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, Continued on Page 82