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Seniors remain - Canton Public Library

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B2* The Observer/ MONDAY, NOVEMBER 18, 1996<br />

IW<br />

m<br />

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 />

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