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September 29, 1989 - Image 166

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-09-29

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

I COOKING I

SAM'S
FRUIT MKT.

DAILY 7 A.M.-7 PM
SUNDAY 7 NM-6 PM
CLOSED SATURDAY

YOU GET THE
BEST QUALITY
AT THE
LOWEST PRICES

25282 Greenfield Rd.

Just North of 10 Mile

A Break-The-Fast
Buffet

• 968-4850 •

For Breaking The Fast Get Your

FRESH NOVA LOX

$9.98

(The Best In Town)

NAOMI ARBIT

Special to The Jewish News

lb.

T

Sam & Sima Yarsike
and Family

would like to wish all our
Customers, Friends and Relatives

A Very Healthy & Happy
New Year!

Mon.-Sat. 9-9
Sun. 12-5

Assorted

WE - HONOR ALL OTHER COMPETITOR COUPONS!!

1 Extra
Fancy

MIXED NUTS

TRAIL MIXES

U.S. # 1

CASHEWS Califo rni a PISTACHIOS
Reg. $4.99
Reg. $5.9
Reg.
MIX OR MATCH NOW '3•49 Ex piresthl0C-o1u3P-8o9n
coo EDA CANDIES
GO LIGHTLY CANDIES

Jumbo

• No Sugar • No Solt • No Fat
10 Calories
Reg. $3.99

SAVE $1.00

NOW

2.99

With Coupon - Expires 10-13-89

BAR MIX

STUDENT MIX

• Sugarless • Low Sugar
10 Calories
Reg. $3.99

SAVE '1.00

NOW

Cheese • Salt • No Salt • Oat Bran
• Garlic • Etc. Etc.

MIX OR MATCH

2.99

With Coupon - Expires 10-13-89

SESAME STICKS

MIX OR MATCH

• Diet Delight
• No Solt • No Sugar
• All Natural

Reg. $2.49

/

NOW



U.S. Grown
#1 California
Jumbo

RAISINS

$1.79 lb. $2.
Reg 9 .

NO
IMPORTS

99'

U.S. Grown
#1 Ashlock
Pitted

PRUNES

99'

lb.

ANY
We Carry $1.00 OFF PURCHASE
Koepplingers
APRICOTS
MOTOR CITY
of $8.00 or more
Dread Outlet
Reg. $1.99 lb.
ANY at Reduced Prices
MUFFINS $2•00 OFF PURCHASE
Of $15.00 or more
We now carry
Not valid with any other
Greenfield NOW $
discount — Expires 10-13-89
Save 50 4 lb.
Bulk Food Warehouse
Noodles in bulk

1.49

TUESDAY IS SENIOR DISCOUNT 9 a.m.-9

Orchard 12 Plaza
27885 Orchard Lake Rd. at 12 Mile Rd.

166

FRIDAY, SEPTEMBER 29, 1989

lb.

• .m.

lb.

he breaking of the
24-hour fast for Yom
Kippur concludes after
a full day in the synagogue.
That can pose problems for
the break-the-fast meal at
home. However, a well
organized host or hostess can
have all of the preparations
completed on the preceding
day.
After the blessing over the
challah, the bread is broken
into pieces for all to share.
Guests can help themselves
to herring, the traditional
appetizer, or pickled fish to be
served as an appetizer or an
entree. The vegetable pie, a
salad, fresh fruit platter and
a dessert would comprise a
lovely buffet.

HERRING 'N
SOUR CREAM
16 ounces herring in
wine sauce, rinsed
and drained
1 /4 cup mayonnaise
1/2 pint sour cream (or
yogurt)
juice of 1/2 lemon
% green pepper, chopped
optional: % red pepper,
chopped
1 teaspoon celery seed
1 teaspoon sugar
4 green onions, sliced
optional: additional
thinly sliced, sweet,
white onions.
Combine all ingredients;
marinate for up to three
weeks in a glass container,
covered, in the refrigerator.

CHOPPED HERRING

12 ounches herring,
drained
1 large onion
3 large eggs, hard boiled
1 apple, peeled
2-3 tablespoons cracker
crumbs or matzo
meal
Chop herring and onion in
a wooden chopping bowl, food
processor or grinder. Add eggs
and apple, and chop or process
until mixture is fine. Stir in
crumbs or matzo meal to
bind. Place in a covered con-
tainer and chill. Serve in a
glass bowl or on a glass plate
lined with lettuce leaves. Gar-
nish with cherry tomatoes
and sprigs of fresh parsley.

PICKLED TROUT
(Prepare 7-14 days before
serving)
1 4-5 pound trout, sliced
in 11/2 inch slices
(bone in)

2 onions, sliced pepper
4 bay leaves
8 whole allspice
2 carrots, sliced
21/2 cups vinegar
1 cup sugar
1 teaspoon salt
Place sliced onion in large
pot and sprinkle with pepper.
Cover onions with water and
cook over medium heat until
tender, about 8-10 minutes.
On top of the onion slices,
place the bay leaves, allspice
and carrot slices, then a layer
of fish. Continue layering
spices and carrots with fish,
using all the fish.
In a saucepan, combine the
vinegar, 2 cups of water, salt
and sugar; bring to a boil.
Pour over the fish. Add more
water to cover if necessary.
Bring to a boil and cook over
medium heat for 25 minutes.
Cool and refrigerate for 7-14
days before serving.

APPLE CRISP
5 cups peeled, cored,
thinly sliced tart
apples (about 5
apples)
1/2 cup raisins
% cup orange juice
1 teaspoon cinnamon; 1/4
teaspoon nutmeg
V4 cup sugar
Topping:
3 /4 cup flour
3 /4 cup sugar
% cup (1 stick) butter or
margarine
3 /4 cup chopped pecans,
optional
Combine sugar, cinnamon
and nutmeg in a large bowl.
Mix in apples, raisins and
orange juice. Mound in a
greased 10-inch pie plate.
Combine flour and sugar; cut
in butter until mixture is
crumbly. Stir in pecans; scat-
ter over apple mixture. Bake
in a 350-degree oven for 50
minutes or until apples are
tender and topping is crisp
and lightly browned. Serve
with scoops of vanilla ice
cream or with a pitcher of
light cream. ❑

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