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