EAT WELL EAT SMART EAT KOSHER
AND FOR THE FINEST OF KOSHER PRODUCTS
ALL
UNDER
ONE ROOF
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.
New Book Makes
Gourmet Cooking Simple
HOLIDAY SPECIALS
SUNDAY, SEPTEMBER 29th THROUGH FRIDAY, OCTOBER 4th
EMPIRE FRESH/FROZEN
CHICKEN WINGS.
1 1 1 1 1 1 .. 1
EMPIRE FROZEN
TURKEY BURGERS
meat)
1.99
IIII
BEEF SHOULDER ROAST
Oven ready
("Rimmed)
---------------
/1 lb. pkg.
Super Savings
(All dark
U.S.D.A. CHOICE
.... 99C.
. . .$3.89
U.S.D.A. CHOICE
CHUCK EYE STEAKS
.... .
Save 960
. $4.69
/lb.
M OM =I MO SEEM OM On M• MI OM MI EN MO
/113.
Cash & Carry — Limited Supply.
This Week Exclusively At:
COHEN'S KOSHER MEAT & POULTRY MARKET
6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
932-3930
We will be closed Mon. & Tues., Sept. 30 & Oct. 1st for Simchat Torah and will reopen Wed., Oct. 2nd
Michael Cohen, owner-operator
70 years of family owned kosher meat markets
Hours: Sunday 8:00-3:00, Monday through Thursday 8:30-6:00, Friday 9:00-1:00
IN THE ORCHARD MALL
WEST BLOOMFIELD
•
mmeournm:
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE
EMPIRE AND ADAS KOSHER POULTRY. BROUGHT IN FRESH DAILY.
le2P-
ON ALL 1991 MAZDA MODELS
HURRY WHILE THEY LAST
CIA!. t;
$45 TOTAL
I
EYE EXAM
I
I
1
1 EYEGLASSES*
*1 Pair Single Vision I
I i Scratch Coated Lenses
and Frame - Plus 1 Year
I Breakage Warranty.
ON TELEGRAPH 1 MILE NORTH
OF SQUARE LAKE ROAD
BLOOMFIELD HILLS
1 10% SENIOR CITIZEN DISCOUNT!
UNITIO OPTICAL
MON-SAT
9-9
ORCHARD 12 PLAZA
27885 ORCHARD LAKE RD. AT 12 MILE
553-2165
SUN
11-6
COUPON
I
I I
10% OFF
ON ANY PURCHASE
Excluding Sole Items
74
FRIDAY, SEPTEMBER 27, 1991
LIVONIA
WestBrook
Shopping
Center
31531 W.
13 Mile Rd.
Middlebeit
Plaza
18768
tviiddlebelt
Road
553.8270 474-
I LAB ON PROEMS
Expires 10/4/91
Ittuvitield's
4075 W. 12 Mile
FARMINGIAN
HILLS
Berkley
548-0288
Breast
self-examination —
LEARN. Call us.
IPAMERIa4N
S0aETY
CANCER.
There are many cookbooks
available today featuring
recipes which are quick and
easy to make. And consider-
ing today's busy lifestyles,
they definitely fill a niche.
While the books do have a
place in everyday life, many of
them don't go beyond micro-
wave meatloaf and basic
pasta dishes.
For people who want to sur-
pass the ordinary, yet still
save time in the kitchen,
there is an innovative new
cookbook now available. It is
appropriately titled Simple
Cuisine (Prentice Hall).
The author, four-star chef
Jean-Georges Vongerichten,
replaces the time-consuming
stocks and the heavy sauces
and creams of traditional
French cooking with his new
style based on what he calls
"building blocks" of juices,
vinaigrettes, flavored oils and
vegetable broths.
Once prepared, many of the
building blocks can be stored
in the kitchen, ready to use
again and again, making ex-
travagant cuisine simple and
quick to create.
ASPARAGUS SALAD
1 pound asparagus,
trimmed and peeled
1 medium avocado
1 tablespoon plus 1
teaspoon fresh lemon
juice
2 egg yolks
Pinch of salt
6 tablespoons water
4 tablespoons sweet
butter, softened
Salt and cayenne pepper
to taste
1 tsp. lemon juice
2 heads endive, leaves
separated
1 pound mixed salad
greens
2 three-ounce packages
enoki mushrooms or
8 thinly sliced button
mushrooms
ih cup Soy and Ginger
Vinaigrette (below)
1 teaspoon chopped
chives or parsley
Tie the asparagus in 3
bunches. Cook in boiling
salted water until tender,
about 5 minutes. Drain and
immediately refresh under
cold running water.
Peel and thinly slice the
avocado. Gently toss with 1
tablespoon lemon juice and
set aside.
In a double boiler set over
simmering water, whisk to-
gether the egg yolks, a pinch
of salt and the water until
frothy.
Beat in the soft butter and
whisk until thick enough to
coat a spoon. Don't let the
Hollandaise curdle. Season
with salt, cayenne pepper and
1 teaspoon lemon juice.
Arrange endive leaves on
each of 4 serving plates to
form a star. Place mixed
greens in the center of each.
Ibp with 3 slices of avocado
and sprinkle with mush-
rooms. Dress with the vinai-
grette. Top with the warm
asparagus. Spoon 2 table-
spoons Hollandaise over each
portion of asparagus and
sprinkle with chives or
parsley. Serves 4.
SOY AND GINGER
VINAIGRETTE
1 /2 cup soy sauce
1 h cup fresh lemon juice
1 tablespoon freshly
grated ginger
11/2 cups extra virgin
olive oil
1 1/2 cups canola oil
Salt and freshly ground
pepper to taste
6 tablespoons boiling
water
Combine all ingredients ex-
cept boiling water in a food
processor or blender. Process
for 30 seconds. With the
motor running, add the water
and process for 10 seconds
longer. Store, tightly covered,
in the refrigerator up to 1
week. Makes 4 cups.
❑
Kashruth Council
Prints Directory
The Metropolitan Kashruth
Council of Michigan has
issued its first Kosher Food
Directory. Published by the
Tree of Life Press of West
Bloomfield, the 100-page
volume lists all of the com-
panies under supervision of
the Council and all of their
kosher products.
In addition, the Kosher
Food Directory contains a
glossary of terms for the
Kosher consumer and several
articles by Rabbi Jack Gold-
man, the Council's ad-
ministrator, including an ar-
ticle on highlights of the
Jewish calendar.
Rabbi Goldman said that
the Council plans to make
this directory an annual pro-
ject in its campaign to pro-
mote the use of kosher foods
in the Jewish community.
Copies of the Council's direc-
tory are available at the
Council office: 6533 Post Oak
Drive, West Bloomfield,
Michigan, 48322, 855-4324.