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