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The University of Michigan Library provides access to these materials for educational and research purposes. These materials may be under copyright. If you decide to use any of these materials, you are responsible for making your own legal assessment and securing any necessary permission. If you have questions about the collection, please contact the Bentley Historical Library at bentley.ref@umich.edu

February 09, 1996 - Image 132

Resource type:
Text
Publication:
The Detroit Jewish News, 1996-02-09

Disclaimer: Computer generated plain text may have errors. Read more about this.

'Tirlkto
we will not be
underdold

drapery "When
bouti ue,,,,

you want the unique!'

CUsTc.
VERTIC*L
BLINDS \--17;;;'-
I I designer styles

first discount

77

%
OFF

Since 1969

LS ■ NOVI ■ TROY

WALLED LAKE ■ FARM!

airefeerolors

.4

first discount

63

Cy0

OFF



CANTON



STERLING HEIGHTS

'-tOTOrs

first discount

first discount

65

%
OFF

55

%
OFF

The retail price!

The retail price!

The retail price!

The retail price!

second discount

second discount

second discount

second discount

Cyo
OFF

Cyo

Cyo

%
OFF

OFF

OFF

The discounted price

The discounted price

The discounted price

The discounted price

third discount

third discount

third discount

third discount

Instant rebate on
each blind purchased

Instant rebate on
each blind purchased

3

4ea.

Instant rebate on
each blind purchased

S 4ea.

ea.

Instant rebate on
each blind purchased

FREE FREIGHT Eic' NO HANDLING CHARGES

'Three or bur dollar Instant rebate valid on in store purchases tbru March 1,1996. See store for detaits.Quick Ship begins
\ day after purchase date plus 24 hr. travel allowance to store.This offer applies to instore orders only. Exclusions: acts of
god, weekends, holidays,freight damage, backorders,strikes,damagecl materials,clerical errors,specially shades,
specially fabncs,speciatty materials and specially colors. ondrtions above and beyond our control
Can not be combined with any other offer. Previous order void of price adjustments.
el

Special Order Wallpapey-

37,a F F

Borders

Saturday Canton store
open till 8:30 p.m.

plus+ free freight

plus+ free freight

In-Store orders only, see store tor detail

In-Store orders only, see store tor details

No Fuss Meals Can
Be Done In Minutes

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

G

neat Cooking In Minutes
was the title of a new
cookbook that was sure to
get my attention. I love
testing recipes that can be done
without a lot of fuss and I found
them in this delightful new cook-
book by Judith Ets-Hokin.
Ms. Hokin takes 250 classic
recipes and guarantees that
each recipe takes no more than
60 minutes to prepare and many
take as little as 30 minutes.
Of course, an organized
kitchen is a must and Ms. Hokin
tells readers how to arrange a
kitchen properly so tools are at
your fingertips. She writes about
the equipment you need, how to
stock a pantry and freezer, and
what basic soup stocks to have
on hand.

(

be compatible with the dish
in which the stock is to be
used.

POACHED HALIBUT
FILLETS IN TOMATO
SAFFRON CREAM

1 cup Fish Stock (recipe above)
1/2 cup white table wine
3 bay leaves
2 cups vacuum-packed strained
or pureed tomatoes
3 tablespoons unsalted butter
8 halibut fillets, about 6 ounces
each
1/4 teaspoon ground saffron, or
more to taste
1/2 teaspoon fine sea salt
1/4 teaspoon freshly
ground white
pepper

ALASKA 1996 VOYAGER CLUB

From $1,195*

BASIC FISH STOCK

Glacier
Discovery Cruises

Glacier Bay
Inside Passage
Cruisess

Ketchikan • Juneau • Sitka
• Valdez
ms Ryndam: 5/12, 8/25,
9/15, 9/22
ms Noordam: 6/11, 8/27

Ketchikan • Juneau
• Sitka
ms Statendam:
7/22, 7/29
ms Nieuw Amsterdam:
8/22

A TRADITION OF EXCELLENCE"

• Fully Escorted • Complimentary Excursions • Private Cocktail Reception • Commemorative Gift

*Per person, double occupancy aboard the ms Ryndam 5/12, 9/15 or 9/22 sailing, when booked by 2/23/96.

ROYAL INTERNATIONAL TRAVEL

31455 Southfield Rd., Birmingham

out-state only

(800) 521-1600

63-

810.6441600



132

our

isgsrik

35 -6060

2 pounds white fish heads and
bones, rinsed in cold water
1 onion, peeled and left whole
1 shallot, peeled and left whole
1 carrot, cleaned and cut into 3
pieces
a handful of celery tops, cleaned
a bouquet garni (a small packet
of fresh or dried herbs
(parsley, celery, bay leaves,
cloves, etc.), typically wrapped
in cheesecloth and tied with a
string to facilitate its removal.
The bundle is added to soups
or braised dishes while they
are cooking, then removed and
discarded before serving.)
1 cup dry white table wine
cold water to cover

Place the fish parts, onion, shal-
lot, carrot, celery tops, bouquet
garni, and wine in a large stock
or soup pot. Add enough water
to cover, and bring very slowly
to a boil. Skim off the surface
foam, turn the heat down as low
as possible, partially cover and
simmer 30 minutes.
Strain through a coarse sieve,
then through a fine sieve or
cheesecloth. Store in the refrig-
erator for up to 2 days, or in the
freezer for up to 2 months.
Makes about 1 to 1112 quarts.
Note: Fish Stock can be used
as the base for many sauces and
many fish soups and as a poach-
ing medium for fish. The fish
used to make the stock should

In a large saute pan, combine
the stock, wine, bay leaves,
tomatoes, and butter. Bring to a
boil, add the halibut, bring back
to a boil, cover, remove from the
heat, and let stand 5 minutes.
Remove the fish from the
poaching liquid with a slotted
spoon, and set aside. Add the
saffron to the liquid and over
medium heat, reduce by half.
Discard the bay leaves, and sea-
son with salt and pepper.
Return the fish to the sauce,
reheat for 20 seconds. Place a
portion of fish in the center of
each warmed plate, and spoon
sauce around the fish.
Serves 8.

BAKED SNAPPER
VERACRUZ

8 red snapper fillets, about 6
ounces each
1/2 teaspoon freshly ground
pepper
3 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
1 medium onion, coarsely
chopped
4 cloves garlic, sliced
2 pounds ripe tomatoes, peeled
and coarsely chopped
10 large pitted green olives, cut
in half
1 tablespoon each capers and
chopped jalapeno chiles
1/2 teaspoon chopped fresh
oregano

NO FUSS

page 134

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