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February 21, 1992 - Image 76

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-02-21

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

FOOD I

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

LEAP YEAR
SPECIALS

SUNDAY, FEBRUARY 23rd THROUGH
THURSDAY, FEBRUARY 28th

Vegetarian Cooking

Continued from Page 74

EMPIRE FRESH

4.99,
me.....................$1.89,
GROUND TURKEY
EMPIRE FROZEN
1.29,
CHICKEN OR TURKEY POT PIES...........

BONELESS & SKINLESS CHICKEN BREASTS.

11111111 $

lb.

EMPIRE FROZEN

(all dark

lb.

pkg.

sow

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

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD.



851.9666

EAT SMOKED FISH—LIVE BETTER

SUNDAY 8-3

OPEN MON THRU SAT 9-6

RUSSIAN
SCHMALTZ

HERRING

$1.25

Limit 6

EA.

PILLAR ROCK
SOLID WHITE MEAT

TUNA

$1.09

EA.

Water or Oil Limit 4 Cans

SPECIALS - FEB. 21 - 22 - 23 - 3 DAYS ONLY!
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX

76

FRIDAY, FEBRUARY 21, 1992

pour over the vegetables in
casserole. Add the prunes and
liquid. Cover and bake at 325
for about 45 minutes, until all
vegetables are tender. Add
more water or stock if neces-
sary. Uncover and brown at
higher heat for about another
30 minutes.

MEXICAN PEPPER
CASSEROLE
6 medium red and green
peppers
1 1/2 cups thinly sliced
onion
2 Tbsp. olive oil
2 Tbsp. margarine
3 medium cloves crushed
garlic
1 tsp. salt
1 tsp. cumin
1 tsp. coriander
1 /2 tsp. dry mustard
1 /4 tsp. black pepper
1 /4 tsp. red pepper
1 Tbsp. flour
1 /2 lb. medium sharp
Cheddar cheese,
thinly sliced
Custard:
Beat together 4 large
eggs and 1 1/2 cups
sour cream or half
sour cream, half
yogurt
paprika

Slice the peppers in thin
strips. Heat the margarine
and oil together in a heavy
skillet. Saute onions and
garlic with salt and spices.
When onions are soft and
translucent, add peppers.
Saute over low heat for 10
minutes, stirring often.
Sprinkle in the flour. Mix
well and saute until there is
no extra liquid. Grease a deep
casserole. Spread in half the
saute, topped with half the
cheese slices. Repeat these
layers. Pour custard over and
sprinkle with paprika. Bake
at 375 for 40 to 45 minutes.
Uncover for last 15 minutes.
6 servings.

MOCK CHOPPED LIVER
1 large eggplant
3 hard-boiled eggs
3 medium onions, finely
chopped
1 clove garlic, crushed
corn oil for frying
sea salt & freshly ground
black pepper
1 /2 tsp. dried mixed herbs
1 /2 tsp. oregano
Prick the eggplant with a
fork all over and place on a
baking tray in a 425 oven for
about 20 minutes or until
skin begins to shrivel. Cool,
peel and mash. Peel and chop
the eggs. Fry the onions and
garlic in a little oil, to which
salt, pepper and herbs have
been added. Add mashed egg-
plant and brown all together.
Drain excess oil. Blend

together to form a soft pate
and refrigerate until serving.

APPLE HONEY
CUSTARD PIE
9-inch pie shell, unbaked
2-3 cups peeled and
sliced tart apples
4 large eggs
3 /4 cup honey
1 cup plain yogurt
1 tsp. vanilla
1 /2 tsp. cinnamon
dash of nutmeg
1 /4 tsp. salt
Spread apple slices over pie
shell. Combine remaining in-
gredients in blender and run
at high speed for several sec-
onds, until well mixed. Pour
this custard over apples.
Sprinkle with nuts if desired.
Bake at 375 for 45 minutes or
until custard is solid.

APPLE LATKES
3 medium eating apples
1 /2 cup matzah meal
1 1/2 Tbsp. sugar
2 eggs, beaten
pinch of cinnamon
sea salt
vegetable oil for frying

Peel and grate the apples.
Combine grated apples with
remaining ingredients except
oil. Mix well Add 1 to 2 Tbsp.
of cold water, stirring. Refrig-
erate for 20 minutes. Drop by
spoonfuls into hot oil and
brown on both sides. Drain
and serve hot sprinkled with
a cinnamon/sugar mixture.

ORANGE GINGER
SAUCE FOR FISH OR
VEGETABLES
1 /3 cup margarine or
butter
1 /3 cup flour (whole wheat
and/or white)
1 1/2 Tbsp. freshly grated
ginger
1 large clove garlic,
minced
1 cup milk
1 cup orange juice
1 Tbsp. tamari
1 tsp. grated orange rind
black pepper to taste
Melt margarine in a sauce-
pan. Add the ginger and gar-
lic and saute a minute or two.
Whisk in the flour, cook,
whisking 3 to 4 minutes.
Gradually add the milk, still
whisking and cook over low
heat 5 minutes. Add orange
juice, tamari, pepper and
orange rind and cook 10 min-
utes, stirring occasionally.
Serve over baked fish or veg-
etables. 4 to 6 servings. ❑

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