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. ❑