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COOKING
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THIS WEEK'S SPECIALS
4395 Orchard Lake Rd.
Crosswinds Mall
626-0022
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From Mon. 7 a.m.
to Sat. at 12 Mid.
Sunday 7 a.m...9 p.171.
WE STILL HONOR
DOUBLE COUPONS
UP TO 50°
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PRODUCE DEPT.
SWEET CALIFORNIA
RASPBERRIES
9 90
/ 1 2 pint
Carton
Something's Fishy
About This 'Shrimp'
CAROL SORGEN
Special to The Jewish News
DELI DEPT.
I
SINAI KOSHER
LOW FAT - LOW SALT
BAKED SALMON or
WHITEFISH SALAD
$4.99 ft
PRODUCE DEPT.
U.S. #1
MICHIGAN PAULA
MEAT DEPT.
FRANKS or
KNOCKWUST
Pkg. 032.59
12
I DELI DEPT I
ACME KOSHER
RED APPLES
SMOKED CHUBS &
WHITEFISH
99*
$3.99,,
3 lb.
Bag
SMOKED FISH
CORP.
ADVERTISED ITEM POUCY WE RESERVE THE RIGHT TO UMIT QUANTITIES.
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BROOKLYN, NEW YORK
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Prices & Items In This Ad Effective Fri., Aug. 24 Thru August 30, 1990
I BAGEL DELI & PRODUCE CO.
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666
OPEN MON. THRU SAT. 9 TO 6
BUMBLE BEE
SUNDAY 8 TO 3
FRESH SMOKED
SOLID WHITE MEAT LARGE SUPERIOR
ALBACORE TUNA WHOLE WHITEFISH
SMOKED
SABLE NOSH
TAILS
$ 1 .2 5 $4.99u $1.9
CAN
6 CANS
LIMIT
LB.
3 LB.
9LIMIT
FINEST SMOKED FISH & DELI TRAYS
SPECIALS AUG. 24-25-26 3 DAYS ONLY
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66
FRIDAY, AUGUST 24, 1990
t looks like shrimp. It
tastes like shrimp. It
cooks like shrimp. What
is it? It's not shrimp.
That's the name of a kosher
fish created by Mendel's
Haymish Brand that dupl-
icates the texture and flavor
of seafood. In addition to IT'S
NOT SHRIMP, you can also
savor IT'S NOT CRAB and
IT'S NOT LOBSTER.
The idea behind these sea-
food alternatives came from
company president Alan
Kaplansky who was running
a successful jewelry and gift
business when he first heard
from a friend about surimi, a
Japanese processed fish. The
idea for a line of kosher
surimi products followed, and
the ball started rolling.
Not that the idea was sim-
ple to put in motion. Product
research and development
was costly and lengthy, tak-
ing more than a year. Kaplan-
sky also had to work closely
with the Orthodox Union for
strict kosher supervision.
The supervising rabbi
traveled to Japan three times
before he and the Orthodox
Union were satisfied that the
most rigid requirements were
being met. The surimi is
manufactured in Japan —
Kaplansky found that Ameri-
can surimi factories didn't
measure up to Japanese
standards — with an Ameri-
can rabbi on-site at all times.
The IT'S NOT. . . products
were first introduced at a
kosher food expo in Miami
Beach, Fla., in December
1987. Quickly putting
Kaplansky's worries to rest,
the kosher public made the
new line of kosher seafood a
hit. According to Shelly
Weiss, vice president of
Mendel's Haymish Brand,
headquartered in New York,
N.Y., caterers and restaurants
as well as kosher consumers
buy the product. The shrimp
can be bought loose or
packaged; a new line of bread-
ed and fried shrimp is now
offered.
Mendel's Haymish Brand is
not the only company to jump
on the surimi bandwagon.
Sea Legs, which first in-
troduced imitation crabmeat
made from surimi and real
crab in 1975, recently added
to its line MOX LOX, a blend
of Pacific fish (pollock) and
smoked salmon.
Although kosher con-
sumers can eat the real thing,
MOX LOX has the advantage
of selling for half the price of
smoked salmon — $1.79 to
$3.99 per 3-ounce package,
compared to approximately
$4.00 for a 3-ounce serving of
smoked salmon. It also has
less cholesterol, fat and
sodium, as well as fewer
calories.
According to David Berel-
son, Jr., president of the San
Francisco, Calif.-based
Berelson Company, makers of
Sea Legs, "The growing trend
towards a healthy lifestyle
has resulted in foods that,
while being lower in calories,
do not sacrifice taste and
satisfaction. With MOX LOX,
we have succeeded in making
a nutritious product that will
appeal to the most health-
conscious consumer and also
satisfy the fancy food lover in
all of us!'
MOX LOX comes in a 3-
ounce, vacuum-sealed
package and can stay in the
refrigerator for about 60 days.
Like regular salmon, it can be
eaten plain, or used in
*various recipes.
Following are recipes from
MOX LOX:
OMELET
9 eggs
3 Tbsp. (combined total)
fresh rosemary,
tarragon, thyme, and
basil, or 2 tsp. dried
(combined)
Salt and pepper
3 oz. MOX LOX
Sour cream
12 asparagus tips, cooked
(optional)
For each omelet, beat 3 eggs
with 1 tablespoon chopped
herbs and salt and pepper.
Heat 1% tablespoons butter
in an 8-inch skillet until
foaming; swirl around edges
of pan. Add eggs and cook un-
til lightly set. Ibp with 2
slices MOX LOX, cut in half,
2 tablespoons sour cream, and
4 asparagus tips. Gently fold
omelet and serve with cottage
fried potatoes. 3 servings.
CAPER SALAD
1 Tbsp. Dijon mustard
2 tsp. sherry vinegar