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August 30, 1991 - Image 94

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-08-30

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

SERVICE WITH A SMILE!

I FOOD I

OCh C

Et eA ptv 10()
4 0,40,„
QUALITY

ORMER

STOCKEI

MARKS

IN THE
DRAKESHIRE PLAZA'

MEATS ,PRODUCE & DELI

35243 Grand River • Farmington

STORE HOURS

'

in the Drakeshire Plaza across from Bob Saks • PHONE 442.2160 MON•SAT 9 tO 8

SUN 10 • 5 ,}

WEEKLY ADVERTISING
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HOME, PLEASE FILL IN
FORM AVAILABLE IN-
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88

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12-02.
CANS

PLUS

DEPOSIT

U.S.D.A. CHOICE WHOLE

BEEF TENDERLOIN

"CUT ANY THICKNESS'

HAVE A
HAPPY & SAFE
LABOR DAY

•LIMIT 2-PACKS PLEASE•

VINE-RIPE

1

ASSORTED FLAVORS°

TOMATOES CROWLEY YOGURT

NAOMI ARBIT

Special to The Jewish News

S

IF YOU WOULD LIKE OUR

PEPSI COLA

New Year Foods Lend
A Festive Touch

99

4 TO
S-lb.
AVG.

lb.

U.S.D.A.CHOICE BEEF

TENDERLOIN

STEAKS - -

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THIS NEW YEAR,.. UPON REFLECTION
9
_MAKE IT„

MAN ISCH EWITZ

hana tovah" — "May
you be inscribed for a
good year" will be
heard throughout the
synagogues and in homes as
people celebrate Rosh
Hashanah starting at sun-
down on September 8th.
"May it be a good sweet
year" is the theme of the holi-
day. Honey symbolizes the
universal wish that tomor-
row's life will be sweeter. The
holiday dinner will start and
end with sweet dishes. The
traditional Sabbath bread
Challah, baked in a round
shape may be studded with
raisins. It will be blessed and
sliced at the beginning of the
meal and served with slices of
apple. Both are then dipped in
honey and eaten. Salad dress-
ing, vegetables, entrees and
desserts may also be prepared
with honey.
Note: Honey may be
measured easily by coating
measuring cup or spoon with
oil or non-stick pan coating
spray.

FESTIVAL CARROTS
1 tablespoon vegetable
oil
6 cups sliced carrots
3 tablespoons orange
juice
1/2 teaspoon salt
1/4 teaspoon dry
powdered ginger
1/4 cup honey

KOSHER WINES

Combine all ingredients in
a saucepan. Cover and cook
over low heat stirring occa-
sionally, for 25 minutes or un-
til tender crisp or as desired.

-

CONCORD GRAPE

COOK UP ONE OF OUR
SAVORY SELECTIONS!

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More than a Tradition... A Trust!

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MANISCHEWITZ WINE RECIPE BOOKLET OFFER
NAPLES, N. Y. 14512
Offer expires 12/31/91

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94

FRIDAY, AUGUST 30, 1991

FRENCH DRESSING
3/4 cup vegetable oil
1/4 cup lemon juice
1/2 cup honey
1/2 teaspoon
Worcestershire sauce
1/4 teaspoon pepper
salt to taste
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/2 teaspoon celery seeds
strip of lemon rind (zest
only)

Place all ingredients in a
blender or processor. Cover
and blend at high speed un-
til smooth.

HONEY NUTTY
CHICKEN
1/4 cup honey
2 tablespoons
Worcestershire sauce
2 tablespoons vegetable
oil

1 tablespoon lemon juice
salt and pepper to taste
1 1/2-3 lbs. chicken parts,
as desired
3/4 cup crushed
cornflakes or
cornflake crumbs
1/3 cup finely chopped
nuts (salted peanuts
are good)

Combine honey, Worcester-
shire sauce, oil, and lemon
juice. Pour over chicken,
coating completely. Cover and
refrigerate overnight, turning
once. Combine cornflake

crumbs, and nuts. Lift
chicken pieces from
marinade. Coat with crumb
mixture. Arrange on rack,
skin side up in a shallow bak-
ing pan. Bake in a 350 degree
oven until chicken is fork
tender, about 1 hour.

Sauce
2 tablespoons margarine
2 tablespoons honey
1/4 cup chopped nuts
1 teaspoon prepared
mustard

In heavy saucepan, melt
margarine over medium heat.
Add remaining sauce ingre-
dients stirring to blend. Con-
tinue cooking over medium
heat until sauce comes to a
full boil, (1-2 minutes). Pass
honey sauce to spoon over
chicken. (4-6 servings)

POPPY SEED HONEY
CAKE
1Y2 cups honey
3/4 cup margarine
1 teaspoon vanilla
4 eggs
11/2 cups flour
11/2 cups whole wheat
flour
1/3 cup poppy seeds
(about 11/2 ounces)
21/2 teaspoons baking
soda
1/2 teaspoon salt
1/2 cup buttermilk or
sour milk
1 medium banana
mashed (1/3 cup)
1/2 cup raisins

In a large mixer bowl,

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