▪
EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
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
WINTER THAW
SUNDAY, FEBRUARY 16th THROUGH
FRIDAY, FEBRUARY 21st
SPECIALS
FOOD
Friday Feast
Continued from Page 70
EMPIRE FRESH
CHICKEN & TURKEY FRANKS ..
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soy I my Num Isi $ 1529/pkg.
EMPIRE FROZEN
COOKED TURKEY BREAST ROLL.
BGreat for sandwiches
$ 3.99i lb.
U.S.D.A. CHOICE
BEEF ROAST SHOULDER .
BIBMIIIII111111111 $ 3.29 I lb.
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.
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
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
BAGEL DELI & PRODUCE CO.
851.9666
6088 W. MAPLE AT FARMINGTON RD.
EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3
OPEN MON. THRU SAT. 9-6
R E E
HAND CUT NOVA LOX
BUY / 1 2 LB. OR MORE
GET 'A La FREE
RUSSIAN
SCHMALTZ
HERRING
$ 1 5O EA.
(LIMIT 4)
BUMBLE BEE
SOLID WHITE MEAT
TUNA
•29 EA.
SPECIALS FEB. 14, 15, 16 3 DAYS ONLY!
FINEST SMOKED FISH & DELI TRAYS-
WE SPECIALIZE IN HANDCUT NOVA LOX
72
FRIDAY, FEBRUARY 14, 1992
1 large onion, thinly
sliced
1 cup light' vinaigrette
dressing
1 jar (10 oz.) apricot
preserves
1 tablespoon dried onion
soup mix
3 /4 cup water
Preheat oven to 325F.
Remove skin and fatty pieces
from chicken. Spread onion
over bottom of large, shallow,
ovenproof casserole. Arrange
chicken pieces on top, bone
side down. In a glass bowl,
combine dressing, preserves,
soup mix and water. Heat in
microwave for 1 minute on
High. Stir to mix well and
pour over chicken. Cover
lightly with foil and bake in
preheated oven for 1 hour,
basting often. Serves 8.
Note: chicken is done when
juices run clear when pierced
with a knife at thickest part.
SAVORY GREEN BEANS
20 oz. bag frozen green
beans, thawed
1 red onion, finely
chopped
1 red bell pepper, diced
1 teaspoon chopped
garlic
1 teaspoon dried basil
1 tablespoon canola oil
1 tablespoon wine
vinegar
1 teaspoon salt
1/8 teaspoon pepper
Toss all ingredients
together in large bowl. Turn
into 2 quart glass bowl. Cover
loosely with plastic wrap.
Heat through in microwave, 4
minutes at High. Stir once
during cooking. Serves 8.
Alternate method: Mix ingre-
dients in saucepan. Cover and
cook over low heat for 20
minutes.
HOME-STYLE MASHED
POTATOES
2% pounds potatoes,
peeled and cut in
1-inch chunks
2 tablespoons margarine
salt and pepper to taste
Place potatoes in saucepan
and cover with boiling water.
Bring to boil and cook for 15
to 20 minutes, covered, until
tender when pierced with
sharp knife. Drain well sav-
ing about 1/4 cup cooking
water. Add the 1/4 cup cooking
water and margarine, and
mash with large fork or whip
with electric hand mixer, un-
til fairly smooth. Season to
taste with salt and pepper.
Spoon into a serving dish and
mark surface with a fork.
Serves 6 to 8.
TZIMMES WITHOUT
A TZIMMES
8 oz. pitted prunes
1 /4 cup raisins
2 cans (16 oz. each) yams,
drained
1-10 oz. package frozen
baby carrots, thawed
salt and pepper
6-oz. can frozen orange
juice, thawed
3 /4 cup water
1 teaspoon ground
ginger
Place prunes, raisins, yams
and carrots in 2 1/2 quart bak-
ing dish. Sprinkle lightly
with salt and pepper. Com-
bine orange juice, water and
ginger and pour over. Refri-
gerate for 1 hour. Bake uncov-
ered, in preheated 325F oven
for 1 hour. Add a little more
orange juice if becoming dry.
Serves 6 to 8.
CHERRY GELATIN
MOLD
1-6 oz. package black
cherry gelatin
2 cups boiling water
1% cups kosher sweet red
wine
1-16 oz. can pitted bing
cherries, drained
1 /2 cup walnuts, coarsely
chopped
Dissolve gelatin in boiling
water. Stir in wine and refri-
gerate until partially set, 2 to
3 hours. Add cherries and
walnuts and pour into 11/2
quart bowl or mold. Refriger-
ate until completely set, 4 to
6 hours or overnight. To un-
mold: loosen edges and dip
mold quickly into warm
water before turning onto flat
platter. Serves 6 to 8.
Note: Juices from canned
fruit (i.e. bing cherries) were
usually added to the juice
pitcher.
BAKED PINEAPPLE
PUDDING
I stick (4 oz.) margarine
1 cup sugar
2 eggs
4 egg whites
1 teaspoon vanilla
1 can (20 oz.) crushed
pineapple, undrained
4-5 slices challah, torn
into chunks
Preheat oven to 350F.
Lightly oil 11/2 quart casse-
role. Cream margarine and
sugar until light. Whisk in
eggs, egg whites, and vanilla.
Stir in pineapple. Fold in
challah and pour into pre-
pared casserole. Bake, un-
covered, in preheated 350F
oven for 45 minutes or until
nicely browned and center is
firm. Serve warm. Serves 6 to
8. El