PLAIN & SIMPLE
STATE FARM
INSURANCE
THE AL HARRISON Luggage Outlet
ONE OF THE LARGEST
SELECTIONS OF,;
Marilyn J. Gold. - Agency
Luggage • Business Cases • Handbags
Small Leather Goods
Travel Accessories • Unique Gifts
"I believe in personalized service"
I EVERYTHING - EVERYDAY 20-50% OFF
3116 W. 12 MILE
I
545-7393
(Between Greenfield & Coolidge)
E FEATURE ORIGINAL
JEWELRY
JEWELRY DESIGNS
NOT AVAILABLE ELSEWHERE
ALL JEWELRY ALWAYS 2 0%
ASTREIN'S
M/CNISA/AMX ACCEPTED
LOOK FOR THIS EMBLEM AT
ME BER
MEAT
DEALERS
ASSOC.
"1:22
• HEALTH
• COMMERCIAL
• IRA'S
353-1400
25160 Lahser Rd. • Suite 130 • Southfield, MI
OFF
120 W. MAPLE • BIRMINGHAM • 644-1651
MON.-SAT. 10-5:30 • THURS. & FRI. 'TIL 9:00
DETROIT
RETAIL
KOSHER
•
• AUTO
• HOME
• LIFE
MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION
THE PLACE
FOR SMOKED FISH
BAGEL DELI
AND PRODUCE
6088 W MAPLE AT FARMINGTON RD., West Bloomfield
Mon. thru Sat. 9 to 6
Sun. 8 to 3
851-9666
FINEST SMOKED FISH, DELI
AND VEGI TRAYS
HANDOUT NOVA LOX
SUNDAY, AUG. 30 THROUGH THURSDAY, SEPT. 3
FELDBRO
EMPIRE FROZEN
TURKEY WINGS • • .•••••••.
QUALITY MEATS
EMPIRE OVEN-READY
FRESH
BABY BEEF LIVER
491
Feldbro's Delkers FREE $ 35
min. order
OU CAN DEPEND ON OUR MEMBER MARKETS!
U.S.D.A. Choice
Lean & Tender
Strictly Fresh
NEW ORLEANS
HARVARD ROW
KOSHER MEAT MARKET KOSHER MEAT MARKET
SHOULDER
LAMB
CHOPS
CHICKEN
$3.89 lb.
49 0 lb
Peeled & Deveined
U.S.D.A. Choice
EXTRA
LARGE
SHRIMP
BONELESS
BEEF
BRISKETS
21780 W. 11 MILE RD.
Southfield
356-5110
SINGER'S
KOSHER MEATS
DEXTER-DAVISON
KOSHER MEAT MARKET
13521 W. 9 MILE RD.
Oak Park
LI 7-8111
25760 COOLIDGE
Oak Park
LI 8.6800
COHEN & SON
KOSHER MEAT MARKET
BERNARD & SONS
KOSHER MEATS
26035 COOLIDGE
Oak Park
LI 7-4121
29214 ORCHARD LAKE RD.
Farmington Hills
851-2788
OUR MEMBER MARKETS USE ONLY THE
FINEST OF EMPIRE AND ADAS KOSHER
POULTRY, BROUGHT IN
FRESH
DAILY. WE DO NOT PRE-PACKAGE OUR
MEATS AND POULTRY. YOU, THE
CONSUMING PUBLIC HAS THE RIGHT TO
SELECT YOUR MEAT AND POULTRY FROM A
DISPLAYED COUNTER.
FOR HEALTH & QUALItY REASONS,
IT'S CHEAPER 711 BUY KOSHER.
na
Can't Get Out? Just Call!
. . . • .... $1 1 91b,
15600 W. 10 MILE RD.
Southfield
569.1323
FI:1111AY Min 2R 1QR7
stirring until well sauteed.
Add tomato puree, bay leaf,
thyme, garlic powder, olives,
capers, and vinegar. Bring to a
boil, reduce heat, and simmer
10 minutes.
Remove bay leaf, sprinkle
with chopped parsley and
serve.
SWEET PEPPER SALAD
(serves 6-8)
PRE-HOLIDAY SPECIALS
BAR•B.Q TURKEYS
Foods From Bible
Continued from Page 84
ba
$9.95
Save! Save! Save!
LEGS
w/bIdatt
$1.99 lb.
NOW TAKING ORDERS
FOR THE HOLIDAYS
Strictly Fresh Turkeys, Turkey Breast, Capons,
Soup Chickens, Prime Rib Roast and Briskets.
626-4656
626-4657
• 2 large sweet red peppers, finely
•
•
•
•
•
•
•
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chopped
4 carrots, finely chopped
1/3 cup pickled beets, chopped
1 cucumber, seeded and chopped
2 cups shredded lettuce
1 cup roasted sunflower seeds
8 radishes, sliced
% cup olive oil
1/2 cup lemon juice
% teaspoon sugar
1/8 teaspoon salt (less if sun-
flower seeds are salted)
Assemble first 7 ingredients.
Prepare dressing of olive oil,
lemon juice, sugar, and salt and
pour over salad. lbss, chill, and
serve.
•
The next two recipes are from
The Good Book Cookbook by
Naomi Goodman, Robert Mar-
cus, and Susan Woolhandler
(Dodd, Mead).
SAVORY STEW WITH
LENTILS AND RAISINS
• 2 pounds lamb, beef, or veal,
•
•
•
•
•
•
•
•
•
•
•
cubed
2 tablespoons oil
1 medium onion, sliced
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
2 cups lamb or beef stock
(bouillon cubes may be used)
1 cup lentils
% pound raisins, soaked over-
night in % cup wine or water
salt and pepper to taste
2 tablespoons honey (optional)
1 teaspoon orange flower water
(optional)
In a stewing pot with cover,
brown meat cubes in oil. Add
onion and stir as onion browns.
Add lentils, cover, and cook for
one hour. Add raisins and con-
tinue simmering, covered, for
20 minutes.
Add salt and pepper. Add
honey if a sweeter taste is
desired. Stir orange flower
water into the stew just before
serving.
RAISIN, BARLEY AND
APRICOT PUDDING
• 1 cup barley
•
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•
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•
•
•
•
2 cups water
1/2 cup dried apricots
1/2 cup white raisins
% cup dark raisins
1/4 cup honey
1/2 teaspoon powder ginger
1/4 teaspoon cinnamon
yogurt
Cook the barley in 1 cup
water for 30 minutes. Drain. In
a large bowl, cover the apricots
and raisins with 1 cup water
and let sit for 10 minutes. Add
the partially cooked barley,
honey, and spices. Blend well.
Pour the mixture into an oiled
baking pan, dot with butter,
and bake at 350°F for 40
minutes. Serve warm or cold,
topped with yogurt.