OFFERS EXPIRE 6/19/97 / ,f / L 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 - - 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 Gain R Presence on The World Wide Web . S'peedLin_k - A Division of SpeedNet, Inc. Tel: (810) 335-1309 Fax: (810) 332-5570 122 http://www.speedlink.net e-mail:speed@speedlink.net 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