Food
25040 Southfield Road
(810) 569-5000
Fax (810) 569-5801
NE Corner of
10 Mile and Southfield
Southfield, Michigan 48075
Lighter Feast
For Father's Day
Shavuot Specials!
•PASKESZ DUPLEX COOKIES .
reg. $1.49 exp. 6/20/97
$1 19 • "MAN" WAFERS
reg. 990 exp. 6/20/97
•MEHADRIN SOUR CREAM ... $2 29
reg. $2.59
exp. 6/20/97
•HAOLAN 10 lb. BLOCK
$0n99
MOZZARELLA CHEESE. . . . La
reg. $35.99
exp. 6/20/97
•PASKESZ ASSORTED
CANDY ROLLS
3/ $1 00
reg. 500 ea. exp. 6/20/97
•9" PLASTIC PLATES
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
$629 +tax
reg. $6.79 + tax exp. 6/20/97
•6" PAPER PLATES
reg. $1.09 + tax exp. 6/20/97
89,
•LIEBERS ANIMAL CRACKERS $1 "
reg. $1.59
exp. 6/20/97
•J & J WHIPPED
CREAM CHEESE
reg. $2.99
exp. 6/20/97
•DR. PREAGERS
FISH STICKS
reg. $3.19
exp. 6/20/97
•KOSHERIFIC FAMILY PACK
FISH STICKS
reg. $5.89
$279
$299
$559
exp. 6/20/97
•UNGAR'S
$/49 $029 gIh e •AARON'S CLASSIC
FRANKFURTERS
FROZEN FISH. . .
/loaf a /loaf
reg. $3.99
79,
$339
reg. $3.69 exp. 6/20/97
exp. 6/20/97
We reserve the right to limit all sale items while quantities last. We are not responsible for any typographical errors.
Under supervision of Vaad Harabonim Orthodox Council of Greater Detroit
F
ather's Day almost al-
ways conjures up
thoughts of a macho-
menu to include a big
grilled steak, baked potatoes
and garlic bread. No longer
man's best friend, mealtime
for today's celebration is
more likely to feature a light
soup and salad, grilled
chicken or fish, and perhaps
couscous.
Gazpacho is a perfect be- ,,
ginning for a Father's Day '''"
feast. It is filled with everything
hearty and healthy, yet it is light
and perfect for warm-weather
entertaining. Served cold in
bowls or mugs, it can be gar-
nished with flavored mini-crou-
tons, a celery stick or cucumber
slice.
A simple 13x9-inch cake can
be easily decorated to resemble
a man's shirt. Or serve fresh
fruit or sorbet with lemonade
wafers for a delicious finale.
All On The Grill, a new cook-
book by Michael McLaughlin,
recommends cooking the entire
meal on the grill — even the
dessert. Pick any or all of these
recipes for a great outdoor feast
with inventive ideas.
GAZPACHO (PAREVE)
3 small cucumbers (about 1
pound)
8 ripe plum tomatoes (about 1
1/2 pounds)
1 1/2 cups coarsely chopped red
onion
1 tablespoon finely chopped
garlic
1 1/2 cups finely diced red bell
pepper
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 cup tomato juice
1/4 teaspoon Tabasco sauce
salt and ground white pepper to
taste
It's your turn to
take care of dad. Give him a gift
from Jimmies that lets him know you
appreciate what he did for you. Quality
hand-made rope hammocks with solid
oak spreaders from $79.95
NOW OPEN SUNDAYS!
RUSTICS
120
BIRMINGHAM 810-644-1919 • 690 S. WOODWARD
LIVONIA 313-522-9200 • 29500 W. 6 MILE RD.
NOVI 810-348-0090 • 48700 GRAND RIVER • Please call for store hours.
CASUAL OUTDOOR FURNITURE AT COMPLETELY RELAXED PRICES
Peel the cucumbers and cut
them lengthwise in half. Re-
move the seeds and cut them
into small cubes, yielding about
2 cups. Drop the tomatoes into
boiling water for 10 seconds. Re-
move and let cool. Peel and core,
then dice the tomatoes. Reserve
the seeds and juice. There
should be about 3 cups of toma-
toes. Place the cucumbers, toma-
toes, reserved tomato juice and
seeds, and red onion in a food
processor or blender. Add the
garlic, red bell pepper, vinegar,
lemon juice, olive oil, tomato
juice, Tabasco, salt and pepper.
Blend quickly — the texture
should be coarse. Place mixture
in a nonreactive bowl and re-
frigerate until thoroughly
chilled. Check for seasoning be-
fore serving. Garnish each serv-
ing with a celery stick,
mini-croutons or a cucumber
slice. Serve in preferable chilled
bowls or mugs. Yields 4-6 serv-
ings.
BLACK BEAN AND
GRILLED SWEET
POTATO SALAD
(PAREVE)
1 1/2 cups dried black beans,
picked over
1 pound sweet potatoes
4 large green onions
1/2 cup plus 2 tablespoons extra-
virgin olive oil
1 large red bell pepper
2 tablespoons sherry wine
vinegar
1 tablespoon steak sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon packed light brown
sugar
1/2 teaspoon salt
freshly ground black pepper
Place the beans in a large
bowl and cover with 2 inches of
cold water. Soak for at least 4
hours. Drain, transfer to a medi-
um saucepan, and cover with
fresh water. Place over medium
heat and bring to a simmer.
Lower the heat slightly, cover
the pan, and cook, stirring once
or twice, until the beans are just
tender, 1 to 1 1/2 hours. Drain
and cool. Meanwhile, in a medi-
um pan of boiling water, cook
the sweet potatoes, uncovered,
until just tender at the center
when pierced with a skewer, 30
to 40 minutes. Drain and cool,
then peel and cut into 1/2-inch
thick slices. The sweet potatoes
and beans can be prepared to
this point 1 day ahead. Refrig-
erate separately and well-cov-
ered. Let return to room
temperature when ready to use.
Light a hot fire in a charcoal grill
or preheat gas grill to medium-
high. Brush the sweet potato
slices and green onions gener-
ously with 2 tablespoons of the
BLACK BEAN page 122