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)