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BIM 6111.13 FOOD
Celebrate Summer
With A Patio Feast
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PouND
PRUNES 1.49
POUND
GOURMET tl
PITTED
MINTS 2 •gg
SAVE 1 00 b
Reg. 3.99/lb. Limit 2 lbs.
Reg. 1.99/1b. Limit 2 lbs.
ETHEL HOFMAN
Special to The Jewish News
AMERICAN BULK FOOD COUPON
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100% Arabica
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Regular or Decaffehate
Over 70 Flavors
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SAVE $1.00
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LIMIT 2 LAS. LIMIT ONE COUPON PER CUSTOMER
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SALT • NO SALT • NO PEANUTS
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POUND
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CREAM OR WINE
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DELI
SLICES
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32 oz Jar
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ALL FLAVORS • ICE CREAM
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For 100 Years, We Haven't Stopped e lieN
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8/14
1998
104 Detroit Jewish News
ou can throw a fabulous
feast for friends and neigh-
bors — and celebrate on a
summer evening on the
back yard patio or porch.
Easy-to-prepare and easy-to-eat
dips and finger foods should be fea-
tured. Dips, both mild and pungent,
are scooped up with crisp wedges of
pita bread. Tangy Chicken Drum-
sticks, bathed in honey-lime, are fin-
ger-lickin' good. Tunisian Tagine, a
lamb and egg pie, is best eaten at
room temperature.
A packaged pilaf mix (Near East is
my favorite) is the basis for crisp
salad-studded tabbouleh. For the
sweet course, besides tidbits of dried
fruit stuffed with marzipan, Mile
High Celebration Flan is a blend of
succulent, seasonal fruits nestled
under frothy meringue.
AVOCADO-RADISH DIP
(PAREVE)
2 ripe avocados, peeled and seeds
removed
1 large scallion, thinly snipped
2 T. coarsely chopped parsley
3 T. lemon juice
1/2 t. minced garlic
Salt and white pepper to taste
3 medium radishes, coarsely
chopped
Note: Snip scallion with scissors.
In a bowl, mash avocados with a
fork. Stir in scallions, parsley, lemon
juice and garlic. Season to taste with
salt and pepper. Just before serving,
spoon radishes on top. Serve with
pita crisps. Makes about 1 1/2 cups.
Serving size: 2 T.
THREE-PEPPER SALAD
(PAREVE)
1 large green bell pepper, quartered
and seeds removed
1 large red bell pepper, quartered
and seeds removed
1 large yellow bell pepper,
quartered and seeds removed
12 black oil-cured olives
Fresh ground pepper
1/4 cup oil and vinegar salad
dressing
2 T. chopped coriander
Cut peppers into 1/4-inch wide
strips. Rinse under cold water and
place in a bowl. Cover loosely with
paper towels. Cook in microwave on
High for 2 minutes, stirring after I
minute. Drain off any liquids. Add
olives. Season with pepper. Combine
salad dressing and coriander and pour
over peppers and olives. Toss to mix.
Cover and refrigerate. Serves 4 to 6.
TUNISIAN TAGINE (MEAT)
1 T. vegetable oil
8 ounces ground lamb
1 (10-ounce) package frozen
chopped spinach, thawed and
squeezed dry
1/4 cup chopped mint
2 T. breadcrumbs or matzah meal
6 eggs, lightly beaten
1/4 cup light non-dairy creamer
Pinch nutmeg
Salt and pepper to taste
Note: Ground chicken or turkey
may be substituted for the
ground lamb.
Preheat oven to 350 degrees. Spray
a 9-inch pie dish with non-stick
spray. In a skillet, hear the oil. Add
the lamb aDd cook over medium
heat, stirring until all traces of pink
have disappeared. Remove from heat.
Drain off any fat. Stir in the spinach,
mint, breadcrumbs or matzah meal,
eggs, non-dairy creamer and nutmeg.
Season with salt and pepper to taste.
Transfer to the prepared pie dish.
Bake for 25 minutes or until tagine is
puffed and golden. Serve warm or at
room temperature. Serves 6 to 8.
PITA CRISPS (PAREVE)
3 whole wheat pita breads
1/4 cup olive oil
1 tablespoon kosher salt
Dried rosemary
Preheat oven to 450 degrees. Cut
each pita into 8 wedges. Brush with
olive oil. Sprinkle lightly with kosher
salt and rosemary. Place on a baking
sheet and bake in preheated oven 8 to
10 minutes until beginning to brown.
Watch carefully. Makes 24 pieces.
CHICKEN DRUMSTICKS IN
HONEY-LIME SAUCE (MEAT)
Juice of 3 limes
2 T. honey, warmed
1 T. olive -oil
2 t. chopped garlic
1 t. salt
12 chicken drumsticks
Thinly sliced lime to garnish
(optional)
In a small bowl, mix lime juice,
honey, olive oil, garlic and salt. Set
aside. Place chicken drumsticks in a
shallow, non-metal dish, piercing
each several times on both sides with
a fork. Pour lime juice mixture over,
turning to coat evenly. Cover and
refrigerate 2 hours or overnight. Place
PATIO FEAST on page 106