56
Friday, February 22, 1985
THE DETROIT JEWISH NEWS
THE CLASSIFIEDS
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Today
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354-6060
Right in Your
Own Driveway!
SUN FEB. 24th THRU THURS., FEB: 28th
•
Oven-ready Bar-B-Q
Continued from Page 80
UP
I MAN
-
CHICKEN DRUMS & THIGHS.
. 9 .39 per lb.
Certified by the National
Automotive Institute of Excellence
Comes to your home or office with
the garage-on-wheels
Valet service that doesn't
cost one penny extra
U.S.D.A. CHOICE
ALL BEEF PATTIES
9 ■ 99 per lb.
Cohen & Son Kosher Meat Market
26035 Coolidge, Oak Park
Dexter Davison Kosher Meat Market
24760 Coolidge, Oak Park
Harvard Row Kosher Meat Market
21780 W. 11 Mile Rd., Southfield
Franklin Kosher Meat
5564 Drake Rd., W. Bloomfield
Micro-Wonder
THE
TUNE
Member Detroit Area. Retail
Kosher Meat Dealers Assoc.
• Expert diagnostic tune-up
• Electronic analyzer - all engine
systems
• Professionally trained
mechanics
Northgate Kosher Meat Market
25254 Greenfield, Oak Park
Louis Cohen & Sons
New Orleans Kosher Meat Market
15600 W. 10 Mile, Southfield
Singer's Kosher Meat Market
13721 W. 9 Mile, Oak Park
• Perfect results assured
Expanded Services
Call Sanford Rosenberg
for your car problems
398-3605
_ MORE PURE MEAT FOR YOUR MONEY AT YOUR MEMBER MARKETS
111 .1).2../
FILL YOUR FREEZER & SAVE!!
DEXTER
DAVISON
DEXTER
DAVISON
11 MILE LOCATION ONLY
12 MILE LOCATION ONLY
15 OFF
15
DEXTER "'M
DAVISON
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OFF
DEXTER ".
DAVISON
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%
1.5
12 MILE LOCATION ONLY
11 MILE LOCATION ONLY
I
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% I
OFF I
1
EVERYTHING* EVERYTHING* EVERYTHING I EVERYTHING 1
FOR
FOR A
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YOURSELF I
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EXPIRES 3117185 .oiLEXPIRES 3117185 it EXPIRES 311 7185
EXPIRES 3117185
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*SALE ITEMS EXCLUDED
"Michigan's Largest Kosher Meat Marker
We Carry Only The Very Finest Top Choice & Prime Meats
D avison
m"
We Deliver Any Where In Michigan
19835 W. 12 Mile
Southfield, Mich. 48075
(313) 557-7677
MEATS
Michael Feldman
Microwave Recipes
For Your Convenience All Meats are Pre Kashered
-
SHALOM
CreitScotti SHABAT
CANDLE LIGHTI
NG TIME 5:55 PM
MANISCHEWITZ
CELLO SOUP MIXES
EMPIRE
CHICKEN LEGS
SAVE
50t
LB.
6-OZ.
PKG.
MANISCHEWITZ
TAM TAMS
8oz 7 9 t
PKG
SAVE
Schonwetter find that ad- rowave won't make you a bet-
vances in equipment haven't ter cook. It will probably turn
carried over to the instruction you into a faster lousy cook."
manuals that come with the
Schonwetter agrees that
units. The manuals, which shattering so-called "mic-
often seem to be written by rowave myths" is one of the
engineers who spend all their services she most often per-
eating hours in restaurants, forms. "Before the first class.
leave many amateur cooks session starts, people come up
bewildered.
to me and say, 'You can't do
"For people to absorb all this, you can't cook that.'
that information just by read-
"That's simply not true," she
ing it is not easy," Schonwet-
says.
"There is almost no dish
ter adds. "It's easier to get
some hands-on experience in a that can't be done in a mic-
rowave, provided you take the
group setting."
time
and the effort and are
One of the goals of the
willing
to experiment a little."
classes is to dispel misconcep-
In addition to teaching area
tions that potential and new
microwave owners have. classes, Schonwetter writes a
"There are many people who microwave cooking column for
overbuy on an item like a mic- the Royal Oak Daily Tribune.
rowave," McCallum said. The column is syndicated in
"You don't have to buy the about a half-dozen papers
top-of-the-line oven for the across the country. Next
most variety and the best re- month she will introduce a
sults just because that's what class in ethnic cooking for mic-
rowave owners. The new
the salesman is pushing."
Once purchased, according course will cover complete
to McCallum, "a microwave meals originating from
will make you a better cook if France, Italy and the Far East.
you don't have a lot of pre-
"People who buy microwave
conceived ideas about cooking. ovens always end up with a lot
If you are not opposed to un- of questions that the store just
learning some conventional can't answer," she says of her
cooking techniques you should decision to teach high-tech
be able to do a number of very cooking skills to everyone
creative things with the mic- from young singles to senior
rowave.
citizens. "We help them
"However, if you are a lousy explore a new area and find
cook to begin with, the mic- the answers."
3 /
SAVE
DON HERMAN
PICKLES
UP TO
32-OZ. 9 9 SAVE
46'
50'
KOSHER FOODS AVAILABLE AT:
• TELEGRAPH/LONG LAKE IN BLOOMFIELD TWP.
• ORCHARD LAKE/13 MILE RD. IN FARMINGTON HILLS.
• TELEGRAPH & MAPLE RD. BLOOMFIELD PLAZA
• 12 MILE/EVERGREEN IN SOUTHFIELD
• ANN ARBOR RD. IN SHELDON PLYMOUTH TWP.
PRICES & ITEMS EFFECTIVE THRU FEB. 28. 1985. NO SALES TO DEALERS.
MOST STORES
OPEN DAILY
8 A.M. TO 10 P.M.
SUNDAY
9 A.M. TO 9 P.M.
Some recipes for students in
Vincent McCallum's Basic
Microwave cooking course:
CHEESE CAKE
Crust
1 cup graham cracker
crumbs
2 tbsps. sugar
1 /4 cup margarine
Melt margarine 30 seconds
in microwave. Stir in crumbs
and sugar. Press into 10-inch
heavy paper plate, covering
bottom and up kinch on sides.
Filling
1 8-oz. pkg. cream cheese
1/2 cup sugar
1 egg
1 tbsp. lemon juice
Soften cream cheese in
microwave-safe container,
30 to 45 seconds on full
power. Beat in egg and
sugar, add lemon juice.
Pour into prepared crust.
Microwave on high 3 min-
utes rotating once if neces-
sary.
Topping
1 cup sour cream
3 tbsps. sugar
Combine sugar and sour
cream. Microwave 20 seconds
on high. Spread over top of
cheese cake and microwave 1 V4
minutes to set topping and
finish cheese cake. Cool and re-
frigerate to set.
MINI DRUMSTICKS
Marinade
3 /4 cup mushroom soy
3 /4 cup Mirin or dry sherry
1 clove of garlic, crushed
1 slice ginger, crushed
4 dozen chicken wings, dis-
jointed and tips dis-
carded
Combine marinade ingre-
dients and add wing pieces.
Marinate 4-6 hours. Arrange
24 pieces, on a microwave-safe
platter. Placing thicker por-
tions toward the outside.
Microwave on full power for
5 minutes. Turn chicken pieces
over, keeping thicker portion
to outside of plate. Microwave
for 5 to 6 minutes longer, until
chicken is cooked. Follow the
same method with the remain-
ing chicken as needed.
Cooked chicken can be kept
and reheated.
Cr l