Best's The #1 Kosher Hot Do9 Detroit Kosher Savory Sunday Dinners ForFamily Gatherings PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS Manufacturer's Coupon Expires 11/1/96 I I I I I I Save $1.00; When you buy (2) 12 oz. or larger I Best's Kosher Beef Franks I NCH #70214 700 836 RETAILER: Your redemption signifies compliance with the BESSIN CORP. coupon redemption policy. Copy available upon request. Cash value .001 c. To receive face value plus 8c handling, send coupons to BESSIN CORP. PO Box 880945, El Paso, TX 88588-0945. Proof of purchase must be submitted on request. Reproduction of this coupon is expressly prohibited. (ANY OTHER USE CONSITUTES FRAUD.). MEL FARR LINCOLN MERCURY Up To $2000 Rebate /L61752, 4dr., auto., air, amitmicass. Zero down down payment includes $1500 customer rebate down plus $500 renewal rebate down. 24,000 miles closed end lease. Ire' • MOUNTAINEER .1111 ■ TA MAZDA • VW NEW '96 TOYOTA CAMRY LE 0? 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In our faster-paced world, those occasions are nostalgic memories. But with the help of the Sunday is Family Dinners cookbook, you can bring back many a savory, old- fashioned dinner to the table. Recipes in the book are orga- nized by menu categories from main courses through side dishes and salads to desserts for easy planning. The book also contains recipes that get fewer than 30 per- cent of their calories from fat and are labeled "low-fat" and are marked with a heart symbol. 1765 S. Telegraph Rd. Bloomfield Hills * All prices plus tax, title, plate, lic., dot., and destination or acquisition fees. Leases all require 1st mo. & sec. dep. plus down pymt. Based on conventional financing. To get pymt. multiply by no. of mos. Option to purchase at lease end for predetermined amt. Price determined at lease inception. 15,000 mile/yr. limit on leases. Ilc per mile excess (12,000 miles/yr. limit on Import leases, 10c mile excess). Lessee responsible for excessive wear & tear. Dealer not responsible for typographical errors. Pictures may not represent actual vehicles on sale. Prior sales excluded. Dealer financing on select vehicles only. Others require conventional credit approval. ACustomer most meet min. - down pymt. lequirements for approved credit w/ FMCC. Valid on 2 or 3 yr. Red Carpel Leases only. Valid on new vehicle leases only. On vehicles of greater value than pay-off of trade-in. Difference between cash value & of trade & pay-off amt. will be added to cost of new lease. Pymts. on lease may increase accordingly. The difference may be paid. up front w/ down pymt. on lease if customer chooses.SALE ENDS Friday Sept. 27, 1996 at 6 p.m. SERVES 4 1 teaspoon olive oil 3 scallions, thinly sliced 1 garlic clove, minced 2 cups sliced button mushrooms 2 cups sliced shiitake mushrooms 2/3 cup long-grain white rice 3/4 teaspoon salt 3/4 teaspoon tarragon 3/4 teaspoon rosemary 13/4 pounds center-cut salmon fillet 1/4 cup fresh lemon juice 1 teaspoon cornstarch, blended with 1 cup water 1/4 cup minced fresh dill 1/2 teaspoon Dijon mustard 1. In a large saucepan, warm the oil over medium heat. Add the scallions and garlic and cook, stir- ring frequently, until softened, about 2 minutes. Stir in all the mushrooms. Add 1/4 cup of water and cook, stirring frequently, un- til the mushrooms are tender, about 7 minutes. Stir in the rice, 1 1/2 cups of water, 1/2 teaspoon of the salt, 112 teaspoon of the tar- ragon, and 1/2 teaspoon of the rosemary and bring to a boil. Re- duce the heat to medium-low, cov- er, and simmer until the rice is tender, about 20 minutes. Trans- fer to a small roasting pan, fluff with a fork, and cool for 10 min- utes. 2. Preheat the oven to 425 de- grees. Lay the salmon flat, flesh- side up, and rub with the remaining 114 teaspoon each salt, tarragon, and rosemary. Place the salmon, skin-side up, over the stuffing. With a small paring knife, lightly score the skin and roast for 20 to 25 minutes, or un- til the salmon is just opaque. 3. Meanwhile, in a small saucepan, bring the lemon juice and 2 tablespoons of water to a boil over medium heat. Add the cornstarch-water mixture and cook, stirring constantly, until the sauce is slightly thickened, about 1 minute. Remove from the heat and stir in the dill and mustard. Divide the salmon among 4 serv- ing plates, spoon the sauce on top, and serve with the stuffing. WINE-ROASTED CORNISH GAME BENS SERVES 4 2 Cornish game hens (about 2 pounds total), halved 1/4 cup dry red wine 3 tablespoons olive oil 2 garlic cloves, minced 2 teaspoons Dijon mustard 112 teaspoon rosemary 1/2 teaspoon sage 1/2 teaspoon thyme 1/4 teaspoon black pepper 1. Preheat the oven to 425 degrees. 2. If the butcher has not split the hens for you, place them, breast-side up, on a work surface. With a sharp knife, cut all the way through the breasts, following the bone. Turn the hens over and cut through the backbones to halve them. 3. Place the halved hens in a single layer, skin-side up, in a bak- ing dish or roasting pan. 4. In a small bowl, stir togeth- er the wine, oil, garlic, mustard, rosemary, sage, thyme, and pep- per. 5. Pour the wine mixture over the hens. Place the hens in the oven and roast for 15 minutes. 6. Lower the oven temperature to 350 degrees and roast until the juices run clear when the hens are pierced with the tip of a knife, about 45 minutes. Baste the hens every 15 minutes with the wine mixture. 7. Serve the hen-halves on in- dividual dinner plates; spoon some of the pan juices on top. BRUSSELS SPROUTS WITH CARNIVIELTZED ONIONS SERVES 4 1 large onion, thinly sliced 1 tablespoon olive oil 118 teaspoon salt pinch of black pepper 1 cup dry white wine 1 pound Brussels sprouts, cut in half 1. In a medium saucepan, com- bine the onion, oil, salt, pepper, and 1/2 cup of water and bring to a boil, partially covered, over high heat. Reduce the heat to medium and cook, stirring occasionally, for 1 hour, or until the onion is caramelized. BRUSSELS SPROUTS page 120