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)