I COOKING I
BAGEL DELI & PRODUCE CO.
•
6088 W. MAPLE AT FARMINGTON RD.
851.9666
Cooking Olympics
Continued from Page 82
EAT SMOKED FISH-LIVE BETTER
SUNDAY 8.3
OPEN MON THRU SAT 9.6
1 tsp. cumin
1 tsp. hot red pepper
sauce
1 /2 tsp. minced garlic
4 oz. (1 cup) shredded
Monterey Jack
cheese
4 oz. (1 cup) shredded
Cheddar cheese
2-1/4 oz. can sliced ripe
olives, drained
1 /2 cup diced red bell
pepper
1 /4 cup sliced green
onions
1 /2 cup dairy sour cream
1 /4 cup green taco sauce
or regular taco sauce
1 cup thick and chunky
salsa
BUMBLE BEE
SOLID WHITE MEAT
RUSSIAN
SCHMALTZ
TUNA
HERRING
$1•29
$ 5 0 EA.
EA.
4 Can Limit
Limit 4
SPECIALS - MARCH 20, 21, 22 - 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
ME
Association who sells only the finest of
select kosher products which are
certified kosher by a recognized
Orthodox rabbinical council.
BER
SUPER
SPECIALS
SUNDAY, MARCH 22nd THROUGH
FRIDAY, MARCH 27th
EMPIRE
TURKEY NUGGETS..
111
■
1111111
■
11111
■
11111111111
111
EMPIRE
BARBECUE CHICKENS.
111111111111111111111111111111
$2.99
...$1.49
„2 oz. Box
11111
I lb.
EMPIRE
CO RNISH HENS...............................$1.49 , 1b.
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.
SPERBER'S NORTH, INC.
NOW ACCEPTING ORDERS FOR
YOUR PASSOVER NEEDS ...
FROM SOUP TO DESSERT
661-5151
West Maple
6600 West Maple (Jewish Community Center)
Under The Supervision Of The
ORDERS BEING TAKEN
Council Of Orthodox Rabbis
UNTIL APRIL 8, 1992
84
FRIDAY, MARCH 20, 1992
Food Processor Directions:
Heat oven to 425°. Lightly
grease 12-inch pizza pan or 13
by 9-inch pan. Unroll dough
and place in greased pan;
starting at center, press out
with hands. Bake at 425° for
7 to 10 minutes or until light
golden brown. In food pro-
cessor bowl, with metal blade,
combine beans, oil, cilantro,
cumin, hot red pepper sauce
and garlic; process until
smooth, frequently scraping
down sides of bowl. Bean mix-
ture can, in fact, be mashed
with a fork or potato masher,
but it will not be as smooth.
Spread bean mixture over
partially baked crust. Sprin-
kle with cheeses, olives, bell
pepper and onions. Bake at
425° for 7 to 12 minutes or un-
til crust is deep golden brown
and cheese is melted. In a
small bowl, combine sour
cream and taco sauce; blend
well. Serve pizza with sour
cream mixture and salsa. 6 to
8 servings.
BEAN PICADILLO
TORTILLAS
6 (6 or 8-inch) corn
tortillas or 8-inch
flour tortillas
Picadillo:
2 Tbsp. margarine or
butter
1/2 cup finely chopped
onion
15-1/2 oz. light red kidney
beans, drained,
slightly mashed
15-1/2 oz. pinto beans,
drained, slightly
mashed
1 /2 cup picante sauce
1 tsp. chili powder
1 /4 tsp. cumin
dash of cinnamon
1 /4 cup raisins
Salsa:
1-1/2 cups chunky salsa
1 cup frozen whole
kernel corn, thawed,
drained
Garnish:
6 pitted ripe olives, sliced
1 tomato, cut into 6
wedges
Heat oven to 350°. Wrap tor-
tillas in foil; heat at 350° for
15 minutes. Meanwhile, melt
margarine in large skillet
over medium heat. Add onion;
cook and stir until tender,
about 5 minutes. Stir in re-
maining picadillo ingre-
dients. Bring to a boil. Reduce
heat to low; cover and simmer
12 minutes or until thorough-
ly heated, stirring occa-
sionally. In a small saucepan,
combine salsa ingredients;
bring to a boil. Reduce heat to
low; cover and simmer 10
minutes or until thoroughly
heated, stirring occasionally.
To serve, spread 1/2 cup hot
picadillo on each tortilla to
within 1 inch of edges; roll up,
enclosing filling. Top with
salsa mixture. Garnish with
sliced ripe olives and tomato
wedges. 6 tortillas.
GORGONZOLA AND
ONION PIE
$2,000 WINNER
Roberta Levine, Pitts-
burgh, Pa.
1 unfilled 9-inch
refrigerated pie shell
1 Tbsp. grated Parmesan
cheese
Filling:
2 Tbsp. olive oil or oil
2-1/2 cups coarsely
chopped sweet onions
1 Tbsp. olive oil or oil
2 garlic cloves, minced
28 oz. can whole
tomatoes, drained,
quartered
1/2 tsp. dried oregano
leaves
1 /4 tsp. salt
1/8 tsp. pepper
4 oz. (1 cup) shredded
mozzarella cheese
4 oz. (1 cup) crumbled
gorgonzola or blue
cheese
Heat oven to 450°. Bake pie
crust for 9 to 11 minutes or
until lightly browned. Sprin-
kle with Parmesan cheese
and set aside. Reduce oven to -\
425°. Heat 2 Tbsp. oil in large
skillet over medium low heat
until hot. Add onions; cook
and stir until onions are soft
and golden, about 15
minutes. Heat 1 Tbsp. oil in
large saucepan over medium
heat until hot. Add garlic;
cook and stir until garlic is
softened. Stir in tomatoes,
oregano, salt and pepper.
Cook for 10 minutes or until
slightly thickened, stirring
occasionally. Spoon tomato
mixture into partially baked
crust; spoon onion mixture
over tomatoes. Sprinkle with
mozzarella and gorgonzola
cheeses. Bake at 425° for 10 to
20 minutes or until crust is
golden brown. Cover edge of
pie crust with strips of foil
during last 15 mintues of bak-
ing to prevent excessive
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