Create Your Own Bruegger's Gift Basket! $9.99/1b. for premium smoked salmon .41 - -•.-• ••■ .t. - ....4-' - ' ‘. Atk ..•-• 1 . .../ The perfect gift for your boss, co-workers, friends or relatives. Choose from: • 10 varieties of fresh baked bagels • 12 varieties of Bruegger's Cream Cheese • Bruegger's Ceramic Logoed Mugs • Smoked Salmon • Juice Spritzers • Bruegger's New .favahh! - , .e _.4-I .. Here's a festive idea: feature Bruegger's Bagels at your holiday party and well sup- ply our finest premium smoked salmon at our cost — only $9.99/lb. Just add friends, put on the rumba records,and you've got an instant holiday party (try not to dance on the furniture). Now through the holi- days or while supplies last. • Travel Mugs (2 sizes ) I,' .. '.4,-7) - I Note: Tea is the secret ingre- dient that adds a zing to this salmon. 4}; ' g•__) ,.. .7, .,.z .... it- . • - ' ' 7 -. :34 - 011) Ilk '' e, .. ...4 pitt ,:. .. - - Gift certificates also available at all locations. BRUEGGER'S BAGEL BAKERY® The Best Thing Round ® Grosse Pointe, Farmington Hills, Southfield, Livonia, Canton, Rochester Hills, and Ann Arbor. This coupon entitles you to One Free Bagel Sandwich! Six Free Bagels! When you purchase any bagel sandwich of equal or greater value. When you purchase an 8 ounce container of fresh cream cheese. BRUEGGER'S'' BAGEL BAKERY BRUEGGER'S' GEL BAKERY' . . 1"he Rest '1'hing Roune KOSHER page 128 PESTO SAUCE (PARVE; DAIRY IF CHEESE IS USED) 1/3 cup pine nuts 2 cups fresh basil leaves, packed 3 garlic cloves, peeled 112 cup olive oil 1/3 cup fresh grated parmesan cheese (optional) salt and fresh ground pepper LIGHT TARRAGON VINAIGRE'rIE (PARVE) I he tiem - I•hing Round:" Not valid with any other offer. One per customer please. Expires 12/31/95. Not valid with any other offer. One per customer please. Expires 12/31/95. 3/4 cup reserved broth 3 tablespoons olive oil 3 tablespoons tarragon vinegar 1/3 teaspoon dried tarragon salt and freshly ground pepper YEMENITE BEEF STEW (MEAT) Why is Tetley Decaffeinated Tea so delicious? - TETLEY7r4: ut-vr,1 48 TEA BAGS trio-v:1 Naturally Decaffeinated .Z.. K Why ask? Just enjoy. If you must know, it's Tetley's tiny little tea leaves. They are naturally decaffeinated and have been making it big in Jewish homes for years. Why? Because only Tetley has that tiny little tea leaf flavor for smooth, superb-tasting tea. So for a great cup of tea, there's no question...Tetley Tea. Tetley Decaffeinated Tea Round & Square © 1993 Tetley Inc let your words do the talking in the 130 JEWISH NEWS Call The Jewish News Advertising Department at 354-6060 Mill Floor COVERINCS (810) 738-6554 2380 Orchard Lake Road just E. of Loading Dock Plaza, Sylvan Lake 8 large leeks 2 tablespoons olive oil 2 tablespoons unsalted margarine 3/4 cup dry white wine 1 bay leaf 6 parsley sprigs salt and fresh ground pepper Trim root ends off each leek, but keep leeks whole. Cut off tough or bruised outer green leaves. Slice lengthwise to with- In food processor, combine pine in 1 inch of base. Soak leeks in a nuts, basil and garlic, about 10 bowl of cold water for 10 minutes seconds. Scrape down sides of to remove any sand. Put leeks in bowl. With machine running, a colander, rinse well and pat dry. slowly pour in olive oil and Heat oil and margarine in large process until mixture is fairly skillet. Add leeks and saute un- smooth. Add cheese (optional), til barely gold, turning occasion- salt and pepper. Transfer to bowl, ally. (May need 2 batches.) Layer chill and use as needed. leeks in skillet and add remain- ing ingredients. Bring to boil over high heat. Reduce heat, partial- ly cover and cook until tender, 8 to 10 minutes. Discard bay leaf and parsley, transfer to platter and reserve broth. Offer good at all Detroit area locations Offer good at all Detroit area locations TARRAGON VINAIGRETTE (PARVE) 1/4 cup corn oil 4 pounds beef round or chuck, trimmed and cut into 1 1/2-inch cubes 4 onions, coarsely grated 114 teaspoon each ground cumin, coriander, and turmeric 1/2 teaspoon fresh ground pepper 4 garlic cloves, minced 1 can (8 oz) tomato sauce salt 1/2 cup chopped parsley In heavy casserole, heat oil over medium heat. Add beef cubes and grated onions. Cook until lightly browned, about 10 minutes, stirring occasionally. Add cumin, coriander, turmeric and pepper. Mix well. Reduce heat. Cover casserole and con- tinue cooking 30 minutes, stir- ring often. Add garlic and tomato sauce.•Cook, covered, 30 minutes longer or until beef is tender. Sea- son to taste. Sprinkle with chopped parsley. Serve over rice. Serves 8 to 10. Whisk all ingredients togeth- er until well blended. Pour over braised leeks. Serves 8. SABRA LIQUEUR CHOCOLATE CAKE FOR PASSOVER (PARVE) Cake: 1/2 cup raisins 112 cup Sabra liqueur or brandy 1 cup hazelnuts 10 oz semisweet chocolate 8 oz (2 sticks) unsalted margarine 1/3 cup sugar 5 eggs 2 tablespoons potato starch Raspberry Sauce: 2-10 oz packages frozen raspberries, thawed 1/4 cup seedless raspberry preserves 2 tablespoons kirsch 1 tablespoon sugar For cake: marinate raisins in liqueur for 30 minutes. Preheat oven to 350F. Grease 10-inch round cake pan. Line with parch- ment paper and grease. Spread hazelnuts on cookie sheet and oven roast for 12 to 14 minutes. Rub nuts in kitchen towel to re- move skin. Cool. Chop nuts fine- ly in food processor. Set aside. ORZO WITH SCALLIONS Place chocolate, margarine and (PARVE) sugar in top of large double boiler 1 pound orzo pasta 1 tablespoon olive oil over hot water. Stir until smooth. 1 tablespoon unsalted margarine Remove from hot water and cool 2 bunches scallions, thinly sliced slightly. Beat in eggs, one at a 1/4 cup chopped parsley time. Dissolve potato starch in salt and fresh ground pepper Cook orzo according to pack- raisins and liqueur. Stir into age directions, cooking for 8 min- chocolate mixture. Add nuts and utes until al dente. Drain well. In mix well. Pour into prepared pan. a large skillet, heat olive oil and Bake in preheated oven 20 min- margarine. Add scallions and utes. Cool on wire rack. unmold saute over medium heat for 2 onto serving plate. Serve with minutes. Add drained orzo, pars- raspberry sauce. Serves 10. Raspberry Sauce: Whirl all in- ley, salt and pepper to taste. Stir to heat through. Serve at once. gredients in food processor or blender. Puree. Put through a Serves 8. sieve and pour into a sauce boat BRAISED LEEKS WITH to serve.