25040 Southfield Road
NE Corner of
10 Mile and Southfield
Southfield, Michigan 48075
(810) 569-5000
Fax (810) 569-5801
Weekly Specials!
• PASKESZ DUPLEX COOKIES .
reg. $1.49 exp. 6/20/97
• MEHADRIN SOUR CREAM ...
reg. $2.59 exp. 6/20/97
" • "MAN" WAFERS
$229
reg. 990 exp. 6/20/97
• LIEBERS ANIMAL CRACKERS
79'
$139
reg. $1.59 exp. 6/20/97
• HAOLAN 10 lb. BLOCK. $2999
• J & J WHIPPED
MOZZARELLA CHEESE. . •
CREAM CHEESE
reg. $35.99 exp. 6/20/97
reg. $2.99 exp. 6/20/97
• PASKESZ ASSORTED
CANDY ROLLS
3/$1 9° • DR. PREAGERS
reg. 500 ea. exp. 6/20/97
FISH STICKS
reg. $3.19 exp. 6/20/97
• g' PLASTIC PLATES
$629+tax
reg. $6.79 + tax exp. 6/20/97
• TORINO
CHOCOLATE BARS
• 61' PAPER PLATES
reg. $1.99 exp. 6/20/97
$2"
$299
$1 49
reg. $1.09 + tax exp. 6/20/97
• AARON'S CLASSIC
• UNGAR'S
$'249 $329 rje
FRANKFURTERS
float
FROZEN FISH• . . ‘,/ float
reg. $3.99 exp. 6/20/97
reg. $3.69 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
Ahh, the classic seduction scene. Something cozy to relax in.
Cf)
Gorgeous style and build. And better yet, one sweet deal!
LU
Don't miss it. A cushy furniture sale ends June 21.
*Manufacturers suggested retail.
w
CC
F-
LU
UNIQUE HOME FURNISHINGS
LU
F-
102
•
275 East Maple Road in Birmingham • 647-9711
Open 10 'til 5:30, 'til 8:00 on Monday and Thursday
Sunday from 1:00 to 5:00
$339
FABULOUS FIFTIES page 100
1 1/2 cups soft bread crumbs
2 eggs, beaten
1/3 cup ketchup
2 tablespoons Worcestershire
sauce
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
Topping:
1/2 cup ketchup
Preheat oven to 350 degrees.
In a large bowl combine
ground beef, ground veal,
spinach, onion, bread crumbs,
beaten eggs, parsley, ketchup,
Worcestershire sauce, salt and
pepper. Mix thoroughly.
On a sheet of foil, spread the
meat mixture into a rectangle,
approximately 9 x 12 inches.
Grabbing edges of foil, fold
over lengthwise. Peel back top of
foil and press together edges and
ends to form a loaf.
Transfer to a 9 x 13 inch bak-
ing dish or pan. Bake for 45 min-
utes. Top with ketchup. Continue
baking for 15 more minutes or
until done.
Let stand 5 to 10 minutes be-
fore slicing.
Serves 4 to 6.
DELUXE SCALLOPED
POTATOES
8 cups peeled, thinly sliced
potatoes (about 8 medium
potatoes)
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk
3 cups shredded sharp cheddar
cheese, divided
1/2 cup chopped onion
1/4 cup chopped parsley
Preheat oven to 350 degrees.
In a medium saucepan, melt
butter over medium heat. Blend
in flour, salt, dry mustard and
pepper.
Gradually add milk. Cook,
stirring constantly, until mixture
thickens. Add 2 cups of the
cheese and the chopped onion.
Stir until the cheese is melted.
In a 9 x 13 inch baking dish,
layer potatoes and cheese sauce.
Bake for 1 hour and 15 min-
utes or until potatoes are tender.
Top with remaining cup
of cheese and the
parsley. Con-
tinue baking
for 5 minutes
or
until
cheese
is
melted.
Serves 4 to 6.
Tip: For extra
tang, reduce the
amount of cheddar cheese in
the topping to 1/2 cup, and blend
with 1/2 cup freshly grated Ro-
mano or Parmesan.
GREEN BEANS
SUPREME
1 medium onion, finely chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 pound frozen whole green
beans, thawed and drained
1/2 cup pitted ripe olives,
chopped
1 1/2 teaspoons crushed dried
oregano
3/4 teaspoons lemon pepper
1/2 teaspoon salt
In a large skillet or stir-fry pan,
heat olive oil over medium heat.
Add the garlic and onions. Saute
until the onions are tender, 2 to
3 minutes.
Add the beans, olives, oregano
and lemon pepper. Cook, stirring
constantly, until the beans are
crisp-tender, about 8 to 9 min-
utes. Add the salt toward the end
of the cooking time.
Transfer to a serving bowl and
serve at once.
Wine: A young Italian Chianti
would be a good choice with this
course.
Serves 4.
LEMON MERINGUE PIE
1 9-inch pie crust, baked and
cooled
1 cup sugar
3 tablespoons corn starch
1 1/2 cups cold water
3 egg yolks, lightly beaten
1/4 cup fresh lemon juice
1 tablespoon, grated fresh lemon
zest
1 tablespoon butter
3 egg whites, at room
temperature
1/3 cup sugar
Combine lemon juice and lemon
zest in a small bowl. Set aside.
In a medium saucepan, com-
bine the 1 cup sugar and the corn
starch. Gradually add the water
and stir until smooth. Stir in the
beaten egg yolks.
Bring mixture to a boil over (L/
medium heat, stirring constant-
ly.
Boil for 1 minute, continuing
to stir. Remove from heat. Stir in
the lemon juice and zest and but-
ter. Allow to cool to room tem-
perature.
Preheat oven to 350 degrees.
In a medium bowl, beat egg
whites with an electric mixer un-
til foamy. Gradually beat in the
1/3 cup sugar. Continue beating
until stiff peaks form.
Turn cooled lemon filling into
pie shell. With a rub-
ber
spatula,
spread some
meringue
around
the edges
of the fill-
ing, seal-
ing the edge
of the crust.
Spread remaining
meringue over the rest of
the surface, swirling decorative-
ly.
Bake for 15 to 20 minutes or
until meringue is lightly
browned.
Cool completely on a wire
rack.
Serves 4 to 6.
Tip: For easier cutting, use a
wet knife.