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May 03, 1991 - Image 92

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-05-03

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

FOOD

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. •

851.9666

EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3

Yom Yerushalayim

Continued from Page 86

(

OPEN MON THRU SAT 9-6

FRESH SMOKED WHOLE

WHITEFISH $ 3.69

«

REMEMBER
SABLE
NOSH TAILS MOTHER'S DAY...

$2.99

ORDER YOUR
TRAYS EARLY!

LB

Limit 2 lbs.

FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
SPECIALS - MAY 3-4-5 - 3 DAYS ONLY

SPICY

1 1,6 !
•11u1IcEs ood ii Wareltouse •

ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE

553 - 2165

Coupon

Coupon

Coupon

CHOCOLATE
PEANUTS

DELUXE MIXED
NUTS

YELLOW & WHITE
POPPING CORN

Exp. 5/10/91

Exp. 5/10/91

Exp. 5/10/91

'1.49 b.

'2.99,,

Coupon

Coupon

$1.49.

Coupon

PITTED
PRUNES

99 4 lb.

Exp. 5/10/91

Exp. 5/10/91

Coupon

ANN RASKAS
CANDY

9

$

Flavors

41.99 lb.

Exp. 5/10/91

P P
0

ON ANY PURCHASE

N

Expires 5/10/91

Excluding Sole Items

Coupon

BROWN RICE

Exp. 5/10/91

Exp. 5/10/91

Coupon

Long & Short Grain

29 4 lb.

Coupon

Coupon

DRIED
NATURAL DELUXE
PINEAPPLE ALMONDS SNACKENS

$ 1.99 lb.

Exp. 5/10/91

CC

10 °A) OFF

lb.

VOORTMAN
COOKIES

99 4 lb.

$1.39,b.

Exp. 5/10/91

29'

Coupon

CHOCOLATE CARAMEL
RAISINS
CORN

0

Mon. - Sat.
9 - 9
Sun.
11 -
6

Koepplingers Bread
at
Discounted Prices

o

U
P
0
N

$2.29

$ 1.99 lb.

Exp. 5/10/91

REDSKINS

Coupon

SMOOTH Cy MELTY 1

MINTS

Solt & No Solt

$

199 lb.

Exp. 5/10/91

$

1.99 lb.

Exp. 5/10/91

Advertising in The Jewish News Gets Results
Place Your Ad Today, Call 354-6060

88

FRIDAY, MAY 3, 1991

lb.

Exp. 5/10/91

Coupon

3 large ripe tomatoes,
coarsely chopped
4 scallions, coarsely
chopped
1 small green bell
pepper, chopped
lh cup fresh parsley,
coarsely chopped
1 /2 cup fresh coriander,
coarsely chopped
1 /4 cup fresh mint,
coarsely chopped
4 tablespoons olive oil
juice of 2 lemons
1 /2 teaspoon salt
1 /4 teaspoon black pepper
1 pita bread, split,
toasted and broken
into bite-sized pieces
Place cucumber, tomatoes,
scallions, green pepper, pars-
ley, coriander and mint into a
large salad bowl. In small
bowl, mix oil, lemon juice, salt
and pepper. Pour over vege-
tables. Refrigerate. When
ready to serve, stir in toasted
pita bread. Serves 6 to 8.

MOROCCAN FISH
/4 cup vegetable oil
1 large onion, thinly
sliced
1 /2 cup parsley, coarsely
chopped
juice of 1 lemon
1 teaspoon cumin
1-8 oz. bottle prepared
Vinaigrette salad
dressing (not creamy)
3 whole pan-dressed
trout, about 1 pound
each
Heat vegetable oil in large
skillet. Add onion and parsley
and fry until onion is golden,
about 5 minutes. Stir in
lemon juice, cumin and dress-
ing. Lay trout in skillet and
baste with the liquid. Cover
and poach over medium heat
for 20 to 25 minutes until fish
flakes when separated with
sharp pointed knife. Serves 4
to 6.

1

MELTED CUCUMBERS
AND FENNEL
1 cucumber, unpeeled
and thinly sliced
1 cup fennel, chopped
1 /4 teaspoon each salt and
pepper
1/2 cup sour cream
1 tablespoon chives,
chopped
Combine cucumber and fen-
nel in a microsafe bowl. Stir
in salt, pepper and sour
cream. Microwave at High for
3 minutes. Stir to mix.
Sprinkle with chives. Serves
4 to 6.

JERUSALEM
FRUIT KUGEL
8 oz. vermicelli, cooked
and drained
3 /4 cup vegetable oil
3 /4 cup sugar

1 /4 teaspoon salt
2 teaspoons freshly
ground black pepper
Y2 cup dried apricots,
chopped
Y2 cup pitted prunes,
chopped
4 eggs, slightly beaten
Preheat oven to 350F.
Grease a 10-inch tube pan or
8-inch cake pan. In a medium-
sized saucepan, heat oil. Add
sugar and cook over lowest
heat, stirring constantly, un-
til sugar is dark brown, about
10 minutes. Remove from
heat and add vermicelli, salt,
pepper, apricots, prunes and
eggs. Pour into prepared pan
and bake in preheated oven
for 1 1 hours. Kugel should be
golden brown and firm to
touch. Cool for 15 minutes.
Loosen round edges with
knife and turn onto serving
platter. Serves 8 to 10.

MHEMAR
(Golden Omelet, from
Esther Press of
Philadelphia)
12 large eggs
2 large potatoes, cooked
and coarsely chopped
2 large carrots, cooked
and coarsely chopped
Y3 cup Italian parsley,
coarsely chopped
1 /2 lemon, peeled and
chopped
1 /2 teaspoon salt
1/8 teaspoon pepper
3 /4 cup oil
Topping:
1 cup mashed potatoes
1 /2 teaspoon cumin
Preheat oven to 425F. Beat
eggs lightly. Add potatoes,
carrots, parsley, lemon, salt,
pepper and 1/4 cup oil. Mix
well. Pour remaining oil into
a large copper or cast iron
skillet, about 12 by 5 inches,
and heat until a drop of egg
mixture rises immediately to
the surface (pot should be
ovenproof, no wooden or plas-
tic handles). Pour egg mixture
into hot oil and cook for 2
minutes over medium heat.
Remove from heat and bake
in preheated oven for 20
minutes or until firm and
golden brown.
While omelet is baking, mix
mashed potatoes with cumin
and set aside. Remove omelet
from oven and cool complete-
ly in pan. Loosen by running
knife around edges. Shake
pan to release omelet from
bottom and invert onto a
large platter. With pastry bag
and large star nozzle, pipe
potato mixture in attractive
design on top of omelet. Slip
under preheated broiler for 3
to 4 minutes to brown. May
be served hot, cold or at room
temperature. Cut in wedges.
Serves 8 to 10. ❑

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