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You will
love the low fat,
convenience and great taste of our new Bagel Dog for
wholesome snacks and lunches. Serve Empire's Bagel dogs
anytime: Less than 2 minutes in the microwave and you'll
have a satisfying lunch, a quick meal on the run, or even an
impromptu appetizer for unexpected gu@sts.
9
* Microwaveablel
* Low
in Fat!
* Genuine
Kosher
Frank
Taste!
piumuall
I On Emphe Chicken Bagel Dogs
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PA 17059. failure to produce on request in
stock to cover coupons may void an coupons
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value presented.
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IstoriiictoendiypirnohlitAednoOnr.pirranons.
1/3 cup wine vinegar
1/4 cup water
zest of 1 lemon
EMPIRE 1996 0
Sugarless wafers,
chocolate candy
bars and halva
NOW IN STOCK!
The Finest Imported Foods
From Around The World
27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrop Village, Mi • (810) 552-9898 • Fax (810) 552-9815
Your Israeli Supermarket Connection
OSEM
INSTANT
Buy I Get I PUDDINGS
FREE
Buy I Get I
99¢ box
FREE
With this coupon • Expires April 26, 1996
ing or salad oils but because of
the unique range of flavors is ex-
tremely versatile. In frying, the
International Oil Institute rec-
ommends using pure olive oil
since the flavors in the more ex-
pensive extra virgin oil tend to
break down at high tempera-
tures. All olive oils should be
stored in a cool, dark place. If re-
frigerated, they will become
cloudy but return to their color
and liquify at room temperature.
Besides, frying, sauteing and stir-
frying, make use of olive oils in
salad dressings, to dip crusty
breads (many restaurants now
place cruets of oil on the table in-
stead of butter) or drizzle over
seasoned, cooked vegetables.
Mediterranean always have
cooked with olive oil, and have
the lowest mortality rate from
cardiovascular disease. That's a
good reason to start using olive
oil. Here are some quick and easy
recipes to get you started.
For a mail-order catalog of
Greater Galilee Gourmet prod-
ucts, call 1-800-290-1391 or 310-
459-9120 or fax 310-459-1276.
PICKLED OLIVES
(PARVE)
vrith other coup
combination
MANUFACTURER'S
COUPON EXPIRES TUNE 30, 1996
Better Tasting and Better for You, Every Time
YEINDA MATZOS
OLIVES page 124
$1.29 2 7/8 oz. package
With this coupon • Expires April 26, 1996
No gain.No pain.
Keeping your weight at a moderate level may scale
down your risk of heart attack. So maintain a healthy
diet and lighten up on your heart.
ft, American Heart Association
MEYEDEN
I Natural Spring
I
I
Water
In small saucepan, bring to a
boil the vinegar, water, lemon
zest, rosemary, mustard, pep-
percorns and za-atar. Reduce
heat to simmer. Cook 5 minutes.
Stir in lemon juice and pour over
olives. Cover and chill
overnight.
Product
of
ISRAEL
Buy I Get I
FREE
I $1.99 1.5 liter bottle
I
1 sprig fresh rosemary or 1/2
teaspoon dried
1 teaspoon Dijon mustard
1 tablespoon black peppercorns
1 teaspoon za-atar seasoning
1/4 cup lemon juice
2 cups black canned olives,
drained
Note: Za-atar is found under
Galilee Gourmet label or
substitute 1/2 teaspoon each
marjoram, sumac and sesame
seeds.
With this coupon • Expires April 26, 1996
GRILLED MARINATED
SALMON (PARVE)
Marinade: 1/2 cup olive oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons chives, chopped
2 teaspoons chopped garlic
1 tablespoon fresh ginger,
minced or 1 teaspoon dried
4 salmon steaks, 4-6 oz. each
In small bowl, whisk olive oil,
soy sauce, vinegar, chives, garlic
and ginger. Pour half into a shal-
low, non-metallic dish. Place
salmon steaks in dish, prick sev-
eral times with fork and pour re-
maining mixture over. Marinate
2 hours.
Preheat grill or broiler. Cook
steaks about 6 inches from heat
for 3 to 4 minutes each side de-
pending on thickness. Fish is done
when opaque when flakes are sep-
arated with knife. Serves 4.
Note: Other fish steaks such
as tuna or halibut may be used.
Also makes a nice marinade for
poultry.
HONEY-ROASTED
CHICKEN (MEAT)
3 1/2 pound chicken, cut in
quarters
3 tablespoons olive oil
3 tablespoons orange juice
grated rind of 1/2 orange
1 teaspoon lemon pepper
seasoning
2 tablespoons honey, warmed
paprika
Preheat oven to 400F. Rinse
chicken in cold water and pat dry
with paper towels. In small bowl,
whisk together olive oil, orange
juice and rind, lemon pepper,
honey. Brush chicken generous-
ly with mixture. Place on rack in
roasting pan and sprinkle light-
ly with paprika. Bake in pre-
heated oven, basting often, for 40
minutes or until juices run clear
when pierced with a knife at
thickest part. Serve with greens
and Olive Vinaigrette. Serves 4.
OLIVE VINAIGRETTE
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2/3 cup olive oil
2 tablespoons chopped oil-cured
olives
In non-metallic bowl, mix vine-
gar, mustard, salt and pepper.
Whisk olive oil in gradually to
blend. Stir in olives. Serve at
room temperature over salad
greens or drizzle over cooked veg-
etables. Makes 1 cup.
BEEF KABOBS WITH
ZUCCHINI, CORN AND
TOMATOES (MEAT)
Marinade: 1/2 cup olive oil
1/4 cup wine vinegar
1 tablespoon minced garlic
118 teaspoon pepper
2 tablespoons chopped
chives
1 pound beef steak,
trimmed, cut into 1 1/2-
inch cubes
1 zucchini, cut in 1-inch
slices
2 corn cobs, cut into 12 pieces
12 cherry tomatoes
In non-metallic bowl, whisk to-
gether oil, vinegar, garlic, chives.
Add beef and vegetables and
spoon marinade over to coat
evenly. Marinate in refrigerator
4 hours or overnight.
Drain, reserving marinade. On
each of 6 metal skewers, place
zucchini, corn, tomato, and a
meat cube. Continue with re-
maining ingredients, making
each skewer have the same
amount of beef and vegetables.
Brush preheated grill with olive
oil. Grill kabobs over high heat,
brushing well with marinade un-
til done, 6 to 8 minutes for medi-
um. Serves 6.