COOKING OUR REGULAR EVERYDAY HOURS ARE 8 a.m. to 11 p.m. WE ACCEPT ALL BULK FOOD Simmo TOR_E COUPONS I II • 4 /42 0 4 . FEATURING SUGAR•FREE ICE CREAM & MUFFINS RICAN MILK 00i) SAVE WEST BLOOMFIELD STORE ONLY YOGURT COVERED GOOD ONLY AT WEST BLOOMFIELD STORE 6698 ORCHARD LAKE RD West Bloomfield Plaza Open Everyday 8 a.m.-11 p.m. WALNUTS I I $1.99 a • I lb. nit 2 lbs. With Additional Purchase • Expires 10-4-90 • 0 U • • ojj lliMMIOldrol WEST BLOOMFIELD STORE ONLY $4,99 lb. lb. • Limit 2 lbs. • Expires 10-4-90 • JN AMERICAN BULK FOOD COUPON mik TOFFEE COFFEE LOW CALORIE $3,99* .r AMERICAN BULK FOOD COUPON 9* - 0 1 • AMERICAN BULK FOOD COUPON LV • • Special to The Jewish News GOLD 1 RAISINS I Limit 2 lbs. • Expires 10-4-90 WEST BLOOMFIELD STORE PP ONLY ` - ETHEL G. HOFMAN Limit 2 lbs. Expires 10-4-90 JN WEST BLOOMFIELD STORE ONLY DRIE D CHERRIES t me lb. HALVES AND PIECES I Prepare A Quick, Easy Sukkot Supper I RAISINS 1 $1- ■ 2 9 WEST BLOOMFIELD STORE ONLY WEST BLOOMFIELD STORE ONLY s lb. Limit 2 lbs. • Expires 10-4-90 • OATS • QUICK • ROLLED 394 I JNOF lb Limit 2 lbs. • Expires 10-4-90 • JN AMERICAN BULK FOOD COUPON CALIFORNIA PISTACHIOS lb. Expires 10-4-90 Look for this emblem and be a name not a number by 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 .. 1 1 CHICKEN LIVERS ... 88 1 .29 1111 1 1 1 1 1 EMPIRE FROZEN 1111 1 . $ \0 11141 , , Round trip Amtrak, downtown hotets. lax. I or mom nights. Bulls, Bears. Blackhawks available. From 57550 lb. lb. it Train Discounts for Students, Seniors save. Phantom • of the* Opera Schools, Groups, Clubs, Organizations, Call for a special quote CAN-AM OPEN SUNDAYS Call Your Travel Agent 11 3 or 353-9740 T? I _ I 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 - 4BWCAVI 77 1 3N RENT-A-CAR FROM EXC LEW &PA! 33-1-n-mun fo*PER WEEK WI hided Me e Monthly Rates from $750 incl. C.D.W. USA & CANADA RESERVAT & PREPYMNT 800-533-8778; IN NY: 212-629-6090 VALID 23/4 - 21/7 AND 27/8 - 31/10190 Breast self-examination — LEARN. Call us. 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