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.