c
I FOOD
OPEN XMAS DAY 1 an, 10 1Z MIDNIGHT
OPEN EVERYDAY
7 a.m. TO MIDNIGHT
WE ACCEPT ALL BULK FOOD
STORE COUPONS
SAVE
ERMAN
r ZO,
BULK FO D
Recipes For That
Fireside Feeling
6698 ORCHARD LAKE RD.
West Bloomfield Plaza
737.1610
ALL OUR KOSHER PRODUCTS ARE CERTIFIED KOSHER OR SANCTIONED BY THE METROPOLITAN KASHRUTH COUNCIL OF MICHIGAN
WEST BLOOMFIELD STORE - •NLY
WEST BLOOMIELD STORE ONLY
SEASON
I
CALIFORNIA
N
rt
(AL
ILENE SPECTOR
1 PISTACHIOS ;SARDINES IN TOMATO SAUCE;
•88
lb.
iz:4: Limit 2 lbs. • Expires 12-19-91
*IF
: 0 411 CeLl I :11111 10161 DX•1•1 11:101: p
W T
Nig r
90
$
ANCHOVIES I
IN PURE OLIVE OIL
1
All !
Sizes 1
Limit 4 • Expires 12-19-91 p
$ ■
WEST BLOOMFIELD STORE ONLY
ASSORTED CREME
COOKIES
•
I
i
p
I
NO FAT • NO ON
ZHEIT CANDLES! I•
I BEAN DIP & SALSAS
GLA SS TUMBLER
I IYAHRT
a I I l
.11•■
Pkg.
0.."".., Limit 6 Pkgs.• Expires 12-19-91
...,-.
Limit 6 • Expires 12-19-91
AMERI AN BULK FOOD COUPON
JELLS
■
2/$5
Limit 10 Jars • Expires 12-19-91 p
AMER] AN BULK FOOD COUPON
WEST BLOOMFIELD STORE ONLY
SWEET, CRUNCHY I
BANANA CHIPS
I
I
I
CREAMY
'MUENSTER CHEESE
90 El 1
I
lb.
$ 2
• Limit 2 lbs. • Expires 12-19-91
°‘.
. A
WEST BLOOMFIELD STORE ONLY
TORE ONLY
• ORANGE • RASPBERRY 1
p
AMERI AN BULK FO•D COUPON
•CHOCOLATE COVERED I I
I
•
$1.79I
lb. I
Limit 2 lbs. • Expires 12-19-91
I
lb.
Limit 2 lbs. • Expires 12-19-91 p
AMER! AN BULK FOOD COUPON
AMERI N BULK FOOD COUPON
AMERI AN BULK FOOD COUP•N
WE T B •ONIFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
WEST BLOOMFIELD STORE ONLY
SWEET
I
(TURKISH APRICOTS(
I
I
GUILTLESS GOURMET
Manischewitz.
I
WEST BLOO
©
2 Oz. Can
Limit 4 Cans • Expires 12-19-91
AMERI AN BULK FOOD COUPON
AMERICAN BULK FOOD COUPON
1
P
SEASON
© I I • REG • MINI • ALL FLAVORS
10.6 Oz.o
k
Limit 4 • Expires 12-19-91
1
WEST BLOOMFIELD STORE ONLY
'GARDEN GOURMET 'CHICO-SAN ORIGINALS I
'VEGGIE PATTIES I RICE CAKES ! I
PARVE
A
pot of soup,
a hearty bowl of chow-
der, a crusty bread
and thou . . . by the fire. This
is what winter dreams are
made of. I used to think it was
impossible to fulfill this
reverie, unless I owned a
fireplace, which for many
years I did not. I learned you
don't have to have a fireplace
to enjoy a cozy winter scene.
There are delicious dishes
that create their own "cabin
- in the woods" ambiance. Here
are just a few.
15 Oz. ©
Oval Can I
Limit 6 • Expires 12-19-91 -
!A I in Lehi IIal1II L•Iel 011•1101 11
WEST BLOOMFIELD STORE ONLY
OMFIFLD STORE ONLY -
Special to The Jewish News
ROASTED WHOLE
I
CASHEWS
I
• SALT • NO SALT 1- rt I
$1.49 T. I .6-` 11r7p 1 ,
Limit 2 lbs. • Expires 12-19-91 p
AMERI AN BULK FOOD COUPON
I
Limit 2 lbs. • Expires 12-19-91
AMERI AN BULK FOOD COUPON
• BERINGER
1
I
'WHITE ZINFANDEL WIN E
I
2/
750 I
MI. I.
