Visit us in Oak Park 23101 COOLIDGE 11C,....„u- r d ‘-e-- - 6 - I. 1-696 9 MILE ca 0 8 MILE C.) °flood 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 We Bill Most Insurance Companies eatc4 lac Best Mt4sic Reviews im !t1 7N emtertaimasieNt 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 _!