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.