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. ❑