FOOD
BAGEL DELI & PRODUCE CO.
851.9666
6088 W. MAPLE AT FARMINGTON RD.
EAT SMOKED FISH—LIVE BETTER
OPEN MON. THRU SAT. 9-6
liquid, and add more water if
necessary so they are covered.
Bring to boil, then skim foam
from surface. Cover and cook
over low heat 2 hours or until
soup is well flavored. (Soup
can be kept, covered, for 3
days in refrigerator.) Skim off
excess fat. Taste and adjust
seasoning. Serve hot, in
shallow bowls. Makes 8 first
course or 4 to 6 main course
servings.
HAND CUT NOVA LOX
BUY / 1 2 LB. OR MORE
GET Y4 La FREE
3 DAYS ONLY!
FRESH SMOKED WHOLE
LAKE SUPERIOR
WHITEFISH $3.99.
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS _
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.
THINK THANKSGIVING SPECIALS
SUNDAY, NOVEMBER 24th THROUGH
WEDNESDAY, NOVEMBER 27th
EMPIRE FRESH SKINLESS & BONELESS
CHICKEN BREAST
Super Saverwl I I Save
$1.0011
1 1 1
$
4.99i
lb.
EMPIRE
POTATO PANCAKES Great value
I 12
lb. pkg.,
U.S.D.A. CHOICE
GROUND BONELESS BEEF Extra Leaniiiiii
1 1 1 1 1
This Week Exclusively at:
COHEN'S KOSHER MEAT & POULTRY MARKET
6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
Phone 932-3930
Michael Cohen, owner-operator
70 years of family owned kosher meat markets
1 1 1 1 1 1 1 1 1
1 $
1119
pkg.
..$2.29,.b.
Cash & Carry - Limited Supply
To better serve our customers
we are now open as follows:
Sunday 8:30-5:00
Monday - Wednesday 8:30-6:30
Thursday 8:30-7:00
Friday 9:30-3:00
OUR MEMBER MARKETS FEATURE THE FINEST SELECTED EMPIRE AND ADAS KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.
ORDER EARLY FOR THE
HOLIDAYS!
FINEST BAKED GOODS IN
THE AREA, FEATURED IN
DETROIT MONTHLY.
• OFFICE DESSERT CATERING
• TERRIFIC VARIETY OF
• NEW HOLIDAY GIFT BASKETS
BAKED GOODS
FEATURING GOURMET COFFEE
• SPECIALTY BREADS & MUFFINS
• WE USE LOW & NO
• PACKAGED GOURMET COFFEE WITH THIS AD CHOLESTEROL OILS
• PECAN CRUST CHEESECAKES
207 SOUTH MAIN • WEDDING CAKES &
ROYAL OAK, MI
• MANDALBREAD WITH PECANS
SWEET TABLES
& CHOCOLATE CHIPS
313-544-0995
10% OFF
Advertising in The Jewish News Gets Results
Place Your Ad Today. Call 354-6060
96
FRIDAY, NOVEMBER 22, 1991
Continued from Page 94
SUNDAY 8-3
REE
SPECIALS NOV. 22-23-24
Cookbook
SEPHARDIC BEET
SALAD WITH
CORIANDER
10 small beets (about 1 1/2
inches in diameter)
2 tablespoons lemon
juice or vinegar
salt and freshly ground
pepper
5-6 tablespoons vegetable
oil
2 tablespoons chopped
fresh coriander
(cilantro)
lettuce leaves (optional)
Rinse beets taking care not
to pierce the skin. Put 1-inch
water in a steamer and bring
to boil. Place beets on steam-
er rack or on another rack or
in a colander above boiling
water. Cover tightly and
steam 50 to 60 minutes or un-
til tender, adding boiling
water occasionally if water
evaporates. Cool. Rinse beets
with cold water and slip off
skins. In small bowl, whisk
lemon juice with salt and pep-
per. Whisk in 5 tablespoons
oil. Taste and adjust season-
ing. Stir in 1 tablespoon
coriander.
Dice the beets. Put in a
bowl and add enough dress-
ing to moisten. Toss gently.
Taste and adjust seasoning;
add remaining oil if needed.
Serve on a bed of lettuce.
Sprinkle with remaining cor-
iander just before serving.
Serves 6.
BROILED SALMON
WITH MOROCCAN
SEASONINGS
2 salmon steaks, 1-inch
thick (about PA
pounds total)
1 /2 teaspoon ground
cumin
1 /4 teaspoon paprika
1 /2 teaspoon dried leaf
thyme, crumbled
salt and fresh ground
pepper
1-2 tablespoons olive oil
cucumber slices
tomato slices
Line broiler rack with foil,
if desired. Preheat broiler
with rack about 4-inches from
heat source. Lightly oil
broiler rack or foil. Remove
any scales from salmon
steaks. Mix cumin, paprika,
and thyme in a small bowl.
Sprinkle about half the mix-
ture on one side of salmon,
then sprinkle with pepper
and salt. Drizzle with half the
oil. Set salmon on broiler rack
and broil 4 minutes. Turn
over, sprinkle with remaining
spice mixture, a pinch more
salt and pepper and remain-
ing oil. Broil 4 to 5 minutes
longer.
To check whether salmon is
done, make a small cut with
a sharp knife near bone; col-
or of flesh should have be-
come a lighter pink all the
way through or nearly all the
way through if you like fish a
bit less done. Serve hot with
cucumber and tomato slices.
Makes 2 main course serv-
ings.
ZUCCHINI PANCAKES
WITH GARLIC AND
YOGURT MINT
TOPPING
Garlic and Yogurt Mint
Topping:
1 /2 cup plain yogurt
11/2 teaspoons chopped
fresh mint
Y2 small garlic clove,
minced
salt and freshly ground
pepper
Zucchini Pancakes:
3 cups coarsely grated
zucchini (3 medium,
total about 12 oz.)
1 tablespoon chopped
garlic
salt and freshly ground
pepper
1 large egg, lightly
beaten
3 tablespoons all-purpose
flour
1 /4 cup vegetable oil for
frying
mint sprigs for garnish
Mix yogurt with mint and
garlic. Season to taste with
salt and pepper. Set aside at
room temperature.
Combine zucchini, garlic,
salt and pepper. Add beaten
egg and stir in lightly. Stir in
flour. Heat oil in a deep
heavy, large skillet. For each
pancake, drop 1 heaping
tablespoon of zucchini mix-
ture into pan. Flatten slight-
ly with back of a spoon and
fry over medium heat about 2
to 3 minutes on each side, or
until golden brown. Turn very
carefully so oil doesn't splat-
ter. Drain on paper towels.
Stir mixture before frying
each new batch. If all the oil
is absorbed, add a little more
to pan. Serve hot with top-
ping. Garnish with mint
sprigs.
Makes 12 small cakes; 4 ap-
petizer or side-dish servings.
APPLE CAKE
WITH PECANS AND
CINNAMON
2 teaspoons ground
cinnamon
N
N