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.