Mr. Alan's
22nd Anniversary
Shoe Sale
How To Cook
Allergy Free Dishes
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
Mr. Alan is celebrating his 22nd Anniversaryl
As one of his preferred customers he cordially invites you to this special 3-day shoe sale.
All shoes will be marked down an extra 20% from Mr. Alan's already low sale prices at all
seven locations. Hurry in this weekend and enjoy an additional 20% discount off our
entire stock. And don't forget - open Friday, November 24th until 11:00 p.m.!
A
lmost 50 million Ameri-
cans are spending nearly
$5 billion annually on their
allergies and allergy-re-
lated health problems.
Another $40 billion a year is
being spent on the weight-loss
business.
Something is wrong! Many of
us aren't feeling well and the
health and fitness industry that
has exploded in the last two
decades is overwhelming the con-
sumer with drugs and diets.
However, we all know that you
can't starve or medicate yourself
to good health.
A new book, Allergy Free Eat-
ing is a handy reference book for
eating your way to good health.
Written by Liz Reno and Joanna
Devrais, two experts in the field
of allergies, the book offers valu-
able information for those who
suffer from allergies, including
Candida, or other immune dys-
functions and for those who sim-
ply desire a more healthful
lifestyle. (One happy side effect to
eating is natural weight loss! No
gimmicks!)
The book deals with food ad-
dictions and changing your eat-
ing habits; eating disorders and
alcoholism and drugs with sug-
gestions for help and recovery. It
also contains a rotation diet and
sample menus for allergies, gives
valuable advice on how to shop,
read labels and how to eat out in
restaurants.
Published by Celestial Arts,A1-
lergy Free Eating is a user-friend-
ly guide for allergy free eating.
Below are some surprising and
different recipes from the book:
HERE'S A FEW SAMPLES OF OUR INCREDIBLE VALUES:
Winter Boots
Fila F/X 100 Gym Shoes
Work Boots
Fila Cage Boots
Deerstags
Rockport Casuals
Dexter All-Leather Wing-Tips
Bostonian Kilte Tassels
Giorgio Brutini Snakeskin
Stacy Adams Comforts
Bass Penny Loafers
H.H. Brown Gortex Boots
Timberland Boots
Johnston & Murphy Wing-Tips
Cole • Haan Penny Loafers
OUR
VALUE SALE PRICE
545
$2998
$65
$2998
$2998
$95
$100
$95
20% OFF
SALE PRICE
5
$2398
$2398
$ 31 98
$3998
$5998
$5998
$95
$98
$125
$150
$95
$100
$130
$135
$160
$165
2 398
$4798
$4798
$5998
$5998
$4798
$5998
$7998
$7998
$7998
$9998
$4798
$4798
5 63 98
$6398
$63 98
$7 9 98
$13998
$13998
$1 1 1 9 '
$1 1 1 98
Not All Items Available At All Stores
MOONLIGHT MADNESS - FRIDAY NIGHT ONLY!
Sale runs Friday, Saturday, and Sunday Only! November 24th, 25th & 26th!
AM=M
Southfield
SUPER STORE
On Ten Mile Rd.
West of Greenfield
559-7818
AU. AILAAN
Eastpointe
SUPERSTORE
18029 E. Eight Mile
Across from Eastland Mall
777-1500
Pontiac/Waterford
Dearborn
West Bloomfield
SUPER STORE
SUPER STORE On the Boardwalk
On the Corner of
15219 Michigan Orchard Lake Road
Telegraph & Huron East of Greenfield South of Maple
334-3917
584-3820
626-3362
Roseville
Royal Oak
29523 Gratiot CLEARANCE
OUTLET
In Cloth. Whse.
Call for Hours 520 W. 11 Mile
774-8530
547-7684
MUSHROOM TARRAGON
PASTA
12 ounces pasta
2 tablespoons olive or canola oil
2 cups sliced mushrooms
1 cup chopped green onions
1 cup milk
1 tablespoon tarragon
sea salt and black pepper
2 tablespoons grated soy
parmesan cheese (optional)
Holiday Hours Mon., Thurs. & Fri. 10-9 • Tues., Wed. & Sat. 10-7 • Sun. 12-5
MOTOR COACH TOURS - AIR AND CRUISE TRAVEL
* WE HAVE CONSUMER BANKRUPTCY INSURANCE *
* "SUNSET BLVD."
