I COOKING I
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
For Purim, Prepare
Shalach Manot Treats
ETHEL HOFMAN
Special to The Jewish News
A
RUSSIAN
SCHMALTZ
HERRING
$ 1.50 EA.
(LIMIT 4)
BUMBLE BEE
SOLID WHITE MEAT
TUNA
$ 1.2 9 EA.
4-Can Limit
SPECIALS MARCH 13 THRU MARCH 19 - 3 DAYS ONLY!
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
EAT WELL EAT SMART EAT KOSHER AND FOR THE FINEST OF KOSHER PRODUCTS
Look for this emblem and be a name
not a number by shopping at a
member market of the Detroit area
Retail Kosher Meat Dealers
Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.
SUNDAY, MARCH 15th THROUGH
FRIDAY, MARCH 20th
SUPER
SPECIALS
EMPIRE FRESH
CHICKEN LOWER QUARTERS .1111111111
..........
99C , lb.
EMPIRE FRESH
CHICKEN WINGS.
. ... . . . . . .89C i lb.
EMPIRE FRESH
BONELESS & SKINLESS TURKEY TENDERS.
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
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.
ALL KASHRUT LAWS STRICTLY
OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT
SUNDAY HOURS
DON'T BE FOOLED BY IMITATIONS
LIKE: KOSHER STYLE & JEWISH CUISINE
"GET THE REAL THING"
9-4
10 5
10-6
9-0
9-8:30
9 -3
MONDAY
TUESDAY
WEDNESDAY
FRIDAY
YOSI'S GLATT MART
FULL SERVICE GLATT KOSHER BUTCHER AND CARRY-OUT DELICATESSEN
, ONELESS
& SKINLESS
1-
13
CHICKEN
I BREASTS ..$5.79/1b.
while supplies last
Bring in our competitors' ads
and WE WILL "MEAT" THEIR
PRICE ON FRESH, KOSHER
MEAT & POULTRY!
ROTISSERIE
CHICKEN
limited to availability
Call 3 hours in advance to order
while supplies last
CLOSING AT 5 P.M. WED., MARCH 18 EREV PURIM. CLOSING AT 6 P.M. THUR., MARCH 19, PURIM.
WE WILL BE CLOSED FRI., MARCH 20 THROUGH MON., MARCH 23.
32839 Northwestern Highway, Farmington Hills, Ml 48334
(313) 855-8830
$9.75
t Purim, the custom of
shalach
bringing
manot baskets (gifts
for the poor) to friends and
neighbors is becoming in-
creasingly popular. Tradi-
tionally, it was part of the
Purim celebration so that
those less fortunate should be
able to enjoy the holiday. To-
day, in Israel, the holiday is
planned and prepared for
weeks in advance.
Some of these baskets have
become quite elaborate and
expensive. Gourmet gift shops
and catalogs advertise scanty
packages padded with lots of
colored paper from $25.
Be assured, there's no need
to spend a lot. One of the fun
aspects of preparing for
Purim is to make these
baskets or platters a family
affair. They can be as simple
as some home-made cookies
arranged on a paper plate, or
a selection of cheeses,
crackers and a wonderful
Israeli wine.
CHOCO-PINK
CUPCAKES
3 tablespoons butter or
margarine, softened
1/2 cup sugar
1 egg
1/2 teaspoon almond
extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
3 tablespoons
unsweetened cocoa
1 teaspoon instant coffee
granules
1/2 cup milk
2 milk chocolate bars
with almonds (about
1 oz. each), crumbled
Pink Butter Icing (see
below)
Preheat oven to 350F.
Grease 2 miniature muffin
trays (12 each tray).
Cream butter and sugar un-
til light. Beat in egg and al-
mond extract. Mix flour, bak-
ing soda, cocoa and coffee and
add alternately with milk to
butter mixture. Beat until
smooth. Spoon into prepared
muffin pans and bake in
preheated oven for 15
minutes. Cool thoroughly.
Frost with Pink Butter
Frosting and scatter crumbl-
ed chocolate bars over. Makes
24.
Pink Butter Frosting: Beat
together 3 tablespoons soften-
ed butter or margarine with
Ethel Hofman, a cookbook
author and syndicated writer,
lives in Pennsylvania.
1 1/2 cups confectioner's sugar.
Stir in 1 tablespoon milk, 1
teaspoon vanilla and 3 to 4
drops red food coloring and
mix to a smooth, spreading
consistency. Add a teaspoon
more milk if needed. Use as
above.
OLD-TIME LEMON
SQUARES
3 /4 cup all-purpose flour
1 /3 cup brown sugar,
packed
1 /4 cup butter or
margarine, softened
1 tablespoon plus 2
teaspoons milk
Topping:
2 eggs
1 cup sugar
1 /2 teaspoon baking
powder
1 /4 teaspoon salt
grated lemon rind of 1
lemon
3 tablespoons fresh
lemon juice
confectioner's sugar
Preheat oven to 350F. Com-
bine flour and brown sugar in
small bowl of electric mixer.
Add margarine and mix to
consistency of fine bread-
crumbs. Sprinkle milk over
and mix until crumbly. Press
over bottom of ungreased 8 by
8 by 2 inch pan. Bake in
preheated oven for 15
minutes. While base is bak-
ing, prepare topping: Com-
bine eggs, sugar,. baking
powder, salt, lemon rind and
lemon juice at medium speed
in electric mixer bowl. Mix 3
minutes until light. Pour over
hot crust and return to oven.
Bake 25 minutes or until
center is firm to touch. Cool.
Cut into squares and sift con-
fectioner's sugar over before
arranging in baskets. Makes
24.
MARINATED
MOZZARELLA BALLS
1 pound mini-mozzarella
balls, drained
2 tablespoons cider
vinegar
1 /2 teaspoon salt
1 tablespoon fresh
rosemary, finely
chopped, or 1
teaspoon dried
1% teaspoon sage
1 teaspoon oregano
1 teaspoon prepared
chopped garlic
ih teaspoon red pepper
flakes
1 /4 cup olive oil
1 /4 cup vegetable oil
Place mozzarella balls in a
bowl. In separate small bowl,
mix together vinegar, salt,
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