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December 12, 1986 - Image 82

Resource type:
Text
Publication:
The Detroit Jewish News, 1986-12-12

Disclaimer: Computer generated plain text may have errors. Read more about this.

STRICTLY
KOSHER MEAT MARKET
THE LINCOLN

LOOK FOR THIS EMBLEM

M E

AT

BE R

DETROIT
RETAIL
KOSHER.

MEAT
DEALERS
ASSOC

Oak Park 543-7092
GLATT KOSHER MEATS

IN
SHOPPING
CENTER

MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION

SUNDAY, DEC. 14 THRU THURS., DEC. 18

FRESH

CHICKEN LEGS . .

SUPER BUY!

.•.99.

EMPIRE

$1

POTATO PANCAKES

SUPER BUY!

EMPIRE

TURKEY BURGERS

BERNARD & SONS
KOSHER MEATS & DELI

Bernard Ryber • Andy Ryber
29214 ORCHARD LAKE RD.
Farmington Hills

COHEN & SON
KOSHER MEAT MARKET

Jack Cohen
26035 COOLIDGE
Oak Park

DEXTER-DAVISON
KOSHER MEAT MARKET

Eugene Feldman
25760 COOUDGE
Oak Park

19

III



SUPER BUY!

(at reasonable prices)

India

DEAR CUSTOMERS,

SUPER SPECIALS

lb.

$0189



MAKE ROOM IN YOUR FREEZERS
STRICTLY KOSHER MEATS IS
OPENING SOON WITH
BIG BARGAINS

Under Supervision of The Council of Orthodox Rabbis

per pkg.

lb.

FRANKLIN
KOSHER MEAT

Don Barden • Milt Burg
5554 DRAKE RD.
West Bloomfield

HARVARD ROW
KOSHER MEAT MARKET

John Katz
21780 W. 11 MILE RD.
Southfield

NEW ORLEANS
KOSHER MEAT MARKET
LOUIS COHEN & SONS

Michael Cohen & Allan Cohen
15600 W. 10 MILE RD.
Southfield

SINGER'S KOSHER MEATS

Dum O ND

CZ •
The

76020 W. 12 MILE RD.

(East of Northwestern)

354-2666

Southfield

Sunday 11-8

Monday Thru Saturday 9-11

PLACE YOUR HOLIDAY ORDERS NOW
• BASKETS • LIQUOR • BEER • WINE •
MEATS and PARTY TRAYS

U.S.D.A. Choice

Loin

Fresh

ti

LAMP
CHOPS



at=-• V lb.

NEW YORK $ ft 99

STRIPS

A

CHICKEN $
CHICKEN
BREASTS

lb.

.

BANANAS

ON 29
weg i lb.

IDAHO
POTATOES

99 c

5 lb. bag

lb.

Turkey Breast
$329 lb.
Roast Beef or 1 lb tna
Corn Beef minimum l'sr s' lb.

U.S.D.A. Choice

STANDING
RIB ROAST

4 9

Muenster Cheese 1 59 1b.

Whole

OUR MEMBER MARKETS USE ONLY
THE FINEST OF KOSHER MEATS &
POULTRY SANCTIONED BY A RECOG-
NIZED ORTHODOX RABBINICAL
COUNCIL AS REQUIRED BY STATE
LAW. OUR MEMBER MARKETS ARE
ALWAYS OPEN FOR INSPECTION BY
ANYONE AT ANYTIME.

MARKET

'A Unique Shopping Experience - A Cut Above the Rest!'

U.S. D.A. Choice

Phillip Swarin
13721 W. 9 Mile Rd. • Oak Park

4 lbs.

1 00

Fresh Squeezed

ORANGE
JUICE

1/2 Gal.

$

Staffing Friday, Dec. 12, 1986 for 1 week

THE PLACE FOR SMOKED FISH

BAGEL DELI & PRODUCE

6088 W. MAPLE AT FARMINGTON RD., WEST BLOOMFIELD • 851-9666

Mon-Sat 9 to 6
• Sun8to5

NOW TAKING ORDERS FOR YOUR HOLIDAY PARTY TRAYS

Smoked Fish Trays, Meat Trays, Fresh Vegetable Trays, Cheese Trays, Relish Trays

PILLAR ROCK TUNA

99c

Fancy Albacore
Solid White Meat (in Oil)

61/2 oz. Can

Limit 4

FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HAND-CUT NOVA LOX

82

Friday, December 12, 1986 THE DETROIT JEWISH NEWS

COOKING

Crtr3

U .

99

Continued from Page 80

quantities of food and that
was matched in brilliance by
the vivid conversation of the
diners. For me it was an
education in Asian generosi-
ty and Sabbath celebration."

• 1 chicken, 3 pounds, cut into serv-
ing pieces, giblets included, loose
skin and fat removed.
• 1 garlic clove, chopped fine
O1 teaspoon minced fresh ginger-
root
• 1 medium-sized onion, chopped
fine (about 1/2 cup)
• % teaspoon ground turmeric
el. teaspoon salt, or to taste
i1 tablespoon raisins, light or dark
• 10 almonds, blanched in hot water,
skin removed, and halved length-
wise
' PA cups water
•2 to 3 tablespoons lemon juice

1. Put all the ingredients
except lemon juice into a pan
with 1/2 cup of the water.
Bring to a boil over moderate
heat. Cover the pan and cook
for 15 minutes.
2. Uncover the pan, tilt it
slightly„ and hamiss the
onion into a smooth puree. lb
do this, stir the small amount
of sauce briskly with a
wooden spoon.
3. Pour in the balance of
the water, cover the pan, and
continue to cook for 15
minutes more.
4. Add the lemon juice and
cook for about 10 minutes, or
until the chicken is tender
and the sauce has thickened
somewhat. Adjust the salt
and lemon juice to taste.
Serve warm. Serves 4.

SALATA (Jewish Salad)

•6 medium-size cucumbers, peeled
•2 teaspoons salt
• 3/4 cup cider or malt vinegar
•3 tablespoons sugar .
• 1 inch of fresh gingerroot, chopped
•3 garlic cloves, chopped
•2 tablespoons chopped mint
•5 scallions, sliced thin
teaspoon chopped fresh hot
chili (optional)

1. Slice the cucumbers
thin. Put them in a bowl and
toss them with the salt. Let
stand for 20 minutes, then
put them in a cotton kitchen
towel and lightly squeeze out
the water.
2. Bring the vinegar and
sugar to a boil. Set aside to
cool.
3. Mix the cucumbers, gin-
gerroot, garlic, mint, scal-
lions, and chili if used,
together. Mix with the vine-
gar and sugar and refrigerate
for 1 hour before serving.
Serve with any kind of
Jewish food or Indian curries.
Serves 6.
Note:. If you use the large
supermarket cucumbers, I
suggest that you halve the
cucumbers lengthwise and
scoop out and discard the
seeds. Cut the cucumbers in-
to half-moons.
The salata may be prepared
one day in advance, which
simply intensifies the flavor.
MUCHLI KA KARI
(Fish Curry)

• 5 medium-size onions, chopped
fine (about 2 cups)

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