RICAN MILK FOOD •.• At•Cel ."t"' Q • 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 , ..aR::,QM'atkt,Zh::::Aeieokaa:::::4ufae.iAIDMn%$1tAg&atg:Wa:MNKSIQ , K 6 k..wb:: ■ C• *00 N Ew FIBER No 4t1 3*0 4 . 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Current research shows that high fiber intake helps maintain regularity in most people and that fiber like UniFiber is essential for good colon health. The best port of this UniFiber discovery is that UniFiber has 2 1/2 times more fiber per ounce than the leading brands and can be mixed with any liquid without altering the taste. Unlike the fiber in the leading brands, UniFiber will not gel, taste gritty, cause bloating or produce excess gas. You can even mix it with your favorite soft foods, like applesauce, mashed potatoes, or pudding, without altering their original taste or character. N AP/RALEY Witcgir oz. (256,014LT ,Y."' sytpagnomper '‘Vgz`,24.4 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 •