WE FEATURE SUGAR-FREE, FAT•FREE, LOW CHOLESTEROL
SUMMERY ICE CREAM

OPEN EVERYDAY
7 a.m. TO MIDNIGHT

WE ACCEPT ALL BULK FOOD
STORE COUPONS

1.

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FOOD

SAVE

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Crockpot Is Ideal
Cold Weather Helper

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
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WALNUTS

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I 'SABBATH CANDLES

59

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15. Oz. Pkg.

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ETHEL G. HOFMAN

ISARDINES IN TOMATO SAUCEi

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BALL MIX
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$ 11•798.5 Oz.

Limit 4 Boxes • Expires 1-18-92
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AMERI AN BULK FOOD COUPON

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Limit 4 lbs. •• Expires 1-18-92 p
AMERI • N BULK FOOD COUPON

I

1.19

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Limit 2 lbs. •• Expires 1-18-92
AMERI AN BULK FOOD COUP•N

WEST BLOOMFIELD STORE ONLY

OOMFIFID STORF ONLY

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Limit 4 boxes • Expires 1-18-92
AMERI AN BULK FOOD COUPON

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MILK & DARK CHOCOLATE

9

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Limit 4 • Expires 1-18-92
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Limit 2 lbs. • Expires 1-18-92
AMERI AN BULK FOOD COUPON

CALIFORNIA WINE I

750 I
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Limit 12 Bottles • Expires 1-18-92p

1

EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS

Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.

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

1992
SPECIALS

SUNDAY, JANUARY 12th THROUGH
THURSDAY, JANUARY 17th

EMPIRE FRESH

CHICKEN BREASTS with wings attached

CHICKEN NUGGETS..

NEIN

II Save 60C

$2.49 ,
I I I 1 $ 3.59 ,
B $ 3. 9 6 ,

Save 66c11b.. I

I

EMPIRE FROZEN

II II

■

U.S.D.A. CHOICE

lb.

12 oz. pkg.

CUBE STEAKS Great for Grilling..... Save, Save, SaveIIII

lb.

This Week Exclusively at:

COHEN'S KOSHER MEAT & POULTRY MARKET

JUST ARRIVED!

6734 Orchard Lake Road, near Maple
in the West Bloomfield Plaza, West Bloomfield
Phone 932-3930

EMPIRE
CAPONS

Michael Cohen, owner-operator. 70 years of family owned kosher meat markets.
Sunday 8:30.5:00, Monday - Wednesday 8:30-6:30, Thursday 8:30.7:00, Friday 9:30.3:00

Cadillac of Poultry

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.

74

FRIDAY, JANUARY 10, 1992

t's cold outside, so dust off
that crockpot and start
cooking.
In the early 1970s, as
women entered the work force
in greater numbers than ever
before, a crockpot was on
every bride-to-be's "must
have" list. Then the crockpot
went out of fashion.
Now, there's a renewal of
old-fashioned home cooking
and guess what? The crockpot
is "in!' The crockpot's conve-
nience extends further than
one-dish dinner meals such as
stews and cholents. How plea-
sant to awaken to the aroma
of fresh-cooked cereals and
puddings for breakfast. Lun-
ches and dinners take on a
whole new appeal with home-
made breads and muffins,
baked while you're shopping
or filling in at the office.
Each crockpot varies slight-
ly so read the directions to
become familiar with your
particular model. Generally,
Low means that food will
cook at 200 to 240 degrees. At
this setting, casseroles, meats,
stews, soups and other dishes
require a minimum of 6 hours
before ready to eat. At High
setting, food cooks at 300 to
340 degrees and will be ready
in half the time.
The crockpot draws juices
from foods. If adapting a
favorite recipe, reduce liquids
by one-third.

OLD RUSSIAN BORSCHT
3/4 pound flanken or
other soup beef
6 small red potatoes,
quartered
2 medium beets, peeled
and cut in 1/2-inch
dice
1 medium onion, thinly
sliced
1 carrot, thinly sliced
1/4 head small cabbage,
thinly sliced
1/4 cup fresh parsley,
coarsely chopped
8-oz can tomato sauce
2 tablespoons brown
sugar
1 teaspoon chopped
garlic
2 tablespoons cider
vinegar
1 teaspoon salt
1/8 teaspoon pepper
4 cups canned beef broth
(diluted according to
can directions)

Ethel Hofman is a certified
home economist, syndicated
columnist and cookbook
editor.

Trim any fat off flanken and
cut in 1-inch chunks. Place in
crockpot and add all remain-
ing ingredients. Stir to mix.
Cover and cook overnight or
8 to 10 hours on Low. If
desired, thin with additional
heated beef broth. Adjust
seasonings. Serves 6.
Note: Borscht keeps well in
refrigerator for 3 to 4 days.
May also be frozen but when
reheating, potatoes will break
down slightly. Does not affect
taste.

SWEET AND SOUR
TURKEY MEATBALLS
1 bottle (12 oz) chili sauce
1/2 cup grape jelly
juice of 1 lemon
1 small onion, chopped
11/2 pounds ground
turkey
1 egg
1/2 cup matzah meal
1/2 teaspoon salt
1 teaspoon cumin
Note: For 1 egg, may
substitute 2 egg whites.
Pour chili sauce, grape jel-
ly and lemon juice into
crockpot, stirring to break up
jelly. Cover and turn to High.
In medium bowl, mix
together onion, turkey, egg,
matzah meal, salt and cumin.
Roll mixture into balls about
1 1/2 inches in diameter. Layer
meatballs in chili sauce mix-
ture. Cover and reduce to Low.
Cook for 6 hours or High for
3 hours. To serve: spoon over
hot noodles. Serves 6.

LIMA BEAN CHOLENT
1 cup dried lima beans
2 pounds boneless beef
chuck
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon ground
ginger
1 bay leaf
3 onions, sliced
1 cup barley, rinsed
2 cups tomato juice
1 cup dry red wine or
water
1/4 cup chopped green
onions or parsley
Soak beans overnight in
water to cover by 2 inches.
Next day, place beef in
crockpot. Sprinkle with salt,
pepper, paprika, ginger and
add bay leaf. Drain beans and
add to crockpot with onions
and barley. Pour tomato juice
and wine over. Cover and cook
overnight or 10 to 12 hours on
Low. Adjust seasonings. Turn
into warmed serving dish.
Garnish with green onions or
parsley. Serves 6 to 8.

Continued on Page 76