BAGEL DELI & PRODUCE
CO.
•

851.960

6088 W. MAPLE AT FARMINGTON RD.

EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3

OPEN MON. THRU SAT. 9-6

REE

DANIEL ROGOV

Special to The Jewish News

S

ummer is picnic sea-
son in Israel. The fol-
lowing recipes are
typical of the fare that is
eaten throughout the country.
All of the recipes can be
prepared at home in advance
and provide an outdoor feast
for 20.

HAND CUT NOVA LOX
BUY . 1 1 2 LB. OR MORE
GET LB. FREE

BUMBLE BEE
SOLID WHITE MEAT

RUSSIAN
SCHMALTZ

TUNA

HERRING

$1.25

$1.29

EACH

WATER OR OIL

(LIMIT 4)

LIMIT 4 CANS

SPECIALS — JULY 5-6-7 3 DAYS ONLY

FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN 11ANDCUT NOVA LOX

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 who
sells only the finest of select kosher products
which are certified kosher by a recognized
Orthodox rabbinical council.

SUMMER SPECIALS

SUNDAY, JULY 7th THROUGH THURSDAY, JULY 11th

L71
little thing
that means
a lots

EMPIRE

attached) 2 Z9 lb.
CHICKEN BREAST (w/wings
Save 60c/lb.

EMPIRE FROZEN

(Dark Meat) GROUND TURKEY $1.99

lb.

ENLARGED
TO SHOW
DETAIL

EMPIRE FRESH/FROZEN

quarters)
TURKEY LEGS (Lower
Super Buy

11109 lb,

Only at your participating member markets listed below

Cash & Carry — Limited Supply

NEW ORLEANS
BERNARD & SON
KOSHER MEAT & POULTRY KOSHER MEAT & POULTRY
MARKETS
MARKETS

15600 W. 10 MILE RD. at Greenfield
New Orleans Mall
Southfield 569.1323
Michael Cohen

Food Stamps gladly accepted

29214 ORCHARD LAKE RD.
Farmington Hills
851.2788
Bernard Rayber

OUR MEMBER MARKETS FEATURE THE FINEST SELECTED
EMPIRE AND ADAS KOSHER POULTRY. BROUGHT IN FRESH
DAILY. ALSO PLEASE NOTE THAT OUR MEMBER MARKETS
DO NOT PRE-PACKAGE OR PRE-KASHER OUR BEEF. VEAL
OR LAMB. BECAUSE YOU. THE CONSUMING PUBLIC. HAVE
THE RIGHT TO BUY YOUR KOSHER PRODUCTS YOUR WAY.

COMING SOON
Michael Cohen's Kosher Meats & Poultry

formerly New Orleans Meat & Poultry announces

the opening of its new and beautiful kosher meat market at:

6734 Orchard Lake Rd. near Maple Road in
the West Bloomfield Plaza, next to Deli Unique
LOOK FOR OUR GRAND OPENING AT THE END OF JULY

Michael Cohen, owner/operator

76

FRIDAY, JULY 5, 1991

Summer Is Picnic
Season In Israel

Grace her neck with this little
charmer. 14K of gleaming Gold
in a dainty classic necklace.
Simply lovely. Designed by
Leonore Doskow.

WEINTUAU13
ILIVEILIEUS

29536 Northwestern Highway

Phone: 357-4000

Hours: M - F 10 - 5:30, Sat 10 - 5:15

Quality Jewelry at
Outstanding Discounts

CLASSIFIED
GET RESULTS!

Call The Jewish News

354.5959

STUFFED VINE LEAVES
36 vine leaves
1-2 tsp. olive oil
1 small onion, chopped
finely
1 tsp. parsley, chopped
11/2 cups cooked rice
2 tsp. pine nuts, lightly
toasted
1 /2 tsp. dried mint
Y2 tsp. dried dill
1 /4 tsp. each salt, pepper

and allspice
juice of 3-4 lemons
1-2 cups vegetable or
chicken stock

Put the vine leaves in a
large amount of lightly salted
water. Slowly bring to a boil
and let boil gently for 2 to 3
minutes. Quickly plunge the
leaves into cold water and
then let the water drip off.
Lay the leaves flat on a board,
with the outer side down.
In a small skillet contain-
ing one teaspoon of the olive
oil, saute the onions and
parsley until the onions are
golden. Remove from the
flame and mix in the rice,
pine nuts, mint, dill, salt, pep-
per and allspice. If the mix-
ture is overly dry, add a bit
more olive oil.
On each leaf place a heaped
teaspoon of the rice mixture
and then roll the leaf, tucking
in the ends as you roll.
Squeeze the finished rolls
gently in the hand and, when
all of the leaves are ready,
place them side by side in a
shallow pan. Squeeze lemon
juice over the stuffed leaves
and add enough stock to come
halfway up the pan's contents.
Cover with a small plate
which rests on top of the roll-
ed leaves and bring to a boil.
Reduce the flame, cover the
pot and let simmer gently for
about 1/2 hour.
With a slotted spoon re-
move the stuffed leaves from
the liquid and refrigerate,
covered, until well chilled.
Serve cold.

MINTED SALAD

3 cups bulgur (cracked
wheat)
9 cups parsley, chopped
6 large tomatoes,
chopped
20 spring onions,
chopped
11/2 cups olive oil

juice of 8 lemons (or

more to taste)
6 tbsp. fresh mint leaves,
chopped
salt to taste
3 large tomatoes, cut in

thin wedges

Soak the bulgur in warm
water for one hour. Drain and
squeeze out as much of the
water as possible and then
combine with all of the re-
maining ingredients except
the tomato wedges. Correct
the seasoning with salt to
taste. Chill well and serve
garnished with the remain-
ing tomato.

N

CHEESE PASTRIES
Pastry:

1 /2

lb. philo dough leaves
(strudel-leaf pastry,
refrigerated)
3 /4 cup butter, melted
1 egg yolk
1 /2 cup sesame seeds
Filling:
1/2 cup feta or other salty
goat cheese
1 cup Emmenthal or
similar cheese, grated
finely
3 oz. cream cheese
2 eggs, lightly beaten
2 tbsp. chopped parsley
1/2 tsp. pepper
V4 tsp. nutmeg

Remove the philo leaves
from the refrigerator and let
stand at room temperature
for about one hour.
Make the filling by mash-
ing the goat cheese until it
crumbles. Add to this the Em-
menthal, cream cheese, eggs,
parsley, pepper and nutmeg
and blend well.
Cut each philo leaf into a
strip 6 by 13 inches. Brush
each leaf with the melted but-
ter. Fold the leaves in half
lengthwise making strips 3
by 13 inches. Again brush
with butter and place 1 tbsp.
of the filling at the bottom of
each leaf. Fold over to form a
triangle and continue folding,
buttering each fold until the
strip is completed.
Repeat with each of the
strips and place the com-
pleted triangles on a well-
greased cookie tin. Brush the
tops of each triangle with but-
ter and then with a mixture
of the egg yolk and 2 tbsps. of
water. Sprinkle with the
sesame seeds and bake in a
medium oven until the
pastries are golden brown and
flaky (about 20 to 30
minutes). Serve hot or cool. ❑

/:‘‘

