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January 12, 1990 - Image 84

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-01-12

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

I COOKING I

THE SAVINGS STORE WITH QUALITY!

Giant-Deli

ERIC71(1

SAVE

NEW YORK
CHEESECAKE

BULK FOOD

WEST BLOOMFIELD STORE ONLY

GOOD
ONLY AT
WEST BLOOMFIELD
STORE

6718 ORCHARD LAKE RD
West Bloomfield Plaza
Mon: Sat. 8:30 a.m.-9 p.m.
Sun. 9:30 a.m.-5 p.m.

CASHEW PIECES "

'•

• SALT • NO SALT

$1.99

e

I

lb.

Limit 2 lbs. With Additional Purchase • Expires 1-18-90 • JN

$ 9 9 9

RED. $35 VALUE!

16 slices per pie
10" diameter
by 2" high

AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

WEST BLOOMFIELD STORE ONLY

MICROWAVE
POPCORN

CHOCOLATE RAISINS

r

• NO TROPICAL OILS
• ALL NATURAL INGREDIENTS

394

v.) ®
JN
AMERICAN
BULK.FOOD
COUPON
Limit 2 lbs.
• Expires
"8-90 .•

AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

SUPREME
CALIFORNIA

-•

-

-

AMERICAN BULK FOOD COUPON

COCA
COLA
2 LITRE BOTTLE

Limit 4 • Expires 1-18-90 • JN

COUPON

WEST BLOOMFIELD STORE ONLY

SUMMERY SUGAR-FREE

Os

American
Bulk
Food

a—.

OATS
• QUICK
ROLLED

I I rV949 4 ..

$3.99 lb.

Limit 2 lbs. • Expires 1 18 90

e

.

Limit 9 • Expires 1-18-90 • JN

WEST BLOOMFIELD STORE ONLY

PISTACHIOS

pkg

ICE CREAM
30c OFF.:size

Limit 1 Per Customer • Expires 1-18-90 • Ad

V.) 19

Limit 2 lbs. • Expires 1-18-90 • JN

AMERICAN BULK FOOD COUPON

TURKISH $1
lb.
APRICOTS II
L Limit 2 lbs. • Expires 1-18-90 • JN

WEST BLOOMFIELD STORE ONLY


URMET

COLUMBIAN
COFFEE

x3.99,

AMERICAN BULK FOOD COUPON

Empire Kosher Featured Food of the Week...

If you think all chicken is
the same, you need to
tryEmpire.

Remember how good chicken used to taste?
You'll be pleased to know that
Empire Kosher Rock Cornish Hens still do!

We raise our poultry the old-fashioned
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more meat while retaining its superior
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It's a difference you can taste. We
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Empire Kosher Rock Cornish Hens

Rub the outside of the Rock Cornish Hen with
lemon juice. Stuff the cavity with plenty of fresh
parsley. Roast uncovered on a rack at 350
degrees for 20 minutes per pound.

The Most Trusted Name in Kosher Poultry

80

FRIDAY, JANUARY 12, 1990

1-800-EMPIRE-4

Hearty Cholent
The Jewish Stew

1989
Empire

dish that was kept warm, this
name was adopted. In Israel,
cholent is called "hamin,"
which means "hot." Sephar-
dic Jews remove the skin from
the chicken and stuff it with
highly seasoned chopped
meat before adding to the pot.
There are many variations
of what goes into this rich
Jewish stew. Depending on
family tradition and tastes,
the basic ingredients are
beans, potatoes or barley with
some meat or chicken thrown
in. Only ingredients which
can hold up to overnight cook-
ing are used so that the best
meats are the tough, flavorful
cuts such as brisket, flanken
or chuck.

ETHEL G. HOFMAN

Special to the Jewish News

I

'm delighted to hear my
"foodie" friends confirm
the return to regional
cooking.
Of course, some of us never
really left it. Sure, we paid lip
service to salads as a main
dish in an effort to stay svelte
and supple. But in the deep
freeze of winter, you must ad-
mit there's nothing more sat-
isfying than a stick-to-the-
ribs, long-simmered, hearty
stew.
To us, Jewish cooking is
synonymous with comfort,
warmth and well-being. And
one of the joys of Jewish cook-
ing is a cholent — the Jewish
stew — which is not only
traditional, but by necessity
was originally a regional
creation.
The "balaboste" in the
shtetl could have written a
comprehensive cookbook on
the subject; there are as many
versions of cholent as the
cooks who make it. Cooking
or heating food is forbidden
on Shabbat, so the Jewish
housewife created a one-pot
meal which could be cooked
overnight and was improved
by the long, slow simmering.
Often forced to relocate, she
adapted this cholent to what-
ever ingredients were cheap
and available — and came up
with a tempting, filling dish
which has survived the fickle
trends of eating.
There are several interest-
ing interpretations of the Yid-
dish word, cholent. Some say
it was derived from shul.
"Shul ende" means that syn-
agogue services have ended.
That was time to send one- of
the children of the house to
the local bakery to fetch the
cholent which had been slow-
ly cooked overnight in the
banked fires. Alfred J.
Kolatch in the Jewish Book of
Why (Vol. 1) contends that the
most popular explanation is
that it derives from the old
French word "chald," now
spelled "chaud," meaning
"warm." Since cholent was a

Today's cooks have added
their own distinctive touches.
Until 1979, Bruce Aidells was
a cancer researcher with a
Ph.D. in biology. Now the
owner and sausagemaker at
Aidells Sausage Company in
San Francisco, he makes a
cholent with beef sausage and
lamb shanks, and slashes
cooking time to about four
hours. From Israel, the recipe
is scented with ginger and
cumin, and cookbook author
Helen Nash's favorite recipe
uses dark turkey meat "to
make it less caloric." If you
have a crockpot, use it. It's a
great substitute for a 250F
oven, there's no risk of scorch-
ing because it doen't over-
heat, and your kitchen stays
at a comfortable temperature.
Cholents may be refriger-
ated for 2 to 3 days. They may
also be frozen, but expect a
breakdown of starchy ingred-
ients such as beans and pota-
toes. However, flavor is not
affected.
In the original recipe,
Aidells uses his own version
of Romanian Beef Sausage.
The recipe has been adapted
for kosher kitchens and
kosher beef sausage links
have been substituted.

,

AIDELL'S CHOLENT
1/2 pound dried lima beans,
soaked overnight and
drained
Continued on Page 82

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