Right in Your
Own Driveway!
STRICTLY KOSHER MEAT MARKET
26020 Greenfield Rd.
Oak Park in the Lincoln Shopping Center
967-4222
v4 / THE
L TUNE
GLATT KOSHER MEATS
, -UP
I MAN
(at reasonable prices)
Fresh
Certified by the National
Automotive Institute of Excellence
$1.79 lb.
$4.29 lb.
TRIM RIB STEAK
Any Cut
. • . • • • . $2.99 lb.
BEEF ROAST
CHICKEN BREAST
wiwings ..
Comes to your home or office
with the garage-on-wheels
Valet service that doesn't
cost one penny extra
• Expert diagnostic tune-up
• Electronic analyzer -
all engine systems
• Professionally trained
mechanics
• Perfect results assured
Expanded Services
Call Sanford Rosenberg
for your car problems
WE NOW CARRY LUBAVITCH SALAMI AND HOT DOGS
Many More Specials in Our Self Service Counter
Under Supervision of the Council of Orthodox Rabbis
COOKING
=398-3605
,
,
i
r
New Recipes Enliven
Familiar Shabbos Meals
Empire Fresh Cooked
TURKEY BREAST
$499.
California
FRESH ASPARAGUS
79c,b.
Marla Low Fat
$269.
SWISS CHEESE
BIBB LETTUCE
990
FRESH
CUT
FLOWERS
DAILY
EXTRA LARGE
EGGS
490doz
Tired of the same old chal-
lah and cholent on Shabbos?
Like to stay traditional, but
want to introduce some new
tastes into Shabbos meals? If
so, then Philipp Feldheim,
Inc., publishers, has some-
thing to help you out.
Feldheim has just printed a
cookbook, The Taste of Shab-
bos: The Complete Sabbath
Cookbook. A project of the
women's organization of the
Aish HaTorah College of
Jewish Studies, the cookbook
contains recipes for appetiz-
ers, soups, poultry and meat,
cholents, kugels, vegetables
and side dishes, desserts and
more.
There are tips on preparing
for Shabbat, explanations
about Shabbos and its tradi-
tions and a pictorial look at
the Aish HaTorah College.
Quotations from Torah sages
appear throughout the book,
and there is the admonition,
in the prefatory pages: "This
book contains words of Torah
and should be treated with
proper respect." Illustrations
are by Yael Hershberg and
Malka Schallheim.
The deluxe edition is
covered in spatter-proof plas-
tic and page protectors at-
tached to the cover fit over
the pages. ,
Following are some sample
recipes:
WHOLE WHEAT
CHALLAH
12 oz. pkg.
199
GO LIGHTLY CANDIES
MARZETTI DRESSING . .
.
Borden's
SOUR CREAM
All Specials Good Through June 3, '1987
68, Friday, May 29, 1987
THE DETROIT JEWISH NEWS
79ciar
2 oz. (60 gm.) yeast
3 cups warm water
1 tsp. sugar
10 cups whole wheat flour
1/2 cup oil
1/2 cup honey
2 eggs
1 tbsp. salt
poppy, caraway or sesame
seeds
1 egg yolk
The following "sponge
method" gives whole wheat
challah a lighter texture. Ac-
tivate yeast in 1/2 cup water
with sugar. Beat in remain-
ing 2 1/2 cups water, 5 cups
flour, oil, honey, 2 eggs and
salt. Dough should now re-
semble cake batter. Let rise
30-60 minutes. Punch down.
Add the rest of the flour,
slowly while kneading, until
dough no longer sticks to fin-
gers. Separate challah, if
necessary.
Cover with damp towel.
Allow to rise again until
double in size. Punch down.
Shape into loaves. Place in
well-greased loaf pans. Beat
egg yolk and brush over
loaves. Pat on poppy, cara-
way or sesame seeds. Let rise
for 30 minutes.
Bake in preheated oven at
350 degrees for 30 minutes.
Makes four medium challahs.
Variation: Substitute 1 cup
wheat germ for 1 cup flour
and/or 1 cup soy flour for 1
cup flour. -
VEGETARIAN LIVER
5 large onions, sliced
3-4 tbsp. oil
1/2 cup string beans or
peas, fresh, frozen or
canned
4 hard boiled eggs
1 /2 cup walnuts, ground
salt, to taste
pepper, to taste
water
Over low heat, saute onions
in oil slowly until uniformly
dark (about 1 1/2 hours). Then
add string beans and water to
cover. Cook until water has
evaporated. Beans should be
soft. Remove from heat, add
other ingredients and chop
finely. Refrigerate overnight.
Serve cold. Serves 4-6.
FELAFEL
1 lb. (450 gm.) chickpeas
1/2- 1/2 loaf dry challah or
bread, soaked in water
1/2 head garlic
1 tbsp. cumin
2 tsp. salt
2 pieces hot pepper (op-
tional)
1 onion (optional)
1 tsp. coriander (kuzbara)
2 tsp. baking powder
Soak chickpeas overnight.
Drain and check. Grind in a
meat grinder. Squeeze out
water from bread and grind
with garlic, onion and hot
pepper. Stir in cumin, salt,
coriander, and baking pow-
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