WINTER SPECIALS

PILLAR ROCK
SOLID WHITE ALBACORE

OPEN
24
HOURS

4395 Orchard Lake Rd.
From Mon. 7 ant
Crosswinds Mall
to Sat. at 12 Mid.
Sunday 7 a.m:9 p.m.
626-0022
We Feature:
Prices
• Manischewitz • Empire
• Best Kosher
• Goodman Good Only
At Our
• Sinai
• Kedem
Orchard Lk.
• Nathan's
• Rite Foods
Rd.
Store
And More

EMPIRE
KOSHER

CORNISH HEN

A)

9

Limit 6 Cans

KROGER

APPLE JUICE

4

6 64 oz.
Bottle

990

MANISCHEWITZ CELLO

BUITONI

SOUP
MIX
5 Varieties

PASTA

490

2 tablespoons olive oil

IN OIL OR WATER

Can

Cholent

Continued from Page 80

TUNA

61/2 oz.

COOKING I

1 pound kosher beef
sausages
4 lamb shanks, cut in 8
pieces
salt and pepper
pinch ginger
1 tablespoon paprika
3 large onions, coarsely
chopped
1 rib celery, coarsely
chopped
2 bay leaves, crumbled
4 cups chicken stock
3-4 cups dry white wine
'h pound lentils, washed
1 cup pearl barley, washed
Preheat oven to 350F. In a
4 to 6 quart Dutch oven with
a tightfitting lid, heat oil over
medium heat. Add sausages
and cook for 5 minutes, turn-
ing often to brown. Remove

potatoes, salt, pepper, ginger
and cumin. Cover with hot
water and bring to boil. Add
beans. Cover Dutch oven
tightly, reduce heat and sim-
mer on top of stove for 1 hour.
Transfer to preheated 250F
oven and cook, covered, for 12
hours or overnight.
lb cook cholent more quick-
ly, place in preheated 350F
oven for 4 hours. Serves 6 to 8.
From Helen Nash's Kosher
Kitchen, Random House,
1988.

CHOLENT WITH
TURKEY
2 tablespoons vegetable oil
1 large onion, finely
chopped
3 cloves garlic, finely
chopped

9 Varieties

8 oz.

pkg.

pkg.

ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.

69*

VISA '

We Accept

SEE STORE FOR DETAILS.

k\na

A

.1

•

mastercard'

Prices & Items In This Ad Effective Fri, Jan. 12 Thru Jan. 18, 1990

}Hulk Food

ORCHARD PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE

We Carry
Motor City
Muffins

553-2165

CADILLAC
COFFEE

• Inflation Fighter •
Bar Mix • Co Ckitba. „ Mix [

$

OFF

1.99

$ 1000
per pound

Grandma Shearers

POTATO CHIPS
$1.99 lb. Bog $ 2 . 6 R 9 et

31 Flavors
Join Our
Coffee Club

SAYLOR'S
SUGARFREE

COFFEE BREAKS

Salt Free
Mix & Match

DeCof or
Regular

$7.99 lb.

'3.99 lb

JOYVA CHOCOLATE KOSHER CANDIES

NOW $2.89

lb.

GO LIGHTLY OR EDA CANDIES

Low Sugar, Sugar Free, Salt Free

$

82

2 • 99 lb.

Reg. $3.99

FRIDAY, JANUARY 12, 1990

' Reduced Prices 1
4. Ns mi. im mil

199(„b.
SALE;
..•
I

PEANUT BUTTER

•

I

Creamy Smooth or Extra Crunchy

ALL PRETZELS
I • BANANA CHIPS

I •

■

VOORTMAN COOKIES
I • ASSORTED CANDIES I

I •

% Hard and Filled

4 4minimmilmiluu ■

Reg. $4.99

Reg. $12.99

D

I Sweetened or Unsweetened

CHOCOLATES

Reg. $3.39 lb.

I DREAD I
,
At
I

Mon.-Sot. 9-9
Sun. 12-5

We honor all other
competitor coupons

TRAIL MIXES

717;e7 in
r I KOEPPLINGER
I

Warehouse •

IDeb C7 Ken's Tasty Toastt

1

All natural baked, never fried,
1
just like Mandel Bread
Only 21 Calories
Available in 14 Flavors/
4 klIm Mom

■

sausages and place lamb
shanks in pan. Sprinkle light-
ly with salt and pepper,
ginger and paprika. Brown
for 10 minutes or so, turning
often. Remove and add onions
and celery. Cook until onions
are golden, about 10 minutes,
stirring frequently. Add bay
leaves, stock, wine and half
the beans, lentils and barley.
Arrange sausage and lamb on
top. Cover with remaining
beans, lentils and barley.
Bring to boil. Cover casserole
and place in preheated oven.
Reduce heat to 250F. Bake for
3 1/2 to 4 hours. Check during
cooking and add a little more
liquid if needed. Ready when
beans are tender and liquid is
almost all absorbed. Serves 8.

ISRAELI CHOLENT
2 tablespoons chicken fat
or vegetable oil
3 medium onions, chopped
3 pounds brisket
8 red potatoes, scrubbed,
unpeeled and halved
1 teaspoon salt
1 /4 teaspoon pepper
Y2 teaspoon ground ginger
1 teaspoon cumin
hot water cover
1 cup fava beans, soaked
overnight
In a Dutch oven, heat fat
and saute onions until
golden. Add brisket and
brown on all sides. Add
potatoes, salt, pepper, ginger
and brown on all sides. Add

/2 cup barley
/4 cup dried baby lima
beans or Great
Northern beans
3 /4 cup dried kidney beans
1 /2 cup dried chick peas
2 pounds boned dark
turkey meat with a bit
of fat left on, cut in
2-inch pieces
5 cups cold water
kosher salt
freshly ground pepper
Heat oil in a 3 quart
enameled cast-iron saucepan
or a heavy pan with tight-
fitting lid. Add onion and
garlic and saute for a few
minutes. Rinse barley and
add. Pick over beans and
chick peas, rinse and add to
pan with turkey and water.
Season with salt and pepper
and bring cholent to boil over
high heat. Reduce heat, cover
and cook slowly for 15 min-
utes. Place in preheated 200F
oven and leave to cook until
the following day. Serves 4 to
6.
CROCKPOT CHOLENT
1 pound dried pinto beans
6 cups cold water
1 /2 pound beef salami, cut in
Y2 inch dice
2 pounds beef chuck steak
1 /2 teaspoon crushed red
pepper
1 large onion, sliced
2 cloves garlic, chopped
1-8 oz can tomatoes,

1

3

Continued on Page 84

