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May 08, 1987 - Image 78

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-05-08

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

Right in Your
Own Driveway!

STRICTLY KOSHER MEAT MARKET

26020 Greenfield Rd.
Oak Park in the Lincoln Shopping Center

I •THE
TUNE
-UP
MAN

967-4222

GLATT KOSHER MEATS

(at reasonable prices)

Certified by the National
Automotive Institute of Excellence

CHICKEN LEGS . . . •• . . . . . .79 0 lb.
.790 lb.
TURKEY LEGS .....

Valet service that doesn't
cost one penny extra

•mr•se•••••



Expanded Services
Call Sanford Rosenberg
for your car problems
r---

Many More Specials in Our Self Service Counter
Under Supervision of the Council of Orthodox Rabbis

,
,
,
;a , ,

& SONS

A

,,...,,

,,,...,

IT MKT .

.

'

,,,,,,,

v „ - - i.v

„okio,p,,vs-
-v -vvk
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12) 51.p. - , 9 c ,. --TI-k
_i_ 1.,1,_
1 - ,--s

• 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

r

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 -
all engine systems
• Professionally trained
mechanics
• 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

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