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

