CN BAG DOGS, LEA COLOY.24 YIL-0., - 2 Vy. 4040) 224 dw ' 1000 111 wrvrooi(140 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 I 1 ITifriciari.:emroetTarvaa,1°,:; c., PO Box 165 Mittlialown t.en°13ZerlDuoP; In TKOo:rtItIr for handling, mail to Empire Kosher Poultry, voices proving purchase of PA 17059. failure to produce on request in stock to cover coupons may void an coupons Void 6 taxed, value presented. 11100octeEitmpNio ret valid m esseinetcerdatt.otpaersir 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.