25040 Southfield Road
NE Corner of
10 Mile and Southfield
Southfield, Michigan 48075
(810) 569-5000
Fax (810) 569-5801
SUMMER PICNICS page 100
Then include one or more of these
five easy, packable dishes, based
on prepared bread and pastry
doughs, for cool summer eating.
Weekly Specials!
• TRADITION
UP OF SOUP
CUP
reg. 95c exp. 7/13/97
• MILLER'S
AMERICAN CHEESE .
79'
$ 1 299
108 slices, reg. $13.99 exp. 7/13/97
• WORLD
HARBOR SAUCES
reg. $1.99 exp.7/13/97
$529
• PASKESZ
FREEZE POPS
144 ct. reg. $5.69
exp.7/13/97
• SHINDLER'S
FISH STICKS
reg. $5.59
$ 4 99
exp.7/13/97
• SHINDLER'S
FISH PORTIONS
$499
$ 1 99
reg. $5.59 exp.7/13/97
$1 39
PLAIN TOFU MOSHE & ALI
SPRAT'E SPREADS
NEW ITEMS
reg. $2.29 exp. 7/13/97
• TWIZZLER BITS
$1
FRUIT ICE POPS
reg. $1.09 exp. 7/13/97
16 oz. reg. $1.79 exp. 7/13/97
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
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THE JEWISH NEWS
Preheat oven to 375. Spray 13x9-
inch baking pan with non-stick
* Always follow label instruc-
vegetable spray. In large
tions to "keep refrigerated" and
nonstick skillet, heat oil
use by the date shown on the
over medium heat.
package.
Add leeks and cook
* Wash hands with soap
until softened,
and water for at least 30 sec-
stirring often,
onds before and after handling
about 5 min-
utensils or raw food.
utes. Add
* Thoroughly clean cutting
spinach, re-
boards with hot, soapy water and
move from
a brush. Rinse off with cool wa-
heat. Set aside.
ter.
Arrange half the potatoes to cov-
* Marinate raw meats, fish er the base of prepared baking
and poultry in a glass dish in the pan. Spread leek and spinach
refrigerator, never on the mixture over and sprinkle with
counter. If using the marinade as half the cheese. Cover with re-
a dip or basting sauce, set some maining potato slices arranged
aside before adding raw food to in overlapping rows. Pour milk
it.
over and sprinkle with basil, salt
* If food is precooked, move im- and pepper. Sprinkle remaining
mediately from the microwave or cheese over. Cover with foil and
range to the grill. If you can't do bake 40 to 45 minutes or until
that, cook meat completely and potatoes are cooked through. Re-
then cool it quickly to heat later move foil, increase heat to 425
on the grill.
and cook 10-12 minutes or until
* Use a meat thermometer nicely browned. Serve at room
and take the guesswork out of temperature. Makes 6 to 8 serv-
cooking. They may be purchased ings.
cheaply at supermarkets or hard-
ware stores.
Cook large cuts of beef to 145 CHICKEN AND CHIVE
degrees for medium rare and 160 TURNOVER (MEAT)
degrees for medium. Whole poul- 3 anchovy fillets, drained
try should read 180 degrees. Fish
(reserve oil)
should flake easily with a fork. 3 green onions, chopped
Cook ground meat patties to 160 1/2 teaspoon minced garlic
degrees and ground poultry to 1/2 teaspoon fresh ground
pepper
165 degrees to kill all bacteria.
1 tablespoon oil from anchovies
Cut into the food to check done-
1 cup chopped cooked chicken
ness: Juices should be clear and 2 tablespoons chopped chives
the meat should not be pink.
1 egg, separated
* Serve hot foods immediate- 1 (9-inch) frozen pastry shell,
thawed
ly. To avoid cross-contamination,
serve cooked foods on clean plates
that were not used to hold raw
meat or poultry.
* For picnics away from home,
take only the amount you need.
Chill sandwiches and salads
ahead of time and pack in a cool-
er with ice or frozen gel packs to
hold the food at 40 degrees. If
food is in a fanny bag or back
pack, wrap first in several layers
of newspaper, then include a
frozen gel pack.
Preheat oven to 375. In small
* Take plenty to drink. Never bowl, mash together anchovies,
drink from streams or rivers, no green onions, garlic, pepper and
matter how clean it looks.
oil. Stir in chicken, chives and egg
* Food left in a cooler should white and mix well. Remove pas- 'N
be safe to eat if the cooler still has try shell from pie pan and lay on
ice in it and the food is cold to the lightly floured board. Spread
touch. However, if in doubt,
chicken-chive mixture over half
throw it out — never taste even the pastry shell. Moisten edges
a morsel to see if foods are safe.
with a little beaten egg yolk. Fold
For Safe Summer Cooking:
95 • • KEMACH
• CASBAH CUP OF SOUP 00
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon black pepper
13/4 cups sharp cheddar cheese
SPINACH, LEEK AND
POTATO PIE (DAIRY)
4 large (about 3/4 pound)
potatoes, peeled and thinly
sliced
1 tablespoon vegetable oil
2 cups sliced leeks
1 (10-ounce) package frozen,
chopped spinach, thawed and
drained
1 cup low-fat (2 percent) milk
over as in a turnover and press
edges together with a fork to seal.
Brush with remaining egg yolk.
With sharp knife, make 2 or 3
one-inch cuts for steam to escape.
Bake in preheated oven 20 to 25 `\
minutes until pastry is golden.
Cut in slices and serve cold.
Makes 4 pieces.
SUMMER PICNICS page 104