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