▪ 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 .. ▪ 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