(J)
UJ
CID
w
F-
CC
F-
LU
w
f—
Is
*
*
*
*
•
Toronto
Dec. 1-3
$279
March 22-24
$346
(Includes "Phantom Of The
Opera")
*
•
*
*
*1
NEW YEAR TRIPS
* "SUNSET BLVD." — Toronto
*
* Dec. 30-Jan. 1
$349
*
$94 *
Jan. 6
$48 *
Lunch & Exhibit — 10 Centuries of *
* American Art!
CALL FOR DETAILS, OTHER TRIPS & FL YERS!
Prices p.p. dbl. occ. Group Discounts.
BERKLEY TOURS AND TRAVEL, INC.
559-8620 OR 1-800-875-TOUR (8687)
t a
FLUSH
RADIATOR
$
95
"MADE IN AMERICA"
EXHIBIT — TOLEDO, OHIO
CALL US TO BOOK HMHF, KEY TOUR, CRUISES, ETC. —
WE ARE A FULL SERVICE TRAVEL AGENCY!
•
*
*
* (2 Nites Hotel; 2 Shows; 2 Dinners *
* including Gala New Year's
champagne dinner and festivities!) *
* "JOSEPH & AM. TECH. DREAM-
* COAT"
* Show & Dinner at "Marios"
* Dec. 2, Jan. 14
*
*
*
*
*
*
*
*
1::
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SALE
UP t. 5 Ch. el Shell (3' 4
Starting At
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't:i Lobe N21 Point Safety Cho' A 1;t.:;:
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Cook pasta according to direc-
tions. In a frying pan, heat the oil
and saute the mushrooms until
soft. Add the green onion, reserv-
ing 2 tablespoons for garnish, and
saute for 2 minutes. Slowly add
the milk, tarragon, and salt and
pepper. Toss or serve with your
favorite pasta and sprinkle with
cheese. Garnish with reserved
green onion. Serves 4.
MIDDLE EAST SALAD
1 & 1/2 cups cooked brown rice
1 cup cooked yellow or brown
lentils
1 large thinly sliced carrot
1/3 cup chopped green onions
Dressing:
1 tablespoon olive or canola oil
2 & 112 tablespoons lime or lemon
juice
1 teaspoon curry powder
1 clove minced garlic
seasalt or kelp and cracked black
pepper
(
In a small bowl, combine the
dressing ingredients and mix
well. In a salad bowl, combine
rice, lentils, carrot, and green
onion. Toss with dressing and
serve on a bed of romaine or red
leaf lettuce. Serves 4.
VEGETARIAN CHILLI
2 & 1/2 cups dried pinto beans
2 tablespoons olive or canola oil
1 chopped onion
4 cloves minced garlic
1 teaspoon cumin seed
3 tablespoons sweet chili powder
1 tablespoon flour
4 cups chopped tomatoes
3 bay leaves
1 teaspoon oregano
ti teaspoon sea salt
Rinse and soak the beans for 6
hours or overnight. Drain, trans-
fer to a large pot, and cover with
1-inch of water. Cook for 1 & 1/2
hours, stirring occasionally, and
adding more water if needed. In
a frying pan, heat the oil and
saute' the onion, garlic, and
cumin seed in the oil. In a small
bowl, combine the chili powder
and flour with a little water and
mix well to form a paste. Drain
the beans only if they are very
moist; be sure to leave some liq-
uid.
Add the onion mixture, toma-
toes, bay leaves, oregano and salt.
Let simmer for 1 to 2 hours. Ad-
just the seasonings with extra
chili powder, cumin, oregano, or
a pinch of cayenne pepper and
serve.
MEXICAN CHICKEN
4 chicken thighs
1 tablespoon olive oil or canola
oil
1 medium onion, minced
1 cup chopped zucchini
1 cup corn niblets
2 tablespoons chopped fresh
cilantro
2 chopped, seeded green chilies
1 teaspoon cumin
1/2 cup water
sea salt and black pepper
Wash and skin chicken thighs.
In a frying pan, heat the oil and
saute the onion for 3 to 5 minutes
until transparent. Add the chick-
en, zucchini, corn, cilantro,
chilies, cumin, water, and salt
and pepper. Cover and cook 40
minutes or until done. Serves 4.
BASIC FISH
1 pound halibut
114 cup olive or canola oil