25040 Southfield Road
(810) 569-5000
Fax (810) 569-5801
PA SS P O R I
NE Corner of
10 Mile and Southfield
Southfield, Michigan
48075
Purim Specials!
a, •
,
4/$ 7 °°
reg. 40( each
• ASSORTED CANDY ROLLS .. 3/$ 7 °°
reg. 50 each
• MINI TANGY TAFFY BARS .. 8/$ 7 °°
reg. 1 5C each
• MINI REGA BARS 3 flavors .
• ..•
exp. 3/7/97
No Passport
Necessary.
Get a taste of European-style hearth
breads right here in America.
We use the finest ingredients to make the freshest breads
this side of the Atlantic. Try our French peasant loaf, a
crusty baguette or one of our daily specials . . . the
next best thing to a trip to Europe.
exp. 3/7/97
exp. 3/7/97
• PASKESZ CHOCOLATE
KRISPIT
reg. 69 C each
• DISNEY LUV POPS
reg. 15 C
exp. 3/7/97
• MINI THAT'S IT BAR • MINI
AWARD BAR • MINI
LA HIT BAR
reg. 29 each
2/$ 1 °°
7/5 1 °°
exp. 3/7/97
5/$ °°
exp. 3/7/97
• MINI CANDY CORN
BAG • MINI JELLY BAG
• MINI LICORICE NIB BAG
exp. 3/7/97
3/$ 1 °°
WATCH FOR OUR PASSSOVER SPECIALS!
5665 W. Maple • West Bloomfield • (8 I 0) 737-9 I I I
in business 38 years.
Custom Made Suits
Advertise in our new
Entertainment Section!
from $525
Cut:stain CInthier
271 Veva • atati#44., • (810) 64610535
DIJON CHICKEN
4 skinned chicken breast halves
(5 oz. each)
3/4 cup water
1/4 cup dry sherry
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon ground black
pepper
1/2 cup cider vinegar
3 tablespoon Dijon mustard
1 teaspoon paprika
2 medium tomatoes, sliced
1 medium onion, chopped
1 green bell pepper, seeded and
chopped
1 teaspoon capers
In large skillet over low heat cook
chicken and next 5 ingredients
15 minutes. In small bowl stir in
vinegar, mustard and paprika;
add with remaining ingredients.
Simmer 15 minutes more until
chicken is tender. If needed, add
water to prevent sticking.
CHILLED TROPICAL
FRUIT SOUP
VEGETABLE HARVEST
SOUP
European style workmanship
specializing in Designer alterations.
Custom made Bridal and Special occasion
ensembles for Men and Women.
Compare our prices to other tailors.
"we' aaectid
Preheat oven to 500 degrees F.
For sauce: In small bowl stir
sauce ingredients until well
blended. In shallow baking dish
place salmon; brush with sauce.
Bake 5 minutes until fish flakes
easily with fork, brushing often
with any remaining sauce.
Cut 6 strawberries into quarters,
and 18 strawberries into fans; set
aside. In blender combine re-
maining 6 strawberries, can-
taloupe, pineapple, banana,
orange juice and honey, blend un-
til smooth. Add ginger ale.
At 14 Mile Road and Middlebelt
(810) 855-5808
Detroit's Premiere Custom C oilier Since 1949
• Benchmade Suits
• Custom iUterations
• Accessories
• Custom Made Shirts
2 tablespoons honey
2 tablespoons balsamic vinegar
1/2 teaspoon minced fresh garlic
2 salmon steaks (4 oz. each)
30 strawberries, divided
1/2 medium cantaloupe, peeled
and cut into pieces
1 banana, peeled and sliced
1/2 cup orange juice
1 tablespoon honey
1/2 cup ginger ale
Alfalfa sprouts for garnish
6 mint sprigs for garnish
RE DSMITII
At Maple and Lahser
(810) 540-8001
SPA CUISINE page 122
Call The Sales Department (8101354-7123 Ext. 209
THE JEWI S H NEWS
1 carrot, peeled and diced
1 rib celery, diced
1/2 medium onion, peeled and
diced
1 tablespoon minced garlic
1 tablespoon chopped cilantro or
parsley
1 teaspoon olive oil
3 plum tomatoes, diced
1 cup diced fresh pumpkin
1/2 yellow squash, diced
1/2 zucchini, diced
1/2 cup whole-kernel corn
5 cups low-sodium vegetable
broth, skimmed
1/2 cup wild rice, cooked
In large saucepan or Dutch oven
over medium heat saute carrot,
celery, onion, garlic and cilantro
in oil and 2 tablespoons vegetable
stock until onion is translucent.
Add remaining vegetables; saute
3 minutes more, stirring occa-
sionally. Add remaining veg-
etable broth; bring to a boil.
Reduce heat to low; simmer 30
minutes. Stir in wild rice. ❑