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