OFFERS EXPIRE 2/14197 Louis Sherry ERICAN BULK FOOD SINAI FIRE Distributors Of Gourmet and Fancy Foods CANDY 6698 ORCHARD LAKE RD. In the West Bloomfield Plaza 810-737-1610 $199 SUN.&00a.rn.-9.COpfn. • MONAHURS.7:30e.m.-1000pm. •1121.44T.7:30a.m-11:00p.m. VALENTINE'S DAY FRIDAY, FEBRUARY 14 CALIFORNIA ASHLOCK IMMO EY'S PITTED PRUNES $1139 • lb. Reg. 2.99 Lb. L T A Limit 2 Lbs. `41, Empire All White Mea . Oven Ready with Sweet & Sour Sauce Just Bake One Hour TURKEY ROAST lb. t/ 2-lbs. ® Reg. $1.99 Lb. Limit 2 Lbs. Reg. $9.99, Pkg., Limit 2 Streit's BLANCHED • SALT • NO SALT SOUP MIX FRESH ROASTED PEANUTS In 5-6 oz. cell tubes Lima Bean • Minestrone • Vegetable • Split Pea $129 lb. Reg. $1.79 Lb. Limit 2 Lbs. 3Pkgs. Reg. $ 1.99 Limit 2 Lbs. $2 Reg. 99C Limit 6 Pkgs. CHOCOLATE COVERED BRIDGE MIX $ 49 lb. Reg. $3.49 Lb. Limit 2 Lbs. Pint Reg. $2.89 pt. Limit 2 Pints celebrate! Restaurants dining dancing entertainment Hotels / Catering weddings bar/bat mitzvahs THE DETROIT JEWISH NEWS showers 124 confirmations engagements anniversaries births graduations reunions And so much more ITALIAN page 122 IS COMING FEBRUARY 14 cel-e-brate (ser- e -brat') 1. A colorful, festive, fun, useful and comprehensive special supplement to The Jewish News. 2. A potpourri of ideas to make a . family event meaningful and memorable. 3. Pull-out- and-save format. 4. Glossy cover and premium stock. In a small saucepan over high FILETS OF SOLE heat, bring the vegetable stock to `CASANOVA' a simmer. Reduce the heat to low 4 filets of sole (ready to be and keep the liquid hot. cooked) In a heavy medium saucepan 1 glass dry white wine over medium-low heat, heat the 114 cup vegetable stock olive oil and saute the onion, stir- 1 finely chopped onion ring frequently, until it is translu- For the beurre meuniere: 1/8 cup butter cent, about 8 minutes. 1/8 cup flour To the onion, add the rice and 114 cup milk cream stir until a white spot appears in 3 egg yolks the center of the grains, about 1 minute. Add 3/4 cup of the stock, Saute the filets in the wine with the chopped onion. When the alcohol is evaporated, add the vegetable stock and complete the cooking of the filets (ap- proximately 10 minutes). Then dry them up and set the sauce aside. Prepare separately the beurre meuniere: Work the flour and the butter with a spatula until a smooth mixture is obtained. adjust the heat to simmer if need- Then add the sauce of the sole ed, so that liquid bubbles and is filets, the milk cream. Put on the absorbed slowly. heat and bring to a simmer stir- Stir until the liquid is absorbed. ring constantly. After approxi- Continue cooking, adding the liq- mately 10 minutes, add the egg uid 3/4 cup at a time and stirring yolks and butter. The almost constancy, until the rice starts to soften, about 10 minutes. Add the artichoke hearts and continue cooking, adding the liq- uid 1/2 cup at a time stirring al- most constantly, until the rice is tender but slight- ly firm in the center and the mixture is creamy, about 10 minutes longer. Add the Parmesan cheese, sliced basil and salt and pepper to taste. Stir to mix well. sauce must not boil. To serve, spoon into serving Put the filets in saucepan bowl or onto plates. Garnish with spread with a layer of sauce and the basil. a bit of Parmesan cheese. Gar- Serves 6. nish with a Rice Pilaf. Taste Of Seafood From The South PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS T he city of Savannah is rich in history and tradition. Not only have the city's oldest homes and its colo- nial synagogue, Temple Mickve Israel built in 1776, been pre- served, but many of its restau- rants are also historic landmarks. The Riverhouse Seafood Restaurant is an example. This historic waterfront restaurant is a restored cotton warehouse. The structure was built in 1860, ac- cording to chef and owner, Frank E. Harris Jr. Located on Savan- nah's Historic River Street, where the street is paved with original cobblestones brought over from England, the restau- rant overlooks Savannah's busy • Phyllis Steinberg is a food writer in Florida. port where patrons can watch the ships as they dine. The Riverhouse is a seafood restaurant and offers 10 to 20 dif- ferent kinds of fish. Approxi- mately four years ago, Mr. Harris said he opened a bakery which serves restaurant patrons and ships over 25,000 pies yearly in a thriving mail order business. Mr. Harris's pecan pie is deli- cious, but I couldn't get that recipe from him. The restaurant serves 1,000 to 1,500 pounds of fish a week and the chef said he personally filets all of the fish. Following are some recipes from Chef Harris for you to try at home that can be made in accor- dance with the Jewish dietary laws: