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. ❑