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August 28, 1987 - Image 86

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-08-28

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

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












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










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.

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