'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