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.