FELDBR
FRESH • FISH_
QUALITY MEATS
THE BEST MEAT STORE In Town...
THE BEST FRESH FISH STORE In Town!!
We Are Mort -Klima_
We Are Also
r
$
499 1b (SAVE 5
w/ Coupon Only
PHYLLIS STEINBERG
Special to The Jewish News
1 00 lb)
exp. 12/18/97
J
PERFECT FOR THE HOLIDAYS
Whole
BEEF TENDERLOIN
$599
1b
w/ Coupon Only
exp. 12/18/97
(248) 569-5000
ax (248) 569-5801
•
CHAN-I/KA SPECIALS:
•Milk Chocolate Coins in Mesh Bag
•Parve Chocolate Coins in Mesh Bag
• 1 oz. Chocolate Coins
•Dreidle Jelly Bean Cane
•Milk Chocolate Medallions
•Parve Chocolate Medallions
•Flower Mini Bar Gift Pack
•Chocolate Gold Bar
•Chanuka Candy Wallet
•Candy Filled Candle
•Treasure Chest
•Chanuka Shapes
•3 Coins with Dollar Bills
•Small Plastic Dreidles
•Ner lights Olive Oil Vials
•Floating Wicks 120 ct.
•Super Dreidle
•Square Dreidle
•Round Filled Dreidle
•Rice Dream Pudding (3 flavors)
•Riches Whip Spray Topping
•Duplex Cookies
• Rice Dream Milk (enriched flavors) .
•Achuza & Jerusalem Cheese Slices 7 oz.
•Contadina Marinara Sauce
•Shindlers Fish Sticks
•Shindlers Fish Portions
•Haddar Noodles (for cooking only).
•Paskesz Chocolate Jelly Rings
•Paskesz Sugar Free Gum (3 flavors)
•Kedem Apple Juice
•Sour Cream
•J&J Potato Latkes
•Carmel Potato Pancake Mix 6 oz.
12/12
1997
124
Tofu Offers-----,
Protein Source
USDA TOP CHOICE
Center Cut
RIB STEAKS
32902 Middlebelt Rd.
Farmington Hills
Phone 626.4656 • Fax 626-5977
0
$ 179
65'
65'
$ 17 9
45'
$1 99
$269
$ 499
$ 249
69'
15`
$ 2799
$339
$199
$109
89'
189
$ 1 59
$ 60 9r 9 r e 9 .• s 5 1 . 89 9
1
1
$
1
T
ofu is the protein source of
the future. For more than
two millennia in China and
1,000 years in Japan, soy-
beans have served as one of the most
important sources of protein. In coun-
tries where people have long had to
live with the problem of overpopula-
tion, soybeans have been prized for
their remarkable ability to produce 33
percent more protein from an acre of
land than any other known crop.
From the body's point of view, the
amount of usable protein contained in
1/2 cup of soybeans is no different
from that contained in 5 ounces of
steak.
Also, inexpensive soybean foods
contain no cholesterol, almost none of
the relatively indigestible saturated fats
found in most animal foods, and an
extremely low ratio of calories to pro-
tein.
The health values of tofu is the rea-
son that you are reading more about
tofu today in American magazines.
I have found some innovative
recipes using tofu from The Book of
Tofi.i by William Shurtleff and Akiko
Aoyagi.
TOFU-FILLED ENCHILADAS
4 teaspoons oil
1 clove of garlic, minced or crushed
1 onion, minced
1 tablespoon whole-wheat flour
1 1/2 tablespoons red miso or 1
tablespoon shoyu
1 cup water
Dash of 7-spice red pepper or
tabasco sauce
Dash of white or black pepper
1/4 teaspoon oregano
2 tablespoons tomato ketchup
6 tablespoons Parmesan cheese
8 ounces tofu
1 green pepper, minced
5 tortillas, each 5 inches in diameter
reg. S1.99
219 reg. S2.69
'2' 9 reg. S2.49
$ '449
99reg. S4.99
reg. S4.59
99( reg. S1.29
/
$ 329 lb. reg. S3.99 lb.
4/$
1 N reg. 49C
$1 89
2
reg. 52.29
$9
$ 69 reg. 52.49
$1
reg. S1.99
I 79 reg. S2.29
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
Heat a skillet and coat with 1 table-
spoon oil. Add garlic and saute for 30
seconds. Add one half the onion and
saute for 3 to 4 minutes. Mix in flour
and saute for 30 seconds, then add 1
tablespoon miso and saute for 15 sec-
onds more. Add water a little at a
time, stirring constantly until smooth.
Mix in the next four ingredients and
2 tablespoons Parmesan, cover, and
simmer for 15 minutes. Remove sauce
from heat and allow to cool, then mix
in 2 tablespoons minced raw onion.
While sauce is cooling, heat a wok
or skillet and coat with one teaspoon
oil. Add green pepper and the remain-
ing onion, and saute for 3 minutes. Stir
in the remaining 1 1/2 teaspoons miso,
season with white pepper, and remove
from heat. Combine with tofu and 2
tablespoons Parmesan, mash well.
Preheat oven to 350 degrees. Pour
one half the sauce into a loaf pan or
casserole. Dip one surface of a tortilla
into remaining sauce, then holding
this side upward, spread with one fifth
of the tofu mixture. Roll tortilla loose-
ly and place into loaf pan. Repeat with
remaining tortillas and tofu until all
are used. Pour remaining sauce over
tortillas in pan and top with a sprin-
kling or 2 tablespoons Parmesan. Bake
for 15 to 20 minutes, or until nicely
browned. Serve hot or cold.
BULGAR PILAF WITH TOFU
3 tablespoons butter or oil
1 cup bulgur wheat
1 small onion, minced
2 cups water or stock
1/4 teaspoon oregano
Dash of (freshly ground pepper)
9 ounces tofu
2 teaspoons shoyu or 1 tablespoon
red miso
Sesame Salt or salt
Melt butter in a heavy skillet. Add
bulgur and onion and saute for 4 to 5
minutes. Add stock, oregano, and pep-
per, cover pan, and bring to a boil.
Reduce heat and simmer for 15 min-
utes, or until all liquid is absorbed.
Combine tofu and shoyu in a small
bowl and mash together, then stir into
the cooked grain.
Serve hot seasoned with salt. For
variety stir in 2 tablespoons minced
parsley or 1/3 cup grated cheese just
before serving.
UNCOOKED DESSERTS
In each of these preparations, nigari
tofu gives by far the best flavor and
consistency. Most take only a few
minutes to prepare and, containing lit-
tle sweetening, can also be used as side
dishes at any meal.
TOFU on page 126