COOKING
LOOK FOR THIS EMBLEM AT
ME BER
MEMBER MARKETS OF THE
DETROIT AREA KOSHER RETAIL
MEAT DEALERS ASSOCIATION
DETROIT
RETAIL
ROSNER
MEAT
DEALERS
ASSOC.
PRE-ROSH HASHANAH SPECIALS
SUNDAY, AUGUST 6th THROUGH THURSDAY, AUGUST 10th
Super Buy!
FRESH
CHICKEN BREASTS WITH WINGS
EMPIRE
$ 2.69
.49
...$1.99
CHICKEN or TURKEY PIES $1
EMPIRE
APPLE STRUDEL .
lb.
ETHEL G. HOFMAN
pkg.
pkg.
Limited supplies while supply lasts
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
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
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.
HIV FEATICH PRIME WIER BRAID GLATT
KOSHER MENfROMWE/SS PANG COMPANY!
Apple-Cinnamon Streusel
Danish Coffee Cake
Tender flaky danish pastry filled with 12 ounces of
sliced apples & cinnamon & topped with buttery
streusel & icing.
1.9
Reg. $3.99
With Coupon • Expires 8/11/89 • Limit 1 (While Quantities Last)
N
/VORLD CLASS CAKES
0 FINE PASTRIES
Elegant & Distinctive Cakes
6588 Orchard Lake Road
West Bloomfield, Michigan
(south of Maple, next to Jax Car Wash)
(313) 626-5551
SUMP PUMP failure
OR POWER OUTAGE IS NO PROBLEM IF YOU
HAVE AN AUTOMATIC JET PUMP
$149.50
INSTALLATION AVAILABLE
H. B. LEWIS PLUMBING
58
FRIDAY, AUGUST 4, 1989
A Solemn Holiday Demands
Meatless Dishes For One Or Um
352-9350
Special to the Jewish News
T
his year, Tisha B'Av
will be observed on
Thurs., Aug. 10. It is a
day of fasting, solemnity and
prayer preceded by the
meatless "Nine Days." Dur-
ing this time, no meat or wine
is used in cooking except for
Shabbat meals.
Before Tisha B'Av begins, a
meal called
seudah
hamafseket is eaten. It is a
simple meal, with some peo-
ple eating only bread, water,
lentils or hard-boiled eggs.
This marks the transition
from a regular day to a fast
day.
With simplicity the key,
cooking for one or two offers
a unique opportunity to
return to old-fashioned dairy
dishes and their preparation.
For example, there is often no
need to drag out the food pro-
cessor to chop vegetables or
grate cheese for one or two.
It's faster with a knife or
grater and chopping board
and fewer pieces to wash.
Dishes such as macaroni
and cheese are simple to
make. Although preparing a
cheese sauce for four may be
daunting, it's a cinch for two.
And what a gustatory treat is
in store if your taste buds
have only been used to the
boxed variety of this dish.
For the remaining "Nine
Days," here are some
meatless dishes to enjoy. Dou-
ble portions may be prepared
so that one may be frozen.
"Made-from-scratch" dishes
may be reheated in the
microwave in minutes . . .
quick, homemade and
delicious, especially when
"fast food" is just too darned
slow!
EGGS NICOISE
Microwave recipe.
Serves 2.
2 teaspoons butter or
margarine
2 large tomatoes,
chopped
4 mushrooms, coarsely
chopped
1 tablespoon capers
4 pitted black olives,
sliced
1/2 teaspoon tarragon
pinch paprika
salt and pepper
4 anchovies
Place butter in small
microsafe dish and melt for 30
seconds at High. Add
tomatoes, mushrooms, capers,
olives and tarragon and cook
for 2 minutes at High. Divide
mixture into 2 custard cups
and make a well in center.
Break an egg into center of
mixture in each cup. Pierce
yolks with a sharp knife.
Sprinkle with paprika, salt
and pepper, and cook for 2
minutes on High or until
white is set and yolk is still
soft. Arrange two anchovies
across the top of each egg and
heat at Low for 30 seconds.
FINGER-LICKING
SPAGHETTI STEW
Serves 1.
1-16 oz. can tomatoes,
undrained
1/4 teaspoon basil
1/8 teaspoon chopped
garlic
1/4 teaspoon dried
oregano
1/2 cup spaghetti, broken
up
1/2 cup canned chick
peas, drained
1 ear corn on the cob,
husked and cut in 2-inch
pieces
'/2 cup frozen, chopped
spinach, thawed
pepper and salt
grated parmesan cheese
Place tomatoes, garlic, basil
and oregano in medium
saucepan and bring to boil.
Simmer for 5 minutes. Add
spaghetti, chick-peas and
corn and simmer for 15 to 20
minutes or until spaghetti is
tender (add a little tomato
juice if mixture is too dry).
Stir in spinach and heat
through. Adjust seasoning
with pepper and salt. Spoon
into a bowl and sprinkle with
plenty of parmesan cheese.
CASHEW BURGERS
Serves 1
1/4 cup low fat milk
1 slice multigrain bread
1/2 cup cashews
2 tablespoons sunflower
or sesame seeds
1/4 cup grated carrot
pinch chili powder
1/8 teaspoon salt
1 tablespoon chopped
fresh parsley
1 egg, lightly beaten
In a small bowl, pour milk
over bread and let soften for
5 to 10 minutes. Squeeze out
liquid (may be saved for soups
if desired). Grind cashews and
seeds finely in processor. Add
to softened bread. Stir in car-
rot, chili powder, salt, par-
sley and egg. Mix well. Shape
into two small burgers. Broil
on a well greased broiler pan,
5 inches from heat, for 4 to 5
minutes on each side.
ENGLISH MACARONI
AND CHEESE
Serves 2.
1/2 cup elbow macaroni
2 teaspoons butter or
margarine
2 teaspoons all-purpose
flour
1/8 teaspoon salt
1/4 teaspoon dry English
mustard or 1
teaspoon Dijon
mustard
2/3 cup hot milk
3/4 cup grated sharp
cheddar cheese
1 small tomato, thinly
sliced
Preheat oven to 400F. Well
grease a 2 cup ovenproof
casserole.
Cook macaroni according to
package directions. Drain
well and set aside. In small
saucepan, melt butter over
medium heat. Stir in flour
and salt and cook for 30
seconds, stirring constantly.
Do not let mixture brown.
Whisk in mustard and hot
milk and bring to a boil,
whisking constantly until
thickened. Remove from heat,
add 1/2 cup of the cheese and
stir until melted. Combine
cooked macaroni and cheese
sauce. Turn into prepared
casserole. Arrange sliced
tomato on top and sprinkle
with remaining cheese. Bake
in preheated oven for 10
minutes until hot and nicely
browned. May finish off under
broiler to brown.
SWEET POTATO SALAD
WITH FRUIT DRESSING
Serves 1.
1 medium sweet potato,
cooked and peeled
2 tablespoons coarsely
chopped green bell
pepper
1 tablespoon frozen
orange juice
concentrate, thawed
1 teaspoon vinegar
1 teaspoon oil
salt and pepper
1/4 cup parsley sprigs
Cut cooked sweet potato in-
to 1-inch pieces. Place in a
small bowl with green pepper.
In a separate bowl or cup,
whisk together orange juice,
vinegar and oil. Pour over
potatoes. Gently fold in.
Spoon into a serving dish. ri