Limit 16 Btls. • Expires 12-19-91
p
AMER! AN BULK FOOD COUPON
I
EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
ME ISER
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
DETROIT
certified kosher by a recognized
RETAIL
member market of the Detroit area
ROSNEJI
Orthodox rabbinical council.
Retail Kosher Meat Dealers
MEAT
SEALERS
ASSOC
STAY AT HOME
AND COOK SPECIALS
SUNDAY, DECEMBER 15th THROUGH
FRIDAY, DECEMBER 20th
EMPIRE SKINLESS & BONELESS
BREAST OF TURKEY TENDERS..
1 1
i $ 3.99/1b.
Save $111b. r
EMPIRE FRESH
CHICKEN BREAST wlwings
V 1
.
Save 66cilb. . I
1 1 I B
a $ 2.59/113.
U.S.D.A.
CENTER CUT RIB LAMB CHOPS.
I
SUPER BUY SAVE $1.1611b.
This Week Exclusively at:
COHEN'S KOSHER MEAT & POULTRY MARKET
1 $ 4.99 / lb.
EARLY BIRD SPECIALS
6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
9 am-11 am M-THURS
Michael Cohen, owner-operator • 70 years of family owned kosher meat markets
ON ALL PRODUCTS.
SPECIALS EXCLUDED
Thursday 8:30-7:00
Sunday 8:30-5:00
Monday-Wednesday 8:30-6:30 Friday 9:30-3:00
Phone 932-3930
10% OFF
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.
84
FRIDAY, DECEMBER 13, 1991
steaming
DILLED CARROT SOUP
i1/2 stick unsalted butter
1 large onion, diced
21 /2 lbs. carrots, peeled
and diced
2 ribs celery, leaves
included, diced
8 cups pareve chicken
broth
1 /2 cup plus 2 Tbsp. fresh
chopped dill
1 tsp. salt
1 /4 tsp. freshly ground
pepper
pinch of cayenne pepper
6 Tbsp. creme fraiche or
sour cream for
garnish
6 dill sprigs, for garnish
Melt butter in soup pot. Add
the onion and cook over low
heat until wilted, about 10
minutes. Add the carrots,
celery, stock, V4 cup dill, salt
and both peppers. Bring to a
boil, reduce heat and cover.
Simmer until the carrots are
tender, 40 minutes. Allow to
cool slightly. Puree the soup
in batches in a blender.
Return to the pot and stir in
the remaining 2 Tbsp. dill, ad-
justing the seasoning if nec-
essary. Heat through. Serve
each bowl with a dollop of the
creme fraiche and a sprig of
dill. 6 servings.
TUNA CHOWDER
cup
green onions,
3 /4
chopped
1 /4 cup celery, diced
3 Tbsp. butter
3 cups diced raw
potatoes
2% cups water
11/2 tsp. salt
11/2 Tbsp. flour
2 cups whole or skim
milk
16 oz. creamed corn
16 oz. canned tomatoes,
quartered and
drained
Ilene Spector is a Baltimore
writer
13 oz. can white tuna,
rinsed and drained
1 /2 tsp. garlic powder
1 /2 tsp. marjoram
1 /2 tsp. rosemary
1 /4 tsp. white pepper
1 pkg. frozen peas (10-12
, oz.)
Saute onions and celery in
butter for 5 minutes. Add
potatoes, water and salt. Heat
to boiling, • and cook over
medium heat for 15 minutes.
In a small dish, blend flour
and 1/4 cup milk. Stir into
potato mixture, adding re-
mainder of milk. Cook until
thick. Add corn, tomatoes,
tuna, garlic powder, mar-
_ joram, rosemary, pepper and
peas. Add more salt, if
desired. Cook just until
everything is heated through.
MEXICAN CASSEROLE
1 onion, chopped
2 Tbsp. oil
22 oz. canned tomatoes,
slightly mashed
1 envelope taco
seasoning mix
Y2 tsp. seasoned salt
4 oz. can mild chopped
green chiles
6 oz. pkg. tortilla chips
1 lb. Jack cheese,
shredded
1 cup sour cream
1 /2 cup shredded Cheddar
cheese
Saute onions in oil until
tender. Add tomatoes, taco
mix, salt and chiles. Simmer,
uncovered, 10 to 15 minutes.
In a buttered, deep 2 qt.
casserole, arrange half of tor-
tilla chips, sauce and Jack
cheese in layers. Repeat
layers and top with sour
cream. Bake at 325 for 30
minutes. Sprinkle with Ched-
dar cheese and bake an addi-
tional 10 minutes. Let stand
15 minutes before cutting in-
to squares. Serves 6 to 8.
MUSHROOM FONDUE
WITH CURRIED CUBES
Fondue:
4 Tbsp. butter
3 /4 lb. fresh mushrooms,
Continued on Page 86