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 forthis emblem and be a name
not a number by shopping at a
member market of the Detroit area
Retail Kosher Meat Dealers
THINK SPRING
SPECIALS
SUNDAY, MARCH 8th THROUGH
FRIDAY, MARCH 13th
Apples
Continued from preceding page
EMPIRE FRESH
CH ICKEN BREAST with WINGS1
111111111111IIIIIIIII
1 $ 2■ 49
lb.
$ 1.59,
lb.
EMPIRE FROZEN
BARBECUE
EMPIRE FROZEN
TURKEY
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
OUR FAMILY HAS BEEN SERVING THE JEWISH COMMUNITY FOR
OVER 70 YEARS. MICHAEL COHEN, OWNER-OPERATOR
$1 9, box
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 KOSHER POULTRY.
BROUGHT IN FRESH DAILY FOR YOU THE CONSUMING PUBLIC TO ENJOY YOUR WAY.
6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851-9666
OPEN MON. THRU SAT. 9 TO 6
SUNDAY 8 TO 3
THE PLACE FOR SMOKED FISH
EAT SMOKED FISH - LIVE BETTER
D
Quality Kosher Catering
Passover News
By combining key innovations with dedication to its generations-old
heritage of superb Jewish cooking, Quality Kosher Catering has assured
its clients their best and most worry-free Passover meals ever.
Creativity and computerized technology play major roles in advanc-
ing a long-standing tradition for families throughout the area — Pesach
food orders from Quality — to an even higher level of satisfaction and
convenience. "We've expanded our menu with some excellent new selec-
tions, including some highly versatile desserts," said Paul G. Kohn.
"For example, in addition to our traditional roast beef and roast chicken
entrees, we're offering a delicious stuffed cabbage with tomato sauce.
To go along with such established favorites as kugel and carrot tzimmes
we've added redskin potatoes with rosemary. And our pastry chef has
created an outstanding orange pave which is taking a prominent place
next to chocolate oblivion and the rest of the dessert lineup we're so proud
of."
"These innovations help us keep our promise of preparing delicious
foods for every taste."
Pickup visit: fun
and advantageous
When you pick up your Passover
orders at Congregation Shaarey
Zedek on April 16, you'll find the
visit both a pleasant experience
and on excellent opportunity to
add important last-minute items.
The computerized system is so
efficient it's virtually certain there
will be no waiting. But you'll want
to stick around, anyway, to sample
Quality Kosher Catering's out-
standing desserts, taste a variety
of California wines and choose
from a selection of beautiful floral
centerpieces. You'll be able to con-
veniently add these and other
items to your order, thus saving
other stops to complete your
Passover preparations.
88
FRIDAY, MARCH 6, 1992
Ordering Made Simple
Quality has placed a premium on
keeping its order-placing as easy as
possible. The full Passover menu will
be delivered in The Jewish News edi-
tion of March 20. Menus are
available in advance, upon request,
by calling 352-7758 or 559-4610.
You need only note your
preferences, then call in your order.
The system is completely com-
puterized. "Our professional staff will
be happy to consult with you, make
recommendations and answer any
questions," Kohn said.
Orders will be accepted through
April 6 and ma)k be picked up at
Congregation Shaarey Zedek from
11 a.m. to 7 p.m. -April 16. (Delivery
is available at additional cost.)
Comfort, Quality, Fit and Service
for 75 years
26221 Southfield Road
(Between 10 and 11 Mile Roads)
CALL 557-4230
Z ORIENTAL RUGS
We buy them, sell them,
< appraise them, clean them
repair them
and Love them!
In-Home & Office
Carpet Cleaning
(313) 399-2323
OAK PARK OUTLET • 546 - RUGS
BIRMINGHAM • 646 - RUGS
ANN ARBOR • 973 - RUGS
CASH
FOR LIKE-NEW
WOMEN'S & CHILDREN'S
DESIGNER
fashions
& accessories
ONSIGNMENT
CLOTHIERS
Call today for a FREE
housecall appt. or
in-store appt.
