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FARMINGTON HILLS, MI 48334

28857 ORCHARD LAKE ROAD

School
of
Dance

• Morning, Afternoon and Evening Classes
• Beginner thru Advanced • Pre-School thru Adult

CONGRATULATIONS To OUR SCHOLARSHIP WINNERS

MICHELLE MILLARD

ALANA CANVASSER LIA GIOVANNI

EMILY DOVITZ

JENNY GOULD

EVAN SALAMA

ALEXA FELDMAN

JULIE JONAS

RACHEL WINKLER

FULL YEAR SCHOLARSHIP WINNERS

AMY FIRLIK

COURTNEY MILLER

REGISTRATION BEGINS
AUGUST 1119 11995

CLASSES BEGIN
SEPTEMBER 1 1 9 I 995

CALL NOW 553-0305

Hitler's Shopping Center
and Food Emporium Markets
FRESH

ROYAL STRICTLY KOSHER CHICKENS

AT LOW LOW SUMMER SAVINGS!!!

Under Star-K Certification

Nafty. j ,

RABBI MOSHE HEINEMANN

RABBINIC ADMINISTRATOR

$2.09
$3.39
$5.99
$1.29

• Whole Young Chicken
• Bone-in Split Chicken Breast
• Boneless Skinless Chicken Breast
• Delicious Chicken Legs . . . .

FOOD
EMPORIUM

LB
LB
LB
LB

Lidic71

SHOPPING
Copt

HAGGERTY STORE LOCATION

39950 14 Mile Rd. (810) 960 - 1990

WEST BLOOMFIELD LOCATION

ALL NATURAL

6433 Orchard Lake Rd. (810) 851 7100

IF PLASTIC SEAL IS BROKEN WE CANNOT GUARANTEE KASHRUTH

25155 Greenfield Rd. (810) 559 7969

NO ARTIFICIAL INGREDIENTS
MINIMALLY PROCESSED

-

SOUTHFIELD LOCATION

-

Prices Good Thru Thursday, August 17, 1995

114

Advertising in the Jewish News gets results.
Place your ad today! Call (810) 354-6060

Sensational Sandwiches
Make Great Dining

ETHEL G. HOFMAN SPECIAL TO THE JEWISH NEWS

G

rowing up at the other
side of the Atlantic, my
sandwiches consisted of
one see-through slice of
meat slapped between two slices
of white bread, spread with mar-
garine or mustard. A lettuce leaf
and tomato elevated it to some-
thing special.
Times and tastes
have changed.
"Wow 'em
with sand-
wiches."
That's the
message
from up-
scale restau-
rants across the
country. Home refrig-
erators and pantries will yield
the makings for these heartier,
sensational sandwiches at less
than half the restaurant price.
Go for crisp multigrain breads
and rolls, muenster and sharp
cheddars, spicy mustards and
marinades, arugula and buttery
lettuces, leftover meats and poul-
try.
Sandwiches are perfect meals
for one or two. On the way home,
pick up those big, crusty rolls,
rather than a whole loaf that
takes forever to use. (No matter
what, thawed freezer bread just
doesn't taste the same as fresh.)
Stuff the rolls with leftover
meats and vegetables marinat-
ed or sauteed in a zesty sauce for
a fresh taste. For picnics or
brown baggers, pack seasonings
and dressings separately to
avoid soggy bread. At home in
front of the TV or on the patio,
set your gourmet sandwich on a
tray, pour a glass of what you
fancy — wine, cold beer or iced
tea — and you have it made.
For starters, try some of the
sandwiches and side dishes be-
low. Delicious and easy summer
eating.
Recipes are for one but can be
doubled.

STEAK BRUSCHETTA
WITH SUN-DRIED
TOMATO MUSTARD
(MEAT)

1 tablespoon soy sauce
2 teaspoons balsamic vinegar
1 teaspoon grated fresh ginger
3-4 oz cooked steak, shredded
1 Italian roll, split
olive oil
2 tablespoons fresh basil,
shredded
1 large tomato, diced
fresh ground pepper and kosher
salt
Sun-dried Tomato Mustard: 1
tablespoon salad mustard
2 teaspoons lemon juice
1 tablespoon sun-dried
tomatoes, chopped

In small skillet, combine soy
sauce, vinegar and ginger. Add
steak and saute over high heat
1-2 minutes to heat through. Set
aside.
Brush the split sides of Italian
roll with olive oil. Run under pre-
heated broiler to toast, or toast
in toaster oven, about 2 minutes.
Spoon steak mixture
over both pieces of
toasted roll. Top
with basil and
diced tomato
and sprinkle
pepper and
salt to taste.
Broil under pre-
heated broiler for 1-
2 minutes until edges of
tomato are slightly browned.
Drizzle with Sun-dried Tomato
Mustard and serve.
For mustard: in small cup or
bowl, combine mustard, lemon
juice and sun-dried tomatoes.
Sauce may be served on side or
packaged separately to go.
Serves 1.

CHAR-GRILLED
CHICKEN, CRISP APPLE
ON SOURDOUGH
BAGUETTE WITH
BRIGHT GREEN
MAYONNAISE (MEAT)

Bright Green Mayonnaise: 2
tablespoons mayonnaise
1 tablespoon fresh cilantro,
finely chopped
1 tablespoon fresh parsley, finely
chopped
1 teaspoon chives, finely
chopped
1 teaspoon fresh lemon juice
1/2 Granny Smith apple,
unpeeled, cored and cut in 6
wedges
1 tablespoon lemon juice
1 small chicken breast, about 4
oz.
olive oil
salt, pepper and cumin
1 sourdough baguette, split, or
bread of your choice

Preheat broiler or grill. In cup
or small bowl, combine mayon-
naise, cilantro, parsley, chives
and lemon juice. Set aside.
Brush apple with 1 tablespoon
lemon juice, wrap loosely in pa-
per towel and heat in microwave
for 1 minute at High. Apple
should still be slightly crisp. Un-
wrap and set aside.
Brush chicken on all sides
with olive oil, then sprinkle light-
ly with salt, pepper and cumin,
pressing into surface with back
of a spoon. Place on preheated
grill or under preheated broil-
er. Cook for 4-5 minutes on each
side or until juices run clear
when fork or sharp knife is in-
serted in thickest part.

SENSATIONAL page 116