[RICAN BULK FOOD
6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • SUN. 9:00am-10:00pm • MON.-THURS. 7:30am-10:00pm
FRI. 7:30am-11:00pm • SAT. 8:00am-11:00pm • 248-737-1610
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SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL
OF MICHIGAN
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OFFERS EXPIRE 9/25/97
WALNUT
MEMORIAL
CANDLES
HALVES & PIECES
$2 9 9
Reg. or Quick
OATS
49 c
Reg. 69C lb. • limit 2 Lbs.
Reg. 69( each • Limit 6
PITTED
PRUNES
sin
r: 1
Reg. $1.99 lb. • Limit 2 Lbs.
PURE CHOCOLATE
: 1
Greenfield's
BRIDGE
MIX
$
2 "B9
Reg. $3.99 lb. • Limit 2 Lbs. CI
NOODLES
3P2 O
TURKEY
BREAST
LB
a
$ FROZEN
\--/
249
CORNISH
HEN
$199
Reg. $1.19 each • Limit 6
FROZEN
GIFT Tn a )s {i i r8T c ArtSKETS
248-851-4450
7721 b PI VP
WITH A GIFT TRAY FROM
AMERICAN GOURMET
IN THE WEST BLOOMFIELD PLAZA
MON.-FRI. 9:00AM-6:00PM
SAT. 10:00 AM-8:OOPM
ONE
(248) 569-5000
fax (248) 569 5801
25040 SOUTHFIELD ROAD'
STOP
KOSHER
-
Ne Comer of 10 Mile & Southfield
SOUTHFIELD, MI 48075
GROCERIES
WEEKLY SPECIALS
A & B Frozen Famous
Gefilte Fish
$c99
NO
Welch's
Grape Juice
$1 99
/loaf
reg. $6.49/loaf
reg. $2.59
Expires 9/26/97
Expires 9/26/97
We reserve the right to limit all sale items while quantities last. We are not responsible for any
typographical erors. Under supervision of Vaad Harabonim Orthodox Council of Greater Detroit
For the Ultimde
0n2-Of-fl-Hind Gifi...
x:x
dour Broken Wedding Glass
ju p oio Made in. to a Mezuza or
C
GIFTWORLD Frozen in Lucite!
1-hers
"
9/12
1997
130
U
WISH
FAMILY & FRIENDS
A HAPPY NEW YEAR
6716 ORCHARD LAKE ROAD
I
11
In Sugar Tree Plaza
On Orchard Lake Road Just North of Maple
248-932-3377
Ask about the new easy lock Sukkahs.
Easy to put up, light, compact and
sturdy. Various sizes available.
Innovative Side Dishes
Add Color And Interest
PHYLLIS STEINBERG
Special to The Jewish News
3P1
t=1
Reg. $3.99 lb. • Limit 2 Lbs.
Food
I
f you think side dish means
peas and carrots, think again.
How about a Waldorf Bulgur
Salad or Sauteed Lemon Pears?
I found these wonderful recipes and
more innovative recipes in a cook-
book called Side Dishes, Creative and
Simple by Deirdre Davis.
While Davis' book is chock full of
recipes, more than 100 in fact, she
suggests that these side dishes be used
as a guide, not strict blueprints.
In side dish recipes, try substitu-
tions. For example, if your market
doesn't have zucchini, buy green
beans. Or if you can't find arugula,
substitute escarole or spinach. If you
don't like rosemary, substitute thyme
or leave the herb out altogether.
WALD 0 RF BULGUR SALAD
1 cup fine or medium bulgur
4 tablespoons hazelnut oil or extra-
virgin olive oil
1 cup hot water
1 cup chopped celery (about 2
large stalks)
1 cup chopped green apple (about
1 large)
1/2 cup hazelnuts, toasted, skinned
and chopped
Salt
Freshly ground black pepper
6 tablespoons fresh lemon juice, or
more if desired
2 tablespoons snipped fresh chives
Place the bulgur in a medium serving
bowl and toss with 1 tablespoon of
the oil. Add the hot water. Cover and
let sit 1 hour, or until the grains swell
and soften.
Add the celery, apple, hazelnuts,
1/2 teaspoon salt and some pepper, 6
tablespoons lemon juice, chives and
the remaining 3 tablespoons oil. Toss
to mix thoroughly. Marinate at least
1 to 2 hours in the refrigerator so the
flavors blend.
When ready to serve, toss and cor-
rect the seasonings, adding more salt,
pepper and lemon juice if needed,
then serve. Serves 6-8.
ORANGE AND RED PEPPER
COMPOTE
1 cup orange juice
1 cup dry white wine
2 tablespoons balsamic or white
wine vinegar
6 shallots, coarsely chopped
A few basil stems, plus 1/4 cup
chopped fresh basil
4 navel oranges
2 large sweet red peppers
2 tablespoons olive oil
Salt
Freshly ground black pepper
Place the orange juice, wine, vinegar,
shallots and basil stems in a small
nonreactive saucepan. Remove 2
strips of orange zest, each about 3
inches long, from the oranges with
vegetable peeler and add to the
saucepan. Bring to a boil over high
heat, reduce the heat to medium and
simmer until the liquid has been
reduced to 1 cup, about 15 minute -
While the sauce reduces, peel the
oranges, removing all the white pith.
Cut the oranges into 1/4 inch thick
slices and arrange on a deep plate or
in a wide bowl. Scatter the chopped
basil over the oranges. When the
sauce has reduced, strain it over the
oranges and basil. Set the compote
aside.
Core, seed and quarter the pep-
pers. Cut each quarter crosswise into
1/2 inch wide strips. Heat the oil in
medium skillet over medium-high
heat and add the peppers. Season
with salt and pepper and toss well.
Cook the peppers for 5 minutes, stir
ring frequently, until slightly soft-
ened, then add to the orange-basil
compote.
Gently stir to combine the mix-
ture. The orange slices will break up
that is fine. Let the compote cool to
room temperature and serve. The
compote may also be served chilled.
Serves 6.
CREAMED RADISHES
2 bunches radishes
1 tablespoon unsalted butter
1 tablespoon sherry vinegar
Salt
Freshly ground black pepper
1/2 cup heavy cream
1 tablespoon snipped fresh chives i
Wash and trim the radishes; cut the —
into wedges.
Melt the butter in a large nonreac
tive skillet over high heat. Add the
radish wedges and toss to coat. Add
the vinegar, 1/4 teaspoon salt and
some pepper and cook for 5 minute
or until translucent, stirring often.
Add the cream and reduce it over
high heat until it coats the radishes,
to 3 minutes.
Transfer the radishes and sauce t
a serving bowl and stir in the chives
Serve immediately. Serves 4-6.
Variation:
* Omit the cream for a light ver-
sion.