25040 Southfield Road
NE Corner of
10 Mile and Southfield
Southfield, Michigan 48075

(810) 569-5000
Fax (810) 569-5801

COOKBOOK page 120

SPINACH AND CHEESE
OVEN OMELET (DAIRY)

SERVES: 6-8

• LUV'S DIAPERS size 3 & 4 .

• MEHADRIN

.$ C79

lb. AMERICAN CHEESE
reg. $13.99 exp. 1/27/97
• EMPIRE EXPRESS MEALS
reg. $9.89 exp. 1/24/97
• MOCA MIX PARVE ICE CREAM
reg. $2.79 ea. exp. 1/24/97
• PROGRESS ISRAELI CHOCOLATES
reg. 53.79 exp. 1/24/97

r

=1111111

3

I■

ibar

reg. $b.39

exp. 1/31/97

$ 1

49

$ 8 5 9

2P4°°

$3 2 9

MEN

Make Your Next Stop "One Stop"

SAVE
KEDEM GRAPE JUICE

50.7 Fl. Oz.

Expires 1-24-97. Limit one coupon per purchase. Not valid with any other discounts or specials. Coupon
ust be presented to be honored at time of purchase.
Im• Elm IN= . ■
imm Num ■111 .1.• NE=

1

L

We Have
The Prescription
For You!

At your service!

PREPARATION: 15
MINUTES

COOKING: 45 MINUTES

2 tablespoons olive oil
1 large onion, chopped
1/2 pound (2 cups) sliced
mushrooms
1 (10 ounce) package frozen
chopped spinach, thawed and
well drained
8 eggs
1 cup cottage cheese
1 cup unflavored yogurt
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon fresh ground
pepper
1 cup grated Parmesan cheese

1. Preheat oven to 325 F. In
large skillet, heat oil and saute
onion until tender, about 4 min-
utes. Add mushrooms and con-
tinue to cook until all the
moisture from the mushrooms
has evaporated and they have
changed color, about 5 minutes.
Spread over the bottom of a 10-
inch pie plate.
2. Spread spinach over onion
and mushrooms.
3. In a medium bowl, beat the
eggs. Add cottage cheese, yogurt,
oregano, salt and pepper, and
blend. Pour over the vegetables
in the pie plate.
4. Bake for 35 minutes. Sprin-
kle with Parmesan cheese and
bake an additional 5 minutes.
5. Let stand 10 minutes before
serving.

ROASTED RED
POTATOES AND GREEN
BEANS (PAREVE)

&AI
SNIP IRE{

SERVES: 4

PREPARATION: 15
MINUTES

111.

ORCHARD LAKE ROAD
NORTH OF MAPLE
WEST BLOOMFIELD

COOKING: 1 HOUR

3 tablespoons olive oil
1 1/2 pounds small, red-skinned
potatoes, scrubbed
1/2 pound green beans, tips
removed
8 large cloves garlic, halved

1. Preheat oven to 400F. Put
olive oil into a metal baking dish
and roll the potatoes around to
coat evenly. Cook for 30 minutes.
2. Add the green beans and
garlic, toss to coat with<the oil in
the pan and cook an additional
20 minutes. The potatoes and
green beans will brown slightly.

WHITE CHOCOLATE
TRUFFLES (DAIRY)

122

in our
Classified
Section

29260 FRANKLIN ROAD

AT THE CLAYMOOR

SOUTHFIELD, MI 48034

810 I 358.3191

turbed for 5 minutes. Gently stir
with a whisk, transforming the
mixture from lumpy and mud-
dy to brilliant and smooth. Place
the bowl, uncovered, in the re-
frigerator for 2 hours.
Line a baking sheet with
parchment paper. Portion 30 lev-
el tablespoons of chilled white
chocolate mixture onto the
parchment and refrigerate for
15 minutes. Combine the sugar
and cocoa in a medium bowl.
One at a time, roll the chocolate
portions in your palms in a gen-
tle circular motion, using just
enough pressure to form smooth
rounds. Roll the rounds in the
sugar-cocoa mixture. Store truf-
fles in a tightly covered con-
tainer in the refrigerator up to
a week. Take truffles out of the
refrigerator 30 minutes before
luring the object of your desire.
Makes 2 1/2 dozen.

LOLLIE'S LICORICE LIP
SMACKERS (PAREVE)

1 cup sugar
1/4 teaspoon cream of tartar
1/4 cup water
2 teaspoons licorice or anise
extract
1 teaspoon red food color
8 popsicle sticks

Heat the sugar, cream of tar-
tar, and water in a 1 1/2 quart
saucepan over medium heat.
When hot, stir to dissolve the
sugar, and bring the mixture to
a boil. Boil, stirring frequently,
for 10 to 12 minutes until the
mixture takes on a light honey
color. Remove saucepan from
heat. Add extract and red food
color, and use a whisk to stir
gently until thoroughly com-
bined.
One at a time, dip 1 inch of
one end of each popsicle stick
into the hot sugar mixture. Place
dipped sticks on to 2 nonstick
baking sheets, 4 sticks per sheet,
leaving lots of room between
sticks. Pour 1 tablespoon sugar
mixture over clipped ends of each
stick, allowing the mixture to
flow into a round lollipop-like
shape. Allow the Lip Smackers
to harden at room temperature.
Of course, by then, many willing
lips will be smack dab in the
kitchen to try them out. Any re-
maining smackers should be
wrapped with plastic wrap and
refrigerated or frozen in a sealed
plastic container. With Lip
Smackers like these, who needs
Kisses?

RASPBERRY SWIRL
BROWNIES (DAIRY)

3/4 cup heavy cream
1 pound white chocolate,
chopped into 1/4-inch pieces
3 tablespoons confectioners'
sugar
2 tablespoons unsweetened
cocoa

PREPARATION: 15
MINUTES

Heat the cream in a 1 1/2
quart saucepan over medium-
high heat; bring to a boil. Place
chopped chocolate in a medium
bowl, pour boiling cream over
and allow it to stand undis-

4 ounces unsweetened chocolate
1/2 cup (1 stick) unsalted butter
3 eggs
1 1/2 cups sugar
2 teaspoons vanilla
3/4 cup flour

MAKES: 16

COOKING: 35 MINUTES