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Prepare A Quick,
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shopping at a member market
of the Detroit area Retail Kosher
Meat Dealers Association
QUALITY TRIPS AT REASONABLE PRICES
0 DO
Round trip train, your choice of
9 downtown hotels. taxes, tips,
1 or more nights
Also
Long weekends — depart
Wed. nite, ret. Sun. or Mon.
round trip 747 Jet, lodging 3
or 4 nights, taxes.
NIAGARA FALLS Tours
From Plus $48950
tax
From 19 50
NHL HOCKEY
HOLIDAY SPECIALS
SUNDAY, SEPT. 30th THROUGH WEDNESDAY, OCT. 3rd
We will be closed Thursday, Oct. 4th for Sukkot
EMPIRE FROZEN
TURKEY WINGS ..
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88
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. $
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hotets. lax. I or mom nights.
Bulls, Bears. Blackhawks
available.
From 57550
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it
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Students, Seniors
save.
Phantom
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OPEN SUNDAYS Call Your Travel Agent
11 3
or 353-9740
T?
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EMPIRE GROUND
DARK MEAT TURKEY.
1 1 1 1 1 g $1111 NI9 9 lb.
The Detroit Area Retail Kosher Meat Dealers Association and its af-
filiated members and member markets extend to our many friends
and customers a very healthy and prosperous New Year.
Allan Cohen
Phillip Sworn
Harry Levitt
President
Vice President
Business Agent
NEW ORLEANS
KOSHER MEAT MARKET
15600 W. 10 MILE RD.
at Greenfield
New Orleans Mall
Southfield 569-1323
Michael Cohen
Food Stamps gladly accepted
BERNARD & SONS
KOSHER MEATS
29214 ORCHARD LAKE RD.
Farmington Hills
851-2788
Bernard Rayber
OUR MEMBER MARKETS FEATURE THE FINEST OF EMPIRE
AND ADAS KOSHER POULTRY, BROUGHT IN FRESH DAILY.
ALSO PLEASE NOTE THAT OUR MEMBER MARKETS DO NOT
PRE-PACKAGE OUR MEATS AND POULTRY BECAUSE YOU,
THE CONSUMING PUBLIC, HAVE THE RIGHT TO SELECT
YOUR MEAT AND POULTRY FROM A DISPLAY COUNTER.
82 FRIDAY, SEPTEMBER 28, 1990
YOUR CAR IN ISRAEL -
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ivAAAERICAN
SOCIETY
CANCER'
he holiday of Sukkot
lasts for seven days,
from Tishri 15 to 21. It
seems fitting that it should be
a joyous celebration coming,
as it were, on the heels of the
sober, reflective mood of the
Days of Awe.
This year, Sukkot begins at
sundown on Oct. 3.
The excitement of building
the sukkah may begin right
after Yom Kippur so that it is
ready to be used for the first
time on Sukkot eve. Walls
may be constructed of any-
thing organic, from elaborate
Oriental rugs to tarpaulins or
corn stalks. The roof, usually
made of leafy branches, must
allow enough light inside so
that the stars may be seen —
a reminder of the flimsy huts
used by the Israelites as they
wandered through the desert.
Fruits and vegetables such
as apples, gourds and Indian
corn are hung around to dec-
orate. An etrog (citron) and
lulav (willow, palm and myr-
tle branches), the Four
Species, are also included.
This temporary structure is
used mostly for eating during
the seven days and there is a
special obligation to do so on
the first night.
Sukkot is a harvest holiday
for even in biblical times, the
Land of Israel was rich and
fertile. For our ancestors, Suk-
kot marked a festival of
gratitude for a successful crop
and the final ingathering of
grains and produce. Today,
family and friends celebrate
by relaxing and feasting in
the sukkah.
In keeping with the holiday
spirit, here is a quick and
simple Sukkot supper plann-
ed around the "fruits of the
season!'
Note: Starred recipes are
given for this meatless meal.
SUKKOT SUPPER
Yellow Pepper Soup*
Deep Dish Vegetable Pie*
Assorted Cheeses
Concord Grape Sorbet
with Chocolate Grapes*
YELLOW PEPPER
SOUP
4 tablespoons vegetable
oil
1 pound leeks, washed,
trimmed and sliced,
% inch thick
2 large yellow peppers,
seeded and quartered
3 medium potatoes,
(about 1 pound),
peeled and diced
.
7-8 cups vegetable
bouillon
salt and pepper
5 tablespoons light cream
garnish: julienne strips
of leek (optional)
Heat oil in large heavy pot.
Add leeks and saute for about
10 minutes. Do not brown.
Add peppers, potatoes and 7
cups vegetable bouillon. Sim-
mer, partially covered, for 45
minutes or until vegetables
are tender. Season to taste
with salt and pepper. Cool
slightly and spoon vegetables
and a little of the liquid into
food processor or blender.
Whirl until pureed. Return
mixture to pan with liquid,
add cream and correct season-
ings. If soup is too thick, add
a little more vegetable
bouillon. Serve hot or cold.
Garnish with leek (optional).
Serves 6.
DEEP DISH
VEGETABLE PIE
1 tablespoon lite soy
sauce
1 pound onions, peeled
and thickly sliced
1 sweet green pepper,
seeded and cut in
1-inch chunks
3 baby eggplant (about 1
pound), peeled, sliced
w, thick
1 pound zucchini, sliced
1/2" thick
2 teaspoons chopped
garlic
1 teaspoon salt
1/8 teaspoon freshly
ground pepper
34 large tomatoes, cut in
% inch thick wedges
2 tablespoons fresh
thyme leaves or 2
teaspoons dried
% cup parsley sprigs
8 oz prepared puff pastry
Preheat oven to 400F. Pour
soy sauce into a deep skillet.
Add onions and saute for 8
minutes until soft. Do not
brown. Add green pepper, egg-
plant, zucchini, garlic, salt
and pepper and saute over
medium heat for 5 minutes.
Vegetables will still be crisp.
Stir in tomatoes, thyme and
parsley and spoon mixture in-
to 8x8x2 inch baking dish.
Cool slightly. Roll out pastry
to fit dish and place over
vegetables. Cut 3 to 4 slits in
pastry. Bake in preheated
oven for 15 to 20 minutes un-
til pastry is puffed, cooked
and nicely browned. Serves 6.
If Concord Grapes are not
available, substitute black
grapes.
Continued on Page 84