely browned. Serve wat in or at room temperature. Makes 15. *To toast almonds, spread on ungreased baking pan. Place in preheated 350-degree oven and bake 5-10 minutes or until al- monds are pale golden. Stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.