Sugarless wafers, chocolate candy bars and halva NOW IN STOCK! The Finest Imported Foods From Around The World . 27120 Evergreen (N.E. Corner of II Mile next to 1-696) • Lathrup Village, Mi • (810) 552-9898 • Fax (810) 552-9815 • • • • • • • • OSEM ACHVA ZOGLOS TAMEK • • • • -r- .... 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 Buy I Get I I About 2 1/2 cups CARMEL PRI-VAYEREK ZOGLOS MANY MORE! Ye •, ,,, ,, • • . • • • . ",• • ••,..••••"VV••••,/, • • ••111111 1.I ■ 1 MIMM I ■ M MIMI MIEN l ■ =MI 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 r 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 " 0 0• .0. • • A A AA b a • A. A_ About 2 1/4 cups, 15 to 20 hors d'oeuvres 0 4 >d* 4 EPSTEIN 4 Seetoiza* .5eyee 2 BREAD 4 P 4 4 t:1 KOSHER 0 4 0 .4 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 0 0 0 Every package marked KOSHER 1J PAREVE 0 A v vv 7 v 0 271 West Maple Downtown Birmingham 258.0212 Mon-Sat 10-6 • Thurs 10-9 0 <=.?: In the work bowl of a food proces- sor, combine the chick-peas, red 0 (**. 0 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 p " A b p 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 „\/