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 Looking for the Perfect Gift. FLOWERS... WILT The Jewish News won't wilt or decay A fresh issue of The Jewish News will arrive weekly. The Jewish News is a gift that helps you celebrate all year. Holidays, engagements, births and anniversaries — It's the paper celebrating the people you know and care about. The Jewish News keeps you a part of Jewish life! Who could ask for a better gift? CALL (248) 354-6620 TO SEND A GIFT' SUBSCRIPTION TODAY. DETROIT 102 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