RICAN BULK FOOD SOUPS from page 124 6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • SUN. 9:00om-10:OOpm • MON.-THURS. 7:30am-10:00pm FRI. 7:30am-11:00pm • SAT. 8:00am-11:00pm • 248-737-1610 rj ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN t OFFERS EXPIRE 9/10/98 WALNUT HALVES & PIECES S2 99 Greenfield's NOODLES 3P2 Reg. $1.19 each • Limit 6 r Reg. $3.99 lb. • Limit 2 Lbs. t J Reg. or Quick cpcbilt_1112_bp.s .1sistputin _Wilma water FROZEN WHITEFISH S PIKE GEFILTE FISH $ LB Reg. 69C lb. • Limit 2 Lbs. MI MI BRIDGE MIX $ 2" r Reg. $3.99 lb. • Limit 2 Lbs. MEMORIAL CANDLES Over 40 Varieties a iis Mediterranean Salads 3P1 .. 1.1 22 oz. Loaf 449 CI Reg. $5.99 22 oz. loaf • Limit 3 Reg. $2.99 lb. • Limit 2 Lbs. PURE CHOCOLATE 0 mow. UR OATS APRICOTS $1 89 49 SMOOTH CANTALOUPE Reg. 69C each •timit 6 •TABBOULE • HOUMMOUS • EGG PLANT SALAD • BABA G OUSH • ETC. OASIS a oz. pkg. (522) Reg. $1.89 lb. • limit 6 pkgs. ROSH HASHANAH BAKE SALE • • • • • • • $2.99 lb. $2.99 lb. Glazed Cherries (for mandelbrot) Glazed Mixed Fruit Ground Cinnamon Chocolate Chips, semi-sweet, small or large Whole Poppyseeds Wheat Bran Chocolate Covered Cherries $ .19 oz. $1.49 lb. $1.99 lb. $ .69 lb. $6.99 lb. mr,,o AMERICAN WISH FAMILY & FRIENDS A HAPPY NEW YEAR G ourmet G2TYA0- IN GOOD TASTE GIFT TRAYS la BASKETS LOCAL SAME DAY Fa n1 I7 i17 VP NATIONWIDE DELIVERY 248-851-4450 WITH A GIFT TRAY FROM AMERICAN GOURMET 6716 ORCHARD LAKE ROAD IN THE WEST BLOOMFIELD PLAZA MON.-FRI. 9:00AM-6:00PM CI SAT. 10:00 AM-5:00PM un Florida's Famous Resort Two Week Super Special Pay for ist week, 2nd week free Reopens for the season Sunday, November 1, 1998 Free Saturday, October 31, 1998 FREE TENNIS FREE GOLF 8/28 1998 RATES INCLUDE 3 MEALS - 2 SNACKS DAILY - MASSAGES - SAUNA - DIETICIAN - SWIRLPOOL - AQUATIC ACTIVITIES - SUPERVISED EXERCISES - ORCHESTRA FOR NIGHTLY SHOWS AND DANCING - BINGO - SOCIAL ACTIVITIES DAILY 3101 South Ocean Drive Hollywood, FL 33019 Reservations Only: 1-800 - 327 - .4122 Phone: 954-921-5800 FOR YOUR CONVENIENCE THE SUN SPA PROVIDES SCHEDULED TRANSPORTATION TO MAJOR SHOPPING MALLS 126 Detroit Jewish News NECTARINE SOUP 1/2 pound nectarine — peeled, pitted, sliced 1 1/2 cups ripe cantaloupe — diced 1 3/4 to 2 cups apricot nectar 2 tablespoons vanilla yogurt 1 - 2 teaspoon fresh lemon juice Zest 1 orange 1 cup fresh blueberries In blender puree the nectarine, can- taloupe, 1 1/2 cups nectar, yogurt and 1 teaspoon lemon juice until smooth. Add more nectar and lemon juice as needed for desired consistency. Chill at least 1 hour. This can be made a day ahead and refrigerated. Just before serv- ing, mix well. Taste for sugar-sweet bal- ance. Divide soup evenly among 4 chilled soup bowls. Garnish with blue- berries and orange zest. Serve chilled. Makes 4 servings. COLD STRAWBERRY SOUP 2 pints strawberries — fresh (14 oz) 1/2 cup sugar 2 cups whipping cream 2 cups milk 4 ounces creme de cassis liqueur Cut the stems off fresh berries and rinse under cold water. Set 6 to 8 berries aside for garnish. In a food processor, puree the berries with the sugar and liqueur. Let it sit overnight. Whip the heavy cream until thick- ened, but not stiff Fold together the thickened cream, milk and berry mix- ture. Slice the remaining berries from the tip almost up to the stem for gar- nish. Ladle the soup into chilled soup cups and hang the strawberries on the side. CHERRY ORANGE SOUP 4 cups fresh cherries 2 cups orange juice 1/4 cup honey 1/4 teaspoon ground cinnamon 2 tablespoons cornstarch 2 tablespoons water Plain or vanilla yogurt Mint sprigs Reserve 4 to 6 cherries for garnish. Pit remaining cherries and finely chop in food processor or blender. In a saucepan combine the cherries, orange juice, honey and cinnamon and bring to a boil. In a separate bowl dissolve the cornstarch in water and then gradually stir it into cherry mixture and cook 1 minute. Remove from heat and refrig- erate overnight. To serve spoon into bowls; garnish each with a dollop of yogurt, a cherry and a mint leaf. This recipe comes from the Northwest Cherry Growers. CINNAMON PEACH SOUP 2 pounds ripe peaches 3 whole cloves 3 allspice berries 3 cardamom pods 2.cups fresh orange juice 3 tablespoons fresh lime juice 3 or 4 tablespoons honey or brown sugar — (or to taste) 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 cup yogurt 1 tablespoon diced candied ginger Sprigs of fresh mint — for garnish Drop the peaches in a pot of boiling water and boil for 30 seconds. Rinse them under cold water and slip off the skins. Pit the peaches and coarse- ly chop them. Tie the cloves, allspice, and cardamom in cheesecloth (or wrap in foil and pierce with fork). Combine the peaches, spice bundle, orange juice, lime juice, honey, cinnamon, and gin- ger in a heavy saucepan. (The amount of honey needed well depend on the sweetness of the peaches.) Simmer for 5-10 minutes, or until the fruit is very soft. Remove the spice bundle and let the soup cool to room temperature. Puree the soup in a blender and chill. Just before serving, whisk in the yogurt and candied ginger. Correct the seasoning, adding honey and limejuice to taste. Serve in glass bowls or wine goblets, garnishing each with a sprig of mint. Serves 4-6. COLD CHERRY SOUP 3 pounds tart cherries; canned fresh or frozen 1/2 cup wine vinegar 3 tablespoons cornstarch 1 teaspoon cinnamon 1 cup whipping cream 1 cup sour cream for garnish Drain cherries, if necessary, saving the e liquid. Puree the cherries in a blender or food processor. Add enough water to the cherry mixture (you can use the reserved liquid) to make a total of 2 quarts. Add the vinegar and cinnamon to the cherry mixture. Use 1/ 4 cup of the liquid to mix with the cornstarch and then add that mixture to the cher- ry soup. Cook, stirring constantly until the soup is slightly thickened. Remov from heat and cool slightly. Add the cream and mix well. Chill. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish. Serves 6 to 8. II