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March 16, 1990 - Image 94

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-03-16

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

THIS WEEK'S SPECIALS

4395 Orchard Lake Rd.
Crosswinds Mall
626-0022

From Mon. 7 a.m.
to Sat, at 12 Mid.
Sunday 7 a.m:9 am.

Prices
Good Only
At Our
Orchard Lk.
Rd.
Store

WE STILL HONOR
DOUBLE COUPONS
UP TO 50°

I

I PRODUCE DEPT.

OPEN
24
HOURS

TENDER FRESH
CALIFORNIA

EMPIRE FRESH

/y\

I GROCERY DEPT. I

MANISCHEWITZ
PREMIUM GOLD

CHICKEN BREAST GEFILTE FISH
$349

24 oz

lb.

VI/

Jar

$ 2 2 9
■ 1111/

I SEAFOOD DEPT. I

I PRODUCE DEPT..

FRESH DRESSED WHOLE

GRANNY SMITH

WHITE FISH
$269

APPLES

lb.

ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.

SEE STORE FOR DETAILS.

72 ct.

6 9

We Accept

VISA '

Special to The Jewish News

T

MasterCard •

r

All Fresh

—1

I KOEPPLINGER I

ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. Al i2 MILE

553-2165

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

We Carry
Motor City
Muffins

DREAD

it Reduced Priced

We honor all other competitor coupons

COMING SOON TO BULK FOOD WAREHOUSE

Bake your own Motor City Muffins

BUY NOW FOR PASSOVER!

A

We are now carrying

Kosher for Passover
Candy, Cookies & Macaroons

by

Manischewitz and Elite

on

PPIDAY NA APC.H iF 144n

Heat oven to 350 degrees F.
Grease and flour a 9-cup tube
pan or a 13- by 9- by 2-inch
baking pan.
In large bowl, combine
flour, sugar, cocoa, baking
soda, baking powder and salt.
Make well in center; using
spoon, stir in buttermilk, oil
and vanilla. Stir in hot coffee.
Pour batter into prepared
pan.

BARBARA PASH

Prices & Items In This Ad Effective Fri., March 16 Thru March 22, 1990

I

Sauce:
• Two 12-ounce packages
frozen
unsweetened
raspberries, defrosted and
undrained (about 3 cups)
• 1/2 to 3 /4 cup superfine sugar
• 1-2 tablespoons lemon juice, or
to taste

Bake for 60 to 70 minutes,
until toothpick inserted in
center comes out clean. Cool
on wire rack 15 to 20
minutes; invert onto rack and
cool completely. Dust with
confectioners' sugar shaken
through a wire strainer, if
desired, and serve with rasp-
berry sauce.

To make sauce, puree rasp-
berries with juice in food pro-
cessor or blender. Pour puree
into wire strainer over me-
dium bowl. Using wooden
spoon, rub through strainer
to remove seeds; discard
solids in strainer. Stir in
sugar and lemon juice. Refrig-
erate until ready to serve. ID

Recipes From
The Emerald Isle

lb.

And

Light And Lean

Continued from Page 88

ASPARAGUS

MEAT DEPT.

I COOKING I

ill I lit

he newfound appeal of
kosher meats to Amer-
icans of all religious
and ethnic backgrounds is
evident in the following
recipes. Kosher corned beef
and brisket are used to pre-
pare traditional Irish foods;
the recipes were created by
Hebrew National, producers
of premium kosher delicates-
sen products.
"Traditional recipes, as well
as current kosher cuisine, are
easy to prepare and tasty,"
said Francine Campbell,
Hebrew National's home eco-
nomist.
Recipes such as Sweet and
Sour Beef and Cabbage, and
New England Stew which
combines corned beef with
vegetables in a tasty sauce,
are suggested by Hebrew Na-
tional.
CORNED BEEF
AND CABBAGE
2 pounds cabbage
2 pounds boiled corned
beef
1 onion diced
1 clove garlic, minced
2 cups cold water
Remove wilted outer leaves
from cabbage. Cut into quart-
ers or eighths and remove
core. Place half cabbage in the
bottom of a deep kettle, add
onion and garlic with the
corned beef. Cover with re-
maining cabbage and add 2
cups cold water. Cover and
simmer 30 minutes or until
top layer of cabbage is tender.
Serve hot with boiled or
baked potatoes. Serves 4.
Variation: Add 1 teaspoon
caraway seeds and 2 table-
spoons dry bread crumbs.
Thicken the sauce with an
einbren made with 2 table-
spoons flour browned in 2

tablespoons hot melted veg-
etable shortening.
CORNED BEEF
CASSEROLE
2 tablespoons vegetable
shortening
3 tablespoons flour
1 onion minced or diced
1 green pepper, diced
1 clove garlic, diced fine
1 pound potatoes pared
and thinly sliced
2 cups cooked, diced or
chopped corned beef
2 eggs
3 tablespoons minced
parsley
Melt shortening in bottom
of casserole or other baking
dish. Stir in flour until light-
ly browned. Add onion, green
pepper and garlic and saute 5
minutes, stirring constantly,
until the onion is yellow. Ar-
range a layer of potato slices
and add the corned beef. Top
with remaining potato slices.
Beat eggs well and add. Cover
and bake 25 to 30 minutes at
350 degrees. Remove cover
and slip under broiler flame
for 3 minutes to brown on top.
Garnish with minced parsley.
Serves 4.

NEW ENGLAND
DINNER
2 pounds corned beef
Cold water to cover
1 onion, diced or sliced
4 medium size beets,
pared and diced
4 medium size carrots,
scraped and sliced or
diced
1 pound cabbage,
shredded or cut into
sections
4 medium sized potatoes,
pared and quartered
2 tablespoon vegetable
shortening
2 tablespoons flour
Cover corned beef with cold

Continued

on Page 92

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