HOT CHOCOLATE page 110
25040 Southfield Road
(810) 569-5000
Fax (810) 569-5801
NE Corner of
10 Mile and Southfield
Southfield, Michigan 48075
• SEASONS
WHITE TUNA
Weekly Specials!
BARTON'S
CHOCOLATES
'1 79 • GIFT
BOXES .. 20% oggai
in water or oil reg. $2.19
OFF
exp. 7/27/97
4 to choose from exp.7/27/97
• GESEN
• PASKESZ
$529
TOMATO SAUCE
FREEZE POPS
144 ct. reg. $5.69 exp.7/27/97
BUY 3 GET 1 FREE ..ea.89 °
5 cups water
1/4 cup firmly packed dark
brown sugar
1/3 cup chocolate syrup
1 cup milk
1 teaspoon vanilla
whipped cream for garnish
cinnamon for garnish
Place coffee in coffee filter or
filter basket; add cinnamon and
nutmeg. Add water to cof-
feemaker and brew. Combine
brown sugar, chocolate syrup
and milk in a large heavy
saucepan. Cook over low heat,
stirring constantly, until sugar
dissolves. Stir in coffee and vanil-
la. Serve immediately with a dol-
lop of whipped cream and
sprinkle with cinnamon. Yields
6 1/2 cups. ❑
28 oz. exp. 7/27/97
• VERED
CHOCOLATE BARS . . ..
Preparing Quick
Meals Is Easy
79'
PHYLLIS STEINBERG
3.5 oz. reg. 990 exp. 7/27/97
• ASSORTED
CANDY ROLLS
SPECIAL TO THE JEWISH NEWS
a/ $ 1 00
If you don't have time to cook,
Weekdays Are Quick Meals is a
handy new cookbook to add to
your collection.
This Time-Life series cookbook
is filled with recipes that can be
made in 30 minutes or less. The
cookbook also offers a variety of
shortcuts and tips for weekday
cooking. For example, all recipes
have few ingredients and use fast-
cooking techniques such as
grilling, broiling and stir-frying.
Many of the recipes are also
lower in fat and have 30 percent
or less of their calories from fat.
reg. 500 each exp. 7/27/97
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
Vemaiped
ID ES ICS CUSit
LEMON-HONEY
CHICKEN BREASTS
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon soy sauce
1/4 teaspoon ground ginger
4 skinless, boneless chicken
breast halves
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SAVE
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1
FRESH SALMON
BURGERS
List Price with this coupon
For use on with Mirror & Glass Magic,
D & C kitchen & Bath and Closets & more
Expires 8/1 5/97
L
1. In a shallow dish, combine the
lemon juice, honey, oil, soy sauce
and ginger. Add the chicken
breasts, turn to coat and let stand
for 10 minutes.
2. Meanwhile, preheat the
broiler or prepare the grill. If broil-
ing, line a broiler pan with foil and
lightly oil the rack. If grilling,
lightly oil the grill rack.
3. Remove the chicken from the
marinade, reserving the mari-
nade. Arrange the chicken on the
prepared broiler pan or grill.
4. Broil or grill the chicken
breasts 4 to 6 inches from the heat
for 6 to 8 minutes per side, brush-
ing with the reserved marinade,
or until golden brown and just
cooked through. Serves 4.
J
1 pound boneless, skinless salmon
fillet, well chopped
1/4 cup reduced-fat mayonnaise
2 tablespoons unseasoned dry
bread crumbs
1 tablespoon Dijon mustard
1 tablespoon minced onion
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
4 sourdough sandwich rolls
2 tablespoons unsalted butter, at
room temperature
1/4 cup bottled tartar sauce
1. Prepare the grill or preheat the
broiler. If broiling, line a broiler
pan with foil and lightly oil the
rack. If grilling, lightly oil the grill
rack.
2. In a medium bowl, combine
the salmon, mayonnaise, bread
crumbs, mustard, onion, lemon
juice, garlic, salt and pepper. Form
the salmon mixture into 4 patties,
about 3/4 inch thick.
3. Arrange the burgers on the
prepared broiler pan or grill.
4. Grill or broil the burgers 4
inches from the heat for 3 to
4 minutes per side, or just un-
til cooked through.
5. Meanwhile, grill or toast the
rolls. Brush the cut sides with the
softened butter.
6. Set the burgers on the buns
and top each one with a spoon-
ful of tartar sauce. Serves 4.
SIMMERED CHICKEN
AND ZUCCHINI
2 teaspoons vegetable oil
1 teaspoon cumin seed
1 teaspoon fennel seed
1 medium onion, thinly sliced
1/8 teaspoon cayenne pepper
1 pound skinless, boneless
chicken breast halves, cut
crosswise
into 1/2-inch thick strips
2 medium zucchini, halved
lengthwise and thinly sliced
crosswise
4 plum tomatoes, chopped
2 tablespoons chopped fresh
parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
1. In a large nonstick skillet,
warm the oil over medium heat.
Add the cumin and fennel seeds
and saute for 30 seconds, until
popped and fragrant.
2. Add the onion and cayenne
and saute over medium-high heat
until the onion is softened, about
3 minutes. Add the chicken and
saute until golden, about 3 min-
utes.
3. Stir in the zucchini and
tomatoes. Reduce the heat to
medium-low, cover and simmer
until the zucchini is tender, about
5 minutes. Stir in the parsley, salt
and pepper, and serve. Serves 4.
MOROCCAN CHICKEN
AND COUSCOUS
1 tablespoon olive oil
1 pound skinless, boneless
chicken breast halves, cut into
bite-size pieces
4 plum tomatoes
1 garlic clove
1 1/4 cups chicken broth,
preferably reduced-sodium
One 7 3/4-ounce can chickpeas,
drained
3/4 teaspoon ground cumin
1/2 teaspoon curry powder
1 cup instant couscous
PREPARING page 114