Visit us in Oak Park
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A Bite Of Americana
For Summer Days
These sale prices effective June 22 thru July 5, 1998
Lamb Chops
29
BLADE
CUT
B.
ROUND
BONE
LB.
Empire Kosher
Chicken Breast
59
LB.
$299
CATTLEMAN'S COUPON
CATTLEMAN'S COUPON
Georgia Sweet
Bi-Color Corn
Romaine
Lettuce
LB.
I.
Limit 24 ears per customer. Valid
6/22 thru 7/5/98 at Oak Park only.
Limit 3 bunches per customer. Valid
6/22 thru 7/5/98 at Oak Park only.
CATTLEMAN'S COUPON
CATTLEMAN'S COUPON
Idaho
Potatoes
Golden Ripe
Bananas
$ 19
10 lb. bag
Limit 1 bag per customer. Valid
6/22 thru 7/5/98 at Oak Park only.
• No Digging
•Rentals & Sales
•Adjustable Aluminum Support Assembly
NOW
AVAILABLE
AT
PLUMBROOKI
Scooters
LB.
Limit 5 lbs. per customer. Valid
6/22 thru 7/5/98 at Oak Park onLy.
•Anti-Slip
• Quick Setup
LET US HELP MAKE LIFE
EASIER WITH SIMPLE
HOME MODIFICATIONS
•Grab Bars & Accessories
•Bathroom Modifications
• Ramps
•Doorways
These simple, inexpensive changes can
help create greater independence.
Authorized D.M.E. Supplier for American Cancer Society of S.E. Michigan
a CALL TOLL FREE (r_,s (888) 337-1122
6/26
1 998
114
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Insurance
Companies
eatc4 lac Best
Mt4sic Reviews im
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ILENE SPECTOR
Special to The Jewish News
ummer and outdoor barbe-
cuessimply go together like
Mother's Day and flowers.
And what could be better
than thick sizzling burgers topped with
a buffet of extras on a fresh bun?
Although it's known the world over
as a bite of Americana, the hamburger
sports an international history. Legend
has it that German sailors returning to
the seaport of Hamburg during the
1800s brought with them a Russian
recipe for raw shredded beef. A Ger-
man chef cooked the beef and — voila!
— the burger was born. Americans got
their first taste in 1904 at the St.
Louis-Louisiana Purchase Exposition.
We've been hooked ever since.
HAWAIIAN ORANGE-PINEAPPLE
POPS (PAREVE)
2 cups orange juice
One 15-ounce can crushed
pineapple, undrained
1/4 cup flaked coconut
2 T. honey
1 t. vanilla
For adults: add one-half cup light
rum
Combine all ingredients. Spoon mix-
ture into paper cups or pop molds.
Freeze 1 hour. Insert a wooden craft
stick into each paper cup; freeze until
firm. For molds, insert base of mold
into pop immediately. Freeze until
firm. Yields 4 1/2 cups.
TERIYAKI HAMBURGERS
(MEAT)
1-pound lean ground beef
1/3 cup chopped water chestnuts
1/4 cup chopped green pepper
2 green onions, finely chopped
1 T. brown sugar
2 T. water
1 T. lemon juice
1 T. soy sauce
1/2 t. ground ginger
Vegetable cooking spray
4 sesame seed buns
Ketchup/teriyaki sauce
Combine first 9 ingredients; shape into
4 parties. Coat grill rack with cooking
spray. Heat grill. Place patties on grill
and cook about 5 minutes on each side
or until done. Serve on buns with
ketchup-teriyaki Sauce.
Ketchup-teriyaki Sauce: Combine
1/4 cup ketchup and a scant 1/4 cup
teriyaki sauce (thicker version, if possi-
ble).
LOW-FAT CHILI BURGERS
(MEAT)
1 slice firm white bread, torn into
small pieces
2 T. tomato paste
3/4 pound lean ground beef (or
turkey)
2/3 cup canned black beans,
drained, rinsed and coarsely
chopped
2 T. chopped fresh cilantro or
parsley
1 t. dried thyme
1/2 t. salt
1/2 t. ground pepper
1 t. vegetable or canola oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 jalapeno pepper, seeded and finely
chopped
2 t. ground cumin
4 onion rolls, split and toasted
Shredded lettuce for garnish
Tomato or corn salsa for garnish
Prepare grill or preheat broiler. In a
medium-size bowl, use a fork to mash
bread, tomato paste and 2 tablespoons
water to a paste. Add beef, beans,
-\
cilantro, thyme, salt and pepper; set
aside. In a small skillet, heat oil over
medium heat. Add onions and saute
until golden, about 3 minutes. Add
garlic, jalapenos and cumin; saute until
fragrant, about 2 minutes more. If
mixture becomes dry, add 1 tablespoon
water. Let cool. Add to the reserved
beef mixture and mix thoroughly but
carefully. Shape into 4 burgers. Grill or r__/
broil the burgers on a lightly oiled rack
until browned, about 5 minutes on
each side. Serve on rolls garnished with
lettuce and salsa. Serves 4.
YOLKLESS EGG SALAD
(PAREVE)
6 large hard-cooked eggs
3 T. sweet pickle relish
2 T. finely chopped green onions
1 T. diced pimento, drained
(optional)
1/2 cup cooked mashed potatoes
3 T. mayonnaise
1 T. creamy mustard
1/2 t. salt
1/4 t. pepper
2 t. curry powder (optional)
Remove yolks from eggs; discard or
reserve for another use. Chop egg
whites. Combine egg whites, pickle rel-
ish, green onions and pimento; set
aside. Combine mashed potatoes and
next 4 ingredients; stir in curry. Fold
into egg mixture. Serve as a salad,
sandwich filling, or stuffing for veaeta-
bles. Yields 1 3/4 cups. _ F _!