25040 Southfield Road
NE Corner of
10 Mile and Southfield
Southfield, Michigan 48075
(810) 569-5000
Fax (810) 569-5801
• COCA-COLA
• EMPIRE
HOT DOGS
$ 1 39 • LANDAU
RICE CAKES
3-pack
reg. $1.39 exp. 7/4/97
_ reg. $1.79 exp. 7/4/97
$589
• LUV DIAPERS
Sizes 3 & 4, reg. $6.49 exp. 7/4/97
• GEFEN
TOMATO SAUCE
Buy 2 Get 1 Free
28 oz.
exp. 7/4/97
89'
• GEFEN
CRANBERRY JUICE .. . $1 79
32 oz.
reg. $1.99 exp. 7/4/97
blended. Add 1 cup water, cover
and cook for 15 minutes.
3. Remove the skillet from the
heat. Stir the dry couscous into
the contents of the skillet and stir
until well blended. Stir in the
steamed greens, leeks and scal-
lions and mix well. Fold in the
1. Wash the greens under run- green chili, red pepper, and gar-
ning water. Drain and roughly lic cloves. Fill the bottom of the
chop. Wash and chop the scal- couscous cooker with water and
lions and leeks. Fill the bottom bring to a boil. Fasten on the per-
of a couscous cooker with water forated top, add the contents of
and bring to a boil. Fasten on the the skillet and steam, covered, for
perforated top; add the greens, 30 minutes.
scallions, and leeks and steam,
4.Turn out the couscous onto a
covered, for 30 minutes. Remove large warm serving dish. Use a
from the heat and allow to cool, long fork to break up lumps; fish
uncovered. When cool enough to out the whole garlic cloves and red
handle, squeeze out the excess pepper slices, reserving them. Stir
moisture and set aside.
1 cup into the couscous, taste for
2. Heat the oil in a 10-or 12- seasoning, and cover with foil. Set
inch skillet and add the onion. it in a warm place for 10 minutes
Cook 2 to 3 minutes to soften, before serving.
then add the tomato paste and
5. Decorate the couscous with
cook, stirring, until the paste glis- the red pepper slices in a star pat-
tens. Add the crushed garlic, pa- tern and place the whole garlic
prika, salt, coriander, caraway cloves on top. Serve with glasses
and red pepper flakes and cook of buttermilk.
slowly until the mixture is well
Serves 6.
2 1/2 cups (about 1 pound)
medium-grain couscous
1 fresh green chili, stemmed,
seeded and minced
1 red bell pepper, stemmed,
seeded and cut into 6 parts
6 garlic cloves, peeled and left
whole
Weekly Specials!
X109 • WHITE ROCK
DRINKS
VEGETARIAN STAPLE page 114
99'
reg. $1.29. exp.7/4/97
99 '
reg. $1.29 exp.7/4/97
• MARSHMALLOW
FLUFF
$
reg. $1.79 exp.7/4/97
•
FROZEN MEATS . . .
All
1 59
500 / 0 Bed And Breakfast
OFF REG. PRICE
exp.7/4/97
Tastes At Home
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
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
You
can make a
difference
in so many
ways.
I
f you've ever vacationed in a
quaint bed and breakfast inn
or guest house, part of your
memories surely include the
tempting aroma of homemade
breads, muffins and scones. You
can repeat this delicious culinary
experience by serving your own
bed and breakfast meal at home.
And in case you wonder just
what is "trendy" now, breads,
muffins and scones are near the
top of the list. Nutritionally,
breads and grains are naturally
high in protein and fiber, mak-
ing them an excellent source in
aiding weight control and prop-
er digestion.
The English afternoon high
tea, although popular in some ho-
tels for tourists, seems an incon-
venient time for busy Americans
to entertain. Serving breakfast
breads for brunch or dessert,
however, could be a welcome
change, especially when accom-
panied by herbed butters and
fresh fruit. Add a variety of fresh-
ly brewed flavored coffees and
teas to create a relaxed and inti-
mate ambiance of homespun fla-
vor.
FAT-FREE DRIED
CHERRY MUFFINS
(DAIRY)
Touch a Life.
Give to the United Way.
MICS-2123-1094
1 cup flour
3/4 cup whole wheat flour
3/4 cup sugar
1 tablespoon baking powder
2 egg whites
2/3 cup buttermilk
1/3 cup unsweetened applesauce
1 teaspoon almond extract
1 cup dried cherries (or dried
blueberries)
Preheat oven to 400 degrees.
Lightly coat a large muffin tray
(6 3-inch wide cups) with non-
stick vegetable oil. spray. In a
large bowl, combine the flours,
sugar and baking powder; make
a well in the center. In a medium
bowl, beat the egg whites until
foamy. Add the buttermilk, ap-
plesauce and almond extract to
dry ingredients. Fold in the cher-
ries. Pour the batter into the pre-
pared muffin cups. Bake 22 to 25
minutes. Let cool in the pan on a
wire rack. Makes 6 large muffins.
Note: One cup of fresh rasp-
berries or blackberries may be
used in place of the dried cher-
ries.
CREAM CHEESE
SCONES WITH RAISINS
(DAIRY)
3 3/4 cups flour
6 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
16 ounces cream cheese, cut into
small pieces
1 cup raisins
1 egg, beaten
1 cup milk
1/2 cup whipping cream
Spray a baking sheet with
nonstick cooking spray. Sift the
flour, sugar, baking powder and
salt together. Combine the flour
mixture and cream cheese in a
BED AND BREAKFAST page 118