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April 06, 1990 - Image 92

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-04-06

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

COOKING

MR. AND MRS. MERTZ

and

MR. AND MRS. WEISS

Wish All Our
Friends & Customers
Sincere Best Wishes
for a Happy,
Healthy and
Peaceful
PASSOVER

SHOP ZEMAN'S

NOW 2 LOCATIONS TO SERVE YOU BEST!

NEW YORK BAKERIES

SERVING THE NORTHWEST SIDE FOR OVER 25 YEARS

30760 SOUTHFIELD RD. at 13 Mile
25258 GREENFIELD RD.

646-7159
967-3905

(IN THE GREENFIELD CENTER)

'CHALA' is taken from everything that is baked — Under
the supervision of the COUNCIL OF ORTHODOX RAB-
BIS OF GREATER DETROIT by the Mashgiach Rabbi
Abram Gardin and strictly supervised by Mr. Weiss and
Mr. Mertz (owners)

11 (7) CI ED tii CI CI 11 El
o•444
_, 4 „,,9-ff
Ts,.
The Borden Dairy
. _..i

fr

ME BtR

DETROIT
RETAIL
KOSHER

MEAT
DEALERS
ASSOC.

'T12

Look for this emblem and
be a name not a number by
shopping at a member market
of the Detroit area Retail Kosher
Meat Dealers Association

PASSOVER SPECIALS

BORDEN

holiday greetings to
the entire Jewish

community on the
occasion of Passover.
This year, try our premium
Passover products

,}

• Cakes
• Tortes
• Pastries

For Any Occasion

WINE CUSTARD

Shop early for Passover to get the Finest Selection

We will be closed Thesday, April 10th & Wednesday, April 11th
and will reopen Thursday, April 12th

EMPIRE

5 9
TURKEY WINGS ....mi....

Cash & Carry — Limited Supply

OUR MEAT IS SALT FREE
(Except Ground Meat) But for those who prefer we will gladly
custom Kasher your meat after it has been weighed.

NEW ORLEANS
KOSHER MEAT MARKET

BERNARD & SONS
KOSHER MEATS

15600 W. 10 MILE RD.
at Greenfield
New Orleans Mall
Southfield 569.1323
Michael Cohen

29214 ORCHARD LAKE RD.
Farmington Hills
851.2788
Bernard Rayber

Food Stamps gladly accepted

OUR MEMBER MARKETS FEATURE THE FINEST OF EMPIRE
AND ADAS KOSHER POULTRY, BROUGHT IN FRESH DAILY.
ALSO PLEASE NOTE THAT OUR MEMBER MARKETS DO NOT
PRE-PACKAGE OUR MEATS AND POULTRY BECAUSE YOU,
THE CONSUMING PUBLIC, HAVE THE RIGHT TO SELECT
YOUR MEAT AND POULTRY FROM A DISPLAY COUNTER.

Entertain with
Elegant & Distinctive

W

ute

ri

certified strictly Kosher for Passover
by Rabbi Jack Goldman, Administrator
I
ROPOLITAN
KASHRUTH COUNCIL OF MICHIGAN
ME
1.,,.
available at better food stores
1 '
and supermarkets

11111 ( ;
r Itil

94

all over town

.

-

FRIDAY, APRIL 6, 1990

If its Borden
it's got to be good.

. 'AO
%Mr

ORLD CLASS CAKES
FINE PASTRIES

6588 Orchard Lake Road
West Bloomfield, Michigan
(south of Maple, next to Jax Car Wash)

nr:,th
ainv=
HOMOGENIZED MILK

.$1'
.. I l

lb.

TURKEY
NUGGETS . $2.89 12 oz. pkg.
Only at your participating member markets listed below

KOSHER for PASSOVER

HALF 'N HALF COFFEE CREAMER

Continued from Page 92

and add them to the mixture.
Sprinkle the meat lightly
with salt and then pack the
stuffing in loosely and sew up
neatly. (If you have purchased
a flat shoulder without a
pocket, lay the meat on a
board, skin side down and
trim off lumps of fat. Spread
the stuffing evenly over the
meat and then roll up and
sew into a compact shape.
Place the meat on a rack in
a roasting tin. Sprinkle with
salt and pepper and dust
lightly with flour. Pour over
the oil and place in an oven
that has been preheated to
350 degrees and roast for 2
hours. Sprinkle with brown
sugar, return to the oven and
roast until rich brown in col-
or (about 30 minutes more).
Remove the meat from the
rack and set aside to keep
warm for 15 to 20 minutes
before carving.
Make a pan gravy by pour-
ing off all but about 1 tbs of
the fat from the roasting tin.
Mix the matzah meal, potato
or cornstarch with the beef
stock and then pour this mix-
ture into the roasting pan. On
a medium flame bring to a
boil, stirring and scraping the
bottom and sides of the pan
and then season to taste with
salt and pepper. Continue
cooking and stirring until the
sauce is lightly thickened. To
serve, carve the meat, spoon
over a bit of the gravy and
serve the remaining gravy in
a sauceboat.

SUNDAY, APRIL 8th THROUGH THURSDAY, APRIL 12th

Company extends

vV

Greek

Fine Catering
Flowers, Decor
Table Settings
Complete Planning

Mon.-Sat. 7-7
Sun. 9-1

(313) 626-5551

4 cups red wine
1 /2 cup sugar
8 eggs, lightly beaten
4 egg yolks, lightly
beaten
1 tsp each cinnamon,
mace and ground
cloves
1 /2 tsp galingale (if
available), wrapped
in cheesecloth
1 /4 tsp saffron and
nutmeg
In the top of a double boiler
combine the eggs and egg
yolks, beating together. In a
separate saucepan heat the
wine and beat it into the eggs.
To the mixture add the sugar,
saffron, cloves, galingale and
all but a pinch each of the cin-
namon and ginger. Heat over
hot but not boiling water, stir-
ring constantly, until the mix-
ture has thickened.
Remove and discard the gal-
ingale and pour the mixture
into a serving bowl. Allow to
cool, cover and refrigerate un-
til well chilled. Shortly before
serving sprinkle over with
the remaining cinnamon,
ginger and nutmeg. ❑

Daniel Rogov is a writer in
Israel.

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