Seniors remain - Canton Public Library
Seniors remain - Canton Public Library
Seniors remain - Canton Public Library
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B2* The Observer/ MONDAY, NOVEMBER 18, 1996<br />
IW<br />
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f Boneless ~ , Q<br />
SIRLOIN STEAKS.... ib<br />
PORTERHOUSE<br />
STEAKS<br />
a„no<br />
8 3 98 ib<br />
U.S.D.A. Choice a n o o<br />
T-BONE STEAKS 8 3 ib<br />
Whole i q<br />
BEEF LOINS *2 49<br />
(freezer wrap 20c extra per Ib.)<br />
W e also c a r r y all y o u r o t h e r<br />
H o l i d a y F a v o r i t e s . . .<br />
w<br />
• Honey Glazed Spiral Ham*<br />
AK SALE!<br />
lb.<br />
• Fresh Aniish Country Turkeys<br />
• Complete Line of<br />
Belle & Evans Poultry<br />
• Festive Party Trays<br />
Fresh Seafood<br />
Byrd's CHOICE MEATS<br />
33066 W. 7 Mile • Just E. of Farmington Road • Next to Joe's Produce<br />
LIVONIA A A * (810)478-8680<br />
Open Monday -Saturday 9 a.m. - 7 p.m.; Sunday 10 a.m. - 5 p.m. a<br />
Con* See Our Large<br />
Selection of Baskets on<br />
Display. We Use Over 20<br />
Years Experience to Create<br />
Absolutely the Finest<br />
Baskets Consisting<br />
of Imported Nuts,<br />
Wines, Liauers,<br />
Chocolates, Fresh<br />
Fruit and Gourmet<br />
Foods. Many Fine<br />
Fruit & Gift Baskets,<br />
Nut Trays & Cookie<br />
Trays-Made to Order.<br />
SHRIMP & S € n F O O D SAl€<br />
j F«wh Jumbo<br />
Cloonod & Dvvomed<br />
Roody-to^oc<br />
SHRIMP<br />
Vintage<br />
Garden<br />
V«9gie Troy<br />
Jumbo<br />
TIG€ft<br />
SHRIMP<br />
* OmU<br />
J $799<br />
t f<br />
D € U SP€CiniS<br />
The Doatti«e»ue»p*wadnamy-u«owKiavtoa>v^<br />
U5 O R Owtc* Standing Rib Roaat<br />
PRIME RIB<br />
FIL€T MIGNON<br />
U S D ft. Whole Beef Tenderloin<br />
«*'4.99<br />
USDA ChoKa 100%<br />
GROUND SIRLOIN<br />
5 1.891*<br />
Sms-orMow<br />
US O R ChpKs UJhote<br />
V0RK STRIP LOWS<br />
$ 2.69<br />
S 'or*xrs<br />
HOUDRV KKISRSR<br />
'3.99<br />
ifl tO+uk<br />
US<br />
CHICKCN BRC<br />
USD A 0*>k«<br />
UMP ROAST<br />
' 2 . 4 9<br />
—<br />
to cover, until tender, about 20-25<br />
minutes. Drain, cool, peel and slice<br />
in half, lengthwise.<br />
Combine <strong>remain</strong>ing ingredients<br />
in a heavy skillet, bring to a boil,<br />
stirring constantly, then simmer<br />
for 5 minutes.<br />
Add sweet potatoes and baste<br />
with syrup. Cook for 5 minutes<br />
turn potatoes over and cook 5<br />
more minutes. Transfer to serving<br />
dish and spoon glaze over potatoes.<br />
Garnish with fresh chopped<br />
parsley or sliced roasted almonds.<br />
Serves 8.<br />
Recipe compliments of Chef<br />
William Dembiec<br />
FRENCH BREAD BAGUETTE &<br />
SWEET CORN PUDDING<br />
1 French bread baguette. 3/4<br />
inch slices<br />
3 cups fresh sweet corn<br />
3/4 cup sugar<br />
4 cups heavy whipping cream<br />
8 egg yolks<br />
Pinch of salt<br />
In oven-proof dish, place sliced<br />
baguette and corn. Heat cream<br />
to boiling point. Mix egg yolks<br />
