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September 30, 1988 - Image 83

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-09-30

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

SUPERIOR
FISH CO.

CELEBRATE NATIONAL SEAFOOD
MONTH WITH QUALITY

Fresh Applewood

SMOKED
SABLE

$7.95 lb.

exp. 10/7/88

7,5
r o e 2

0

I-

Fresh Farm
Raised Boned

Fresh Norwegian

RAINBOW
TROUT

SALMON
FILLETS

$3.89 lb.

$8.95

WINE lei Ulf JAG.

contemporary european
and traditional
fashions in fur

Hunters Square at Loehmanns
31065 Orchard Lake Rd. • Farmington Hills, MI

lb.

SUPERIOR FISH CO.



House of Quality

11 Mile

Serving Metropolitan Detroit for Over 40 Years

309 E. 11 Mile Rd., Royal Oak, MI • 541-4632

Parking in rear

Mon.-Wed. 8.5
Thurs. & Frl. 8-6
Saturday 8-1

LOOK FOR THIS EMBLEM AT

ME DER

DETROIT
RETAIL
KOSHER

MEAT
DEALERS
ASSOC.

Continued from Page 74

O

8514233

A unique,
innovative and
trend setting
collection of
jewlery,
paintings and
other fine
crafts.

exp. 10/7/88

exp. 10/7/88

MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION

and gallery

LOEHMANN'S OF HUNTERS SQUARE MALL
14 MILE & ORCHARD LK. RD. • FARMINGTON HILLS
855-4488
Mon., Tues., Sat. 10-5:30;
Wed., Thurs., hi. 10-9; Sun. 12-5

SHEMINI ATZERET SPECIALS

SUNDAY, OCTOBER 2nd THROUGH THURSDAY, OCTOBER 6th

EMPIRE

ROCK CORNISH HENS .. .

• • • •

EMPIRE

CHICKEN NOODLE SOUP .

• • • •

EMPIRE FROZEN

CHICKEN LIVERS .

1111 ■ ■ ■ ■

• ■

■ •

..$189 1b.

.99c..

..$129m.

YOU CAN DEPEND ON OUR MEMBER MARKETS!

HARVARD ROW
NEW ORLEANS
KOSHER MEAT MARKET KOSHER MEAT MARKET

15600 W. 10 MILE RD.
at Greenfield
New Orleans Mall
Southfield 569.1323

21780 W. 11 MILE RD.
at Lahser
Harvard Row Mall
Southfield 356-5110

BERNARD & SONS
KOSHER MEATS

DEXTER-DAVISON
KOSHER MEAT MARKET

29214 ORCHARD LAKE RD.
Farmington Hills
851.2788

25760 COOLIDGE
at 10 Mile
Dexter-Davison Mall
Oak Park LI 8-6800

COHEN & SON
KOSHER MEAT MARKET

26035 COOLIDGE Near Lincoln Rd.
Oak Park LI 7-4121

The festive holiday of Shemini Atzeret begins at
sundown Sunday, October 2nd. Our member
markets will be open Sunday, October 2nd to
serve your needs. All member markets will be
closed Monday, October 3rd and Tuesday, October
4th and will reopen Wednesday, October 5th. You
all have a festive holiday.
Harry Levitt
Allan A. Cohen

President

Business Agent

Double Your
Closet Space

with California Closet Company

Our unique system of design and building will

provide you with easy access to all your
necessities. At no obligation, an expert designer
will come to your home and create an
organized closet interior to suit all your needs.

Call the "World Class" closet company for the
ultimate in space utilization.

• Doubles your hanging
and storage space

• Fully adjustable

• One day installation

• Spotless clean-up after
completion

• Custom do-it-yourself
kits

• Finest wood products

• Fully guaranteed

SPACE PI ',AIM:

CALIFORNIA

. CLOSET COMPANY'

IN FEATURING PRIME KOSHER BRAND GLATT
INNER MEATS FROM WEISS PACKING COMPANY!

76

FRIDAY, SEPTEMBER 30, 1988

Call for a free in-home estimate or
visit our beautiful showroom

t N1Q1
CONCEPTS IN

80 Locations Worldwide
500,000 Closets Built
Established 1978

k) 1987 California Closet Co , Inc

3160 Haggerty Road
West Bloomfield, Mich.
(313) 624-1234

All Rights Reserved

Sukkah

Each franchise independently
owned and operated.

Salt and ground black
pepper to taste
Y3 cup dark raisins
(optional)
Stuffing:
11/2 pounds lean ground
beef
1 medium onion, grated
3 /4 cup raw rice
1 /3 cup applesauce
2 large eggs (or 1 large
egg plus 1 egg white)
3 /4 teaspoon salt (or to
taste)
1 /4 teaspoon ground black
pepper

Remove and discard the
core and any discolored leaves
from the cabbage. Parboil the
whole cabbage in a large pot
of water for about 10 minutes,
or until the outer leaves can
be loosened. Very carefully
peel off about 12 to 15 whole
outer leaves. (The exact
number needed will depend
on their size.) Return the
separated leaves to the sim-
mering water for about 5
minutes to soften them
enough so they can be easily
rolled. Cut away any thick,
tough part at the base of the
leaves.
For the sauce, combine all
the ingredients in a very
large, deep skillet or Dutch
oven (or electric frypan).
Bring the sauce to a simmer
and stir occasionally. While it
is simmering, mix together
all the stuffing ingredients
using your hands or a fork. To
stuff each cabbage leaf,
spread it on the table rib-side
down, and put about Y4 cup
stuffing in the center. (The
meat should be completely
wrapped by the leaf; adjust
the amount accordingly.)
First fold up the base of the
leaf, then fold in the sides and
roll up the leaf to enclose the
filling. Put the roll, seam-side
down, into the simmering
sauce. Continue until all the
meat is used, arranging the
rolls close together in one
layer if possible.
Spoon some sauce over the
tops of all the rolls. Simmer,
covered, for 60 to 75 minutes,
basting the rolls occasionally
and nudging them slightly so
they don't stick to the pan.
The stuffed cabbage is ready
when the meat filling is com-
pletely cooked through and
the sauce has thickened
somewhat. This freezes and
reheats well. Makes about 5
to 6 servings.

K

c,

PUMPKIN-PECAN
CARAMEL FLAN

Winter squash — here in
one of its most popular forms
as pumpkin — is frequently
served on Sukkot, particular-
ly among Sephardic Jews.
The following dessert, which
is reminiscent of spicy pump-
Continued on Page 78

1

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