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 2985 Haggerty Road • Walled Lake • (248) 669-4466 For all of your building needs Marble and Granite counter tops and tile, Ceramic tile and more... Featuring Mirror & Glass Magic • Closets & More • D&C Kitchen & Baths Absolutely The Finest Mirror Design and Installation • ‘• Custom Mirrors • Shower Doors • Frameless European Shower Doors • Custom Art Glass • Furniture Glass • Sandblasting • Staircases • Curved Glass • And Much Much More... (248)669-3100 • FAX: 669-4670 irror & Glass 2985 Haggerty Rd. 4 Walled Lake 1/4 mile north of Pontiac Trail r SAVE S c Yco off 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