and sugar with spoon. (Do not<br />
use wire whip). Add hot cream to<br />
egg yolk and sugar mixture,<br />
slowly stirring with spoon. Add<br />
pinch of salt, and pour over<br />
French baguette and corn.<br />
Bake in 325 degree F. oven,<br />
uncovered for 30 minutes. Cover<br />
and continue baking for an additional<br />
20 minutes. Serves 8.<br />
Recipe compliments of Chef<br />
Louai Sharkas, Townsend Hotel,<br />
Birmingham.<br />
D e K u y p e r<br />
I S A V E<br />
49 nn or<br />
9*.UV IIIUT.wiIiSM<br />
« or<br />
KpO.l/V tilbtf Tkir»ili ardlljOail I.T3l*r.iJil*c.<br />
Ill TM •! Boflir P«rr4u-<br />
$8.00:<br />
SWEET POTATOES BAKED IN<br />
CIDER WITH CURRANTS AND<br />
CINNAMON<br />
2 1/2 pounds sweet pota-<br />
not keeping up with increasing<br />
national demand for his wines,<br />
but unlike a few years ago, more<br />
cases are available to our market.<br />
There are ambitious plans<br />
to increase production to 25,000<br />
cases by the year 2000.<br />
"It will be a challenge to find<br />
the grapes," MacRostie admits.<br />
"I look for operating control of a<br />
vineyard before I will buy the<br />
grapes. This is my grape quality<br />
assurance."<br />
Current MacRostie releases<br />
SPCCinUTI€S & B€V€RflG€S<br />
5 ib Pride of Germock<br />
COLOSSAL<br />
PISTACHIOS<br />
18.99<br />
MaMov »* »3.99 &<br />
•o »Ws^<br />
Assorted P6PSI Products<br />
>2.99<br />
eu, • deposit<br />
No Umlt<br />
\isil Yinhigr M.irkrl lor the<br />
linrsl sfU»c lion ol j»ilIs.<br />
DOM WRIGNON<br />
_^ $ 89.95 7 SO ml * tax<br />
cm I .<br />
Um '2.00 7s-<br />
745-4000 (Automated messages<br />
24 hours a day) or On line<br />
http^/www. rmc .com/wrap<br />
• USDA Meat and Poultry<br />
Hot-line: l--535-4555 (10<br />
a.m. to 4 p.m.)<br />
PASTIES • SUBS SALADS I<br />
'excludes Super Yoopers I<br />
LIMIT 1 COUPON PER j<br />
CUSTOMER<br />
EXPIRES<br />
12-30-96<br />
Order Your Fresh Turkey Today<br />
Fresh, Oven Ready<br />
Fully Cooked<br />
AMISH TURKEYS<br />
Also<br />
Homemade: Gravy, Dressing. Rolls. Cranberry<br />
Salad and Pies.<br />
CATERING<br />
5704 N Telegraph<br />
Dearborn Heights 561-6288<br />
BAKERY THRIFT STORES'<br />
How to<br />
feast on a<br />
Pilgrim's<br />
buaget.<br />
LIVONIA |<br />
IN KINGS ROW PLAZA<br />
S. OF 6 MILE I<br />
16709 MIDDLEBELT 1<br />
427-4330 I<br />
r j<br />
our entire Inventory wfth $10 minimum purchass.<br />
Non-Promotional Items Only • No Coupon Necessary<br />
May Not Bs Combinsd With Other Offsra<br />
Thursday, Friday, Saturday & Sunday<br />
November 21,22,23,24, 1996<br />
UVONIA<br />
29115 EIGHT MIU ROAD<br />
(810) 477-2046<br />
•TVrfi iliiwii pndmrn mumnJ umnid l»» rffwntwnn m pmfcan mm<br />
BIRMINGHAM<br />
I9M> SOUTHFIELD ROAD<br />
(810)642-4242<br />
iw hifli m Wi tnr •pul.r,<br />
-<br />
E N J O Y<br />
K o w a l s k i<br />
" K o w a l i t y<br />
Sfvimt Michigan for ovr 76 yan<br />
For all of your Holiday Needs<br />
Choose from over 10 specialty party trays.<br />
WorW Fresh<br />