FOOD

EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
ME ISZR
Association who sells only the finest of
Look for this emblem and be a name
select kosher products which are
not a number by shopping at a
certified kosher by a recognized
member market of the Detroit area
Orthodox rabbinical council.
Retail Kosher Meat Dealers

SUNDAY, DECEMBER 1st THROUGH
FRIDAY, DECEMBER 6th

PRE•CHANUKAH SPECIALS

EMPIRE FRESH

FRYERS Super Saver

$111
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11199

EMPIRE

TURKEY NUGGETS

Heat & Serve

111111111111111111111$2.59

„20,.pkg.

EMPIRE

TURKEY & CHICKEN POT PIES

1111111111111111111111111111$1.49

lea.

This Week Exclusively at:

Cash & Carry - Limited Supply

COHEN'S KOSHER MEAT & POULTRY MARKET

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

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
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.

YOSI

S 11t1D 13101

GLATT M ART
Full Service Glatt Kosher Butcher

WE NOW CARRY

• Turkey Roll
• Turkey Breast
• Smoked Fish
• Turkey Pastrami
• Sable Tails
• Smoked Turkey
• Lox

THIS WEEK'S SPECIAL
Beef
Hamburger Patties
$ 2 2 9 lb.

While Supplies Last

14 Mile

All kashrut laws strictly observed
under the supervision of the Council of Orthodox Rabbis

Tiffany Plaza
32839 Northwestern Highway

cc

Yossell & Susan (Hollander) Kellman

(1 block southeast of 14 Mile)

1 :

855-8830

"k,

0

ARTHRITIC
FEET

Comfort, Quality, Fit and Service
for 75 years

Lite

Continued from Page 84

cholesterol was 'a nice hot cup
of tea; after an eight-course
meal, 'to cut the grease.' "
Maybe I had an "attitude"
because for the first time in
25 years, I had leftover latkes.
But I didn't see how mem-
ories of chicken fat could be so
moving, especially to people
who were always so weight-
conscious.
The upshot of Chanukah
Lite was a plan to eat at Sam-
my's Romanian Restaurant in
New York City, where every
table gets a pitcher of chicken
fat.
After dinner, my husband
complained, "I don't feel
right."
I bit, and asked, "How's
your stomach? Did anything
go against you?"
"No, the fire went out!" It
was a reference to the classic
Buddy Hackett story about
how scared the comedian was
when he joined the army.
After a week without his
mother's cooking, he thought
he was dying because "the
fire went out." The doctor ex-
plained that he was OK. He
just didn't have heartburn.
My husband explained,
"The zucchini latkes are
wonderful for the fourth night
of Chanukah. On the first, we
want to eat nostalgia."
I got it. If Proust had been
on Jenny Craig, and not
dipped the "madeleine"
cookie into the tea, he might
not have written Remem-
brance of Things Past. If I
don't make real latkes on
Chanukah, my family may
lose their route back to
Rockaway, the Lower East
Side, and a tiny town in
Poland.

26221 Southfield Road

(Between 10 and 11 Mile Roads)

CALL 557-4230

Beautify your
home for the
holidays with
Oriental rugs
from Azar's
•

670 S. Woodward
Birmingham
644-7311 • 1-800-622-RUGS

A Large Assortment To Choose From
Rugelach Trays For All Occasions
33 75 Orchard Lake Rd. at Commerce Rd.

Great Stuff!
Great Sale!

6692 Orchard Lake Rd, • I Bloomfield

West Bloomfield, Michigan 48033

In The W. Bloomfield Plaza

Local & Nationwide Deliver Available

851-4410

681-8060

POTATO LATKES
FOR THE FIRST NIGHT
OF CHANUKAH
6 large potatoes
2 medium onions
2 cloves garlic (crushed)
2 eggs (beaten)
% or % cup bread
crumbs
1 teaspoon salt
pepper to taste
1 /2 teaspoon baking
powder
oil for frying

1. Peel and soak potatoes in
cold water for at least 30
minutes. Peel onions.
2. Drain water from pota-
toes and dry well with paper
towels.
3. Using a food processor,
with julienne blade, process
potatoes and pour processed
potatoes into large mixing
bowl.
4. Grate onions and add to
potato mixture.
5.Beat in eggs, and add
crushed garlic, salt, pepper,
baking powder, and 1/2 cup of
bread crumbs. Blend well. If

mixture does not seem to
have enough body for frying,
add last 1/4 cup of bread
crumbs.
6. Heat 1/2 inch of oil in large
heavy fry pan. Drop spoonfuls
of mixture into pan. Don't
crowd pan. Fry until golden
brown, turning only once.
7. Drain well on paper
towels and serve immediate-
ly. You can freeze latkes, and
reheat them, but they're not
as crispy or crunchy.

ZUCCHINI LATKES FOR
THE FOURTH NIGHT
1 medium onion (peeled)
4 medium zucchini
(washed and
unpeeled)
1 large potato (washed
and unpeeled)
2 cloves garlic (crushed)
1 cup to 1 1/2 cup of whole
wheat flour
1 teaspoon baking
powder
4 oz. Egg Beaters (equal
to 2 egg yolks)
2 egg whites (beaten until
stiff)
1 teaspoon salt
pepper to taste

For the first time
in 25 years, I had
leftover latkes.

2 tablespoons chopped
scallions
2 tablespoons chopped
parsley
Oil for frying (Fry, Do
Not Bake)

1. Cut potato and zucchini
for food processing. Using
julienne blade, "process"
potato and zucchinis.
Pour processed veggies in
large mixing bowl.
2. Using grate blade on pro-
cessor, grate onions. Add
grated onions to veggie
mixture in bowl. Drain
off excess liquid.
3. Add 1 cup of flour, baking
powder, Egg Beaters, salt,
pepper, scallions, parsley.
Mix well.
4.Gently fold in stiffly
beaten egg whites. If mix-
ture does not seem to
have enough body for fry-
ing, gently fold in 1/4 to Y2
cup of additional flour.
5. Heat 1/2 inch of oil in large
heavy fry pan.
6. Drop by spoonfuls into
hot oil. For flat latkes,
gently press latke mix-
ture down with spatula.
7. Fry until golden brown
on both sides. Turn only
once.
8. Drain well on paper
towels. Serve immediate-
ly. Zucchini latkes can be
reheated, but they are
best eaten, like potato
latkes, fresh from the fry-
ing pan. ❑