347-4570
43041 W. 7 Mile • Northville
and pour over meatballs and
apples. Makes 20 balls.
APPLE BREAD
Serve this at dinner or
warm with ice cream for
dessert.
1 /3 cup shortening
1 cup sugar
1 egg
2 cups flour
% teaspoon baking
powder
72 teaspoon baking soda
% cup orange juice
(diluted)
1 cup diced apples
Mix shortening, sugar and
egg until well blended. Add
the remaining ingredients.
Bake in greased loaf pans at
350 degrees for 50 to 60
minutes. Makes 2 loaves.
GOOEY BAKED
APPLES
This recipe can become
lower in calories without sac-
rificing taste by decreasing
sugar and using milk as a
topping.
1 /2 cup firmly packed
dark brown sugar
1 /2 teaspoon ground
ginger
4 tablespoons butter,
softened
Y2 cup finely chopped
pecans or walnuts
2 tablespoons raisins
4 large Golden Delicious
or other baking
apples, peeled around
perimeter about
1-inch deep.
Topping
1 cup whipping cream
2 tablespoons dark-
brown sugar
Mix brown sugar, ginger
and butter in a small bowl.
Stir in nuts and raisins. Core
apples to accommodate plen-
ty of filling. Place apples in a
shallow baking pan. Spoon
mixture into apples, mound-
ing slightly at the top. Bake
50 to 60 minutes at 350 de-
grees, until apples are
fork-tender.
While apples are baking
bring cream and brown sugar
to a simmer. Stir frequently
until thick, about 20 minutes.
Remove apples from oven.
Serve warm or chilled with
cream topping.
Microwave Method: Wrap
each apple individually, air-
tight but loosely in plastic
wrap; put in a dish at least
1 /2-inch deep. Four apples cook
at High for 5 minutes, 15
seconds. Then rest for 5
minutes before unwrapping.
CABBAGE, FENNEL
AND APPLE SALAD
WITH WALNUT
VINAIGRETTE
A new twist to the old
Waldorf salad.
1 medium head red or
green cabbage or 1/2
of each, shredded
8 stalks fennel, thinly
sliced crosswise
2 large, tart green apples,
unpeeled, cored and
julienne
Dressing
1 /4 cup walnut oil
1 /4 cup vegetable oil
1 /4 cup red wine vinegar
1 teaspoon Dijon
mustard
Few drops hot pepper
sauce
In a serving bowl, combine
the salad ingredients. Com-
bine the dressing ingredients
in a small bottle or jar, shake
well to blend, and pour over
the salad. Toss well and serve
immediately.
PEAR-APPLE FLAMBE
Adding the juice of the ap-
ple replaces the need for
sugar.
4 large pears
1 tablespoon margarine
3 tablespoons apple juice
concentrate
2 tablespoons orange
juice concentrate
1 teaspoon cornstarch
1 teaspoon water
1 /4 cup Triple Sec or
orange liqueur
1 /4 cup dark rum
Peel and cut pears into
eighths and saute with mar-
garine, apple juice concen-
trate and orange concentrate
in a large non-stick skillet for
2 minutes, turning once. Pour
off juices, and reserve.
Make a smooth paste of
cornstarch and water, then
stir in reserved juices and set
aside.
Pour liqueur and rum over
fruit in skillet and warm for
30 seconds over low heat.
Turn off heat, cover pan for 10
seconds. Ignite sauce, and
when flames die down, add
reserved juice and cornstarch
mixture. Stir over medium
heat until sauce bubbles and
thickens. Serves 4. ❑
"ml LOCAL NEWS
'Broken Love'
Is Machon Topic
Machon Mbrah, the Jewish
Learning Network of
Michigan, will hold an educa-
tion evening led by Rabbi
Avraham Jacobovitz. The pro-
gram is entitled "Broken
Love: The Modern Art of
Free-Lance Marriages."
It will be held 7:30 p.m.
March 11 at Machon Learn-
ing Center 15221 West 10
Mile Rd. A question-and-
answer session will follow.
There is no charge, but for re-
quired reservations, call
Machon, 967-0888.