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November 18, 1988 - Image 90

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-11-18

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

I COOKING I

LOOK FOR THIS EMBLEM AT

ri

ME BER

DETROIT
RETAIL
KOSHER

MEAT
DEALERS
ASSOC.

MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION

CI 11 tl

Thanksgiving

Continued from Page 88

THANKSGIVING SPECIALS

tinue to beat until the mix-

SUNDAY, NOVEMBER 20th THROUGH THURSDAY, NOVEMBER 24th

EMPIRE FRESH/FROZEN

TURKEY WINGS . . .

EMPIRE FRESH/FROZEN

TURKEY BURGERS .

• • •

. .

. 690

• •

While you're busy preparing
the Big Bird for Thanksgiving Day,
let us help you keep the children
happy and refreshed with

1b.

$1 99 lb.

EMPIRE

our full line of dairy products:

TURKEY NUGGETS .. 12 oz. pkg. $ 2 69 per pkg.

Cottage Cheese
Chocolate Milk
Butter Milk

YOU CAN DEPEND ON OUR MEMBER MARKETS!

NEW ORLEANS
HARVARD ROW
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

Sour Cream
Goody Shake
Egg Nog

C. F. Burger Creamery

Twin Pines Farm Dairy

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

All certified Kosher by the
Metropolitan Kashruth Council
of Michigan
Rabbi Jack Goldman, Administrator

COHEN & SON
KOSHER MEAT MARKET

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

NEW BY CHANTAL®

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, HAVE THE RIGHT TO SELECT
YOUR MEAT AND POULTRY FROM A DISPLAYED
COUNTER. BE A NAME NOT A NUMBER BY SHOP-
PING AT YOUR INDIVIDUAL MEMBER KOSHER
MEAT MARKET.

IN TIME FOR THE HOLIDAYS

THE STAINLESS STEEL
CHAFING DISH

Reg. $150

SPECIAL
* $132

Additional
Flambe Insert
*$ 80

NOW MN PRIME HER BRAND GLATT
KOSHER RAH RON WEISS PANG =PAC

DISH & PAN PURCHASED TOGETHER

ONLY "2 00

* While Quantities Last

GADGETS GALORE; AND MUCH, MUCH MORE!

Sauces
'n'Tosses

LEARN TO SKI PROGRAMS

SKI INSTRUCTION PROGRAMS FOR ALL AGES • BABY
BLIZZARD: WITH MOM - 4 & 5 YEAR OLDS - TUESDAYS
• MINI BLIZZARD: MAXI SUPERVISION - 6 & 7 YEAR OLDS
- SATURDAYS • KIDS BLIZZARD: OUR MOST POPULAR -
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NEW THIS YEAR - 8 to 17 YEAR OLDS - SATURDAYS •
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OUR 25th YEAR OF SKI INSTRUCTION

We are the oldest ski instruction club in the U.S. We have our own cer-
tified professional ski instructors of America, our own national ski patrol.

LEARN TO SKI CORRECTLY — WHILE HAVING FUN

JOIN TODAY•CALL 335-1128.MAST/ESRtARD

90

FRIDAY, NOVEMBER 18, 1988

6634 Telegraph
Bloomfield Plaza
In The Mall
855-4938

"The Newest and the Latest"

JOSEP

D

ES

Q N

A LI.ER

O RCHAR D • MAL L

O RCHARD- L AKE ROAD

WEST• BLOOMFIELD

Don't MONKEY
855 - 0633 " around.
See our

selection of unique furniture, accessories &
art. Enjoy our service. Affordable prices".

ture is creamy and pale
yellow. With the mixer on
lowest speed, add the pum-
pkin. Combine the flour, bak-
ing powder, and spices, and
fold them into the batter.
Pour the batter into the
prepared pan and spread it
evenly. Sprinkle the chopped
waluts on top, and gently
press them into the batter.
Bake in a preheated
375-degree oven for about 15
minutes or until the cake
springs back when lightly
pressed. (Do not overbake, or
the cake may crack when
rolled.) Remove the cake from
the oven, and immediately
sprinkle it lightly with con-
fectioners sugar. Cover it with
a clean dish towel and reverse
it onto a countertop. Remove
the pan, peel off the wax
paper, and immediately roll
the hot cake and towel
together, starting with a long
edge. Cool completely on a
rack.
Unroll the cooled cake,
remove the towel, and spread
the cake with the slightly
softened parevine dessert.
Reroll the cake, and wrap it in
plastic wrap; then freeze it
until firm. To serve, unwrap
the cake and place it on a
serving platter. Let it stand at
room temperature about 10
minutes, and sift some confec-
tions sugar on top, if desired.
Cut into slices. Makes about
10 servings.

CRAN-APPLE-PEAR
RELISH
It is not necessary to peel
the apples and pears for this
recipe, making it easier to
prepare and increasing the
fiber content.
3 cups (12 ounces) fresh
cranberries
2 medium-sized apples,
cored and diced
2 medium-sized pears,
cored and diced
1/2 cup orange juice
1 teaspoon grated orange
peel (colored part only)
% teaspoon ground
cinnamon
1%
teaspoon ground
nutmeg
3 /4 cup sugar
1/2 cup water
In a large saucepan, com-
bine all nine inngredients,
and bring to a boil. Lower the
heat, and simmer, stirring
often, until the relish has
thickened and the fruit is soft
(about 30 minutes). Remove
from the heat and cool. Cover
and chill completely in the
refrigerator. Serve cold or at
room temperature. This relish
keeps well for several days in
the refrigerator. Makes about
3 1/i to 4 cups.

c'

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