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May 18, 1990 - Image 88

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-05-18

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

- q1111F-

COOKING

SUMMER IS HERE!

OPEN
24
HOURS

4395 Orchard Lake Rd.
Crosswinds Mall
7626-0022

I FROZEN MEAT DEPT. I

SINAI KOSHER

RIB STEAK

From Mon. 7 am,
to sot. at 12 MK
Sunday ti am4

Prices
Good Only
At Our
Orchard Lk.
Rd.
Store

WE STILL HONOR
DOUBLE COUPONS
UP TO 50°

$4.69

I

GROCERY DEPT

Special to The Jewish News

A

I

PICKLES
WHOLE OR HALF

VEGETARIAN
BEANS

39°

GR OCERY DE P

MEAT DEPT.

ETHEL G. HOFMAN

SINAI KOSHER

HEINZ

16 oz.
Can

Atlanta Demonstrates
Favorites For The 'Pros'

32 oz. $ 1139
Jar


1

I FROZEN FOOD DEPT.

CAIN'S

KROGER FROZEN

POTATO CHIPS LEMONADE

Bag

s 1

.79

12 oz.
Cans

ADVERTISED ITEM POLICY WE RESERVE THE RIGHT TO LIMIT QUANTITIES.
SEE STORE FOR DETAILS.

We Accept

for

VISA'

$100

And

1 MasterCard

Prices & Items In This Ad Effective Fri., May 18 Thru May 24, 1990

-4(

4(
Savor
* The Tradition of
Summer with

SINAI

Sinai 48 Kosher

"MID

tAi LA)

ANY

5071

LA) (A.) LAJ tA) LA) tA,



I

Sinai s.'4"41 Kosher

ito

itn

Kosher Beef Products

DEALER: You are authorized to act as our agent for the redemption of this coupon provided it is redeemed on the products specified. Invoices
proving your purchase of sufficient stock to cover coupons presented for redemption must be furnished on request. For payment mail coupons
to BESSIN CORPORATION, 207 W. South Water Market, Chicago, IL 60608. We will redeem this coupon for face value plus
8C handling when terms of this offer have been complied with by you and the consumer. The consumer must pay any sales tax involved.
Offer good in the United States and void where prohibited, licensed, taxed or otherwise restricted by law. Coupon may not be transferred
or assigned. Only ONE coupon redeemed per purchase. Cash value 1/24,

OFFER EXPIRES JULY 31, 1990

w.'"v-
-v—
s

88

-v
`v.t),
MP4V,v
v) STORE COUPON VU- ,V-t,,
cvl UU, 'vl ,i

FRIDAY, MAY 18, 1990

ICS
c\I

al

50cj

s the Atlanta Jewish
community is proud
to tell, its fair city was
not only the setting for the
Oscar award-winning movie
Driving Miss Daisy, but Miss
Daisy's house of worship is
the Hebrew Benevolent Con-
gregation, Atlanta's largest
synagogue and locally known
as "The Temple."
The production of the movie
drew curious crowds, and as
Norman Schloss, supervisor
of the Atlanta Kashruth Com-
mission recalls with a
chuckle, "Rabbi Alvin Sugar-
man played the part of the
rabbi and some of us even got
to be extras."
Just a few weeks before the
Oscar Awards, Atlanta was
also the setting for the gath-
ering of "Oscar"-winning
cooks — Julia, Paul, Anne
and Jacques (as in Child,
Prudhomme, Willan and
Pepin). When these culinary
stars hit any town, you can
bet that the local food folk go
all out to impress.
lb honor the famous inter-
national cooks, Atlanta's fine
food industry put on a spec-
tacular tasting of signature
dishes from their leading
chefs and restaurants. The
Atlanta Chef's Showcase was
presented at the Ritz Carlton
and besides the "Famous
Four," more than 450 interna-
tional food professionals at-
tended. These included
writers, chefs, caterers, TV
cooking personalities,
restaurateurs and vintners.
The chefs' creations were
haute cuisine but with a few
simple modifications, many of
the recipes are remarkably
easy to adapt to the kosher
kitchen. For example, Justin
Ward of The Chef's Grill,
Peachtree Street, shares his
recipe for a wonderful Italian
bread, focaccio topped with
cheese and caramelized
onions (he uses gorgonzola;
kosher cooks will use a mix-
ture of parmesan and feta);
from Tenney Flynne, chef at
Chops, comes a Green Tomato
and Sweet Onion Relish,
absolutely delicious spread
over thinly sliced roast beef
on garlic bread. But my all-
time favorite was an eclectic
dessert created by Elise Grif-
fin and Glenn Powell of the
Trio Restaurant called Milk
Chocolate Cheesecake with
White Chocolate Chunks.
For these and other recipes
you never dreamed you could
whip up in your kosher kitch-

en, read on. Include just one
when you next entertain but
be prepared — your culinary
reputation will soar.

PEANUT BUTTER,
CARROT AND
GINGER SOUP
The Ritz Carlton, Buckhead
1 /4 cup margarine
2 cups leeks, sliced
2 cups carrots, sliced
11/i cups celery, sliced
1 cup orange juice
13/4 cups chicken stock
1/2
teaspoon
ginger,
chopped
1/2 cup peanut butter
salt and pepper to taste
Melt margarine in heavy
saucepan. Add leeks, carrots
and celery and saute for 5
minutes. Add orange juice,

chicken stock, ginger and
peanut butter and stir until
smooth. Cook over low heat
for 20 minutes or until vege-
tables are tender. Cool and
puree in blender. Season to
taste with salt and pepper
and reheat. Serves 6.
FOCACCIO WITH FETA
CHEESE AND
CARAMELIZED RED
ONIONS .
Focaccio Dough:
2% teaspoons dry yeast
1 /4 cup warm water (115F)
2% cups plus 2
tablespoons room
temperature water
2 tablespoons olive oil
approx. 7% cups
unbleached all-purpose
flour
1 tablespoon salt
2 cups finely chopped
fresh rosemary
Dissolve yeast in warm
water in large bowl. Let sit 10
minutes. Add remaining
water and oil. Add 2 cups
flour and salt and whisk till
smooth. Add remaining flour,
1 cup at a time, beating until
smooth. Turn onto well-
floured board and knead 8 to
10 minutes until dough is
smooth and velvety. Oil two
10% x 15% inch pans. Divide
dough evenly between pans

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