'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
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CANTON
■
STERLING HEIGHTS
'-tOTOrs
first discount
first discount
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%
OFF
55
%
OFF
The retail price!
The retail price!
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second discount
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third discount
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Instant rebate on
each blind purchased
Instant rebate on
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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