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March 27, 1992 - Image 84

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-03-27

Disclaimer: Computer generated plain text may have errors. Read more about this.

COOKING

Sabra Salads

Continued from Page 74

EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3

OPEN MON THRU SAT 9-6

HOMEMADE PITA
BREAD
1 envelope quick-acting
dry yeast
1/2 teaspoon sugar
3 /4 cup lukewarm water
2 cups all-purpose flour
1 teaspoon salt

flour and salt into medium-
sized bowl. Make well in
center and pour yeast mix-
ture in. Mix well to form soft
dough (may use food processor
with plastic 'dough' blade.)
Turn out onto lightly floured
surface and knead until
dough is smooth and elastic,
about 5 minutes. Place in
clean, lightly oiled bowl.
Cover lightly with kitchen
towel and let rise in warm
place until doubled in size.
Punch down and let rise
again, about 90 minutes.
Turn out onto lightly floured
board and punch down.
Divide dough into 8 pieces
and roll into balls. Place on
large cookie sheet and let rise
for 30 minutes. Roll each ball
into rounds,1/4 inch thick.
Place 2 to 3 on floured cookie
sheets. Bake in preheated
500F oven for 3 to 4 minutes
on each side or until light
brown. Cool slightly, then
place in tightly closed plastic
bag for 20 minutes. Serve
warm.

Pour yeast into small bowl
and add sugar and water. Let
sit for 5 to 10 minutes at room
temperature until bubbles
form at sides of bowl. Sift

Ethel Hofman, a cookbook
author and syndicated
columnist, lives in
Pennsylvania.

% teaspoon cumin
1 /2 teaspoon salt
1/2 teaspoon pepper
6 eggs



PILLAR ROCK
SOLID WHITE MEAT

RUSSIAN
SCHMALTZ

TUNA
11.119EA

HERRING

$1.50

EA.

Water or Oil

Limit 4

FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX

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 for this emblem and be a name
not a number by shopping at a
member market of the Detroit area
Retail Kosher Meat Dealers

SUNDAY, MARCH 29th THROUGH
FRIDAY, APRIL 3rd

SPRING
SPECIALS

EMPIRE FRESH

CHICKEN BREASTS WITH WINGS.

arnalmoommo

EMPIRE FROZEN

TURKEY BURGER.

2.49 /
,

11111111111111 $ 1.99

lb.

1 lb. box

EMPIRE FROZEN

CHICKEN NUGGETS.........

This Week Exclusively at:

arnmsomosay $ 31159/120z.

box

PASSOVER FALLS FRIDAY, APRIL 17th
SHOP EARLY FOR THE BEST SELECTION

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.

Heat oil in large skillet.
Add onions and fry over
medium heat until golden.
Add garlic, tomatoes, pepper,
stock, tomato paste, Tabasco,
olives, cumin, salt and pepper.
Simmer for 20 to 30 minutes,
stirring occasionally. Mixture
should be soft but not liquidy.
Whisk eggs lightly and stir
into hot mixture to scramble.
Cover pan and cook until eggs
are firm. Serve hot or at room
temperature. Note: eggs can
be broken into hot mixture
and left whole. Cover and
cook as above. Serves 6.

Special to The Jewish News

0

f necessity, our East-
ern European an-
cestors adapted
kugels to whatever ingre-
dients were easily available
so that you might find
vegetables, all kinds of fruits,
and even ground beef includ-
ed. They were cooked to fill
hungry bellies, but they also
nourished the soul and are
among the most nostalgic of
Jewish food.

PESACH MATZA
CHARLOTTE

(from Carolyn F. Glickman:
"was my mother's favorite")
This is a fragrant kugel
with just enough citrus-
flavored matzot to hold tender
apples together. Perfect
year-round.

NOW ACCEPTING ORDERS
FOR PASSOVER

Call PHILIP TEWEL

661-4050 or 968.1200

Supervised By The Council of Orthodox Rabbis

3 sheets matzot
1/2 cup orange juice
3 eggs, separated
3 apples, sliced thin
1 tablespoon fresh lemon
juice
1 /2 cup sugar mixed with
1 tablespoon
cinnamon
1 /4 cup raisins
3 tablespoons margarine,
melted
1 /2 cup chopped walnuts

Preheat oven to 350F.

76

FRIDAY, MARCH 27, 1992

cr<



Great Kugels
For Real Mavens

ETHEL HOFMAN

(

Grease 8 by 8 by 2-inch bak-
ing dish.
In a bowl, soften matzot in
orange juice and break into
small pieces with fork. Do not
soak. Beat egg yolks and add
to matzot along with apples,
lemon juice, half of the
cinnamon-sugar mixure, and
raisins. Mix well. Beat egg
whites until stiff, but not dry,
and fold into apple mixture.
Pour into prepared baking
dish and drizzle melted
margarine over top. Sprinkle
with remaining cinnamon-
sugar and chopped walnuts.
Bake in preheated 350F. oven
for about 30 minutes or until
golden brown. Do not over-
bake. Serves 6 to 8.
Serve warm or cold with a
little wine poured over.

NOODLE-BEEF
KOOGLE

(from Dorothy C. Fineblum)
This takes you back to
simple, old-fashioned cooking.
No fancy ingredients but the
result is good, plain food you
just can't wait to taste. Could
double as a main dish.

1 pound ground beef
2 medium onions, thinly
sliced
2 tablespoons oil
1/2 pound wide noodles,
cooked and drained

Continued on Page 78

N

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