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CHOCOLAT
CHIPS
From us
To All of Our Friends
Happy Passover,
DRMIDIXGE
$3,49 . $1 99)
Reg.
$3.99
2.99 lb.
Sara's Pizza Miami's
Kosher Fun Food
Reg. $2.49
$4 1•79
lb.
lb.
FREE
1 LB. WHITE CANE
SUGAR
With purchase of
$10.00 or more
With Coupon Thru 4/20/90
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
way with extra time which develops
extra flavor, naturally. At the same time,
our own breed of special chicken is a
leaner chicken, bred for less fat and
more meat while retaining its superior
eating qualities.
It's a difference you can taste. We
guarantee it!
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
1-800-EMPIRE-4
1989
Empire
15 TROY MOTOR MALL - a
643-0900
We Service
Acuras and Hondas
Call Us For An Appointment
ACURA
of Troy
104
FRIDAY, APRIL 13, 1990
I
J.
ETHEL G. HOFMAN
Special to The Jewish News
halom y'all, and wel-
come to Sara's." That's
the neon sign which
beckons tourists and local
food junkies to come inside
and "fress." In Miami, there's
plenty of pizza but, the Tamir
family claims, "There's none
to compare with Sara's
Kosher Pizza."
It was while attending a
conference of the Interna-
tional Association of Culinary
Professionals that I made the
delicious discovery. After two
days of soaking up Cuban
culture and cuisine, my taste
buds were ready for familiar
food, which led me to Sara's
Kosher Pizza Shop and
36-year-old Sammy Tamir.
Ovadia Tamir, Sammy's
father, and Jack Cohen, his
brother-in-law, are behind the
counter cooking and serving,
but Sammy is the spokesper-
son. Sammy pointed to the
throngs of people outside who
would wait at least an hour
before being seated; some
wore sheitels and yarmulkes;
others were in shorts and
skimpy tops. "It's like this
almost every night" he said.
"We serve good food, vegetar-
ian, not just pizza, at reason-
able prices."
In 1966, the Tamir family
moved from Tel Aviv to New
York. "My father opened
America's first kosher pizza
parlor in Boro Park, "Brook-
lyn," says Sammy proudly.
The business grew quickly
but in 1978, "when we
couldn't stand the cold any
more," they moved to Miami.
They opened their present
North Miami location, and
Sara's Kosher Pizza was an
instant success. Recently they
opened another restaurant at
163 NE 12th St. in Miami.
And who is Sara, the
restaurant's namesake?
"She's the mother of my chil-
dren," says Sammy.
Sara's glossy triple-fold
menu has over 160 kosher,
vegetarian items. At the bot-
tom of a page is the byline
"Se habla Yiddish." Whole
wheat and regular pizza crust
is available. Both varieties
are prepared with some apple
juice so that the topping
flavors are enhanced. The
"veggie cutlet" I ate there
could easily convert me to
vegetarian food. A big, egg-
shaped roll of mixed fresh
vegetables is delicately sea-
soned and served with a sweet
and sour sauce and deli-style
health salad on the side.
If you're planning a trip to
south Florida, don't miss out
on Sara's. If you'd like to sam-
ple Sara's Kosher Pizza
without leaving home, the
frozen variety is now
available in markets.
Sara's recipes are a closely
guarded secret. But below are
several which come pretty
close to the original. Sara's
Kosher Pizza Shops are locat-
ed in Miami, FL, at 2214 N.E.
123 St. and at 163 N.E. 12 St.
POLISH PIZZA
(With Garlic)
pizza dough:
11/2 cups whole wheat
flour
11/2 cups unbleached
flour
1 package ( 1 oz.) fast
acting yeast
3 /4 cup water
1 /4 cup apple juice
1 teaspoon salt
Topping:
1 medium onion, thinly
sliced
1 1/4 cups all natural
prepared pizza sauce
1 tablespoon chopped
garlic
11/2 cups mozzaralla
cheese, coarsely
grated
Preheat oven to 450
degrees. Prepare crust: Mix
flours, yeast, water, apple
juice and salt in a mixer. Mix
for 5 minutes at low speed.
Mixture should be slightly
sticky. Turn out onto floured
board and knead with hands
for 5 minutes until smooth.
Roll out into round pan about
12 inches in diameter. Ar-
range onion all over crust, top
with sauce, sprinkle garlic
and cheese over. Place on piz-
za screen or cookie sheet.
Bake in preheated oven for 20
minutes until crust is nicely
browned. Makes 6 servings.
CALZONE
1 recipe pizza dough (see
previous recipe)
3 tablespoons oil
3 /4 cup mozzarella cheese,
coarsely grated