Under Supervision Council of Orthodox Rabbis of Detroit
HADDAV
GEFILTE FISH
$329
MEMORIAL
CANDLES
in tins
00
All Varieties, 1 lb.
Exp 10/18/96
Exp. 10/18/96
Exp. 10/18/96
KEDEM
41 1
WHITEROCK
DRINKS
PASTAS
(with $10 purchase)
3/990
2/$1 00
Exp. 10/18/96
Now Serving
EMPIRE
Goods From Cleveland
CHICKEN CUTLETS Unger's Baked
Taking Weekly Orders
$;49
1110
lb.
PFEIFFER
SALAD DRESSING
990
Exp. 10/18/96
I oz.
PLASTIC CUPS
s109
Exp 10/18/96
Exp. 10/18/96
50 Ct. Plastic
EMPIRE
(with $10 purchase)
FORKS-KNIVES-
SPOONS
Exp. 10/18/96
Exp. 10/18/96
CHICKEN FRANKS
89°
990
WELCH'S
OSEM MINI
GRAPE JUICE
MANDEL
990
(With $10 Purchase)
$ 1
"
Exp. 10/18/96
Exp. 10/18/96
ALL "MAN"
PLASTIC
TABLECLOTHS
COOKIES
10.5 oz.
•
990
$389
Exp. 10/18/96
Exp. 10/18/96
PASKESZ
BRAZILIAN
TAFFIES
(bulk)
$ Exp. 1 10/18/96
"lb.
25040 Southfield Road, Southfield
(Northeast corner of I 0 Mile Road)
PASKESZ
PRETZELS
(810) 569-5000
HOURS: Sunday 8-5, Monday thru Wednesday 7:30-7,
Thursday 7:30-9, Fri. 7:30-2 hours before sunset
* DELIVERY AVAILABLE
990
Exp. 10/18/96
Fax: (810) 569-5801
YAVIN
CUCUMBER IN
Pickled) BRINE
990
Exp. 10/18/96
NEW PASKESZ
SUGAR FREE GUM
124
31$1 °°
Exp 10/18/96
✓ Come Check Out All Of Our In-Store Specials!
✓ Clean, Air.Conditioned Environment
✓ Big Bulk Candy & Nuts Section
✓ Large, Convenient Parking Lot
SUNFLOWER
SEEDS
(bulk)
UNGER'S
FROZEN FISH
$399
$ 1 89
Limit 5
Exp. 10/18/96
Exp. 10/18/96
KEDEM
CRANBERRY JUICE COCKTAIL
CRANBERRY GRAPE
CRANBERRY APPLE
HADAR
GEFILTE FISH
$329
Exp 10/18/96
HADAR
TUNA
Chunk light in water
$319
890
Exp. 10/18/96
Exp. 10/18/96
We reserve the right to limit all sale items while quantities last We are not responsible for any typographical errors.
LASAGNA page 122
1 large zucchini, sliced lengthwise
1 yellow bell pepper, quartered
and flattened
1 red bell pepper, quartered and
flattened
112 cup Balsamic Marinade
(recipe above)
16 ounces skim milk ricotta
cheese
1 cup feta cheese
1 tablespoon chopped fresh
oregano
1/2 teaspoon creole seasoning
2 egg whites
8 ounces dry rotini pasta (spiral),
cooked
4 cups Tomato Basil Sauce,
heated (recipe below)
2 tablespoons chopped fresh
parsley
Marinate vegetables in Bal-
samic Marinade for at least one
hour or up to overnight. Grill
over hot coals or gas grill, or sear
on both sides in hot nonstick
skillet.
Mix together ricotta, feta,
oregano, seasonings and egg
whites until relatively smooth.
To assemble, layer individual
stacks of vegetables and cheese
mix on a clean counter in this or-
der from the bottom up:
eggplant slice
2 tablespoons cheese mixture
zucchini slice
2 tablespoons cheese mixture
yellow pepper quarter
2 tablespoons cheese mixture
red bell pepper quarter
Toss pasta with 2 cups Toma-
to Basil Sauce. Place 112 cup of
this mixture on each plate. Care-
fully add one of the lasagna
stacks to the plate. (Use a spat-
ula to move it.) Top both the pas-
ta and the lasagna with 1/2 cup
of reserved Tomato Basil Sauce,
and sprinkle with chopped pars-
ley.
Serves 4. (435 calories per
serving)
APPLE WALNUT SALAD
2 Granny Smith apples, cored
and sliced thin
2 tablespoons chopped walnuts
2 tablespoons chicken stock (fat
free, low salt)
1 tablespoon white wine vinegar
2 teaspoons walnut oil or olive
oil
1 tablespoon finely chopped
shallots
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon cracked black
pepper
8 cups washed, dried and torn
mixed greens (red leaf,
romaine,
radicchio, arugula or bibb)
In a small, dry skillet over low
heat, stir walnuts until lightly
toasted, about 3 minutes. Trans-
fer to a plate and cool.
In a large salad bowl, whisk
together chicken stock, vinegar,
oil, shallots, mustard, salt and
pepper. Add greens and apples
and toss thoroughly. Sprinkle
with the toasted walnuts.
Serves 4. (91 calories)
TOMATO BASIL SAUCE
1 tablespoon olive oil
2 white onions, diced medium
APPI F nanel7R