SHOP MICHIGAN'S LARGEST, BEST VALUE
INDOOR & OUTDOOR FURNISHINGS
SUPER-STORE
Come to Sun Valley where
you'll find a store like
no other you've shopped
for casual furniture!
Browse a seemingly
endless selection of all the
famous makers of outdoor
and indoor furniture.
Then pay the best every-
day reduced prices
you'll find anywhere!
CASUAL FURNISHINGS
6465 Dixie Hwy., Clarkston • 625-3322 • Mon.-Fri. 9:30-5:30 • Thurs. 9:30-8:00 • Sat. 9:30-4:30 • Sun. 1-4
WE CARRY MICHIGAN'S LARGEST SELECTION OF OUTDOOR & INDOOR CASUAL FURNISHINGS INCLUDING: DINING
GROUPS • STACKING CHAIRS • REPLACEMENT CUSHIONS • ROCKERS • UMBRELLAS • SOFAS • CHAISE LOUNGES • BAR
STOOLS • WOOD PICNIC TABLES • GARDEN SWINGS • GAS LOGS • ACCESSORIES AND TABLEWARE. OUR BRAND
NAMES INCLUDE: HOMECREST • WINSTON • LYON/FLANDERS • WOODARD • GROSFILLEX • LANE/VENTURE • CANE &
REED WICKER • PAWLEYS ISLAND • OLYMPIA LIGHTING • TROPITONE • I.M. DAVID • SUMMER CLASSICS.
g ive lie'i
out best to7
otliefi rs
c- iatt!
Sherwood offers
you an
outstanding
selection of
exquisite, unique
.unusual gifts
at 30% off*
*most mfrs.
Complimentary Gift Wrapping
Fine Designer Furniture, Accessories 8t Gifts
6644 Orchard Lake Road at Maple Road
West Bloomfield • 810 855-1600
Mon-Thur-Fri 10-9 ale-Wed-Sat 10-6 Sun 12-5
The Flavor Of Israel
In A Picnic Spread
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
T
he weather uslially is beau-
tiful in Israel as well as the
United States at this time
of year, and outdoor picnics_
often are planned.
Creative shopping, preparing
and packing are key factors. No
need for fancy baskets. Card-
board shoe boxes make excellent
compact containers.
This may be just the time to
try one of the new vegetable-filled
breads or a fresh crusty French,
Black Russian or unusual rye. I
make my own 6-foot sandwiches
by placing loaves side by side
(slicing off ends to even out and
make it look like one long one) on
a pre-cut board.
Make some loaves with turkey
and others with red meats or sal-
ads. I prepare the turkey Cali-
fornia-style using smoked turkey,
lettuce, tomato, Russian dress-
ing and sliced avocado. Slice in
advance and garnish each slice
with green or black olives to dif-
ferentiate.
A small sheet cake baked in
a 13- by 9-inch pan can serve as
a great dessert. Keep the cake in
the pan and frost only the top for
easier handling.
CHICK PEA SALAD IN
PITA BREAD (PARVE)
1 can (19 oz.) chick peas, drained
and rinsed
1/2 cup finely chopped parsley
3 tablespoons fresh lemon juice
or more to taste
1 tablespoon extra virgin olive oil
1/2 garlic clove, crushed
salt and freshly ground pepper
4 cups mixed salad greens, torn
into bite-size pieces
1/2 cup thinly sliced seedless
cucumber
1/2 cup slivered red onion
1/2 cup diced ripe tomato
4 whole wheat pita breads, 1
edge slit and pockets opened
1/2 cup low-fat yogurt
1/2 garlic clove, crushed
1/4 teaspoon ground cumin
hot pepper sauce to taste
Combine the chick peas, parsley,
lemon juice, olive oil, garlic and
salt and pepper to taste in a large
bowl. Stir to blend. This can be
prepared 1 day in advance. Just
before serving, add the salad
greens, cucumber, red onion and
tomato to the chick peas and toss
to combine. Adjust the season-
ings, if desired, by adding more
lemon juice and salt and pepper.
With tongs, stuff the mixture into
the pita pockets.
Stir the yogurt, garlic, cumin
and dash of hot pepper sauce to-
gether in a small bowl. Drizzle a
little onto each sandwich and
serve. Serves 4 generous sand-
wiches.
ISRAELI MARINATED
SALAD (PARVE)
1 large cucumber, seeded and
sliced
14 oz. can artichoke hearts, sliced
1 teaspoon salt
1/4 teaspoon garlic powder
1 red onion, thinly sliced
1/2 teaspoon salad seasoning
1 teaspoon sugar
1/2 cup tarragon vinegar
3 tablespoons olive oil
1/4 teaspoon onion powder
/
Combine cucumbers, artichokes
and onions in a bowl. Combine re-
maining dressing ingredients and c
shake to mix well. Pour over veg-
etables and marinate in refriger-
ator for 4 to 6 hours or overnight.
Serves 4.
WHITE BEANS WITH
FRESH TOMATOES AND
BASIL (PARVE)
11/2 cups canned white beans,
drained and rinsed
1 cup diced ripe tomatoes
1/4 cup fresh chopped basil leaves
1 tablespoon extra virgin olive oil
1/2 teaspoon salt or more to taste
freshly ground pepper to taste
Combine the tomatoes, basil, olive
oil and salt and pepper in a serv-
ing bowl. Add the beans and stir
carefully to blend. Taste and add
more salt if desired. Serve at room
temperature. Serves 6.
/
ROASTED NEW POTATO
SALAD (PARVE)
11 tablespoons olive oil
6 cloves garlic, chopped
1 teaspoon salt
112 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
21/2 lbs. small new potatoes, cut
into small wedges
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 cup finely chopped green
onion
salt and pepper to taste
Combine 6 tablespoons of the olive
N
oil, the garlic, 1 teaspoon salt, 1/4
teaspoon pepper, thyme and rose-
mary in a bowl; mix well. Add the
new potatoes, tossing to coat.
Arrange in a greased baking pan.
Bake at 375 degrees for 55 min-
utes or until the potatoes are
brown and tender. Let cool thor-
oughly. Transfer the potatoes to
a bowl.
Scrape the pan drippings into
a measuring cup. Add enough of
the remaining olive oil to measure
6 tablespoons. Whisk the wine
vinegar and Dijon mustard in a
bowl until smooth. Add the olive
oil mixture, whisking until blend-
ed. Pour over the potatoes. Toss (-/
to coat. Season with salt and pep-
per to taste. Add the green onions
and toss. Serve cold or at room
temperature. Serves 6. ❑