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June 26, 1987 - Image 68

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-06-26

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

STRICTLY KOSHER MEAT MARKET

26020 Greenfield Rd.
Oak Park in the Lincoln Shopping Center

967-4222

GLATT KOSHER MEATS

(at reasonable prices)

VEAL ROAST

lb.

111115111/111111111MMII

CHICKENLEGS

UIUU,UIIUUIUIUIUI

79

fib

.

ALL PRIME RIB.

Cut up and freezer wrapped free

Joseph Taylor's
S.A.T. PREPARATION
CLASSES

Our revolutionary techniques
will teach you how to raise
your verbal score.

BIRMINGHAM
READING CENTER
642-8349

950 E. Maple Rd.

1; LIFE IS A BOWL OF
CHERRIES, MAKE SURE
YOUR NEXT PARTY
IS NOT THE PIT'S.

CALL

WE NOW CARRY LUBAVITCH SALAMI AND HOT DOGS

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

QUALITY KOSHER
CATERING

352-7758

SAM & SONS
IT
MKT.
6718 Orchard Lake Rd.

COOKING

International Cookery

Continued from preceding page

often. (Add more water to the
pan, if necessary).
Serve the fish in a warmed
serving dish, with the vege-
tables and cooking juices.
This stuffed fish is equally
good eaten hot or cold and,
cut in slices, makes a very
delicate first course.

BAKED SHOULDER OF
LAMB WITH APRICOTS

This recipe is from Middle
Eastern Cooking:
"Lamb goes extremely well
with dried fruits such as
prunes, quinces and apricots.
Ask your butcher to cut a
hollow pocket in the shoulder
to contain the stuffing; or do
it yourself by whichever
method you know best. You
should also remove as much
fat as possible from the
shoulder, or ask the butcher
to do so."
• 1 /4 lb. dried apricots

• 1 small onion
• Salt and pepper, to taste
• 1 shoulder of lamb (with or
without the bone)
• 1 tsp. coriander seed
• A little olive oil, salt and pepper

• 851-8020 •

lb serve:

• Hot, cooked rice

Sinai Natural Casing

$339,b

HOT DOGS

California Large Size

79C lb.

SWEET NECTARINES

Hawaiian Large Size

SWEET PINEAPPLE

Red Sweet

SEEDLESS
GRAPES

99c ,b.

$1 69

FRESH
GLADIOLAS
DAILY

voscons,,
MUENSTER
CHEESE

Large Size

KIWI FRUIT

39cea.

Fresh

LEAF LETTUCE .. .

111

. . . 39*,b

Borden's 24 oz. container

COTTAGE CHEESE .

111

All Specials Good Through July 1st, 1987

68

Friday, June 26, 1987

each

THE DETROIT JEWISH NEWS

1. Cover the apricots with
water and soak for 2 to 3
hours.
2. Drain the apricots,
reservng the soaking water.
Chop them and the onion
very finely, add the salt and
pepper and mix well. This can
be done in a food processor;
chop the mixture rather than
puree it.
3. Preheat the oven to 450
degrees. Prepare and trim the
shoulder if necessary. Gently
dry roast and crush the cor-
iander seed. Oil your hands
and use them to rub salt, pep-
per, coriander and oil into the
outside of the lamb. Spoon
the apricot mixture into the
pocket, pushing it in as far as
you can, and secure with
skewers if necessary. Put the
meat in an oven-proof dish; it
should just fit the dish. If any
stuffing is left over, put it
around the meat. Add 1 1/4
cups of the soaking water,
and put the meat in the oven.
Roast for about 30 minutes,
turn the meat over after
about 15 minutes. Then lower
the heat to 375 degrees, and
cook for another 1 1 to 2
hours, depending on size.
After the first hour, check
that the liquid is not drying
up and add a little hot water
if necessary. In any case,
scrape around the dish so
that the juice gets mixed up
with the stuffing and sticky
pieces, and spoon over the
shoulder. Serve with rice.
Note: For the dried apricots,
a mixture of apricots and
prunes can be used, and some

coarsely chopped walnuts
added.

STUFFED LETTUCE
LEAVES

This recipe is from Middle
Eastern Cooking:
"I'd never thought cooked
lettuce leaves could be nice
until I was given this Sephar-
dic recipe from Salonika by
Mrs. Bondi Attas."

• 12 outer leaves of [iceberg]
lettuce or romaine
• 3 large slices white bread made
into soft crumbs
• 1 pound ground beef (hamburger)
• 2 eggs
• Salt and pepper, to taste
• Flour for coating
• Oil for shallow frying
• 11/a cups meat broth
• Juice of % to 1 lemon, to taste

1. Carefully remove a dozen
large, sound leaves from the
lettuce and blanch them for 5
minutes in lightly salted boil-
ing water. Refresh under cold
water and drain on paper
towels.
2. To make the stuffing,
mix the breadcrumbs with
the meat and one of the eggs,
season with salt and pepper
and knead well.
3. Take an egg-sized ball of
the stuffing and place it on
the stem end of a leaf. Begin
rolling it up towards the tip.
Fold the sides in to make an
envelope, then roll it up com-
pletely. Beat the remaining
egg. Roll each stuffed leaf in
flour, then clip in the egg.
4. Choose a wide pan with
a tight-fitting lid large
enough to hold all the stuffed
leaves in one compact layer.
Pour in enough oil to coat the
bottom generously and set
over medium-high heat.
When hot, put in the stuffed
leaves and fry quickly, turn-
ing until brown all over.
Lower the heat and add
enough meat broth to just
cover the stuffed leaves. Add
a little lemon juice, cover and
simmer for 1 hour.
5. Transfer the stuffed
leaves to a serving dish, and
keep them warm if necessary
while you reduce the liquid in
the pan to make a fairly thick
sauce, add more salt, pepper
or lemon juice to taste. Pour
the sauce over the leaves and
serve hot or cold.

Bagels And Babies
Brunch At JCC

The Family Spot at the
Maple/Drake JCC will be
having its second Bagels and
Babies Brunch 11 a.m. Sun-
day in the Family Spot
Lounge, Room 331.
The special feature is a
"coming out party" for Harold
Gottlieb and his new book,
Joshua and the Grandfather
Clock. The author will be on
hand for autographing.

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