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:: Y . Wait • Mo. Car, 10: . i; BA! iti,ty SALE UP t. 5 Ch. el Shell (3' 4 Starting At 1: I Whde f .... ii;: ... Sttoll C4 F.Itot 't:i Lobe N21 Point Safety Cho' A 1;t.:;: With c-pon I:: Pt.r. Si Olt Emitonmentot Fcc ' t:.: $ 95 u:. f::: : : 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