PURE crLE AMERICAN BULK FOOD ASSORTED FLAVORS 99C JELLY BEANS CHIPS AMERICAN BULK FOOD grersosell Gamma andtlfso Vied. 90 6698 ORCHARD LAKE RD. In the West Bloomfield Plaza • 810-737-1610 Reg•Med*Large SUN. 9:00 a.m. - 11:00 p.m. • MON. -1HURS. 7:30 an. -11:00 p.m. • R. 7:30 am-12:00 MID • SAT. 8:30a.m. -12 MID LI3 ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN $1.99 lb, Limit 2 _...., Lb s1 OFFERS EXPIRE 9/11/97 EMPIRE FANCY • EXTRA LARGE • NO PEANUTS MIXED NUTS 99 99CLB LB Reg. $1.69 lb. • Limit 2 Lbs....I DRIED CHERRIES $599 $7.99 lb. • limit 2 Lbg} Reg. $4.99 lb. • Limit 2 Lbs. Clime Fula CHOLESTEROL REDUCING OAT BRAN II/ oco a e Covered Raisins 1 9 9 LB Reg. 99C lb. • limit 2 Lbs. Reg. lb. . $2.99 • SLICES Limit 2 IL L172) . FRESH ROASTED TURKEY FRANKS "'MICHIGAN TART \\1 • Leg. $1.99 lb. EMPIRE O Limiltj:Lb5 FROZEN LUNCH MEATS PKG1 $5 ... ... . . . . Reg. $1.99 lb. • Limit 6 the most popular Jewish educational program in the world is Aish HaTorah's VetielWeite, Seatatem Who wrote the Bible? Are there codes in the Bible that indicate a level of textual complexity beyond human comprehension? What is Unique about Jewish History? Are religions, by definition, irrational? Does Judaism have any rational claim to being true? VedzawAy answers these and other questions that have plagued thinking people For centuries. IF you are Jewish and want to know what difference being Jewish can make to you and your Family, then come and give us one Jay. You'll leave one Jay older and 3300 years wiser!! Discovery Sunday at the West Bloomfield Jewish Center September 7th From 9:30 am until S:30 p.m. cost $50.00 Aish HaTorah 32751 Franklin Road Franklin, MI. 48025 (248) 737-0400 Next time you feed your face, think about your heart. 114 Go easy on your heart and start cutting pack on foods that are high in saturated fat and cholesterol. The change'll do you good. V American Heart Association WERE FIGHTING FOR YOUR LIFE DELICIOUS WINNER page 112 Fresh Fruit Topping: 1 ripe mango 2 blood oranges (or navel oranges) Mango Filling: In a small saucepan, combine mango puree and orange juice. Stir in sugar until dissolved. Add cinnamon sticks and bring to a boil. Reduce heat, then simmer 15 to 20 min- utes or until liquid evaporates and fruit begins to thicken. Remove and discard cinnamon sticks. In a small cup, dissolve gelatin in cold water and allow to "bloom." Gradually blend gelatin into hot puree. Remove pan from heat. Allow mixture to cool. Set aside until needed. Tart filling: Preheat oven to 375 degrees. Spray tart pan with non-stick cooking spray. Place one phyllo sheet into tart pan; gently press to conform to shape of pan. (Keep remaining phyllo covered with plastic film and a damp towel while working, so dough does not dry out.) Lightly brush bottom sheet with mango filling, just to moisten. Continue layering phyllo sheets with man- go filling, ending with plain phyl- lo. Once layering is completed, trim phyllo evenly with edge of pan. Weigh down with parch- ment paper and dried beans, so pastry remains flat. Bake 18 minutes or until golden brown. Remove dried beans. Brush pas- try with egg white to seal, return to oven for 2 more minutes. Re- move to wire rack until needed. Orange custard: Combine sugar and cornstarch in a medi- um saucepan. Using a wire whisk, gradually blend in but- termilk. Cook over medium heat, stirring frequently until bubbly and thickened. Add orange zest; continue to cook and stir 1 more minute. Reduce heat to low. Re- move about 1/2 cup of hot milk mixture from pan. Using a small bowl, gradually incorporate the 1/2 cup of hot milk into the egg white, stirring to temper. Return the combined milk/egg mixture to the pan; cook over low heat for 3 minutes more. Do not boil. Re- move pan from heat; blend in or- ange juice and set aside. Allow orange custard to cool until needed. To assemble: Assemble tart by spreading orange custard even- ly into baked shell. Gently pour mango filling on top of custard; spread evenly to edge. Remove peel from ripe mango; cut in thin crescent slices; discard pit. Re- move peel and outer pith from blood oranges; cut in round slices; discard seeds. Gently blot fruit, if necessary, to remove excess juice. Arrange blood orange slices in a shingled circle pattern in center of tart. Arrange mango slices in a spoke pattern, around the top outer edge. (Top of tart should resemble a tropical sun- burst pattern.) Chill tart 1 hour or until set. 8 servings. ❑ Grilling With Sauces, Rubs And Pastes PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS I f you enjoy grilling, but would like to add some new recipes to your outdoor cooking reper- toire, listen up. Grilling guru Melanie Barnard has a new cookbook out called Marinades: The Secret of Great Grilling. Not only does marinating ten- derize foods, but it also adds in- terest and character to the foods being grilled, according to Ms. Barnard. Marinating tip: Be sure to save some of the sauce aside in the be- ginning to use for dipping at the table. The uncaramelized sugar provides a fresh counterpoint to the depth of flavor imparted by grilling. TOASTED SESAME MARINADE Makes about 1 1 /3 cups; enough to marinate 1 1 /2 pounds of steak. Toasted sesame seed have an entirely different and far rich- er flavor than untoasted. Toast- ed sesame oil is similarly complex. 1/4 cup sesame seeds 2/3 cup rice wine vinegar 1/2 cup reduced-sodium soy sauce 114 cup packed dark brown sugar 2 tablespoons toasted sesame oil 1 teaspoon dried hot red pepper flakes In a small skillet, toss the sesame seeds over medium heat just until the color deep- ens to gold and the seeds become fragrant, about 2 minutes. Immediately remove from the skillet to prevent burning. Let cool. In a small bowl, combine the toasted seeds and the remain- ing ingredients. Place meat in a single layer in a glass or ceram- ic dish. Add marinade, turning food to coat. Cover and refriger- ate, turning occasionally, 1 to 3 hours for beef. POLYNESIAN PASSION FRUIT AND RUM MARINADE Makes about 1 cup; enough to marinate 1 pound of skinless, boneless chicken breasts or thighs, GRILLING page 116