Sugarless wafers,
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The Finest Imported Foods
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27120 Evergreen (N.E. Corner of II Mile next to 1-696) • Lathrup Village, Mi • (810) 552-9898 • Fax (810) 552-9815
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OSEM
ACHVA
ZOGLOS
TAMEK
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NOIR
I YEHUDA
MEYEDEN
Natural Spring
Water
(Hazelnut,
Buy I Get
Chocolate, Vanilla)
1
1
1
I $1.99 FREE
1.5 liter bottle
FREEIP
Buy I Get I
FREE
99¢ box
I $2.99 16 oz. package
With this coupon • Expires Mardi 31, 1996
With this coupon • Expires March 31, 1996
With this coupon • Expires March 31, 1996
$1 OFF
HASHAHAR
! HAM
Pure
Wine Vinegar
(Cocoa, Vanilla)
PANDA
Hazelnut SpreadRo8 (:
(Red or White)
Buy I Get I
FREE
$3.99
MATZOS:
Flavored Wafers
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About 2 1/2 cups
CARMEL
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HASHAHAR H'AOLE
Special Cocoa Spread175..
With this coupon • Expires March 31, 1996
With this coupon • Expires Mardi 31, 1996
17.5 oz. bar
With this coupon • Expires March 31, 1996
Or
$1.99
reg. $2.49
sa can be made 1 day ahead and
refrigerated.) Before serving, stir
in the chopped cilantro.
RAGIN' CAJUN SALSA
YOUR ISRAELI SUPERMARKET CONNECTION!
ELITE
TELMA
GALILEE
TAMI
BEANS page 110
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reg. $2.99
1 large tomato, seeded and
chopped (about 1 & 1/2 cups)
Half a green pepper, seeded and
chopped
1/2 cup thinly sliced scallions,
including green tops
1/4 cup chopped parsley
1 jalapeno pepper, fresh or
pickled, minced
2 tablespoons peanut oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon Tabasco
1/8 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
1/8 teaspoon freshly ground black
pepper
In a medium-sized bowl, combine
the tomato, green pepper, scal-
lions, parsley, and jalapeno pep-
per. Stir in the peanut oil and add
the salt, sugar, Tabasco, and the
cayenne, white pepper, and black
pepper.
Let the salsa stand at cool room
temperature for 30 minutes to
blend flavors and release juices,
or refrigerate. (Can be made up to
8 hours ahead and refrigerated.)
Bring back to room temperature
before serving over bean cakes.
RED PEPPER HUMMUS
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About 2 1/4 cups, 15 to 20 hors
d'oeuvres
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EPSTEIN
4
Seetoiza* .5eyee
2
BREAD
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KOSHER
0
4
0
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4
4
•
•
•
•
•
0
• Onion Rolls
• Dinner Rolls
0
• Kaiser Rolls
• Sesame Dinner Rolls
P
4
Available NOW throughout the State of Michigan
at the Deli Counter of every superstore of
4
FARMER
JACK
p
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0
Every package marked KOSHER 1J PAREVE
0
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271 West Maple
Downtown Birmingham
258.0212
Mon-Sat 10-6 • Thurs 10-9
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In the work bowl of a food proces-
sor, combine the chick-peas, red
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DESIGNS UNLIMITED
"THE FINEST IN CUSTOM
CABINETS FOR HOME OR OFFICE'
Showroom hours: Mon.-Fri. 11-5, Sat. 11-3
or by appointment,
624-7300
ZESTY BLACK BEAN DIP
About 1 cup, 6 to 8 hors d' oeuvre
servings
1 1/2 cups drained cooked black
beans, rinsed
1 clove garlic, peeled
1 small jalapeno, fresh or pickled,
cut in chunks
1 tablespoon red wine vinegar
1 1/2 teaspoons Worcestershire
sauce
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
114 teaspoon salt, or to taste
Packaged tortilla chips
Selection of fresh, cut-up
vegetables such as pepper
strips,
cucumber slices
In the work bowl of a good proces-
sor, combine the black beans,
garlic, jalapeno, vinegar, Worces-
tershire, sugar, chili powder, and
paprika. Process thoroughly to
make a smooth puree. If the bean
mixture is too thick to puree
smoothly, add up to 1 tablespoon
of water through the feed tube and
process until smooth. (Some
canned beans are drier than oth-
ers.) Season with salt to taste.
Refrigerate for at least 1 hour
to allow flavors to blend. (Can be
made 3 days ahead and refriger-
ated.) Bring to room temperature
before serving.
To serve, transfer the bean dip
to an attractive bowl and sur-
round with tortilla chips and fresh
vegetables for dipping.
Award-Winning Chef
Shares Her Recipes
PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS
ROLLS
0
0
0
Rye Bread
• Challah
Pumpernickel
• Onion Rye Bread
Black Bread
• Sour French Bread
French Bread
• Viennese Bread
Carroway Rye Bread
• Cinnamon-Raisin Bread
• 3 Varieties of Diet Breads
0
0
0
2 cups drained cooked chick-peas,
rinsed
112 cup drained roasted red
PePPers
1/3 cup 1-n hini
2 cloves garlic, peeled
113 cup lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black
pepper
1/4 teaspoon ground cumin
8 small pita breads, white or
whole wheat, cut in triangular
eighths
Selection of fresh, cut-up
vegetables such as cucumber
slices,
carrot and celery sticks, pepper
strips
0
BREADS
4
D.
PAREVE
by the Metropolitan Kashruth Council
of Michigan
4
0
0
is pleased to announce that it is now
certified
0
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4
peppers, tahini, and garlic. Pulse
to make a coarse puree. With the
motor running, add the lemon
juice through the feed tube, pro-
cessing until the puree is smooth
and slightly fluffy. Season with
the salt, pepper, and cumin. Re-
frigerate for at least 2 hours to al-
low flavors to blend. (Can be made
3 days ahead and refrigerated.)
Bring to room temperature before
serving.
To serve, transfer the hum-
mus to an attractive serving
bowl or hollowed-out vegetable
such as a large red pepper and
serve surrounded with pita tri-
angles and raw vegetables for
dipping.
V 0 7
0
0
0
0
NEXT TO THE BIRMINGHAM THEATRE
642-1690
ward-winning chef, Capr-
ial Pence is cooking up so-
phisticated dishes on her
Public Television Series
and at her Portland, Oregon,
restaurant, the Westmoreland
Bistro.
Now, Ms. Pence is sharing her
recipes with thousands more of
her fans in Cooking With Capr-
ial.
The book contains 200 of her
favorite recipes from appetizers,
breads and sides, to seafood and
vegetarian entrees.
Focusing on ease of prepara-
tion, Ms. Pence's book helps peo-
ple realize their cooking
potential in an easy and quick
manner.
AWARD-WINNING page 114
„\/