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November 24, 1989 - Image 82

Resource type:
Text
Publication:
The Detroit Jewish News, 1989-11-24

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

WINE SALE!

WINE SALE!

WINE SALE!

POP
SALE

EitiC

SAVE

BULK FO

WEST BLOOMFIELD STORE ONLY

WALNUTS

GOOD
ONLY AT
WEST BLOOMFIELD
STORE

a

HALVES & PIECES

$1.691b.

6718 ORCHARD LAKE RD
West Bloomfield Plaza

Mon: Sat. 8:30 a.m.-9:30 p.m
Sun. 9 a.m.-6 p.m.

I COOKING 1

•PEPSI
•7 UP
•COCA
COLA

l 990

Limit 2 lbs. With Additional Purchase Expires 12-18-89 j
JN

2 LITER

plus dep.

AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

CHOCOLATE-COVERA
I • RAISINS • PEANUTS I I *0'

$ 1 4 9 lb.

I I

j

e

WEST BLOOMFIELD STORE ONLY

ALL GOURMET

B OAT BRAN
49cib I

COFFEE

• REGULAR • DECAF

lb.

Limit 2 lbs. • Expires 12-18-89 • JN

Limit 2 lbs. • Expires 12-18-89

AMERICAN BULK FOOD COUPON

AMERICAN BULK FOOD COUPON

JOLLY RANCHER

GROUND

HARD $
CANDY 1139.

CINNAMON- 10°

Per Oz.

'Lmit 4 oz.

COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

GRANULATED

TRAIL
MIX
ALL VARIETIES

7•
0,t ,

American
Bulk
Food

ks.).

1.99

SUGAR

lb.

b.

Limit 3 lbs. • Expires 12-18-89 • JN

Limit 2 lbs. • Expires 12-18-89 • JNJ

SUPERIOIR,
FISH Co.

Just Add Seafood To Make
fipc...„._ Your Holidays Tastefully Unique

r-

Cooked, Peeled & Cleaned

COCKTAIL SHRIMP

21-25 ct.

, with tail on

$ 1 3.95 lb.

1821:499859

Exp.

ALASKAN KING

CRAB LEGS

r

$10.99

lb.

Saturday, Dec. 23, 8 AM-4 PM
Sunday, Dec. 24, 9 AM-1 PM
Saturday, Dec. 30, 8 AM-4 PM.
Sunday, Dec. 31, 9 AM-1 PM

r

• r - ".
g
11 Mile 1 1

—J

SUPERIOR FISH CO.

House of Quality

Serving Metropolitan Detroit for Over 40 Years
309 E..11 Mlle Rd., Royal Oak, Ml • 541.4632 Parking in ear

82

Exp. 12-9-89

EXTENDED HOLIDAY HOURS

Vtcy

FRIDAY, NOVEMBER 24,,1989

lb.

AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

$3.99

7

Limit 2 lbs. • Ex • res 12-18-89 • JN

■ .. ® Limit 2 lbs. • Expires 12-18-89 • JN

AMERICAN BULK FOOD COUPON

PITTED
PRUNES

illontWed. 84
Thurs. & Fri. 84
Saturday 8.1

Latkes are anything but subtle.

Chanukah Means All
Kinds Of Pancakes

DANIEL ROGOV

Special to The Jewish News

T

here may be no better
time in which to cele-
brate the humble
potato than at Chanukah, for
this is the season where the
unquestioned king of foods is
the potato pancake. This year,
Chanukah begins on Friday
Dec. 22.
One should understand
that Chanukah pancakes
("latkes" in Yiddish,
"levivot" in Hebrew) have ab-
solutely nothing in common
with their fancier French or
more delicate American
cousins. These special holiday
treats, even though they will
please the fussiest of palates,
are anything but subtle. With
lots of salt, pepper and onion
and in nearly all cases deep
fried, these are culinary
treats that may not quite hit
you on the head but will sure-
ly make a lasting impression
on the stomach.
At a typical Chanukah par-
ty, one can find tables laden
with huge quantities of latkes
and plenty of hot wine punch.
Wise men and women have
learned that eating pancakes
will allow for plenty of drink-
ing' without getting drunk.
Taken together, however, the
potatoes and punch allow for
just the right loosening of
tongues and plenty of good
conversation.
The following receipes, each
the favorite of one or another
Jewish community, will serve
4 to 6.
TRADITIONAL
JEWISH LATKES
12 large potatoes, grated
3 medium onions, grated
4 eggs, beaten lightly
5 tbs. flour
3 tsp. salt
1 tsp. pepper
oil for deep frying

Using a clean tea towel,
squeeze out as much of the
liquid from the potatoes as
possible. (The more liquid
that can be squeezed out, the
better the results). Squeeze
out the liquid from the
onions. Combine all the
ingredients and mix together
well by hand.
In a heavy skillet, heat oil
a minimum of 3/4 inch deep.
Form individual pancakes by
hand and when the oil is very
hot, slide in enough pancakes
to fill most of the pot but be
sure to leave 'room between
the pancakes. When the
latkes are nicely browned on
one side, turn them and cook
until browned on the other
and crisp at the edges.
Remove with a slotted spoon
and drain on paper towelling.
Serve immediately or keep
hot in a warm oven. Serve
with sour cream, applesauce
or sprinkle with sugar.
Variation: To make Polish
Ratzelech, add 2 large peeled,
cored and grated apples to the
batter and fry the pancakes
in a large skillet with about
1 inch of hot chicken fat:
PATATOKEFTEDAKIA
(A GREEK RECIPE)
1 lb. potatoes
4 lbs. flour
1 tbs. butter, melted
1 tsp. each parsley and
green onion, chopped
finely
2 cloves garlic, crushed
salt and pepper to taste
oil for deep frying
Boil the potatoes in their
skins until they are soft. Run
under cold water, peel the
skins and refrigerate covered,
until well chilled.
Run the cold potatoes
through a sieve and add the
melted butter, garlic, parsley,
green onion, flour, salt and
pepper. (The pancakes should
Continued on Page 84

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