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February 07, 1992 - Image 84

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-02-07

Disclaimer: Computer generated plain text may have errors. Read more about this.

I FOOD I

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

VALENTINE'S DAY
SPECIALS

SUNDAY, FEBRUARY 8th THROUGH
THURSDAY, FEBRUARY 13th

Help Your Heart

Continued from Page 74

EMPIRE FRESH

CHICKEN LOWER QUARTERS

$ 1 1109 /

Repeat special due to popular demand

lb.

U.S.D.A. CHOICE

BONELESS CHUCK ROAST.

11

1151

Naugle

avessm $ 211189/113.

EMPIRE FRESH/FROZEN

TURKEY LOWER QUARTERS.

1111111111131111II

89*

lb.

This Week Exclusively at:

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.

OPEN LETTER TO THE JEWISH COMMUNITY:
Although Cohen's Kosher Meats & Poultry is currently not under the direct
supervision of the Council of Orthodox Rabbis, the products sold by Cohen's
Kosher Meats & Poultry are kosher and processed through only those
wholesalers who are under Orthodox rabbinical supervision, i.e. Empire
Poultry, Cornbelt Packing and Weiss Meats.
According to the Council of Orthodox Rabbis, Cohen's Kosher Meats &
Poultry will not be provided with their rabbinical supervision unless we agree
to change our lifelong religious practices from Conservative Judaism to
Orthodox Judaism. For personal and private reasons, neither my wife nor
I are willing to do so at this time.
We sincerely hope this answers all of our customers' questions and
concerns.
Michael and Helene Cohen
Owners of Cohen's Kosher Meats & Poultry

5 minutes. Stir in wine,

lemon juice and parsley and
cook until most of the liquid
evaporates.
Preheat oven to 400F.
Lightly spray four pieces of
heavy-duty foil with
vegetable oil. Place a fillet on
each piece of foil; season with
pepper. • Spoon mushroom
sauce evenly over each piece
of fish. Draw edges of foil
together and seal. Bake 20
minutes, or until fish flakes.
Serve in foil.
Makes 4 servings.

CREAMY GARBANZO
DIP
1 20-ounce can no-salt-
added garbanzo
beans, drained and
rinsed
1 Tbsp. olive oil
1/2 cup low-fat cottage
cheese
1 /3 cup fresh lemon juice
3 Tbsp. skim milk
2 medium cloves garlic,
minced
1/8 tsp. salt
1 dash hot pepper sauce
1 Tbsp. sesame seeds,
toasted
1 Tbsp. finely chopped
fresh parsley
Combine all ingredients ex-
cept parsley in a blender or
the work bowl of a food pro-
cessor fitted with a metal
blade. Process until smooth.

Full Service Glatt Kosher Butcher and Deli

Beef Franks,
Low Fat Franks
& Knockwurst $2.99/lb.

While Supplies Last

regularly $5.18/1b.

While Supplies Last

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

Yossell & Susan (Hollander) Kellman



TO OUR DEAR FAMILY AND
FRIENDS FOR YOUR GIFT OF
LOVE AND SUPPORT DURING
DAVE'S RECENT ILLNESS.

HELEN & DAVE FINK

76

FRIDAY, FEBRUARY 7, 1992

RUTH SAMUELS

HOURS:

SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY

Special to the Jewish News

9-4
10-5
10-6
9-7
9-8:30
9-3

Tiffany Plaza
32839 Northwestern Highway
(1 block southeast of 14 Mile)

MANY THANKS

removed
3 cloves garlic, crushed
1 /4 tsp. freshly ground
black pepper, or to
taste
4 to 5 sprigs fresh thyme
or 1 tsp. dried thyme
1 Tbsp. olive oil
1 onion, sliced
2 carrots, finely diced
1 /4 tsp. salt
Garnish: Parsley sprigs
Preheat oven to 400F.
Tie beef filet in 3 or 4
places. Rub garlic on all sides
of meat and sprinkle pepper
over all. Place in heavy non-
stick roasting pan. Lay thyme
across meat. Pour olive oil
over entire roast. Scatter
onions and carrots around
and over roast.
Cook 14 minutes per pound
for medium-rare. Remove
from oven, sprinkle with salt
and cover with foil. Let sit for
10 to 15 minutes before
serving.
Makes 6 servings. 0

A Vegetable Fable
For Children

"IF IT'S YOSI'S IT'S GLATT TO BE GOOD"

r Due to popular demand
I
save over 45% again
RIB & CLUB STEAKS $3.19 i lb.
I TOP RIB ROAST ...$3.19 i lb.

HERBED FILLET OF
BEEF
1 fillet of beef (about 1 3/4
lbs.) all visible fat

TUB 13101

YOSIS GLATT MAR

DELI SPECIALS

Pour into a small bowl and
sprinkle with parsley.
Use immediately or cover
and refrigerate for later use.
Makes 32 1-tablespoon
servings.

855-8830

Barry's
Let's Rent It

PARTIES EXCLUSIVELY

• Tents • Tables • Chairs
• China • Paper Goods

4393 ORCHARD LAKE RD., N. OF LONE PINE
IN CROSSWINDS

855-0480

Find It All In
The Jewish News
Classifieds
Call 354-5959

n the late evening, after
the supermarket had
closed its doors, some-
thing magical happened in
the produce section. The pale
green celery shook its leafy
stalks and nudged the white
mushrooms awake. Down the
aisle, the shiny red and green
peppers adjusted their stems
while the pretty purple egg-
plants rolled over to visit the
slim zucchini.
This beautiful, smooth-
skinned group planned to at-
tend the "Vegetable Bowl
Parade." All they needed was
a good looking tomato and
two herbs, namely basil and
chive.
Everyone was busy getting
ready to look their best. Fresh
water was sprayed and stems
were neatly tied. The rows of
corn were so straight they
resembled a log raft and the
potato pyramid almost
reached the ceiling.
Morning had come and the

Ruth Samuels is a food
writer in Pennsylvania.

shoppers would soon arrive.
Would they notice? Baskets
became full with all the veg-
etables; smooth and lumpy,
leafy and bumpy. They were
all going to the parade!

NOODLE NICOISE
SALAD

1 head red-leaf lettuce
1 6.5-ounce can solid
white tuna, drained
and flaked
2 handfuls of fresh green
beans
1 cup ziti or penne
noodles, cooked and
cooled
3 hard-boiled eggs,
shelled and cut in
quarters
3 good-looking tomatoes,
sliced in quarters
1 /2 cup fresh parsley,
chopped
Dressing: Any prepared
vinaigrette
How to prepare vegetables:
Wash each lettuce leaf care-
fully and drain in colander or
on paper towels. Then put let-
tuce leaves in a shallow salad
bowl, arranging them to cover
the entire bowl. Carefully put

Continued on Page 78

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