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April 24, 1992 - Image 78

Resource type:
Text
Publication:
The Detroit Jewish News, 1992-04-24

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

I FOOD

BAGEL DELI & PRODUCE CO.

6088 W. MAPLE AT FARMINGTON RD. • 851.9666

EAT SMOKED FISH-LIVE BETTER
SUNDAY 83

OPEN MON THRU SAT 9-6

FRESH SMOKED WHOLE

WHITEFIS H

LIMIT 3 Fish ONLY

PILLAR ROCK
SOLID WHITE MEAT

HERRING

TUNA
$ 1.09 EA.

$1 11

• 2 5 EA.

Water or Oil Limit 4 Cans

Limit 6

SPECIALS - APRIL 24 THRU APRIL 30
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
Look for this emblem and be a name
select kosher products which are
not a number by shopping at a
certified kosher by a recognized
member market of the Detroit area
Orthodox rabbinical council.
Retail Kosher Meat Dealers

EMPIRE FRESH
POULTRY SPECIALS

MONDAY, APRIL 27th THROUGH
THURSDAY, April 30th

EMPIRE FRESH

FRYERS111111111

111111111111111

EMPIRE FRESH

PULLETS .....

11111111111111111111111

11

►lb.

lb.

111111111

EMPIRE FRESH

CHICKEN NUGGETS ....

$1 .89
$1.89
3129

11111111111111

a a $

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

12 OZ.

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.

ALL KASHRUT LAWS STRICTLY

OBSERVED UNDER THE
SUPERVISION OF
THE VAAD HARABONIM
OF GREATER DETROIT

DON'T BE FOOLED BY IMITATIONS
LIKE: KOSHER STYLE & JEWISH CUISINE
"GET THE REAL THING"

HOURS:
SUNDAY
MON DAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY

.

9-4
10-5
10-6
9-7
9-8:30
9-5

YOSIS GlAff

FULL SERVICE GLATT KOSHER BUTCHER AND CARRY-OUT DELICATESSEN

Bring in our competitors' ads and
WE WILL "MEAT" THEIR PRICE
ON FRESH, KOSHER MEAT &
POULTRY!

limited to availability

BONE IN
CHICKEN
BREASTS .. $3.25 /lb.

BONELESS & SKINLESS
CHICKEN
BREASTS ..$5.95/1b.

while supplies last

while supplies last

NOW OPEN FRIDAYS UNTIL

5

PM

32839 Northwestern Highway, Farmington Hills, MI 48334

78

FRIDAY, APRIL 24, 1992

(313) 855 8830

-

Continued from Page 76

Spreads:
PEPPER ANCHOVY
1 /3 cup cream cheese,
softened
2-ounce can anchovy
fillets, drained and
finely chopped
2 tablespoons sour cream
freshly ground black
pepper
16 slices of white bread,
crusts removed
a little melted butter
Put all the ingredients, ex-
cept the bread and butter, in
a bowl and beat well to mix.
Spread the mixture on the
bread, roll up carefully, then
cut each roll in half. Brush
with melted butter and under
broiler until golden. Serve
hot.

LAKE SUPERIOR

RUSSIAN
SCHMALTZ

High Tea

ASPARAGUS ROLLS
16 slices pumpernickel,
thinly sliced, crust
removed
1/2 cup butter, softened
16 thin green asparagus
spears, cooked and
cooled
Spread with butter and
place an asparagus on each
slice, then roll up carefully.
Wrap in plastic wrap and re-
frigerate for 1 to 2 hours to
seal.

STRIPED SANDWICHES
Y4 cup butter, softened
1 /4 cup Danish blue
cheese, softened
3 slices of white bread,
crusts removed
3 slices of brown bread,
crusts removed
Put the butter and cheese
in a bowl and beat together to
spreading consistency. Spread
a little of the mixture on a
slice of white bread, then top
with a slice of brown bread.
Repeat these layers until all
the ingredients are used up,
finishing with a slice of brown
bread. Wrap the tower of
breads in foil, place a heavy
weight on top and leave to set-
tle for about 1 hour in re-.
frigerator. Slice the bread ver-
tically to form striped sand-
wiches.

YORKSHIRE
TEA CAKES
2 tablespoons sugar
1 1/4 cup luke-warm milk
1 package active dry
yeast
4 cups flour
1 teaspoon salt
2 tablespoons butter
3 tablespoons currants
For the glaze:
2 tablespoons milk
4 teaspoons sugar
Proof yeast with 1 teaspoon
sugar and 7 tablespoons milk.
Stir and leave until frothy
(about 10 minutes) in a warm
place.

Sift flour, salt and remain-
ing sugar. Beat together with
butter, frothy yeast liquid and
remaining milk. Turn dough
out onto a floured surface and
knead for 5 minutes. Lightly
grease a bowl, cover in a
warm place for one hour to
double in size. Turn dough
out on floured surface again
and punch down. Knead
again adding currants until
evenly mixed. Divide dough
into 6 equal pieces, form into
balls and flatten with a roll-
ing pin. Place on greased
cookie sheets and leave to rise
for 35 minutes.
Bake at 400 degrees for 20
to 35 minutes. Make glaze by
gently warming milk then ad-
ding sugar until it dissolves.
Brush over. the tea cakes
while still hot.

SHORTBREAD
11/2 cups flour
1 /4 teaspoon salt
1 /2 cup unsalted butter,
cut into small pieces
1 /4 cup sugar
1 teaspoon butter
1 tablespoon flour
Sift flour and salt into large
mixing bowl. Using finger-
tips, rub the butter pieces
gently into the flour. Mix in
sugar and squeeze the mix-
ture together until it forms a
large ball. Sprinkle board
with flour and roll out dough
to about 1/2-inch thickness in-
to a rectangle. Mark the
dough using a knife into 3
inch x 1% inch bars. Lightly
grease sheet with butter and
lift dough onto baking sheet.
Prick holes with a fork all
over dough. Bake at 325 de-
grees for 45 minutes. Cool on
sheet and cut shortbread into
bars.



mi

l LOCAL NEWS

Hillel Plans
Lunch And Learn

In observance of Yom
Ha'Shoah 5752, the Adult
and Family Education Com-
mittee of Hillel Day School
will sponsor a lunch and
learn with Dr. Sidney Bol-
kosky, professor of history at
the University of Michigan-
Dearborn, 12:30 p.m. April 30
in the Little Red Schoolhouse,
32200 Middlebelt Road, Far-
mington Hills.
Dr. Bolkosky will teach on
"The Crisis of Holocaust
Memorials: Reflections on
What and How to Remem-
ber." Kosher pareve lunch will
be served at noon, followed by
Dr. Bolkosky's study session.
There is a charge for lunch,
and reservations are
required.
To make reservations, call
Ilene Burk, 626-2911.

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