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September 07, 1990 - Image 96

Resource type:
The Detroit Jewish News, 1990-09-07

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Appealing Lunches

Continued from Page 86

Start your new year right with
delicious, all natural Empire Kosher poultry.

To serve the finest, you must
start with the very best. Empire
Kosher chickens and turkeys
are always succulent and
tender, fresh and flavorful
because of the extra time and
care that goes into every bird.
No artificial ingredients or
growth stimulants are ever
used, so you get poultry that's
raised slowly and naturally, the
way it should be. And special
hand processing and stringent
supervision ensure that

every product is
unquestionably kosher and
meets Empire Kosher's
unsurpassed standards of
quality, natural freshness and
When you want only the
finest foods to grace
your table, specify
the all-natural
poultry with
a distinctive
Empire Kosher!

Empire Kosher is available at finer supermarkets, kosher butchers and
restaurants coast to coast. For the very best poultry, specify all natural Empire
Kosher at your favorite delicatessen, butcher or frozen foods department.
The Most Trusted Name in Kosher Poultry and Foods

Let's Rent It


• Tents • Tables • Chairs
• China • Paper Goods


Presenting The Best In Old World Baking
All Baked Doily On Premises



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Markets As of Sept. 8, 1990

Don't wait till the last minute — Order
Your holiday breads & cokes now!

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Catering • Weddings • Bor/Bat Mitzvahs

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West Bloomfield



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% cup fresh or canned
fruit (pineapple
cubes, apple cubes)
1 tablespoon dried fruit
(raisins, apricots,
1 tablespoon sprouts
1-2 tablespoons
mayonnaise (yogurt
can be used with fish
or cheese)
1 large whole wheat pita
Cut whole wheat pita in
half to form 2 pockets. Mix all
ingredients in a bowl except
sprouts. Stuff each pocket
with half the ingredients. rIbp
with sprouts. Wrap in foil or
plastic wrap. Refrigerate un-
til you leave for school. Place
in lunch box.

Makes about 24 2-inch
1 cup rolled oats
1 cup rolled wheat

% cup sesame seeds
1/2 cup coconut
3 tablespoons vegetable
1 cup whole-wheat
pastry flour
1 /4 cup soybean flour
1 cup boiling fruit juice
(apple or pear nectar)
1/2 cup brown rice syrup
% teaspoon salt
1/2 cup chopped nuts
% cup chopped dried
fruits (dates, raisins,

Mix oats, wheat, seeds and
coconut with oil and bake on
a cookie sheet at 350 degrees
for 20 minutes.
Take up this mixture and
blend with other ingredients
in mixing bowl. Let stand 10

Lightly oil cookie sheet or
(14"x8") pan and spread bat-
ter. Score into 2-inch squares
with a wet knife. 1=1

Rosh Hashanah Menu
Uses Russian Recipes


Special to The Jewish News


he USSR encompasses
so many distinct cook-
ing styles, ethnic
groups, languages, climates
and soils that any general
discussion about Soviet cui-
sine becomes banal. While
many of the foods of Russia,
Lithuania and the Ukraine
eventually made their way in-
to what we think of as the
"Yiddish kitchen," the
cuisine of Georgia, located in
the Caucasus region of the
Soviet Union, has a closer
kinship to that of the Middle
East than to that of Russia.
Wherever they came from
in the Soviet Union, Jews
made important contribu-
tions to the culinary style of
their area. In addition to
adapting local dishes to satis-
fy the laws of kashrut, Jews
also invented and modified
dishes. There are, for exam-
ple, many who think that the
popular Ukrainian vareniki
(dumplings stuffed with
savory or sweet fillings) are a
distinctly Jewish invention.
Another habit that had its
roots in Jewish homes of the
Soviet Union involves the
method of drinking tea. Ac-
cording to tradition, men
drink from glasses and wom-
en from cups, but both take
their tea without milk and sip
it through a lump of sugar
held between their teeth. So

Daniel Rogov is a culinary
expert in Israel.

widely accepted has this
habit become throughout the
Soviet Union that many have
forgotten that this charming;
tradition was originally
On a more amusing note,
what is not generally well
known is that two of the best
known "Russian dishes," Beef
Stroganoff and Chicken Kiev,
were devised by French chefs,
both of whom were comfor-
tably situated in Paris' Cafe
Anglais at the time they
made their inventions.
The dishes below will pro-
vide a marvelous Rosh Ha-
shanah dinner for six. Rosh
Hashanah begins sundown,
Sept. 19.

3 /4 cup butter or, for
kashrut, a mixture of
parve margarine and
corn oil.
11/2 cups kasha
(buckwheat groats)
6 oz. mushrooms,
chopped coarsely
1 tsp. salt.
In a large heavy skillet,
heat 1/2 cup of the butter and
when it is bubbling hot add
the kasha. Stir the kasha, us-
ing a wooden spoon, until it is
completely coated with butter
and slightly browned (6 to 8
minutes). Transfer the kasha
to a 2 quart oven-proof
casserole dish and pour on
boiling water to about 1 inch
above the kasha. Add the salt,
stir once, cover and bake in a
medium oven for 1 hour. If the

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