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. 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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