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September 21, 1990 - Image 184

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-09-21

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

I COOKING

$166

CHOCOLATE COVERED

• RAISINS • PEANUTS
Expires 9-27-90



.

I

lb.

OUR REGULAR EVERYDAY HOURS ARE 8 a.m. to 11 p.m.

WE ACCEPT ALL BULK FOOD
STORE COUPONS

FEATURING SUGAR•FREE ICE CREAM & MUFFINS

This Year, Become
A New Waditionalist'

WEST BLOOMFIELD
STORE ONLY

EitIC/±,11

SAVE

evian
WATER

BULK FOOD

ILENE SPECTOR

er o the
1 . 5 Lit er

Special to The Jewish News

T

WEST BLOOMFIELD STORE ONLY

GOOD
ONLY AT
WEST BLOOMFIELD
STORE

6698 ORCHARD LAKE RD
West Bloomfield Plaza

Open Everyday
8 a.m.-11 p.m.

EXTRA FA CY

Limit 12 Bottles
Expires 9-27-90 JN

Limit 2 lbs. With Additional Purchase • Expires 9-27-90 • Jt\l i?

AMERICAN BULK
FOOD COUPON

$2.99

lb.

AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

M & Ms
• PLAIN • PEANUT

$1.99

lb.

Limit 2 lbs. • Expires 9-27-90

PITTED
PRUNES

I



AMERICAN BULK FOOD COUPON

WEST BLOOMFIELD STORE ONLY

VOORTMAN

lb.

Limit 2 lbs. • Expires 9-27-90 •

AMERICAN BULK FOOD COUPON

• Limit 2 lbs. • Expires 9-27-90 • JN

JN

WEST BLOOMFIELD STORE ONLY

I COOKIES
994

79. '

I
I

AMERICAN BULK FOOD COUPON

v.)

I I

1

WEST BLOOMFIELD STORE ONLY

1
No.

.

MIXED NUTS;

I
I

L

VIENNA

I BON BONS

JN

I

99 4

lb.

■ .)e Limit 2 lbs. • Expires 9-27-90 • JN

AMERICAN BULK FOOD COUPON



BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666

OPEN MON. THRU SAT. 9 TO 6

SUNDAY 8 TO 3

THE PLACE FOR SMOKED FISH
THE FINEST SMOKED FISH & DELI TRAYS
HANDOUT NOVA LOX
HOLIDAY TRAYS ORDER EARLY

Tables • Desks
Wall Units
Bedrooms
Dining Rooms

10 Years Experience & Expertise in the Design
of Affordable Laminate, Lucite & Wood
Furniture

For
Appt
I

:

184

apt

Muriel Wetsman

FRIDAY, SEPTEMBER 21, 1990

661-3838 )

he media seems to
have invented a new
woman for the 90s.
They call her a "New Tradi-
tionalist."
She's a cross between Don-
na Reed and Jane Fonda. You
know, the kind of woman who
finishes making a brilliant
closing argument to a jury
and then comes home for
quality time with her 2.1
children.
Maybe you know one of
them. I know I don't. But I do
know many women who
would like to find some kind
of compromise between the
myth and the reality.
Which brings us to the
Jewish New Year. It is a
perfect time to become a
"New Traditionalist" — if on-
ly for a day. And there is a
way to combine convenience
with rich Jewish food
heritage. Just fudge it a little.
Buy a little of this, make a
little of that. Ordering a dairy
tray from local caterers is
fine, but a few extra
homemade touches could help
make a memorable beginning
to new traditions.
Add chopped chives to
cream cheese and lox, and
mix for your own "house
brand." Soften and flavor
some butter with fresh herbs
and add a platter of sliced
ripe local tomatoes. A pitcher
filled with chilled homemade
borscht brings back delicious
memories for many guests.
Here are some easy ways to
become a "New Jewish Tradi-
tionalist" in time for break-
ing the Yom Kippur fast.

HERRING SUPREME
16 oz. jar herring tidbits
in wine, drained well
1 large red onion, sliced
into 1/2 rings
2 large carrots, grated
coarsely
1/2 cup mayonnaise
8 oz. sour cream
4-5 tsp. lemon juice
3 Tbsp. sugar
Combine mayonnaise, sour
cream, lemon juice and sugar.
Mix well with a spoon. Add to
herring, onions and carrots.
May be prepared 1 to 2 days
in advance. Should be mari-
nated and refrigerated at
least overnight before serv-
ing. Garnish with fresh
chopped dill, if desired.

Ilene Spector is a Baltimore,
Md., cooking writer.

SALMON MOUSSE
1 large can pink salmon,

drained and flaked
(bones removed)
1 small can red salmon,
drained and flaked
(bones removed)
8 oz. cream cheese, room
temperature
1 cup mayonnaise
1 can tomato soup,
undiluted
2 envelopes unflavored
gelatin
1 tsp. cayenne pepper (or
seafood seasoning)
2 tsp. liquid smoke
3 stalks celery, cut up
1 medium onion, cut up
Place the mayonnaise,
celery, onion and cream
cheese in blender, in that

order. Puree until smooth. In
a small saucepan, heat the
tomato soup and gelatin stir-
ring until gelatin is dissolved.
Add this to the blender ingre-
dients. Mix well, scraping
sides to combine all ingre-
dients. Add liquid smoke and
pepper. Pour this mixture in-
to a large bowl. Add the finely
flaked salmon and mix well
with a large spoon. Pour into
a well oiled fish shaped mold.
Refrigerate, covering with
plastic wrap after 1 hour,
overnight. Unmold on a large
flat platter and garnish with
dill, paprika and/or cucumber
slices.

EASY BEET BORSCHT
16 oz. can beets
1 quart buttermilk
1 cucumber, peeled and
seeded
1 bunch green onion,
white parts only
V4 tsp. salt
1 Tbsp. lemon juice
4-8 Tbsp. sugar (or to
taste)
Place all ingredients except
buttermilk in a blender and
puree until smooth. Pour into
a large mixing bowl, add the
buttermilk and adjust sea-
sonings. Use a wire whisk for
better mixing. Refrigerate un-
til serving.

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