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. ❑