COOKING
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
Every Jew
DETROIT
RETAIL
NOSHED
Isirr ■
SUNDAY, NOV. 25th THROUGH THURSDAY, NOV. 29th
EMPIRE
FRESH CHICKEN LEGS
b.
1.......199
SUPPORT ISRAEL NOW!!
Join the Volunteers for Israel
Dec. 9, 1990 thru Jan. 2, 1991
Only $499
EMPIRE GROUND (DARK MEAT)
. . , , , . . . .
1
■ 99 lb.
U.S.D.A. CHOICE
TRIMMED RIB STEAKS
Cash
&
Continued from Page 94
MEAT
DEALERS
ASSOC.
HOLIDAY SPECIALS
TURKEY Low in Cholesterol
Chanukah
has an
obligation.
ME BER
Ilim $
41198lb.
Carry — Limited Supply
- -
-
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,
NEW ORLEANS
KOSHER MEAT MARKET
15600 W. 10 MILE RD.
at Greenfield
New Orleans Mall
Southfield 569.1323
Michael Cohen
Food Stamps gladly accepted
LET THE WORLD KNOW THAT WE SUPPORT ISRAEL
THREE WEEK PROGRAMS INCLUDE:
• Round-trip airline ticket
• Tours throughout country
• Lectures
• Full room and board
• 3 kosher meals a clay
ISRAEL
stE
T„4-'4INTEERS
4t FOR ISRAEL
A
BERNARD & SONS
KOSHER MEATS
29214 ORCHARD LAKE RD.
Farmington Hills
851.2788
Bernard Rayber
FOR ~OURSELF
Israel Program Center
6600 W. Maple Road
West Bloomfield, Michigan 48322
(313) 661-5440
A
I West Coast Putons
Natural Home Furnishings and Bedding
DURING HOLIDAY BREAK ...
STOP IN AND CHECK OUT
THE LATEST IN DORM
ROOM FASHION ...
THE FUTON!
Don't walk in pain! We take care
ci painful corns, bunions, callouses,
diabetic foot, arthritis and hammer
toes. House calls, transportation
available at no extra charge.
.
FREE GIFT on
First Visit
DR. CRAIG BROD
FOOT SPECIALIST
5755 W. Maple, Suite 111
West Bloomfield
We accept most insurance as full payment. No out of pocket
expense to you. Call for an appointment.
855-FEET (855-3338)
96
FRIDAY, NOVEMBER 23, 1990
LOWEST PRICES ...
GUARANTEED!
2544 Orchard Lk. Rd.
(between Cass Lake and Middlebelt)
THE BUTTON MEN
By
24370 W. Ten Mile Rd., Just W. of Telegraph
Comfortable
Functional
Versatile
FUN!
(313) 681-5999
Desserts .
HOT FUDGE
CREAM PUFF TORTE!
•
•
•
•
Certified Kosher
Metropolitan
Kashruth Council
355-0088
I'mmin'
Specializing in
PHOTO BUTTONS
and other party favors
for your next affair!!
(313) 661-4888
Robert Fink
Steven Fink
substitute for kashrut
giblets, heart and liver of
the turkey
2 small onions, chopped
finely
2 cloves garlic, chopped
finely
about 4 oz. fatty
pastrami, chopped
coarsely
1 /4 cup seedless golden
raisins
1 /4 cup green olives, pitted
and chopped
2 medium tomatoes,
peeled, seeded and
chopped
1 hard boiled egg,
chopped
2 tsp. parsley, chopped
salt and pepper to taste
Spread the manioc flour or
farina on a cookie tin and
toast in a medium oven until
lightly golden. In a skillet
saute the giblets, heart and
liver in half the butter or
pareve substitute for 3 to 4
minutes. Add the remaining
butter, onion and garlic and
continue to saute until the
onion is golden brown. Re-
move the giblets, heart and
liver and chop. Return to the
skillet, add the remaining in-
gredients and season to taste
with salt and pepper. Simmer
over a low flame for about 5
minutes. With this mixture
stuff the neck cavity of the
bird.
CHESTNUT STUFFING
2V4 lbs. fresh chestnuts
1 /4 cup corn oil
3 cups beef stock
1 /4 cup butter or pareve
substitute
1 large onion, chopped
21/4 cups manioc flour or
farina
1 /2 lb. seedless raisins
1 /2 lb. dried prunes, pitted
and chopped
1 /2 tsp. each dried thyme
and dried marjoram
salt and pepper to taste
With a sharply pointed
knife cut slits in the flat side
of the chestnuts. In a heavy
skillet heat the oil and, over
a high flame, cook the chest-
nuts for 5 to 6 minutes, shak-
ing the skillet constantly.
Cool and peel the chesnuts,
removing and discarding the
shells and inner skins.
Transfer the chestnuts to a
saucepan with the beef stock
and simmer for 20 minutes.
In a skillet heat the butter
or pareve substitute and in
this saute the onion until
translucent. Add the manioc
flour and brown lightly. Add
the raisins and prunes and
season with the thyme, mar-
joram, salt and pepper. Crum-
ble the chestnuts and mix
into the flour mixture. With
this stuff the turkey.