PREMIUM ILEAMER na , .,& Example: CLOSEOUT PRICE • . '2250 CHOOSE FROM A WIDE ASSORTMENT OF SOFA, LOVESEAT, SECTIONAL, CHAIR OR RECLINER STYLES IN YOUR CHOICE OF 6 BREATHTAKING COLORS! HURRY! WE CAN'T PREDICT HOW LONG THESE LEATHER QUANTITIES WILL LAST! LEONI LEATHER GALLERY Woodward Ave. @ Square Lk. Rd. (810) 334-4745 • Mon, Thur, 10-8:30 • Tues, Wed, Fri, Sat, 10-5:30 • Sun, Noon-5 * Sorry, cannot be combined with any other discount or promotion currently being offered by Hillside. D ETR O IT J EWIS H N EWS The #1 Kosher Hot Doi Detroit LIJ 1_ = 131 Manufacturer's Coupon Expires 11/1/96 I Save 55 Best's Kosher . . NCH #70214 700 844 When you buy 12 oz. or larger Best's Kosher Beef Franks RETAILER: Your redemption signifies compliance with the BESSIN CORP. coupon redemption policy. Copy available upon request. Cash value .001c. 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.). One-Pot Cooking And Vegetarian, Too PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS E ating vegetarian isn't just for vegetarians anymore. Presently half of all Amer- ican households eat at least two vegetarian dinners a week and more than 20 percent eat four or more meatless meals. It's easy to know the reason! Vegetables are practically fat- free, contain no cholesterol, are colorful, tasty, easy to prepare and a relative bargain at the su- permarket. Cooking teacher Amy Cotler has just written her first book, One-Pot Vegetarian Dishes, pub- lished by HarperCollins. This cookbook is a wonderful intro- duction to easy vegetarian cook- ing. Cotler combines the virtues of vegetables with the convenience of preparation in one pot. Her idea is simple: Cook a com- plete meal in one pot with less shopping,less clean-up and more fun. COLD GINGERED CANTALOUPE SOUP 1 cantaloupe 1 cup fresh or canned unsweetened pineapple chunks 1/2 cup orange juice, preferably fresh 1/4 cup fresh lime juice 3 tablespoons shredded fresh ginger 1 kiwi, peeled, halved, and thinly sliced 1. Cut the cantaloupe in half and scoop out the seeds with a spoon. Quarter the melon halves. Cut off the rind with a sharp knife and cut each piece of mel- on into large chunks. 2. In a food processor, combine the melon, pineapple, orange juice, and lime juice. Puree until very smooth. 3. Place the shredded ginger in the center of a piece of cheese- cloth, gather up the ends, and twist to squeeze out as much ginger juice as possible into a small bowl or measuring cup. Stir 1 1/2 teaspoons of this juice into the soup. Cover and refrig- erate until well chilled, at least 2 hours. 4. To serve, ladle the soup into 3 or 4 small bowls. Garnish each bowl with the kiwi arranged in a pinwheel design on top. 3-4 servings BUTTERNUT SQUASH SOUP WITH FRESH GINGER 1 large butternut squash (about 3 pounds) 2 teaspoons vegetable oil 1 medium onion, sliced 21/2 teaspoons grated fresh ginger 3 garlic cloves, minced 1 (14 1/2-ounce) can vegetable broth 21/2 cups milk 1/4 teaspoon salt 1/8 teaspoon cayenne 1 teaspoon butter Pinch of allspice 1/4 cup sour cream 1. With a sharp knife, cut the stem off the squash; then cut the squash lengthwise in half. With a spoon, scoop out the seeds. Cut each half in half again to facili- tate peeling. Peel the squash pieces carefully with a small sharp knife and cut them into 2- inch chunks. 2. In a medium soup pot, heat the oil over medium heat. Add the onion and cook, stirring oc- casionally, until it is softened and translucent, 3 to 5 minutes. 3. Add the ginger, garlic, squash, broth, milk, salt and cayenne. Bring to a boil over high heat, then reduce the heat to medium. Cook until the squash is very soft, 10 to 15 minutes. 4. Puree the soup, in batches if necessary, in a food processor until very smooth. Pour the soup back into the pot. Add the butter and allspice. Reduce the heat to medium-low, cover, and cook for 15 minutes. Season with addi- tional salt and cayenne to taste. Serve hot, topped with a dollop of sour cream. 4 servings BEANS PUTTANESCA ON POLENTA 1 (28-ounce) can crushed tomatoes 1 tablespoon drained capers 12 Greek black olives, pitted and chopped 1/2 teaspoon crushed hot red pepper 1 (14 1/2-ounce) can black beans, rinsed and drained 1 1/2 cups yellow cornmeal, preferably stone-ground 3/4 teaspoon salt 1 1/2 tablespoons butter 1/2 cup grated Parmesan cheese 2 tablespoons chopped parsley 1. Preheat the oven to 200 de- grees. In a medium, preferably nonstick, stew pot, combine the tomatoes, capers, olives, hot pep- per and beans. Cook over medi- um heat for 8 minutes, stirring occasionally. Remove to a covered