[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 ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN rj 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.