RICAN MILK FOOD
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At•Cel
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Expires 10/7/99 A
RAW ALMONDS
POUND
SAVE
800
PURE DARK CHOCOLATE • KOSHER PARVE
CHOCOLATE CHIPS
•
CJ
SAVE
z.00
POUND
ROASTED & SALTED 3.99 POUND
ASSORTED
FLAVORS
®.JOLIS
RANCHER
SAVE
1.00
POUND •
SAVE
800
Reg. 2.99 lb. Limit 2 lbs.
Gourmet Coffee Beans
100% Arabica • Over 70 Flavors
Regular or Decaffeinated
OUR DECAFFEINATED COFFEE IS CERTIFIED
ORGANIC & PURE WATER PROCESSED
WE ROAST
OUR COFFEE
FRESH DAILY
SAVE 2.00
SAVE
2.00
I 49 lb.
Whole Poppyseeds
Steel Cut Oats
lb.
SOyllUtS (Roasted/salt, no salt) . . . . 1.99 lb.
990
Mercken Wafers
for candy making
Sesame Seeds
2 29 lb.
2 49 lb.
Fancy Dried Cherries . . . 5.9914 oz. pkg.
3 69 lb.
Apple Rings
Papaya & Pineapple Chunks. . . 1.99 lb.
4 99 7 oz. pkg.
Pine Nuts
5 99 lb.
Wild Rice
IN STOCK: GLAZED CHERRIES & FRUIT MIX
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Dallas, TX - Registered Dieticians and Scientists have
If
discovered that an all natural plant fiber (ultra fine
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will not interfere with the absorption of
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those medicines - other fibers will.
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In a study published in Current Therapeutic Research,
pharmacy or at (mart, Osco, Sayan, Longs,
James J. Pates, MD, University of Minnesota, demon-
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For a free sample, how to
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The best port of this UniFiber discovery is that UniFiber
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of "a goodly tree." It's also used
to symbolize the human heart.
Consequently, it is held close
to the heart during the bless-
ings of Sukkot.
What's better than a sukka?
Eating every meal in one.
During Sukkot, we are com-
manded to eat every meal in a
sukka during the holiday — it's
the most popular interpretation
of the command to live" in the
booth. And while there are no
Stuffed vegetables
specific foods specified for con-
sumption during Sukkot (other
are softened. Add the wine, enough
than a reference to roasted whole ani-
water to submerge the lamb, raisins,
mals), traditional holiday food choices
parsley and spices and bring to boil.
abound. Bounty from the harvest —
Reduce heat. Simmer until lamb is
seasonal vegetables and fruits — is the
tender,
stirring occasionally to ensure
universal meal choice for this festival.
that
the
stew is not sticking to the
Luxurious foods such as stews and thick
bottom of the pot, approximately 2
soups remind us of the richness of the
hours (you may need to add more
season. Stuffed foods, sweet foods and
water,
wine or broth to the stew to
desserts suggest abundance.
keep
the
meat somewhat submerged
A lovely tradition of the festival of
during
the
cooking process).
Sukkot involves generosity. It's cus-
You
can
also brown the meat and
tomary to invite guests to eat meals in
vegetables
and
finish the cooking in a
the sukka. With this in mind, show
crock pot (follow manufacturer's
how neighborly you can be with some
instructions).
of the recipes shown here.
Just before serving, adjust salt and
There's something for every meal
pepper
to taste and serve with wedges of
and each recipe is easily multiplied to
lemon.
Makes
6-8 large servings. You
feed legions of hungry celebrants.
can also spoon in 1/2 - 1 c. per serving of
cooked couscous or rice onto each serv-
MEDITERRANEAN LAMB STEW
ing plate when you're ready to eat.
This keeps for days; some say it tastes
even better the next clay (in the unlikely
event you have leftovers). I've actually
made this using chicken drumsticks or
boneless chicken breasts with excellent
results.
1/4 c. olive oil (not extra virgin)
4 pounds lamb stew meat
2 c. chopped onions
1/2 c. chopped celery
1 T. minced garlic
1 c. red wine (any kind)
1 or more c. water
1 c. raisins
1/2 c. chopped fresh parsley or 1/4
c. dried parsley
1 t. kosher salt
1/2 t. ground black pepper
1 t. ground cinnamon
1/2 t. ground allspice
1/4 c. fresh minced mint leaves
(optional)
Wedges of lemon for garnish
Heat half the oil in a heavy large
pot over medium-high heat. Add half
the lamb and brown well on all sides.
Remove from pot and repeat with
remaining lamb. Put the first batch of
lamb back into the pan and add
onion, celery and garlic. Cook, stir-
ring constantly, until the vegetables
STUFFED VEGETABLES
6 small Italian or Japanese
eggplants, or zucchini, cut in half
lengthwise (ends intact)
2 c. chopped onion
1 T. minced garlic
1 c. fresh chopped parsley
1 15-oz. can diced tomatoes
with liquid
1 c. plus 1 c. plain or herbed
bread crumbs
1 c. crumbled Feta cheese
1 tsp. kosher salt
1/2 t. ground pepper
1/2 c. extra virgin olive oil
1 c. water
Preheat oven to 350 F. Spray a
cookie sheet with sides or a large bak-
ing dish with non-stick cooking spray.
Using a sharp knife, cut into the
flesh of the eggplant halves without
cutting through the skin.
Combine the onion, garlic, parsley,
tomatoes and 1 c. of the bread crumbs
in a medium bowl. Stir in the cheese
and seasonings. Divide the stuffing
among the eggplants, pressing as
much as possible into the slits, then
heaping the remaining stuffing among
Os co
swan.
9/24
1999
("kir)
Detroit Jewish News
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