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Oak Park in the Lincoln Shopping Center
I •THE
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-UP
MAN
967-4222
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(at reasonable prices)
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CHICKEN LEGS . . . •• . . . . . .79 0 lb.
.790 lb.
TURKEY LEGS .....
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• 851-8020 •
ID
ALL FLOWERS AT LOW, LOW PRICES
Regular
for
Mother's
Day
Fresh
Cut
and
Extra Fancy
GRANNY SMITH APPLES
59c,b.
California
FRESH ASPARAGUS
.J
59 Cdoz.
-,,
79cib.
CHERRY
TOMATOES
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WARZETTI SALAD DRESSING
69c pt.
69ciar
Wisconsin
MUENSTER CHEESE
saint.
Borden's
SKIM MILK
79c1/2
All Specials Good Through May 13th, 1987
78
Friday, May 8, 1987
THE DETROIT JEWISH NEWS
7.
Mother's Day Treats
Easy For Kids To Make
GLORIA KAUFER GREENE
Special to The Jewish News
T
MOTHER'S DAY SALE
FRESH
CUT
FLOWERS
DAILY
■
a
398-3605 6 —'
6718 Orchard Lake Rd.
EXTRA LARGE
EGGS
■■■ ••
:tom
• Expert diagnostic tune-up
• Electronic analyzer -
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• Professionally trained
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• Perfect results assured
2.99 lb.
•
h
ot, ),
Comes to your home or office
with the garage-on-wheels
Any cut of beef
ROAST • . •
COOKING
gal. carton
his Sunday is
Mother's Day — the
perfect day to honor
Mom with a home-cooked
meal specially prepared by
her children. Offspring of all
ages — novices and experts
alike — would probably enjoy
using Malvina W. Liebman's
newest cookbook, Tastes and
Tales: Jewish Cookery for the
Young and Tales from
Around the World for this
task. And Mom would not
only enjoy the delicious and
possibly unusual results, but
she might also find the "tale"
accompanying each recipe in-
teresting as well.
Tastes and Tales, which
has been published by the
Central Agency of Jewish
Education in Miami, Fla., is
one of the few Jewish cook-
books aimed at children that
is not oversimplified and
patronizing.
As a bonus, most of Ms.
Liebman's recipes would ap-
peal to the whole family.
During her long lifetime,
Ms. Liebman has traveled ex-
tensively in Latin American,
Europe, the Middle East and
North Africa. She shared her
late husband's interest in
Jewish history, and collected
many wonderful tidbits of in-
formation and stories, as well
as recipes, during her travels.
For instance, the recipe for
Gazpacho includes a note on
Marranos during the Spanish
Inquisition, the one for Sopa
de Avas (Sephardic bean
soup) tells about Jewish trad-
ers known as Rhadanites who
carried Greek silk to many
foreign lands, and the one for
cholent describes a modern
Mayan Indian dish cooked
overnight in the same man-
ner because two centuries ago
Spanish Jews who lived in
Mexico taught the technique
to their Indian servants.
Other "tales" discuss the
Jews of Jerba, Jewish-Libyan
Shabbat customs, and a
Jewish "jack o' lantern" from
Baghdad. -
All proceeds from Tastes
and Tales go to the Central
Agency for Jewish Education.
To order a copy, send $8.95
plus $2.50 for shipping and
handling (quantity discounts
are available) to: Central
Agency for Jewish Education,
4200 Biscayne Blvd., Miami,
Fla., 33137, Attn: Ruth
Eisenberg.
Following are some sample
recipes.
TOMATO FLOWER
SALAD
3 hardcooked eggs, finely
chopped
3 cups cooked chicken, cut
in pieces
% cup chopped celery
% cup chopped walnuts
3 /4 cup mayonnaise
Salt and pepper, to taste
6 firm tomatoes
Cut the tomatoes into six
wedges, leaving them at-
tached at the bottom. Com-
bine all the salad ingredients,
except the tomatoes, and mix.
Spread the tomato segments
to look like a flower, leaving
them attached at the bottom.
Fill the tomatoes with the
chicken salad. Serves 6.
TURKISH BROCCOLI
2 pkg. frozen broccoli
spears
1 clove garlic, minced
3 /4 cup black olives, chop-
ped
3 tbsp. oil
3 anchovy fillets, chopped
Juice of 1/2 lemon
Cook broccoli in boiling,
salted water until just tender
and still very green. Drain
thoroughly and place in a
skillet with the garlic, olives,
oil and anchovies.
Cook, stirring gently, just
long enough to heat through.
Pour the lemon juice over
Continued on Page 80