OFFERS EXPIRE
6/19/97
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BoAkomi K
ERMAN BULK FOOD
Mini 8 Pack
Distributors Of Gourmet and Fancy Foods
/104111,
PIZZA
6698 ORCHARD LAKE RD. In the West Bloomfield Plaza • 810 737 1610
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SUN. SOO am-10:00 pm • PACt1.-INURS. 730 am.-10:00 pm • FRI.-SAT. 730 a.m.-1 1:CO p.m.
Pistachios
S299
S 77
lb.
ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR
SANCTIONED BY THE METROPOLITAN KAHSRUTH COUNCIL OF MICHIGAN
pkg.
Reg. $3.49 pkg.
Limit 2
CALIFORNIA ASHLOCK
PITTED
PRUNES
$it 49
lb.
` Reg. $2.99 Lb. • Limit 2 Lt ./
BLINTES
• eire. • ritoie • eitevut
2140
Reg. $2.99 • Limit 6 Pints
Q UA KER
OATS -
N
9c
Reg. 79C Lb. • Limit 2 Lbs.
H F:100 10 JELLY BEANS
49
PICKLED
HERRING
$2.99
32 OZ.
JAR
32 oz. Jar
Reg. $4.39 • Limit 2 Jar
CI
Reg. $1.99 Lb. - Limit 2 Lbs.
Zattoo
99'
Reg. $1.69 Lb. • Limit 2 Lbs.
BLACK BEAN page 120
FRESH ROASTED
CASHEWS
99
$3
lb. ri
Reg. $5.49 Lb. • Limit 2 Lbs.
MICHIGAN TART
DRIED CHERRIES
S 59 g
lb. ri
Reg. $7.99 Lb. • Limit 2 Lbs.
olive oil. When the fire is hot,
lay the green onion, sweet pota-
to slices and bell pepper on the
rack. Cover and grill, turning
once or twice, until the green
onions are tender and brown,
about 5 minutes; the sweet pota-
to slices should be slightly
marked by the grill, about 10
minutes and the pepper is light-
ly but evenly charred, also about
10 minutes. Close the pepper in
a paper bag and let steam until
cool. Skin, stem and seed the
pepper and coarsely chop it. Cut
the green onions into 1-inch
lengths. Cut the sweet potatoes
into 1/2-inch cubes. In a large
bowl, whisk together the re-
maining half-cup olive oil with
the vinegar, steak sauce, soy
sauce, mustard, brown sugar,
salt and a generous amount of
pepper. Add the black beans,
potatoes, bell pepper, and green
onions. Toss again. Serve at room
temperature, just after adding the
dressing. Serves 4-6.
ORANGE-BARBECUED
SALMON STEAKS
(PAREVE)
2/3
cup bottled hickory
barbecue sauce
1/2 cup frozen orange juice
concentrate, thawed (do not
reconstitute)
3 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons dry sherry
4 teaspoons finely chopped
fresh ginger
2 garlic cloves, chopped
1 tablespoon red wine vinegar
1 tablespoon packed light
brown sugar
1 teaspoon Asian sesame oil
4 salmon steaks, cut 1 1/2 inches
thick (about 2 1/4 pounds)
In a food processor, combine
the barbecue sauce, juice con-
centrate, soy sauce, mustard,
sherry, ginger, garlic, vinegar,
brown sugar and sesame oil.
Process until fairly smooth.
Place the salmon steaks in a
shallow nonreactive dish just
large enough to hold them in a
single layer. Pour the barbecue
mixture over the fish and turn
to coat. Cover and let stand at
room temperature, turning oc-
casionally, for 1 hour. Light a
hot fire in a charcoal grill or pre-
heat a gas grill to medium high.
When the fire is hot, lift the
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salmon steaks from the mari-
nade (reserve it) and lay them
on the rack. Cover and grill,
carefully turning the steaks 2
or 3 times and basting them
with the marinade, until it is
used up and they are lightly
browned, well glazed and done
to your liking, about 10 minutes
for medium-rare. Serve imme-
diately. Serves 4.
GRILLED PINEAPPLE
AND POUND CAKE
WITH KAHLUA FUDGE
SAUCE (PAREVE/DAIRY)
18 (1 1/2-inch) chunks of fresh
pineapple
12 (1 1/2-inch) cubes of trustless
pound cake
3 tablespoons unsalted butter or
margarine, melted and cooled
slightly
1 114 cups prepared fudge sauce
1/4 cup Kahlua or other coffee
liqueur
Light a medium-hot fire in a
charcoal grill or preheat gas grill
to medium. Divide the pineap-
ple chunks and cake cubes
among 6 flat metal skewers, al-
ternating them. Lightly brush
the exposed sides of the cake
cubes with the melted butter. In
a small saucepan, combine the
fudge sauce and Kahlua. Cook
over low heat, stirring often, un-
til hot. Remove from heat and
keep warm. When the fire is
ready, lay the skewers on the
rack. Cover and grill, turning
the skewers, until the cake is
well marked and the pineapple
is lightly marked by the rack,
about 2 minutes. Spoon the
fudge sauce onto 6 plates. Slide
the pineapple pieces and cake
cubes from the skewers onto the
sauce and serve warm. Serves 6.
LEMONADE WAFERS
(PAREVE)
3/4 cup butter-flavor vegetable
shortening
3/4 cup sugar
1 teaspoon grated lemon peel
1/4 cup lemon juice
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup shredded coconut
(optional)
Heat oven to .350 degrees.
Combine shortening and sugar
in a medium bowl. Beat at medi-
um speed of electric mixer until
light and fluffy. Add lemon peel
and juice. Blend well. Combine
flour, salt and baking powder.
Add to lemon mixture at low
speed until just blended. Drop
dough by level measuring ta-
blespoonfuls 2 inches apart onto
ungreased baking sheet. Sprin-
kle tops with coconut, if desired.
Bake at 350 degrees for 8 to 10
minutes or until cookies are set
and edges are golden brown.
Watch closely so that coconut
does not burn. Cool 2 minutes on
baking sheet before removing to
cooling rack. Cool completely.
Makes 2 dozen cookies. O