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.